Wednesday, June 15, 2011

Buttery and Creamy Grits

2 1/4 cups water
1 tablespoon Ghee clarified butter
2/3 cup Bob's Red Mill Gluten Free - Polenta - Corn Grits*
salt and pepper

Bring water, Ghee, and salt and pepper (to taste) to a boil over med. high heat. Stir in 2/3 cup grits. Stir well. Reduce heat to very low (between low and off on our stove), cover, and cook gently for 30 minutes, stirring frequently to prevent sticking and to distribute the water and Ghee. Remove from heat but leave covered for 5 additonal minutes. You may stir in additonal warm salted water to reach desired thickness. Serves 4.

~ My Grandmothers would be so proud that I finally got grits right! This method produces creamy and delicious grits that are not gritty. ~

*Bob's Red Mill uses only non-GMO corn.