Basic Boiled Grits from Bill Neal's Southern Cooking by Bill Neal
Modern processing has done little for grits. A long, slow cooking is necessary to produce the correct creamy consistency which is still punctuated by a slight pebbly contrast. Basic boiled grits ar...
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Ingredients
- 4½ cups (1 L) water
- Butter
- ¼ cup to ¾ cup (60 to 180 ml) grated sharp Cheddar cheese
- 1 teaspoon salt
- 1 cup (235 ml) hominy grits
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