Southern Grits, Pencils and Red Eye Gravy - By Bonnie Banters

How to Cook Grits:
For one serving of Grits:  Boil 1.5 cups of water with salt and a little butter. Add 5 Tbsp. of Grits.  Reduce to a simmer and allow the Grits to soak up all the water.  When a pencil stuck into the Grits stands alone, they are done. That's all there is to cooking Grits.
(When I used this recipe, I used 1/8 tsp. salt, 1 TB butter and I did not cover the grits (since no mention was made of a lid); and the grits took about 15 minutes to soak up the water using direct, low heat. Also, I found it should be stirred occasionally, and I feel this recipe is enough for one to two servings.)

How to make red eye gravy:  Fry salt-cured country ham in cast-iron pan.  Remove the ham when done and add coffee to the gravy and simmer for several minutes. Great on Grits and biscuits.

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