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Old 02-08-2004, 06:58 AM
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ajrsmom ajrsmom is offline
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Boiled Grits

Under the heading of Corn might properly be classed the White Corn Grits, without which no breakfast in Louisiana is considered complete. Grits are not only used for breakfast, but may appear on the table several times a day, the left-over Grits from breakfast being utilized either in dainty cakes or entremets, or else warmed over, and served with gravies. This is a most delicious dish.

2 Cupfuls of Grits
2 Quarts of Water
2 Teaspoonfuls of Salt

WASH THE GRITS in fresh cold water, and throw off the refuse. Wash again and drain. Into two quarts of cold water put the Grits. Add the salt, and stir frequently while they are coming to the boiling point. Then set back on the stove and let them cook slowly for about an hour. It must be of the consistency of a very thick starch, or drier, if so preferred. For invalids it may be cooked like a Cornmeal Mush. Serve hot, with any meat, with gravy, or serve with milk, as Oatmeal, as a preliminary to breakfast, or, again, simply eat with butter. In any manner in which they are served they are always relishable and palatable. If half milk, instead of water, is added in cooking, the dish is all the more delicious.

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