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How to Cook Grits

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Posts: 3592
Location: USDA Zone 8a
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When we sold our homestead, I had a 5 lb. package of grits.  I stored it in an airtight glass jar.

I saw grits mentioned here and thought that grits would be great for breakfast.

So I got them out to fix them and they are so good!

What are grits? You asked:

Grits are known as a quintessential dish in Southern cuisine that has gone from a humble breakfast or side dish to the base for a tasty shrimp entree featured on restaurant menus. Grits actually have a much longer history; the word "grits" refers to any coarsely ground grain and was eaten by the Native Americans. Today, grits are made with either hominy or stone-ground corn and are boiled and then usually combined with butter and milk.

I couldn't remember how to cook them so I looked for some instructions:

Sometimes I have leftover grits so I like to fix the grits by frying them:

I have not had the grits fixed this way be it sound like this would be good. Tomato Grits

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Location: Yukon Territory, Canada. Zone 1a
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I love grits. They are hard to find up here in the far North, but I fondly remember salty buttery grits from trips to Florida and Louisiana.

We Canadians have a more local version: Sunny Boy cereal. It's been made in Alberta since the 1930's.

Just this morning I toasted some in a pan. 1 cup toasted grain, 1 cup milk, 2 cups water, simmer for 5 minutes. Salt/butter to taste and eat!  Rib sticking good.

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