“Grits’ origins come from the Native American Muskogee tribe’s preparation of Indian corn similar to hominy. Traditionally from the southeastern woodlands, the Muskogee would grind the corn in a stone mill, giving it the “gritty” texture we are all familiar with. From this tribe, the preparation was passed down to settlers in the area because hominy was used as a form of currency.”
Yield: X Servings
Prep Time: minutes
Cook Time: minutes
Total Time: minutes
Author: The Southern Spice Rack
· 1 cup quick cook grits
· 4 cups water
· 2 teaspoons salt
· 3 tablespoons butter
· ¾ cup cheddar cheese
1. In a large pot bring the water to a boil. Once boiling pour in the grits and whisk constantly to prevent clumps. Continue to whisk until all the water is absorbed and the grits look homogeneous Reduce the heat to low and cover. Let cook for about 20 minutes, until the grits are soft and no longer gritty.
2. Stir in the butter, salt, and cheese and mix until melted.
3. Serve and Enjoy.
Cite: elysev. “Shrimp Ang Grits: A History.” Deep South Magazine, 1 Sept. 2014