Other
Coarsely ground dried maize, simmered into a porridge. Stone-ground grits still include the germ. Instant grits are precooked and dried.
A maize porridge of the American South.
Corny and mild.
Simmer them in water or milk, stirring, until creamy. Stone-ground grits take much longer.
Airtight and cool. Refrigerate cooked grits.
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