Recipe: Basic Recipe for Grits and Fried Grits (Quaker Oats, 1969)

BASIC RECIPE FOR GRITS
Makes 6 servings

5 cups water (4 cups water if using Quick Grits)
1 cup Quaker Enriched Hominy Grits (regular or Quick Grits)
1 teaspoon salt

Bring water and salt to brisk boil in large pan. Stir grits slowly into boiling water; return to boil.

TO COOK REGULAR GRITS:
Reduce heat; cover and cook slowly for 25 to 30 minutes, stirring occasionally.

TO COOK QUICK GRITS:
Reduce heat; cook 2 1/2 to 5 minutes, stirring occasionally.

Serve with margarine and pepper or Red-Eye Gravy or eggs. May be served as a cereal with milk and sugar.

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FRIED GRITS

Rinse a loaf pan with cold water. Pour cooked grits made from either of the above recipes into loaf pan. Cool slightly; cover and refrigerate several hours or overnight.

Cut into 12 slices. Pan-fry in small amount of margarine until golden brown, about 10 minutes per side.

Serve hot with syrup, honey or molasses.

VARIATIONS:

FRIED GRITS WITH HAM OR SAUSAGE:
Combine 2 to 4 tablespoons finely chopped cooked ham or crumbled cooked drained sausage with grits before pouring into loaf pan.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Budget Saving Recipes, The Quaker Oat Company, 1969