Serves: 2 - 4
½ c white grits
1-1/4 c chicken or beef stock, (up to 1½ c)
1. Bring stock to boil.
2. Stream in grits, while whisking constantly.
3. Cook until thickened for the time indicated on package.
4. Pour onto plates and let cool for a moment. The grits will thicken up and can be eaten with the fingers.
Source: Recipe © Sasha Martin, Global Table Adventure. For personal or educational use only.