Basic Grits

Reprinted from Falls Mill Stone-Ground White Corn Grits Recipes.

1 cup grits
2 cups water
½ teaspoon salt

Place grits in a bowl, cover with water and stir. Skim off the chaff that rises to the top. Stir and skim again. Pour off water and light bran. Add water and salt to a heavy-bottom saucepan and bring to boil. Stir in grits. Reduce heat to low and cook covered for 20-25 minutes, stirring occasionally, until grits are thick and creamy.

If too thick, add either water, milk or whipping cream. Stir in 2 tablespoons butter or margarine, if desired, and serve.
Serves 6.