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Ohhhh we wouldn't go nare ah week without eatin grits.  We eat's it ferr breakfast pored over our fried eggs, we eat's um all cheesed up with fried fish at supper time and we eat's um as ah dessert wit sugar poredon top too!

Here's what I figore ya need:
1 cup grits
3 cups water
1 cup ah milk
1 teaspoons salt
1 tablespoon butter

First you needs ta go get a bag ah grits from the local griss mill.  This is the real thang and not that there instant stuff.  Maw says ya get your water ta boilin on a medium boil first.  When it is den ya pore in ya cup ah grits in real slow.  Maw says ta make sure ya never stop stirrin now.  To make your grits nice and creamy jess add a few spirts from the cows tits.  You can use dat there can stuff if ya wants to but the best cream will be the better.  Now we knows the instructions on grits will tell ya to boil ferr a certain amount of time but Maw says to tell ya that what ever them directions say..... ta make sure ya double that boilin time.  Now if your boilin is goin to fast denn it will be spittin out grits like firein rat shot at foxes in the hen house!  And talk bout hurtin!  Why them grits will stick to ya like white on rice so it's best ya make sure ya got your boilin temp jess right.  Now, put your salt in and your butter in and surve it up while its hot.  If you lets it get cold it will soon look like jelled jello and youins don't want dat.

© written by: P. R. P. Svoboda
From the Hillbilly Recipe' Collection located at

photo by Dan4th from

Grits Facts
Traditionally the corn for grits is ground by a stone mill. The results are passed through screens, with the finer part being corn meal, and the coarser being grits.

Many communities in the Southern U.S. used a gritsmill up until the mid-20th century, with families bringing their own corn to be ground, and the miller retaining a portion of the corn for his fee.

In South Carolina, state law requires grits and corn meal to be enriched, similar to the requirements for flour, unless the grits are ground from corn where the miller keeps part of the product for his fee.

Three-quarters of grits sold in the United States are sold in the "grits belt" stretching from Louisiana to North Carolina.

The word "grits" comes from Old English grytta meaning a coarse meal of any kind. An alternative etymology holds that it is a corruption of the word "grist" by African American slaves.

Grits is also the staple diet of many African countries, primarily because corn is hardy and easy to grow. In these cultures, the grits is often crushed using wooden poles (no mill) and cooked in three-legged cast-iron pots over a fire.

Yellow grits include the whole kernel, while white grits use hulled kernels. Grits are prepared by simply boiling the ground kernels into a porridge; normally it is boiled until enough water evaporates to leave it semi-solid. It is traditionally served during breakfast, but can be used at any meal.

Official Prepared Food
The state of Georgia declared grits its official prepared food in 2002. Similar bills have been introduced in South Carolina, with one declaring:
Whereas, throughout its history the South has relished its grits, making them a symbol of its diet, its customs, its humor, and its hospitality,
and whereas, every community in the State of South Carolina used to be the site of a grits mill and every local economy in the State used to be dependent on its product; and whereas, grits has been a part of the life of every South Carolinian of whatever race, background, gender, and income; and whereas, grits could very well play a vital role in the future of not only this State, but also the world, if as Charleston's The Post and Courier proclaimed in 1952: An inexpensive, simple, and thoroughly digestible food, [grits] should be made popular throughout the world. Given enough of it, the inhabitants of planet Earth would have nothing to fight about. A man full of [grits] is a man of peace.

Hominey Grits

5 cups water
1 cup hominy grits
1 tablespoon butter
1 tablespoon honey, brown sugar, or maple syrup (optional)

Bring water to a rapid boil in a saucepan.
Gradually pour in the hominy grits and stir.
Reduce heat to low.
Add the butter and stir.
Cook for 20 minutes, or until the water is absorbed.

Grits may be sweetened with honey, brown sugar, maple syrup, or jelly. Grits can also be flavored with cheese, sunnyside up egg, or small bits of ham, bacon or sausage. Serve while hot.

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Cheese Grits