Old-Fashioned Grits

Store in an airtight container in a cool, dry place. Unopened packages can last for years. Once opened, check for any signs of spoilage before use.

Cook slowly over low heat, stirring frequently, to prevent sticking and ensure even cooking.

Adjust the liquid-to-grits ratio to achieve your desired consistency – more liquid for thinner grits, less for thicker.

Grit consistency can vary; you may need to add more liquid as they cook.

While often served savory, old-fashioned grits can also be a base for sweet preparations.

Shrimp and grits

Fried chicken

Sausage gravy

Cheese

Butter

Eggs

Bacon

Rushing the cooking process: Old-fashioned grits require patience and low heat to reach their full potential.

Not stirring enough: This can lead to clumps and a gummy texture.

Adding salt too early: Some cooks prefer to season at the end to better control the flavor.