Quick Grits

Store in a cool, dry place in an airtight container. Check expiration date for best quality.

Always stir grits constantly while cooking to prevent lumps and sticking.

For creamier grits, use milk or a milk alternative instead of water, or a combination of both.

Season your grits with salt and pepper, and consider adding a knob of butter or a drizzle of olive oil at the end.

Shrimp and Grits

Fried Chicken

Sausage Gravy

Cheese

Butter

Eggs

Honey

Berries

Not stirring enough, leading to a lumpy or burnt texture.

Adding toppings before the grits are fully cooked.

Using too much liquid, resulting in a watery consistency.