Ingredients

• 3 cups Water
• ½ tsp Sea Salt
• 1 cup White Corn Grits

Instructions

1. Bring water and salt to a boil in a medium pot. Add corn grits and reduce heat to low. Cook for about 5 minutes, stirring occasionally, until liquid is absorbed and grits are creamy. Remove from heat, cover and let stand for 1–2 minutes.

1. Make as directed in main recipe, using 2 cups water and 2 cups milk, and cook for 30 minutes.

1. Make as directed in main recipe and cook for 30 minutes, stirring in 1 cup shredded cheddar before serving.

1. Place all ingredients in a slow cooker. Cover and cook on low for 5–6 hours or high for 1–1 ½ hours.

1. Place 1 cup white corn grits, 3 ½ cups water and ¾ tsp salt in the pot of a multi-cooker. Set the valve to sealing. On manual setting and high pressure, set for 10 minutes. Natural release the pressure for 15 minutes.