Ingredients

• 3 cups Water
• 1 tsp 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. Cook slowly for about 5 minutes, stirring occasionally. 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, cook for 30 minutes.

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

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

1. Transfer Parmesan Grits to a plastic-lined 8 x 8-inch pan and chill at least 2 hours or overnight. To fry, unmold polenta and cut into 12–16 rectangles. Heat oil, ½-inch deep, to 350°F. Working in batches, fry polenta until golden, about 3–5 minutes per side. Remove from oil using a slotted spatula or spoon and let drain on paper towels. If necessary, keep warm in a 200°F oven. Serve with tomato sauce or your favorite toppings.