1 cup milk
1 cup water
1/4 teaspoon salt
1/2 cup grits (white hominy)
1/4 teaspoon oregano
1/4 teaspoon ginger
1/2 teaspoon thyme
1/2 teaspoon cayenne
Pour milk and water into a 2 quart saucepan and place on hot burner to boil.
While waiting for the boil, place the egg (remove shell first), oregano, ginger, thyme and cayenne in a small dish and blend with a whisk. (I love spices and use a little more than the recipe suggests).
Let the water boil – don’t be in a hurry. However, if you over-boil, you will burn the milk; so don’t diddle around either. When the water begins to boil, toss in the salt and stir.
Next, add the grits, stirring as you pour.
Now turn the heat to medium-low (between medium and low) and blend in the remaining ingredients (the ones you mixed in the bowl).
This will lightly boil for a while. Stir every couple minutes. Keep cooking for about ten minutes. If you cook with the lid off, the grits will stiffen faster. If you cook with the lid on, the grits will take about fifteen minutes to stiffen and will be lighter. I prefer cooking with the lid off.
When the mixture is fairly stiff (not hard), remove from heat. Allow the grits to sit in the pan for five minutes with the lid on.
Serve with butter. Enjoy!
For breakfast – serve in a bowl. For dinner or supper – serve on a plate. Serve with Ritz™ crackers; a white wine is best but don’t drink out of the bottle!
Alternate serving: cut up whole tomato and add with other ingredients.
Serves one healthy man or two regular folk.
If you blow your first batch and cook the grits too stiff, don’t throw them out! Place the grits in a container in the refrigerator and allow to cool 24 to 72 hours. Then chop them up and fry them in olive oil. Be sure to use butter and real maple syrup. Makes a great breakfast.