Grits

• 4 cups water
• 1 cup yellow stone-ground cornmeal
• Salt and pepper to taste

1. Bring water and salt to boil.
2. Slowly add cornmeal, stirring to prevent lumping.
3. Cook over low heat until grits are cooked and mixture is thick.
4. Season with pepper.
5. Either serve grits from the pot or pour into 10-inch pie plate and chill.
6. If chilled, cut into triangles and reheat in oven at 350 degrees for 10 minutes before serving.

water, yellow stoneground cornmeal, salt

Taken from cooking.nytimes.com/recipes/3580 (may not work)