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Andy Does Grits Recipe

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This recipe for Andy Does Grits is from The Church Lady Casserole Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ cup regular or quick grits (don’t bother with instant)
1 tablespoon (approximately) of ground flax seed or wheat germ (for health benefits and flavor)
2 tablespoons minced onion (I prefer the sweet varieties)
1 garlic clove, minced finely (or a couple of squirts of bottled garlic juice)
1 crushed bouillon cube (I prefer ½ teaspoon of “Better Than Bouillon”, available at QFC).
1 cup hot water (bouillon dissolves better in hot water)
Directions:
Directions:
Put everything in a microwave-safe bowl, adding the water last. I usually let it sit for several minutes, for everything to dissolve and flavors to blend. Cook for around three minutes in the microwave, then stir. It may need a bit more time in the microwave, depending on your unit. The grits will thicken considerably in the first few minutes out of the microwave, so be careful to not overcook.
Personal Notes:
Personal Notes:
If you’re a true Southerner, you’ll want to skip this recipe, because you’ll consider my favorite version of grits to be heresy, at best, and sickening, at worst. I lived in the South for over a year. To me, traditional grits taste like a mixture of Styrofoam and library paste. I developed a version that I really enjoy.

 

 

 

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