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From “The Pot and How to Use It,” by Roger Ebert (Andrews McMeel). Serves 2
Ingredients
1/2 cup stone-ground corn grits
2 1/2 cups water
1 tablespoon butter
Dash of salt
Directions
Put all ingredients in the Pot and click to Cook.
When the grits have boiled 60 seconds, switch the setting to Hold/Warm, and leave the Pot alone for 45 minutes.
If the grits are too firm, they need a little more water or a little more boiling, or both. Experiment.
Testing note: If the grits are firm but not grainy, add a half-cup of a good hard cheese, like Parmesan, and call it polenta. Shape it into a slab about 1 inch high, cut into triangles and fry with some butter or olive oil until golden on both sides.
