Most often made by simmering on the stovetop, the stove is where the true-to-its-name gritty grits typically mix with water, salt, and butter to transform into a hearty bowl of porridge.
and red-eye gravy. And that's like this staple." The chef said he always makes sure to have some grits, a porridge made from boiled cornmeal, on hand for family brunches or Sunday football parties ...
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