Recipes > Rice, Cereals, Grains > Wheat Grits

Wheat Grits

The cereal known as wheat grits is made commercially by crushing the wheat grains and allowing a considerable proportion of the wheat bran to remain. Grits may be used as a breakfast cereal, when they should be served hot with cream or milk and sugar; they also make an excellent luncheon dish if they are served with either butter or gravy. The fact that this cereal contains bran makes it an excellent one to use in cases where a food with bulk is desired. The accompanying recipe is for a plain cereal; however, an excellent variation may be had by adding 1/2 cupful of well-cleaned raisins 1/2 hour before serving.

Sufficient to serve four.

Ingredients

  • 1/2 teaspoonful salt
  • 3 cupful boiling water
  • 3/4 cupful wheat grits

Instructions

Add the salt to the boiling water, sift the wheat grits through the fingers into the rapidly boiling water, and stir rapidly to prevent the formation of lumps. Cook for a few minutes until the grits thicken, and then place in a double boiler and cook 2 to 4 hours.

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Source

Woman's Institute Library of Cookery, Volume 1.


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