There are, by my count, at least seven levels of fried chicken. The worst of them is good; the best, which I waited forty-four years to find, led to what can only be called an out-of-body experience. Let’s start at …
Cooking yellow flaking grits is easy. The grits are made by degerminating yellow corn. The kernels are then ground into small, flaky grits. The making of this Southern staple, though, must be done carefully in order to avoid lumps and tiny balls forming in the mixture. Add this to my Recipe Box.
Pour 4 cups water into the sauce pan. Put the sauce pan on the stove over high heat. Bring the water to a boil.
Remove the pan from the stove. Add 1 tsp. butter. Return the pan to the stove. Add the grits to the pan once the water begins to boil. Stir the grits while pouring them into the sauce pan.
Put the lid on the pan. Turn down the heat to the lowest setting. Cook for seven minutes. Stir and smooth out any lumps.
Return the lid to the pan. Turnt off the stove. Allow the grits to sit in the pan for 15 additional minutes.
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