This recipe uses George Washington's Yellow or White Grits, available from the Shops at Mount Vernon and made on-site at the Gristmill.
Stone-ground at the Gristmill
Treat yourself to grains that have been stone-ground by water power at George Washington's Gristmill.
Ingredients
- Yellow or White Grits, available from the Shops at Mount Vernon
Directions
Put the desired measured amount of grits in deep dish with running water to float off the light chaff parts of the corn. To each cup of wet grits, add 2 1⁄2 cups of water. Boil slowly for 20-25 minutes. When the grits begin to thicken, stir constantly. Grits will get tender and sticky when they are done.