- 1 cup course stone ground grits
- 4 cups water
- 2-4 teaspoon chicken base
- 2-4 teaspoon of butter
Combine all ingredients. Cooking over low heat for 1 hour, stirring occasionally. Cover and refrigerate overnight.
- Half and half
- Salt to taste
- Pepper to taste
Resume cooking the next morning, adding half and half as needed to thicken and salt to taste. Continue to cook for another hour.
Serve with a pat of butter and pepper.