1/2 teaspoon salt
3 cups boiling water
3/4 cup wheat grits
Makes 4 servings.
- 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 for about 2 hours.
NOTE: The recipe is for a plain
cereal; however, you can make an excellent variation
by adding 1/2 cup of well-cleaned raisins 1/2 hour before serving.
|Did You Know?
1% of the population has coeliac (also written as celiac) disease—a
condition that is caused by an adverse immune system reaction to
gliadin, a gluten protein found in wheat (and similar proteins of the
tribe Triticeae which includes other species such as barley and rye).
Upon exposure to gliadin, the enzyme tissue transglutaminase modifies
the protein, and the immune system cross-reacts with the bowel tissue,
causing an inflammatory reaction. That leads to flattening of the
lining of the small intestine, which interferes with the absorption of
nutrients. The only effective treatment is a lifelong gluten-free diet.
While the disease is caused by a reaction to wheat proteins, it is not
the same as wheat allergy.