Traditional Wheat Grits


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.

Real Cooking

Did You Know?
Roughly 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.