White Corn Grits, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid.

May contain milk and wheat ingredients.

To Make 1/2 Serving: 3/4 cup boiling water (for thinner grits, use a little more water. For thicker, creamier grits, cook longer.), 3 tablespoons grits, dash salt (optional), yield 3/4 cup; To Make 1 Serving: 1-1/3 cups boiling water (for thinner grits, use a little more water. For thicker, creamier grits, cook longer.), 1/3 cup grits, 1/8 tsp salt (optional), yield 1-1/3 cups; To Make 4 Servings: 5-1/3 cups boiling water (for thinner grits, use a little more water. For thicker, creamier grits, cook longer.), 1-1/3 cups grits, 1/2 tsp salt (optional), yield 5-1/3 cups; To Make 6 Servings: 8 cups boiling water, 2 cups grits, 3/4 tsp salt (optional), yield 8 cups. Stovetop Directions: 1. Heat water to a boil in saucepan. 2. Stir in grits and salt; return to boil. 3. Cover; simmer over low heat for 5 to 7 minutes or until thickened, stirring occasionally. Serve hot. Please use caution when preparing grits by either method. Oven safe mitts are recommended. Microwave Directions (1 serving): 1. Combine water, grits and salt in 4 cup microwave-safe bowl according to chard above for 1 serving only. 2. Microwave on high for 4 minutes, stirring after 2 minutes. Repeat for 1 minute if product has not fully thickened. Caution: Grist will be hot. Microwave oven wattages and temperatures may vary.

Nutrition Facts