Quote:
Originally Posted by Gulfhills
I usually get Dixie Lily brand grits. I like the long cooking kind, not the instant. Usually I cook it with half water and half milk. After you cook it, add either velveeta and butter, salt and pepper to taste. If I don't have velveeta, I'll grate some sharp cheddar cheese.
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I do love grits when it is smooth and creamy and I will try Dixie Lily. Instant anything never tastes as good. thank-you