Albers Quick Hominy Grits

1 Serving: 3/4 cup water; dash salt (optional); 3 tbsp. grits; 3/4 cup yield. 4 Servings: 3 cups water; 3/4 tsp. salt (optional); 3/4 cup grits; 3 cups yield. 6 Servings: 4 cups water; 1 tsp. salt (optional); 1 cup grits; 4 cups yield. 1. Bring water and salt to a boil in medium saucepan; slowly stir in grits. 2. Cover pan; reduce heat to low. Cook, stirring occasionally, for 5 to 6 minutes. Note: For creamier, thicker grits, cook longer. For thinner grits, add more water. Microwave Directions (Single Serving): Combine water, salt and grits in medium microwave-safe bowl; cover. Microwave on high (100%) power for 3 to 5 minutes or until thickened (stirring halfway through cooking time). Microwave ovens vary; adjust time accordingly. Breakfast Grits: Serve with butter or milk and sugar. Or try with raisins, cinnamon or brown sugar. Meaty Breakfast Grits: Add 1/4 cup diced ham or cooked, crumbled bacon or 1/2 cup cooked, chopped sausage to 4 cups cooked grits. Serve with eggs. Lunch or Dinner Grits: Use chicken or beef broth in place of water (omit salt); prepare as directed. Fried Grits (Makes 6 Servings): 4 cups water, 1 tsp. salt (optional), 1 cup Albers Quick Grits. Bring water and salt to a boil in medium saucepan; slowly stir in grits. Cover; reduce heat to low. Cook, stirring occasionally, for 5 to 6 minutes. Pour grits into 9x5-inch or 8x4-inch loaf pan; refrigerate for 1 hour or until firm. Remove from pan and cut into 1/2-inch thick slices. Grease large skillet. Fry slices over medium heat for 4 to 5 minutes on each side or until lightly browned. Storage Tip to Retain Freshness: Transfer contents to an airtight container and refrigerate or freeze. Allow grits to return to room temperature before use.

White Degermed Ground Corn, Niacin, Ferrous Sulfate, Thiamin Mononitrate !(Vitamin B1), Riboflavin !(Vitamin B2), Folic Acid.