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slide 1 of 1, Jim Dandy Grits, Enriched, Regular, 32 oz
Jim Dandy

Jim Dandy Grits, Enriched, Regular

To Make: 1/2 Serving: Boiling Water (For thinner grits, use a little more water. For thicker, creamier grits, cook longer): 1-1/3 cups; Grits: 3 tablespoons; Salt (Optional): dash; Yield: 1 cup. 1 Serving: Boiling Water (For thinner grits, use a little more water. For thicker, creamier grits, cook longer): 1-2/3 cups; Grits: 1/3 cup; Salt (Optional): 1/8 tsp; Yield: 1-2/3 cups. 4 Servings: Boiling Water (For thinner grits, use a little more water. For thicker, creamier grits, cook longer): 6-2/3 cups; Grits: 1-1/3 cups; Salt (Optional): 1/2 tsp; Yield: 6-2/3 cups. 6 Servings: Boiling Water (For thinner grits, use a little more water. For thicker, creamier grits, cook longer): 10 cups; Grits: 2 cups; Salt (Optional): 3/4 tsp; Yield: 10 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 15 to 20 minutes or until thickened, stirring occasionally. Serve hot.

Ingredients

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