Creole grits


Robert Harper

Sunflower Flour

1 cup Sunflower Quick Grits

4 cups water

2 teaspoons salt

½ cup chopped green pepper

½ cup chopped celery

½ cup chopped onion

½ cup chopped tomatoes

Saute pepper, celery, and onion in a small amount of butter in a skillet.

Bring water to a boil. Add grits and salt. Simmer for 4-6 minutes, stirring regularly until grits are done. Add sautéed vegetables along with tomatoes. Stir to combine. Serve hot.

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