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Fluffy Millet Grits (!) - Pc

cheesecake, grains, polish

2 1/2 cup millet grits
5 cup ; water (approx?)
2 tablespoon fat
1 salt

Measure the grits, boil twice as much water, add salt and fat to water. Sift or rinse grits in colander, drain, place into boiling water and cook on low flame. When all the water is absorbed, mix, cover and place in oven to roast through. Remove when tender, separate with a fork, place on round platter. Serve with meats, in gravies, green dill or tomato sauces or with milk. If the grits are stale and bitter, they should be parboiled by dropping into boiling water and drained. Proceed accordig to recipe. _Polish Cookbook_, Zofia Czerny, 1961 & 1975. Panstwowe Wydawnictwo Ekonomiczne, Warsaw. Typos by Jeff Pruett. From: Jeff Pruett Date: 15 Jun 97 National Cooking Echo Ä

Yield: 5 servings

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