Tex Mex Corn Grits

Ingredients serve 2

½ cup stone-ground or Bob’s Red Mill Corn Grits or Polenta
(yellow corn grits have more corn taste than white corn grits — your preference)
1½ cups water
¼ tsp salt
2 tsp of Cool Southwestern Spice Blend
optional: 1/4 – 1/2 tsp cayenne pepper


Bring water and salt to a boil. Add corn grits and reduce heat. Cook slowly for about 35-50 minutes, stirring occasionally until soft by taste.

Remove from heat, cover, and let stand for a couple of minutes. Add any optional ingredients. This will make enough for two generous helpings.