Page 31
Originally posted 1/13/2019
Two things on this one… first, I am finding that my brand of garlic salt (man, does she love her garlic) is apparently less salty than hers so this needed a little extra salt for maximum taste. Second, it is a wet, rainy day here so I am guessing that is why the top never set as described in the book. It looks sketchy because I left it in another almost 20 minutes trying for the right consistency which just never developed.
That said, these are WONDERFUL tasting grits with a really creamy quality (after I scraped off the burnt bits).
