Yield: 5 cups
- 1 cup oil blend
- 3 cups unpopped corn kernel
- 3 quarts water
- 1 lb butter
- 1 T salt
In a large pot add the oil and the kernels, heat on medium high heat, stirring often, until all kernels are popped.
In a sauce pot bring the water and 1/2 lb butter to a simmer. Add about 1 quart of popped corn to the pot and simmer about 30 seconds. Strain the popcorn and push through a fine mesh sieve, while reserving the liquid. Using the reserved liquid, continue steps 1-3 until all popcorn has been pushed through the sieve.
Season the “grits” with ½ pound of butter and the 1 Tablespoon salt. Season the “grits” with ½ pound of butter and the 1 Tablespoon salt.