Put grits left over from sieving parched cornmeal into boiling water. Cook briskly until soft, then pour into a storage vessel. Drink fresh, hot or cold, or wait for it to ferment.
|Soups were the mainstay of many American Indian diets. It was common to find a pot of soup simmering on the fire all day long. While there are definite recipes listed here, "pot luck" was the bill of fair, and creativity was the key to a successful soup.|
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