Bring the water and salt to the boil briefly, add the corn grits, simmer for about 3 minutes over low heat, stir constantly, add the butter, more or less depending on your taste. Mix the egg and milk together, add to the pulp, mix well and quickly, otherwise the egg will curdle. Let it steep for 2-3 minutes and season with a little salt and / or pepper.
Ready as a side dish or as the Americans like it for breakfast with bacon, eggs and toast.
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