Bonus! To serve as polenta, once cooked, pour into an 8×8″ or 9″ pan and let cool until set.
2 cups Purple Mountain Rice Grits
4 cups water
1 tsp sea salt
4 Tbsp coconut oil
Combine all ingredients in a medium-size sauce pan. Bring to a boil. Reduce heat to medium and cook 25-30 minutes, stirring frequently, until thoroughly cooked.