You will need
    • 1 Cup barley groats;
    • 3-5 glasses of water;
    • salt.
Take barley grits. If necessary, carefully move it from the remaining scales and various debris. Thoroughly rinse the groats under running water. This should be done several times changing the water, until it remains transparent. Put grits in a pot and pour boiling water (1 tbsp. grains will need 2 cups of water). Let the rump to infuse. To do this, leave it in boiling water for 4-5 hours, you can leave it on all night.
Fill the pan with swollen barley grains as much water to the ratio of cereals and water was 1:2. Bring the porridge to boil. Add salt to taste. Invert the pan over the little fire.
Cook until until the grits will expand to 3 times, about 40-45 minutes. Then remove the pan from the heat and wrap her in a warm blanket or towel for 2-3 hours to croup good properies. Optionally, you can add to mush butter.