Grits are a type of porridge made from boiled cornmeal. Hominy grits are a type of grits made from hominy – corn that has been treated with an alkali in a process called nixtamalization, with the pericarp (ovary wall) removed. Cooked in warm salted water or milk and considered a soup.
What Employers Are Offering
- ✔ Employer-provided health & medical insurance
- ✔ Visa sponsorship & legal work authorization
- ✔ Relocation assistance & settlement support
- ✔ Long-term employment & benefit coverage
- ✔ Permanent residency pathways (eligible roles)
How to Make Grits Recipe
Insurance & Worker Protection Requirements
Before visa approval, many employer-sponsored programs require proof of valid health insurance coverage and worker protection compliance. Immigration authorities verify medical coverage eligibility before granting work authorization.
Employment Benefit Eligibility Information
Applicants searching for international employment opportunities often compare roles offering employer-sponsored insurance coverage, relocation support, and legally compliant work authorization programs.
- Jobs with employer-provided health insurance benefits
- Visa sponsorship positions including medical coverage
- Full-time employment with dental and vision insurance
- High salary jobs offering worker protection benefits
- Healthcare and caregiver roles including insurance coverage
Understanding benefit eligibility requirements helps applicants evaluate qualified employment offers before submitting immigration applications.
Depending on the destination country, foreign employees may also need workplace injury protection, employer liability coverage, and travel medical insurance during relocation.
- Mandatory health insurance for visa holders
- Workplace accident and employer liability protection
- Travel and relocation medical coverage
- Insurance verification during immigration processing
Confirm insurance compliance requirements before submitting a work permit application.
Ingredients
- 2 1/2 cups (590ml) water
- 1/2 teaspoon kosher salt, plus more as desired
- 1/2 cup (85g) yellow or white corn grits, preferably stone-ground (optionally rinsed, see note)
- 2 tablespoons (30g) unsalted butter
Directions
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In a 2-quart saucepan, combine water and salt and bring to a boil. While whisking, sprinkle in grits, then return to a boil. Reduce heat to low, cover, and cook, whisking and scraping bottom well every 2 to 3 minutes, until you reach your desired consistency: runny with some remaining gritty texture, about 30 minutes; thick and creamy but flowing, about 45 minutes; or stiff and able to hold its shape while barely flowing, about 1 hour. Whisk in extra water, a tablespoon or two at a time, at any point if your grits become thicker than you’d like. (If your grits are fully cooked but too thin, you can speed up the thickening by cooking them uncovered, which will allow steam to escape more quickly.)
- Whisk in butter until fully melted and incorporated, then remove from heat. Season with additional salt, if needed.
- Serve as desired.
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Special Equipment
2-quart saucepan, whisk
Notes
If desired, you can rinse stone-ground grits in a fine-mesh strainer, then drain well and whisk into the water as per the recipe; this can clean them of any dust or debris that might have gotten mixed into the bag during the milling process.
