Mustard Rice Grits

Mustard Rice Grits

Summa Salt Product Used: Boujee Chicken

Serving Size: 4-6


  • 1 tablespoon of Summa Salt’s Boujee Chicken Salt
  • 1 cup rice grits. We recommend Congaree and Penn Jupiter Rice Grits
  • 5 cups chicken bone broth
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1/2 cup sautéed onions
  • 1 tablespoon sugar
  • 1 tablespoon ground spicy mustard
  • 1 teaspoon mustard seeds
  • Swirl of olive oil




  1. Heat up the Flavor:
  •  In a large, heavy-bottomed pot, sauté the garlic and onion on medium heat, until fragrant and the onions are translucent in the olive oil and butter. 
  • Reduce the heat to low and add the sugar and the mustard seeds for one minute. 
  1. Add the Liquid: If using Congaree and Penn Jupiter Rice Grits, follow the measurements and heating instructions on the bag to determine the needed amount of grits and liquid. 
  • Add the chicken broth to the pan and increase the heat to high. 
  • Add Summa Salt’s Boujee Chicken Salt to the broth
  • Add the ground mustard
  1. Add the Grits: Slowly add the grits to the boiling broth. 
  • Reduce the heat to a simmer until the desired thickness is achieved. 
  • Add more salt if needed.  


Serve with Strawberry Jalapeno Jam Meatballs and enjoy!