Stone-Ground Grits

Don’t waste your time on anything but stone-ground grits, which are superior in every way, from taste to nutrition.

Recipe

This is a basic recipe for a couple of people, to which many things can be added, the most common being grated cheese.

1/2 cup stone-ground grits

2 cups milk

1/2 teaspoon salt

1 tablespoon butter

Pepper to taste.

Heat the milk and salt, and add grits gradually. Stir regularly for 25-30 minutes, until the grits soften and gain a smooth texture. DO NOT LET THIS BURN, or you may be buying a new pan. Add more liquid as needed. When done, add the butter or other fat (apparently the native Americans of Virginia used bear fat), and pepper if desired. Serve hot.

As a whole grain, stone-ground grits last longer if refrigerated, or even kept in the freezer. Our local brand, McEwen and Sons, is excellent, but just about anyone has access to stone-ground grits these days.

Uses for leftovers are manifold, one of the most common being “Grit Cakes.” If you really get addicted, buy the book Glorious Gritswhich was written by Susan McEwen McIntosh.

Author: southernfusionfood

Writer, Woodworker, and Happy Eater

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.