Anson Mills Quick Grits Recipes

ANSOM MILLS GRITS

Steps:

• 1. For a slow cooker: Place the grits in the slow cooker and cover them with 3 cups water. Stir once. Allow the grits to settle a full minute, tilt the vessel, and skim off and discard the chaff and hulls with a fine tea strainer. Cover the slow cooker and turn the heat setting to high. Cook, stirring once or twice, until the grits are creamy and tender, but not mushy, throughout and hold their shape on a spoon, about two hours and ten or 15 minutes. Season with 1 teaspoon salt and stir in the butter with vigorous strokes. Add more salt, if desired, and the black pepper. 2. For saucepan cookery: Place the grits in a medium heavy-bottomed saucepan and cover them with 2 ½ cups water. Stir once. Allow the grits to settle a full minute, tilt the pan, and skim off and discard the chaff and hulls with a fine tea strainer. Cover and let stand overnight at room temperature. Note: If you have not soaked the grits, cover them with 2 1/2 cups water, and skim off and discard the chaff and hulls as directed above. 3. Set the saucepan over medium heat and bring to a simmer, stirring constantly with a wooden spoon, until the first starch takes hold, 5 to 8 minutes. Reduce the heat to the lowest possible setting and cover. Meanwhile, heat 2 cups water in a small saucepan and keep hot. Cook the grits, covered, over low heat, stirring every 10 minutes or so, and adding small amounts of the hot water to the grits when they become thick and the spoon can stand upright, about 1 1/2 cups water or more in 4 or 5 additions. Cook until the grits are creamy and tender, but not mushy, throughout and hold their shape on a spoon, about 50 or 90 minutes, depending on whether or not they were soaked. Add 1 teaspoon salt halfway through the cooking time. To finish, uncover the pot and stir in the butter with vigorous strokes. Add more salt, if desired, and the black pepper.

LAMB SHANK RAGù WITH ANSON MILLS GRITS

Steps:

• Make ragù:
• Pat lamb shanks dry and season with kosher salt (rounded 1/2 teaspoon) and 1/4 teaspoon pepper. Heat 2 tablespoons oil in a 5-quart heavy pot over medium-high heat until it shimmers. Brown shanks on all sides, 6 to 7 minutes, then transfer to paper towels to drain. Add remaining 2 tablespoons oil to pot, then cook onion, garlic, plum tomatoes, sun-dried tomatoes, celery, mushrooms, and fennel with thyme, red pepper flakes, and 1/2 teaspoon pepper, stirring occasionally, until softened, 4 to 5 minutes.
• Return lamb shanks to pot with stock, bourbon, vinegar, Worcestershire sauce, soy sauce, and honey and bring to a boil. Reduce heat to low and simmer, covered, stirring occasionally, until meat is very tender, 3 to 3 1/2 hours.
• Remove meat from bones, discarding bones, and skim fat from cooking liquid, then return meat to pot. Simmer ragù, uncovered, stirring frequently, 15 minutes.
• Just before serving, stir in radicchio and scallion.
• Make grits while ragù finishes cooking:
• Bring stock, water, and milk to a boil in a 2-quart heavy saucepan. Add grits in a stream, whisking, then cook over low heat, uncovered, stirring frequently, until grits are tender and thickened to the consistency of loose oatmeal, about 20 minutes.
• Toward end of cooking, finely grate one fourth of cheese (1 cup) and add to grits along with sour cream, sea salt, and pepper to taste. Stir until cheese has melted. If grits are too thick, stir in some additional milk.
• Serve ragù over grits and top with shavings of cheese.