Stone Ground Grits Recipes

CREAMY STONE-GROUND GRITS

Steps:

• In a large saucepan, bring broth, 5 cups water, and 2 teaspoons salt to a boil. Slowly add grits, whisking constantly. Return to a boil, then cover, reduce heat to low, and simmer, whisking occasionally, until thick and creamy, 40 to 50 minutes. Remove from heat. Whisk in butter and cheese until smooth.

STONE-GROUND GRITS WITH GRUYERE

Steps:

• Put the grits in a large bowl, fill with water and stir. Let the grits stand for about 5 minutes for the bran to rise to the surface; pour off the bran and excess water and set aside.
• Bring the stock and half-and-half to a boil, over high heat, in a medium heavy-bottomed pan and slowly whisk in the grits. Reduce the heat to medium-low and cook, stirring often, until thick and creamy, about 45 minutes. If the grits get too thick, stir in additional hot stock or water to loosen and thin.
• Add the Gruyere and the bacon drippings, if using, and stir until the cheese melts. Season with salt and pepper, to taste. Transfer to a serving bowl and serve immediately.

STONE-GROUND GRITS RECIPE

Steps:

• Gather the ingredients.
• Add 4 1/2 cups of water to a medium saucepan. Add salt and bring to a boil over high heat.
• Gradually stir in the stone-ground grits.
• Continue stirring and reduce the heat to low. Cook, stirring frequently, for about 40 to 50 minutes, or until the grits are very thick. Depending on the grind, cooking can take longer. As the grits thicken, they can scorch easily, so be sure to stir often. If the grits absorb all of the water before they are done, add more hot water as needed.
• Beat in butter and freshly ground black pepper, if desired.
• Gather the ingredients.
• Put the water, salt, and grits in a 3- to 4-quart slow cooker. Let them stand for a few minutes and skim off any solids floating on top of the water.
• Cover and cook on high for about 3 hours, stirring every 30 to 45 minutes.
• Add butter and pepper, as desired.

CREAMY STONE-GROUND GRITS

Steps:

• Bring water, salt, and 1 tablespoon butter to a boil in a 3- to 4-quart heavy saucepan, then add grits gradually, stirring constantly with a wooden spoon. Reduce heat and cook at a bare simmer, covered, stirring frequently, until water is absorbed and grits are thickened, about 15 minutes.
• Stir in 1/2 cup milk and simmer, partially covered, stirring occasionally to keep grits from sticking to bottom of pan, 10 minutes. Stir in remaining 1/2 cup milk and simmer, partially covered, stirring occasionally, until liquid is absorbed and grits are thick and tender, about 35 minutes more. (Grits will have a soft, mashed-potato-like consistency.)
• Stir in pepper and remaining tablespoon butter.
• *Available from John Martin Taylor (800-828-4412; www.hoppinjohns.com).

CREAMY STONE-GROUND GRITS

Steps:

• Bring water and milk just to a simmer in a 4- to 5-quart heavy saucepan. Meanwhile, cover grits with water in a large bowl and whisk vigorously. Let stand 30 seconds, then skim any chaff that has floated to surface with a fine-mesh sieve. Drain grits well in a fine-mesh sieve and whisk into simmering milk mixture.
• Reduce heat to low and simmer grits, partially covered, stirring often with a heatproof rubber spatula, until grits are tender and thickened to the consistency of loose oatmeal, about 1 1/4hours (stir more toward end of cooking to avoid scorching). If grits become too thick before they are tender and creamy, thin with hot water (about 1/2 cup).
• Stir in cream, butter (if using), and salt. Remove from heat and keep warm, covered, up to 20 minutes.

CREAMY STONE GROUND GRITS

Steps:

• In a large saucepan, over medium heat, combine the water, milk, salt, pepper and 2 tablespoons of the butter. Bring the liquid to a gentle boil. Stir in the grits. Cook for 1 hour and 15 minutes, stirring occasionally. (**The grits will stick to the bottom of the pan, so make sure not to scrape the bottom of the pan. If the grits absorbed all of the water, add some hot water to thin out the grits.) Remove the pan from the heat and stir in the remaining 2 tablespoons butter and cheese. The grits can either be served immediately or prepared in advance and reheated. If preparing in advance, grease a pan with a teaspoon of butter. Pour the grits into the pan and reheat in a 400 degree F., for 15 minutes.

CREAMY STONE-GROUND GRITS

Steps:

• Sauté onion in butter.
• Add chicken stock and half and half; bring to a boil.
• Whisk in the grits. Reduce heat and simmer for 15 minutes.
• Stir in cream cheese, salt, and pepper.
• Continue to simmer 1-2 minutes longer until grits are creamy.
• Stir in Parmesan cheese and green onions. Serve immediately or cover and keep warm.

STONE-GROUND GRITS WITH POACHED EGGS AND SHAVED SUMMER TRUFFLE

Steps:

• Fill a 2-quart saucepan with 3 cups milk and add 1/4 teaspoon salt. Bring to a boil, and slowly stir in grits with a wooden spoon. Reduce heat to a bare simmer, and stir the grits twice every minute. (The grits may cake on bottom and sides, so scrape the pan well.) After 10 minutes, taste the grits and add salt as needed. After 20 minutes, the grits should be tender and maybe a little runny (they will continue to congeal as they cool). They will remain warm in the covered pan for another 45 minutes.
• While the grits are cooking, heat a cast-iron skillet over medium-high heat. Add the bacon and reduce heat to low; cook until just before desired crispness. (Residual heat will continue to cook the bacon after it is out of the skillet.) Cooking time varies according to bacon's thickness, but it should be at least 10 minutes.
• Fill a 7-inch stainless-steel or nonstick skillet with water to 12 inch below the rim. Place over medium heat and bring to a rolling boil. Crack the eggs on opposite sides of the pan; some of the white may break off and float to the top. Cook for 4 minutes for a thick but runny yolk, 6 minutes for a firm yolk. Remove with a slotted spoon and let sit on a small plate until water drains off.
• To serve, scoop a generous dollop of grits into a shallow bowl. Place a bacon slice on opposite sides of the grits and top the grits with a poached egg. Season with salt and pepper. Present the plates at the table and, using a truffle shaver adjusted to its thinnest setting, shave the truffle over the eggs.