decadent grits

For those of you who find themselves gritless or living west or north of the gritline, these fine people will send you a five pound bag.

Grits, Fancy

3 cups whole milk
2/3 cups water
2 sprigs fresh rosemary
2/3 cups old – fashioned grits ( not quick-cooking)
Salt and freshly ground pepper
Put the milk, water, rosemary, salt and pepper in a medium saucepan and bring to a boil. Slip in the grits. Adjust the heat so that the grits barely simmer, just a bubble at a time is perfect. Stir frequently until all the liquid is absorbed.
I use 3 cups whole milk and 1 cup water to 1 cup of grits with those Byrd Mill Grits.
Excellent with Sauteed Shrimp as Charleston Shrimp and Grits These can now be transformed into GARLIC CHEESE GRITS. To the cooked grits add:
2 cups grated Sharp Cheddar Cheese, ½ teaspoon finely chopped garlic
½ cup chopped scallions or chives, if desired
A dash of hot pepper sauce
4 eggs
Blend well.
Pour the mixture into a flat 2 quart casserole and bake at 350* for 25 minutes. More cheese can be added atop the casserole during the last 10 minutes of baking.

get your grit on