The Basics: Stone Ground Grits

How To Make Stone Ground Grits By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Editor-In-Chief Southern Cooking Tailgating & Lifestyle Entertaining Brand Pastry Chef Author Writer Photographer WBRC Fox 6 Contributor Birmingham Alabama Original Southern Recipes Tailgating Party ideas crafts & southern entertaining & cooking know howCooking Essentials

The Technique

Stone Ground Grits

If there were ever a food that represents our rich Southern culture & heritage, it is most certainly grits. Grits are a simple food– made from dried whole kernel corn. The corn must be hard before the milling procedure can take place so it can either be left in the field to dry naturally or it can be harvested & manipulated with forced air. The dried corn is then run through an artisan grist mill between stone. The process & result yields a food rich in flavor & texture. Stone ground grits have a toothsome bite & although they take a little longer to prepare, they’re well worth the effort. Local brands can be found at many farm stands & corner grocery stores in your area or they can be ordered online. In order to prepare a stellar recipe of stone ground grits, a heavy-duty saucepan & a well made sturdy whisk are ideal. My kitchen is stocked with many quality tools comparable to what would be used in a restaurant as they are meant for hard working tasks & last longer. Look for a restaurant supply in your area or search the internet to source the pieces you use the most. Learn how to make this southern icon that can be served during the breakfast hour & beyond.

Cooking Techniques. Preparing Stone Ground Grits In A Slow Cooker. Morning Entertaining Solutions By Rebecca Gordon Editor-In Chief Buttermilk Lipstick Culinary & entertaining Brand Digital Culinary Photo Journalist Cooking & Baking Tutorials Practical Culinary Techniques For Everyday Cooks Pastry Chef Writer Food Stylist Photographer Editorial Director TV cooking Personality Southern Hostess Game Day entertaining Modern Southern Socials

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makes 4 servings

Salt, most certainly, is the key to a stellar bowl of breakfast grits. Taste the grits & adjust the seasonings before serving.

5 cups water
1 tsp kosher salt
1 cup stone ground grits 
2 Tbsp butter
Freshly ground pepper 

Bring the water & salt to a rolling boil in a 3 1/2 quart saucepan over Medium-High heat. Whisk in the grits & reduce the heat to Medium-Low heat, whisking occasionally, 30 to 40 minutes or until the grits are tender. Partially cover the grits while cooking to keep spattering contained. Add the butter. Season with additional kosher salt & freshly ground pepper.

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Cooking Techniques Cooking Classics. Grits Casserole By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Brunch & Breakfast Entertaining Solutions By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist Cooking & Baking Tutorials Practical Culinary Techniques For Everyday Cooks Pastry Chef Writer Food Stylist Photographer Editorial Director TV Cooking Personality Southern Hostess Game Day Entertaining Modern Southern Socials How To Prepare Stone Ground GritsHow To Cook Stone Ground Grits

The instructions for cooking Stone Ground Grits are relatively simple resulting in a pleasing flavor & texture. Follow my pointers to make this southern classic ideal for breakfast or dinner meals.

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The Technique

A heavy bottomed saucepan & a sturdy whisk are the ideal tools needed in order to prepare grits. Read over the recipe to be certain you have everything needed before getting started. Here’s what you should know.

Cooking Techniques Cooking Classics. Grits Casserole By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Brunch & Breakfast Entertaining Solutions By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist Cooking & Baking Tutorials Practical Culinary Techniques For Everyday Cooks Pastry Chef Writer Food Stylist Photographer Editorial Director TV Cooking Personality Southern Hostess Game Day Entertaining Modern Southern SocialsNo. 1

When preparing grits, bring the water to a boil with a little salt then add the grits. Whisk them into the water vigorously to keep them nice & smooth. Reduce the heat & stir the grits occasionally. If they seem to be sticking to the pot a bit, run a wooden spoon around the base of it to loosen them & whisk them until smooth again. Partially cover the grits while cooking to keep spattering contained.

Cooking Techniques Cooking Classics. Grits Casserole By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Brunch & Breakfast Entertaining Solutions By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist Cooking & Baking Tutorials Practical Culinary Techniques For Everyday Cooks Pastry Chef Writer Food Stylist Photographer Editorial Director TV Cooking Personality Southern Hostess Game Day Entertaining Modern Southern SocialsNo. 2

After approximately 30 to 40 minutes the grits should be thick enough to hold a ribbon when a whisk or spoon is run through them. You want them hearty enough to slightly hold their shape on the plate but still have a creamy texture. Taste the grits to be certain the texture is toothsome tender. They should have a gritty yet milky appearance as the water will become cloudy as they cook due to the starch that is released. Add the butter. Season with additional kosher salt & freshly ground pepper.

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* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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