Cooking 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.
Stone Ground Grits
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.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How 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.
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.
No. 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.
No. 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.
The Tune
“I Found A True Love” Wilson Pickett
httpa://www.youtube.com/watch?v=HP3tSZxIeA8
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