Crooked Creek Stone Ground Corn Grits
(in the Blue Ridge Breakfast box)
This heirloom corn is milled at nearly freezing temperature to prevent the loss of flavor from heat generated during the milling process. Refrigerate until used.
These aren’t Quick Grits or Instant Grits, but old-fashioned stone ground grits that contain the germ. They take longer to cook but their creaminess and delicious rich corn flavor make them well worth the extra time. Put 1 cup grits and 4 cups water and 1 teaspoon salt in a heavy-bottomed deep saucepan, stir once with a wooden spoon (skim off any chaff that rises to the top if desired), and bring to a boil over high heat. Turn heat to medium-low and simmer slowly and stir often for 40 minutes. The longer you cook them, the creamier and more flavorful the grits will become. (You may soak the grits in the cooking water the night before to shorten the cooking time.) Add more water or milk if needed and cook until they get to the desired consistency. Add butter, or grated cheese, or olive oil, and salt and pepper to taste. Yum! Extra great tasting with Smoking J’s Caroline Cayenne hot sauce!
Early Girl Stone Ground Grits
(in the Land of the Sky box)
Julie Stehling’s recipe for Early Girl Grits
2 to 1 Water to Grits
Bring water to a rolling boil.
Add grits and bring back up to a boil.
Boil for 2 minutes at medium-high heat, stirring often.
Continue to stir, reduce heat to low, and
Simmer for 35-45 minutes or to desired creaminess.
Add salt, pepper, butter, or cheese to taste.