My pal Lisa, who has taught you (or tried to teach you) how to make cornbread, caramel cake and shrimp and grits, kindly sent me a care package of Southern specialties to enhance Work With What You Got month here at The Kale Chronicles: now I’ve got two pounds of stone-ground grits from Charleston, South Carolina, a bag of whole pecans, and a bag of pecan pieces, straight from Georgia.
I have my eye on a pecan pie and a batch of pecan rolls as soon as we remember to replenish our supply of yeast, but I thought I would start out by making grits for breakfast so that I could really taste the stone-ground goodness of these particular grits. The lovely cloth bag they came in said I would need to cook the grits for twenty-five or thirty minutes. No problem. What it didn’t say was to allow ten minutes to get the plastic gizmo off the top of the bag so that I could get to the grits inside: ten minutes with two knives is what it took — I’ll have to ask Lisa how she pries hers off.
Anyway, there were two recipes printed right there on the bag. One said I could cook my grits in water. The other said I could cook them in a mixture of milk, water and cream. Since I knew it was obligatory to eat them with butter I took the middle way, rinsed them with water, as instructed, and then cooked 1/3 cup grits in one cup of milk with a little salt. It probably did take twenty-five minutes to cook them: they got nice and thick and creamy, smelling faintly of corn.
Now, I ate grits when I lived in Chapel Hill, North Carolina. The Kroger there had at least half an aisle devoted to grits: instant grits, quick grits, big boxes of grits, little boxes of grits. I had never seen so many grits in my life and I had never eaten them before. While I lived there we made a field trip to Columbia, South Carolina, and saw a film about grits. The filmmakers asked people what they ate on their grits. Most people said they ate them with butter, salt, salt and pepper. A few ate them with Tabasco sauce, but one memorable woman said she ate hers with peanut butter and chow-chow. I’ll leave it to Lisa to explain what chow-chow is — that I have never eaten — it’s some kind of Southern pickle.
My stay in Chapel Hill branded me as a Yankee, even though I am a Westerner. I did not know that the Civil War or The War Between the States was called “The War of Northern Aggression” until my roommate informed me otherwise. People used to ask test questions at gatherings. One of the questions was, “Do you want biscuits with your eggs, or grits?” Yankees choose biscuits, toast, anything but the mild, creamy pile of grits on the breakfast plate.
Anyway, all I added to my hot, creamy bowl of stone-ground grits was the traditional pat of butter. With butter, salt and the milk they were cooked in the grits were faintly sweet, tasting slightly of corn. I found them to be a thoroughly unobjectionable breakfast cereal. They have more character than Cream of Wheat and not the heft of oatmeal. I’ll fix them again soon for Johnny because he likes them and then I will branch out into cheese grits or start throwing contraband ingredients in, such as dried apples. I have a mind to make Lisa’s Shrimp and Grits, too, as soon as I can find Gulf shrimp or something wild-caught here: we don’t like to think about farmed shrimp coming from Thailand when we live right here on the coast.
Stay tuned for pecan pastries and desserts.
Sharyn’s Stone-ground Carolina Grits
Measure 1/3 cup stone-ground grits.
Film a saucepan with water.
Put the grits in the saucepan until just covered with water* and then carefully pour the water off without pouring the grits down the sink.
Add to the grits pan 1 cup of milk (I used 1%) and salt to taste.
Bring the grits and milk to a full boil and then reduce the heat enough to keep them at a simmer. Stir periodically with a wooden spoon until the grits are thick and creamy.
Transfer the grits to a cereal bowl, add a pat of butter, stir and dig in. This recipe serves one, for the grits fan in your house. If you make it for two, each person gets his or her own pat of butter.
Food Notes: the better quality grits you start with the better this breakfast is going to be. Lisa sent me the good stuff. I don’t vouch for what you will get if you use instant grits or quick grits, but I am not a fan of instant oatmeal or quick oats as a breakfast cereal either: usually the texture is better in the old-fashioned, less-processed forms of grains and cereals.