ROUSES.COM
39
more
RECIPES
SWEET
POTATOGRITS
by
Virginia Willis
CREAMY GRITS
WHAT YOU WILL NEED
2 cups water, or more
2 cups milk, or more
1 cup stone-ground or regular grits
Rouses salt to taste
¼ cup heavy cream
2 tablespoons unsalted butter
HOW TO PREP
Heat milk over medium heat in a medium to
large pot.While the milk is heating, pour grits
into a large mixing bowl and cover with cool
water. Stir the grits so that the chaff floats to
the top. Skim the surface carefully and remove
the chaff. Drain the grits in a fine strainer. (If
you are using regular grits, you can skip this
step.)
When water and milk begin to simmer, stir in
the grits. Cook, stirring often to avoid sticking
and scorching, until the grits are tender and
have thickened. Regular grits are done in
about 20 minutes; stone-ground require an
hour or more, and you may need additional
water and milk.
When grits are fully cooked, season with salt
and stir in cream and butter. Remove from
heat and let rest, covered, until serving.
CROCKPOT GRITS
WHAT YOU WILL NEED
1 cup stone-ground grits
5 cups of water
2 tablespoons butter
Rouses salt
to taste
HOW TO PREP
Set Crock-Pot temperature indicator to high.
Pour grits into a large mixing bowl and cover
with cool water. Stir the grits so that the chaff
floats to the top. Skim the surface carefully
and remove the chaff. Drain the grits in a fine
strainer. (If you are using regular grits, you can
skip this step.)
Pour 5 cups of room-temperature water into
Crock-Pot. Add grits, butter and ½ teaspoon of
butter, stir to combine. Reduce temperature to
low,cover,and cook until grits are soft and creamy,
about 8 hours. Season with butter and salt.
WHAT YOU WILL NEED
2 cups water
2 cups low-fat or whole milk
1 cup stone-ground grits
2 medium sweet potatoes,
peeled and grated
Coarse salt and ground white pepper
¼ teaspoon ground ginger
Pinch of ground cinnamon
1 tablespoon unsalted butter
T
he first time I had sweet potato
grits, it was a revelation. Two
of the ultimate Southern sides were
married into one — delicious. I’ve
mentioned cooking has taught me a
lot about life, and it sure keeps trying
to teach me patience. Anyone who
has burned his or her mouth tasting a
spoonful of hot grits before they cool
knows the importance of patience.
Remove a steak from the grill and
cut into it before it has rested? The
juices run all over the board and the
steak is dry and tough. Even more
dire is to cut a cake or a loaf of bread
before it cools sufficiently and it
crumbles. Open the oven door too
often to check on cooking, and your
dish ceases to cook because all the
heat has escaped. Patience is a key
ingredient. These flavorful grits are a
reward for being patient.
HOW TO PREP
In a large, heavy saucepan, combine the
water and milk and bring to a gentle
boil over medium-high heat. Slowly add
the grits, whisking constantly. Add the
sweet potatoes. Season with salt and
white pepper. Decrease the heat to low
and simmer, stirring often, until the grits
are creamy and thick, 45 to 60 minutes.
Taste the grits and sweet potatoes to
make sure both are cooked and tender.
Add the ground ginger, cinnamon, and
butter.
Taste and adjust for seasoning
with salt and white pepper.
Serve
immediately.
From Our Friends at Zea's—
ZEA'S ROASTED
CORN GRITS
WHAT YOU WILL NEED
2 cups chicken broth
2 cups heavy cream
¼ stick butter
1 cup golden corn
1 cup yellow grits (not instant)
Salt and pepper to taste
Green onions for garnish
HOW TO PREP
To grill corn, shuck off husk. Lightly butter corn
cob and grill over charcoal or open fire until
slightly blackened. Cool corn and cut kernels
from cob with sharp knife.
Bring chicken broth to a boil. Add heavy cream
and return to boil. Slowly whisk in the grits
and then the corn. Reduce heat to a simmer,
cover, and cook 5 to 6 minutes.
Add salt and pepper to taste. Garnish with
thinly sliced green onions.
photo courtesy
Zea Rotisserie &Grill
