Cooking in the Lowcountry from The Old Post Office Restaurant by Jane Stern

Author:Jane Stern
Language: eng
Format: epub
Tags: ebook, book
Publisher: Thomas Nelson
Published: 2010-04-05T16:00:00+00:00

O.P.O. GRITS

For years, we took it on the chin for serving grits at night,” Philip reports. “Now it seems to be done everywhere. We have ours specially ground for us and bagged under The Old Post Office label. If you use a coarser brand, I suggest using a stick-free pot.”

1 cup water

1 cup milk

1 cup heavy cream

1 cup melted butter

1 teaspoon salt

1 cup whole-grain grits

1 cup grated sharp Cheddar cheese

Bring the water, milk, cream, butter, and salt to a low boil. Add the grits, stirring rapidly on medium heat. Stir and watch for 20 minutes, being careful not to let the grits stick. Stir in the cheese, pour the grits into a crock-pot or a double boiler, and continue cooking for at least 1 hour.

MAKES 4 SERVINGS

Variation: The classic ratio is four parts liquid to one part grits. Sometimes I like to cook grits in duck stock if they are accompanying roasted quail for example. Grits cooked in half water and half thin red-eye gravy is a spectacular surprise at breakfast.

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