Jan 2010

Frank Stitt’s Creamy Grits

CREAMY GRITS

Trips down to Alabama always seem to inspire me to prepare Southern comfort foods upon my return. The last time I traveled to Birmingham, I came home with a killer hankering for old fashioned cornbread. This time around, I had creamy grits on the brain. Fortunately, I received a package of yellow stone-ground grits in my Christmas stocking! McEwen & Sons of Wilsonville manufacture The Astronomer’s mother’s favorite variety; their wares are available for purchase online.

I turned to Frank Stitt’s Southern Table for a proper grits recipe. The grits served at his temple of haute Southern cuisine, Highlands Bar & Grill, are creamy, impeccably seasoned, and pair well everything from shrimp to venison. For me, a sprinkling of freshly grated Parmigiano-Reggiano was all that was required for some serious satisfaction.

  • 4 cups water, preferably spring water
  • 1 1/2 teaspoons Kosher salt
  • 1 cup yellow stone-ground grits
  • 2 tablespoons unsalted butter, or a little more if desired, at room temperature
  • 1/4 cup freshly grated Parmigiano-Reggiano or Grana Padano cheese, plus more if desired
  • Kosher salt and freshly ground white pepper
  • Hot sauce, such as Tabasco or Cholula

A CUP OF GRITS

In a medium saucepan, bring the water to a boil. Add the salt, then whisk in the grits in a slow, steady stream, whisking constantly to prevent clumps and thoroughly mix in the grits. Bring to a boil whisking, then turn the heat down to low and summer for 45 minutes to 1 hour, stirring occasionally with a wooden spoon until the grits are thickened and tender.

GRATED CHEESE

Add the butter and Parmigiano, stirring to combine, and add the salt, white pepper, and hot sauce to taste. Taste and add more butter, cheese, and/or salt if desired. Serve immediately.

Makes 4 servings.

CREAMY GRITS

[For Printable Recipe Click Here]

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15 thoughts on “Frank Stitt’s Creamy Grits

  1. When we lived in Arkansas, my mother would always order grits when we’d go for breakfast. I never knew why she loved them so much, because she was always talking about how great Italian food was and this didn’t seem Italian to me. Then, as I got older I discovered Polenta and it all made sense after that.

    Great photos, and a really simple recipe. Gotta try this.

  2. We must be on the same wavelength! Having just returned from my native Virginia, I made grits for dinner last night (which I always keep on hand). They turned out fabulous. I served them with Cajun-spiced Tilapia. For a neat twist, I stirred fresh thyme into the grits before serving with the fish! I’ll post the recipe soon.

    For bfast I’m about to have the leftover with an egg and some baby arugula, lemon, reggiano, EVOO. Yum!

    Also, thanks for the link to the stone ground grits! I just might have to order some!

    xo
    Jen

  3. Ha! The same thing happens to me whenever I visit Georgia! I always come home wanting to experiment with some southern comfort food! Also, my first dish off the plane when I go to Georgia is always grits, I LOVE me some cheesy grits!

  4. ooh, cheesy grits sound fantastic! I have a bag of stone ground grits in the freezer, this is inspiring me and did someone say eggs on top?

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