I was psyched to see last week’s delivery included a pound of grits from our friends at Riverview Farms. Confession- I’ve actually never cooked grits before and was honestly a little intimidated. Southerners seem to have have some strong opinions about this corn dish and I didn’t want to disappoint. Always up for a challenge, (especially when there is a delicious ending involved) I consulted a few recipes and got to cooking! The result? Creamy, savory awesomeness in a bowl. For breakfast. For lunch. Even a little for dinner.

Grits with Brown Buttered Spring Onions and Thyme serves4

1 cup grits
2 cups while milk
2 cups water
1 tsp salt
2 spring onions
2 Tbs butter
Thyme TT

Over medium heat, melt butter until it begins to brown- about 5 minutes. Add onions and sauté on low heat until soft. Set aside.

Bring milk, water and salt to a boil. Add grits. Lower heat and simmer, whisking consistently for about 20 minutes. Add extra milk/water as necessary and continue to whisk until your grits are cooked (I like them with a little bite left) and creamy. Stir in brown buttered onions and thyme. Salt and pepper to taste. Top with scallions and serve.


One response to “Grits

  1. That looks delicious! Making me hungry. 🙂

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