Published in Carolina Country Magazine December 2020
Oh grits, how I love thee.
There are few things more southern than the grit. We know how to cook ’em every which way… dressed up, dressed down, and mostly just enjoyed nice and tender with lots of salt, black pepper and holding a puddle of butter!
When I launched my newest business last year, I knew grits (and country ham!) would be the starting point for my first fun themed gift box.
Side note: While I have your attention, I just must make sure you know all about that… Aunt Dee Dee’s Kitchen! Boxes have been shipped hither and yon and it’s so fun getting pictures and messages from recipients, and also, from those who sent them. So do be sure to take a few minutes to visit my online store (and also now appearing in some retail stores from central NC to our coast). And come on over and like my ADDK facebook community too. Don’t miss my “…just add eggs!” breakfast box and the other boxes, and bags too!
OK… back on topic!
When I was creating the Savory Braised Oxtail Stew with Herbs and Prunes, I was pondering what to ladle the saucy dish with all that rich gravy over top of… and of course, grits was the first thing to pop into my mind. Mashed potatoes would be good, but I decided something with a little more texture was needed… bingo ~ grits!
So while your oxtail stew is stew’n, cook yourself some creamy grits… till all nice and tender. Your taste buds, and those you’re feeding, will thank you.
See you soon over on my FB page I hope…
And oh… don’t miss out on the dessert to pair with this meal… Salted Butterscotch Crème Brûlée!
Many long-lived mills here in North Carolina still stone grind the best grits. Slow cooked creamy grits pair well with so many dishes (and stand alone quite nicely, too). Seasoned with fresh rosemary and salty parmesan, enjoy them alongside our Savory Oxtail Stew.
- 1 cup stone ground grits
- 4ish cups chicken broth
- 6 tablespoons butter
- 1-2 tablespoons chopped rosemary
- 1 heaping tablespoon white pepper
- 2 teaspoons salt
- 1 cup grated parmesan cheese
- 1 cup cream or half-and-half, optional
Bring grits and broth to a boil. Add butter, rosemary, pepper and salt. Reduce to a slow simmer, cover and continue to cook about 25 minutes, stirring occasionally, until grits are tender. If they get too thick, add a little more broth or water.
To finish, stir in salt to taste, plus Parmesan.
For extra creaminess, blend in half-and-half or cream.
Garnish with a bit of grated cheese and rosemary.
Best if served immediately.
Helpful hint: If you have leftover grits, spread in a shallow dish and chill. Slice, dip in egg and breadcrumbs, and fry until crispy in oil or butter.