Local and Seasonal Recipes, Menus and More 
  Grits—Three Ways



What's Fresh


Cooking Classes

Conscientious Carnivore

Eat Local Challenge

Keep Track Chart

Farmers Markets


In the News


Contact Us

The Illegal Jam Company on Facebook



4 cups cool water
1 cup white stone ground grits, dry
1/2-1 teaspoon salt
1/4 cup milk
2 Tablespoons unsalted butter
8 ounces sharp cheddar cheese
2-5 cloves garlic, chopped fine or coarse as desired
Freshly ground black pepper to taste
2-5 shakes of hot sauce of choice, optional

Stir grits into water in a deep pot over medium heat. Bring to a boil, stirring occasionally.
Let boil for a minute or two, then reduce the heat as low as it will go. Stir well and cover.
Cook 45 minutes, stirring occasionally. It will stick a little.
When everything is nice and creamy, stir in a 1/2 teaspoon of salt.
Add the milk stirring well. Cover and cook 5 minutes.
Add the butter and stir until melted. Cover the pot and cook 5 minutes, until thick.
Taste and adjust salt, keeping in mind that any cheese used will add salt as well.

Butter and Salt
Serve as is from the pot or get fancy and place a pat of butter on top of each serving.

Cheddar Cheese
Stir in cubed or shredded cheese, stirring well.
Cover, remove from heat and let the heat of the grits melt the cheese without cooking it.
Stir well again and serve.

Dad’s Gourmet Delight
Add the garlic with the butter and cook 10-15 minutes, stirring occasionally.
Add the cheese as directed above.
Add the pepper and hot sauce just before serving or serve alongside.

Copyright © 2019 Stefanie Samara Hamblen