Southern vegetarian recipe


grits bowlMy husband loves this stuff. As for me?

I do now. But, for some reason, it took me a while to get a taste for it.

I can’t imagine why. If ever there was a carbohydrate just made for me – warm and creamy and satisfying – this is it.

Old Fashioned Creamy Grits
This is from Edna Lewis’ and Scott Peacock’s The Gift of Southern Cooking

2 cups water, or more
2 cups milk, or more
1 cup stone-ground or regular grits
kosher salt
1/4 cup heavy cream
2 tbsp. unsalted butter

Heat the water and milk in a heavy-bottomed saucepan until just simmering.

While the milk is heating, put the stone-ground grits into a large mixing bowl and cover with cool water. Stir the grits assertively so that the chaff floats to the top. Skim the surface carefully and remove the chaff. Drain the grits in a fine strainer. (If you are using regular grits, skip this step.) Stir grits into the simmering water and milk. Cook, stirring often, until the grits are tender to the bite and have thickened to the consistency of thick oatmeal. As the grits thicken, stir them more often to keep them from sticking and scorching. Regular grits are done in about 20 minutes, but stone-ground require an hour or a little more to cook, and you will have to add additional milk and water as needed.

Season the grits generously with salt and stir in the cream and butter. Remove from heat and let rest, covered, until serving. Serve hot.

To serve with your grits …
Southerners (and my husband) might sit down to a steaming bowl of grits (especially for breakfast), but I tend to serve them underneath something – vegetables, tofu, whatever. Here are some recipes I tend to serve with my grits (none of which any Southerner would approve of, I’m afraid, but vegetarians are like them!):

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Comments

One Response to “Southern vegetarian recipe”

  1. Charlotte's Vegetarian Blog

    Hmm this is definitely an interesting one for me. I would love to try and see for myself. What does it taste like?

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