No-Fuss Grits

5.0(198)

This recipe comes from a feast by Mark Bittman and Sam Sifton. They traveled to Charleston, S.C. to show you how to create a spring holiday dinner party. The folks at Husk, an excellent restaurant in town, told them to buy Geechie Boy grits, which they picked up at the Piggly Wiggly.

by Mark Bittman And Sam Sifton

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SouthernSide Dish

Servings

(6–8)

Total time

Calories / serving

181 kcal

Ingredients (9)

serves

2 cups water or stockwater
2 cups whole milkmilk
1 cup grits, preferably stone groundgrits
1 1/2 teaspoons kosher saltsalt
1/4 teaspoon black pepperpepper
4 tablespoons butter, or morebutter
2 cups sliced or chopped mushroomsmushroom
1/2 cup diced country ham, or more, optionalcountry-ham
Chopped parsley leaves for garnishparsley

Instructions (3 steps)

01Put the water or stock and milk in a small saucepan and bring it to a boil over medium-high heat. Turn the heat to low and slowly stir or whisk in the grits. Beat with a wire whisk to eliminate lumps and stir in the salt and pepper. Continue to cook, stirring.
02Heat 2 tablespoons of butter in a skillet over medium-high heat and cook the mushrooms, stirring occasionally until they give up their liquid; stir in the ham and continue to cook until the mushrooms are browned.
03When the grits are creamy and have lost their raw taste (after about 50 minutes), season to taste, stir in the remaining butter and serve, garnished with the mushroom ham mixture.

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Rich recipe — supports nutrition-aware planning.