I am currently hoarding the last of my Nora Mill Granary yellow speckled grits. These stone milled grits are honestly the best I’ve ever tasted. My favorite way to make them is with half stock and half Snowville whole milk; then stir in a few pureed greens, anything that’s seasonal, even lettuces are lovely.
And do I need anything to go with them? Not really. But if you have a bit of a fresh ham that you’ve brined and baked, that’d go just beautifully.
Green Grits, Serves 4 to 6, Inspired by original recipe in Jamie’s America
2 c stock, chicken or vegetable, preferably homemade
2 c whole milk, Snowville, if it’s available in your area
1 c stone ground grits (I used Nora Mills Granary’s Dixie Ice Cream yellow speckled grits)
2 c mixed greens (kale, spinach, lettuces, whatever is fresh and seasonal), chopped
2 T butter
1/2 grated cheese (I used cheddar, but Parmesan or fontina would work well, too)
In a large pot, bring the stock and milk to a boil, watching the pot carefully so it doesn’t boil over, which it is prone to do. Whisk in the grits slowly and stir well to ensure there are no lumps. Season generously with salt. Reduce heat to low and simmer for 20 minutes, stirring occasionally and adding a bit of water if the mixture gets too thick.
While the grits are simmering, bring a small pot of heavily salted water to boil and add in the greens. Cook for one to two minutes or until the greens are wilted and soft. Remove from the water to a blender and puree with a small amount of the cooking liquid.
When the grits are fully cooked, stir in the pureed greens, butter and cheese. Taste for seasoning and adjust as necessary.
Playlist included God Willing and the Creek Don’t Rise, by Ray LaMontagne