Awww. I live in the midwest! I feel happy about that! Most people confuse Ohio with Iowa. But whatever, even Ruhlman (who is from Cleveland) visited here last weekend and was, I think it’s safe to say, gobsmacked by how great it is in little ol’ Columbus. (It’s in Ohio, not Iowa, people.)
So. Dinner tonight was Shrimp and Grits. I wanted to make this because I got my hands on a super secret new product that Snowville Creamery is developing. And they gave it to li’l ol’ Persephone to try out. Snowville developed a uniquely wonderful dairy product by concentrating very low-fat milk 2 1/2 times with a nano filtration system. Science! It makes the milk kind of like evaporated milk, only without heating. It’s so deliciously sweet and thick and almost like cream, but with the fat of 2% milk. You want it, right? You’re thinking, “what might I do with that?” Well, Persephone thought grits. She also thought about rice pudding, but that’s another post. Being from Texas, and having spent a fair bit of time in Georgia as well, cheese grits are something that frequently comes to mind. Can’t help it.
So without further ado and back story:
Ooh Lah, Lah Shrimp & Grits, serves four, plus a small Cherub with some leftover grits for breakfast (yay me!)
1 cup stone ground grits (I used local grits from Stutzman Farm)
3 cups Snowville Creamery Ooh, Lah Lah (or 3 cups whole or low-fat milk; please just not skim. Please.)
3 cups of water (or stock)