GRITS, MADE WITH BOB'S RED MILL GRITS (or other CORNMEAL grits)
This recipe turns into a creamy base for a southern fried fish, shrimp or oyster dish accented with homemade Worcestershire sauce, as served in our November 2016 dinner show.
4 cups milk (or 1/2 water and 1/2 milk)
- 2 teaspoons sea salt
- 1 cup cornmeal grits
- 1/2 cup parmesan cheese or a sharp cheddar for a southern style
- salt, pepper, coriander as needed for taste
Combine milk, salt in sauce pan; bring to simmer. Begin sprinkling in the grits over the liquid and whisk constantly until it is all incorporated. Change to a wooden spoon and simmer for approximately 45 minutes, stirring often. Grits are finished when it rolls off the sides of the sauce pan. Finish with the cheese and adjust seasoning as needed.