by Sophia Stern & Azeria Buening
Ask anyone with roots in the south and they’ll tell you about the importance of grits to their family. Grits are a staple of southern cooking. The roots of this dish are ancient in the Americas. It was first made by indigenous populations before it became a household staple of southerners who depended on inexpensive grits for their nourishment. Today, grits are served at restaurants across the country, from brunch features to southern comfort spots to fine dining menus.
Grits are extremely comforting and very simple to make. At their core, they are a porridge-like dish made of coarsely ground corn kernels cooked in milk or water. They require very few ingredients and just a little bit of stirring in the kitchen. And though simple, they offer a base meal that is endlessly customizable. Think shrimp, herbs, chili crisp, braised greens, cheese, pancetta, eggs, pimento spread and so on.
Below, Chef Azeria of the France 44 kitchen shares her recipe for a pot of cheesy grits. This recipe uses Marsh Hen Mill white grits. Marsh Hen stone grinds their heirloom grits on Edisto Island in South Carolina. The resulting grits are flavorful, texturally dynamic and preserves the agricultural traditions of the low country. She uses Widmer’s Cheddar in this recipe. To take our cheddar cheesy grits up a notch, we’re topping our bowls with a France 44 Crab Cake for a satisfying and delicious meal.
Serves 2-4
1 cup Mash Hen Mill grits
2 cups milk
2 cups water
1 tablespoon salt
More salt to taste
1 cup Widmer’s Two Year Cheddar
2 tablespoons butter
2 France 44 crab cakes
Herbs of choice, such as chives, basil, scallions, parsley etc
Combine water, milk, and salt in a large pot and simmer. Slowly add the cornmeal while whisking until all the cornmeal is incorporated. Keep whisking until the water begins to boil. Turn back to a simmer and stir frequently until cornmeal is completely cooked. Do not let cornmeal burn to the bottom of the pot. Turn off heat, add cheese and butter, stir to melt, and season to taste.
Meanwhile crisp the crab cakes in a skillet with a little bit of oil or butter. Divide the finished grits for serving and top each bowl with crab cakes, herbs, and finishing seasoning of choice.