Stone Ground Grits Recipes

Traditional Grits
1 cup Castle Valley Mill Stone Ground Grits
3 cups water
1 cup milk (substitute more milk for water as desired)
1 Tablespoon butter
pinch salt

Bring everything to a boil, stirring constantly.  Boil gently for about three minutes.  Reduce heat and simmer for about 30 to 40 minutes.  Stir often to prevent sticking to bottom of pan.  Serve with butter, salt and pepper to taste.  Add sautéed shrimp, cheese, steak, vegetables, or even red sauce.

Grit Timbales
They make a great side for pork chops, pork tenderloin, shrimp & sausage
[Serve as a Cajun dish side]
3 C chicken stock
1 C stone ground grits
½ tsp. salt
Fresh ground pepper
1 tsp. Cajun spice
2 Tbs. browned butter [adds rich flavor]
pinch of cayenne pepper [this is better spicy hot]
For Cajun: add 1 tsp. Cajun or Creole spice & ½ tsp. cumin
1 C sharp cheddar cheese, shredded
½ C whipping cream
½ C chives or green onions, minced & sautéed
2 large eggs, lightly beaten [optional]
1 C corn or even red or black beans
salt and pepper, to taste
fresh parsley minced

Bring the stock to boil in a medium saucepan. Stir in the grits and salt. Simmer, covered, for 15 minutes, or until the liquid is absorbed, remove from heat. (Cooking time varies, so keep an eye on them.)
Add the cheese, cream, chives, eggs, corn, salt and pepper; mix well. Spoon into 12 muffin cups sprayed with nonstick cooking spray. Place in larger pan with 1 1/2 inches warm water. OR put in a long thin loaf pan and allow to chill so slices can be cut off and fried in skillet. [Use as a base to stack shrimp or tenderloin on top with a garnish]. My long dish form is about 10’ long x 4’ - I have another one 8’ x 2 ½’ and this is great for parties and individual entrée portions.

Shrimp & Grits
1 cup CVM grits
2 thick slices country bacon, cut into matchsticks (@ ½ cup)
1 small shallot, finely minced
2 Tbs. butter
1 pound shrimp, peeled & deveined
1 tsp. strained fresh lemon juice
Coarse or kosher salt
2 to 3 drops Tabasco sauce

Slow cook grits.  Set aside.
Place a medium, heavy skillet over moderate heat.  When the pan is hot, add the bacon and cook until the fat is rendered and bacon is crisp (5 - 8 minutes).  Using a slotted spoon, remove the bacon and reserve in a small bowl, keeping the pan as is, fat and all.  (This can be done in advance.  Do not cook the shrimp until the grits are ready and resting.)
In a low oven, warm four heatproof serving plates if you are plating the dish.
Return the skillet with the bacon fat to moderate heat.  Add the shallot and cook until soft but not colored.  Add butter and when it’s melted, add shrimp, cooking until just pink, about 3 minutes.  Add lemon juice and a pinch of salt and toss to coat.
Spoon about ½ cup steaming grits into the middle of each warm plat.  Using a slotted spoon, place shrimp on top of the grits.  Add reserved bacon and Tabasco to the pan juices, swirling the skillet for a few seconds to create a thin sauce.  Pour over the shrimp and grits.
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