How to Make Dirty Grits with Chef Greg Collier | Video

By: Maggie Ward

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Greg Collier, a breakfast-food lover, three-time James Beard Award semifinalist and co-owner of BayHaven Restaurant Group, walks us through his dirty grits recipe, dropping tidbits of advice along the way.

Collier makes the classic dish his own by starting with the vegetable base of the grits. Rather than using traditional chicken livers, he begins with mushrooms, which mimic the mild tenderness typically provided by the livers. Next comes the trinity. White onions, celery, and bell peppers are added to the pot, along with carrots and Cajun seasoning. In a separate pot, he heats about a quart and a half of milk, salted butter, and a little more salt. As everything warms up, Collier adds his grits to the colorful vegetable base. The grits consist of both yellow and white grains. The yellow grits bring sweetness to the dish, while the white adds texture. Collier doesn’t soak his grits before adding them to his dish as some others do. This means the grits take longer to cook but they will soak up all of the flavors in the pot.

After integrating the grits, he then adds the milky mixture to the base and stirs before putting a lid on the pot. This step allows the grits to absorb the liquid and the starches to emulsify, creating a rich, velvety consistency. Then he adds about another two cups of milk and mixes.

Collier offers pro tips while periodically stirring the grits as the milk evaporates. First, he urges people to stop discarding leftover bones from roasted meats such as chicken or ribs. Instead, they should take those bones, roast them again, make a stock, and freeze it. The same goes for vegetable scraps. Having stock on hand is a lifesaver when you’re craving flavorful grits in the morning. Instead of using normal water, use your stock. Thinking ahead in the kitchen is what Collier believes separates a great chef from an average chef. Second, seasoning is king. If you can’t taste everything you put in the dish, it needs more seasoning.

In the end, Collier pours his dirty grits into the serving dish with plenty to spare. Usually, he pairs his grits with an acidic garnish, such as a pickled vegetable that will pack a punch, especially if serving it for dinner.
Chef Collier leads BayHaven Restaurant Group with his wife Subrina encompassing Charlotte restaurants 3rd & Fernwood, Leah & Louise, and Uptown Yolk.