Chef Greg Collier, a three-time James Beard Award semifinalist and co-owner of BayHaven Restaurant Group, brings his signature creativity and expertise to his take on dirty grits.
recipe 
yields
Serves 12
3 cups rice grits
2 pounds mushrooms, diced
1 large onion, finely diced
2 green bell peppers, finely diced
4 celery stalks, finely diced
2 medium carrots, finely diced
2 tablespoons Cajun seasoning
1 tablespoon salt (adjust to taste)
8 cups whole milk
2 tablespoons butter or oil
ingredients
steps
- In a large pot, heat butter or oil over medium heat. Add mushrooms and cook until they release their moisture, about 5 minutes
- Add onions, bell peppers, celery, and carrots and cook until vegetables are softened, about 5 minutes. Add Cajun seasoning and salt. Add rice grits, stir to coat.
- In a separate pot, boil 4 cups of milk with butter and a pinch of salt.
- Pour in milk mixture to grits, bring to a simmer and reduce heat to low. Cover and cook, stirring occasionally until grits are tender, about 20 minutes. Adjust seasoning to taste. If needed, add up to 2 cups of milk for desired consistency.
Date Published: 07.02.25
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Recipe by Greg Collier
Greg Collier of BayHaven Restaurant Group in Charlotte, North Carolina
