Recipes

Traditional Southern Grits

Shrimp and Grits
Shown here as part of The Drawing Room's Shrimp & Grits / Photo by Jonathan Boncek

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yields

6-8 servings

    For the Grits
  • 2 cups raw Geechie Boy white grits
  • Water to cover
  • Corn stock (recipe follows)
  • ½ pound butter
  • Salt and pepper
  • For the Corn Stock
  • 4 cups heavy whipping cream
  • 4 cups whole milk
  • 1 cup of cut corn + the corn cobs
steps
  1. Place grits in a container, submerge in cold water, and soak for 15-20 minutes.
  2. Strain and slowly add to hot corn stock, whisking constantly until incorporated.
  3. Continue to simmer, whisking periodically to prevent clumping or sticking to bottom, until grits have absorbed most of the stock and are tender.
  4. Remove pot from heat and whisk in butter and season with salt and cracked pepper.

Corn Stock

  1. Combine all ingredients in a 5-quart stock pot.
  2. Simmer for two hours then remove cobs.
  • from Chef Jon Cropf of The Drawing Room at The Vendue, Charleston, SC

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