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RECIPES


This issue, we shine the spotlight 0n the staple of any Southern breakfast, those irrisistable little ground corn goodies, “grits.” Grits are so good, even a Yankee can’t resist. Am I right, Noell?


Buffalo’s Basic Boiled Grits


When making old fashioned stone-ground grits old recipes always direct you to first "wash" the grits. Even the most modern stone-ground grits need rinsing to separate the last remains of the hull or chaff from the kernel. The meal will sink to the bottom, and the chaff will float to the top where it can be skimmed off with a kitchen strainer.


1 cup stone-ground grits 4 cups of water


1/2 teaspoon salt, or to taste 2 tablespoons unsalted butter


After skimming the chaff, drain the grits in a sieve. Bring 4 cups of water to a boil in a medi- um-size saucepan. Add the salt and slowly stir in the grits. Cook at a simmer, stirring frequently, until grits are done- they should look white and creamy- about 40 minutes. Remove grits from the heat and stir in the butter.


Note: Most grocery store grits are called "quick." These do come in handy because they cook in much less time, however, they are no substitute for the old fashioned brand. And please, whatver you do, never give me “instant” grits.


Red -Eye Gravy


This great southern specialty has a slight bite and the bitter flavor accents the salt of country ham and carries the flavor across the plate. Make a little depression in the grits and spoon the gravy in. It has been known to taste good spooned over hot split biscuits as well.


All the rendered fat and drippings from Country Ham


1 cup hot coffee or water or a mixture of both


Into the hot skillet in which the country ham has been fried, pour the coffee or water. Heat over medium heat, scraping up any bits that have stuck to the pan. Stir them about, but don't allow the gravy to boil. Pour into a bowl or gravy boat and serve immediately over either biscuits or grits. (Or both, for you health nuts!)


Cheese Grits


Adding cheese is the first "company" thing we do to grits when we want to show off. To make your grits cheesey follow the recipe for basic boiled grits. When fully cooked, remove from heat, add the ingredients below and stir until smooth.


1/4 teaspoon ground white pepper A pinch or more of cayenne pepper Very small grating of fresh nutmeg 1 cup shredded sharp cheddar cheese, or more to taste


2 tablespoons of unsalted butter salt to taste


Grits Shrimp and Artichoke Casserole This is a dish that good cooks from the South rely on for entertaining. It can be made up a day ahead or baked off at the last minute. This can


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