This page contains a Flash digital edition of a book.
White Sauce 2 cups milk


1 thick slice onion 1/2 bay leaf


1 sprig of fresh thyme 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 1/2 teaspoon salt-dash of hot sauce ground white pepper to taste


Steep the milk, onion, bay leaf, and thyme together in a medium-size saucepan over medi- um-low heat for 10 minutes. Strain and reserve the milk. Wipe out the saucepan.


Melt the butter in the saucepan over low heat. Add the flour and cook gently, stirring, for 5 min- utes. Do not let the flour brown. Whisk in the milk and slowly bring to a boil, stirring constant- ly. Season with the salt, hot sauce, and white pepper. Simmer 5 minutes more, stirring gently.


Grits And...


Mustard: Dijon mustard gives grits a real kick, even better is the grainy style. These are great with sauteed shrimp or grilled tuna.


Pesto: Wait until the last minute and stir in a bit of pesto and this will produce the most fragrant and delicately colored grits imaginable Pesto Grits are the best when fried!


Tahini: Add a little of this sesame seed past and a bit of pressed garlic for a Near Eastern plate of grits. Grilled baby eggplants brushed with fra- grant olive oil and sliced tomatoes with mint and yogurt make a quick and exotic meal.


Chuck Leavell's Best Grits Equal parts Grits & Cream of Wheat Pre-scrambled Egg Parmesan Cheese Butter


Salt and Pepper


You prepare the boiling water as usual, but instead of grits only (NOT the instant, of course) you do half and half grits and cream of


wheat...and that needs to be mixed up pretty well before you pour it in. Then you add a scrambled egg and some parmesan cheese about five min- utes before it's ready...mix it in and stir it a bit while the mixture is still sort of soupy...then let it finish to the proper consistency, and add butter, of course! Salt and pepper to taste. Ummmmmmm!!


(Chuck Leavell is the band leader for The Rolling Stones, as well as a woodsman and nature enthusiast. www.mnn.com)


Chili- Cheese Grits 1 cup regular grits


2 cups (8oz)shredded sharp Cheddar cheese 1/2 cup butter or margarine, softened 1 (4 ounce) can chopped green chiles 1 garlic clove, pressed 2 large eggs, lightly beaten 1/2 teaspoon Worcestershire sauce


Cook grits according to package directions. Stir in cheese and remaining ingredients. Spoon mix- ture into a lightly greased 13 x 9 inch baking dish. Bake at 350 degrees for one hour or until set.


Yield : 8 servings.


For Chili-Cheese grits squares: Chill remaining half of grits. Cut into squares, and broil 5 inches from heat one minute on each side or until gold- en.


Grits photos by Michael Buffalo Smith


Note to my Eagle Eyed Readers: Yep. I recycled a couple of these recipes that appeared over a decade ago in my old magazine, GRITZ. If you remember that, first of all, THANK YOU for reading my writing for so long. Secondly, there will be no repeats in coming issues. We just felt a tribute to GRITZ and a tribute to “grits” was the right thing to do! - Buffalo


55


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74