Recently, I was in South Carolina for a friend’s wedding and was introduced to a few Southern phenomena. Don’t worry– I’m not about to recount the singing fudge makers, my discovery of a Trader Joe’s impostor or our adventurous trip to pick strawberries from a plantation that ended up being “picked-over.” I’m here to share a recipe for a food that the rest of the U.S. (and world) seems to be missing out on: grits.
This warm and creamy comfort food has become my new obsession. After a little research (pinterest!), I realized that not only do they taste amazing, but grits go with just about anything from pork chops to (more traditionally) shrimp. So I put my roommate to work grilling up some shrimp, bell peppers and onions while I whisked and whisked and whisked some more. The crumbled feta and fragrant rosemary made for an amazing flavor, but I can’t wait to experiment with other cheeses and herbs. If you get creative with them, leave a comment. I would love to hear how they come out!
TIPS: Before you get started, take a look at this advice for making your own grits from the experts at Southern Living.
And for those of you wondering about the Trader Joe’s impostor my phone’s GPS app guided us to…
Specialty grocery store? I think not.
My souvenir from the trip. Some people buy key chains. I buy a bag of grits.
FETA HERB GRITS
Inspired by Old School
2 tbsp butter
2 c milk
2 c water
1 tsp salt
1 c stone-ground grits
3/4 c feta
2 tbsp rosemary
1/4 c whipping cream
Melt butter in a saucepan over medium heat. Add in milk, water and salt. Bring to boil.
Stir in grits and reduce heat to a simmer. Use a whisk to stir frequently (if not constantly) as grits cook for 40-45 minutes. Once grits are cooked, remove from heat and stir in feta cheese, whipping cream and rosemary.