Evening Edge
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DEL.ICIO.USMuss & Turner's Basic Grits
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From the menu of . . . Muss & Turner's
1675 Cumberland Parkway, Suite 309, Smyrna
770-434-1114
Q: I hadn't been much of a grits fan; that is, until we tried the grits at Muss & Turner's. The waiter suggested that they were good enough to win us over, and he was right! Any chance you could find out their secret?
TERI TOMATICH, Atlanta
A: The secret, said chef Todd Mussman, is the grits themselves. "I've tried them all, and these by far are the best of all, " said Mussman. "They're grown by a family farmer in northern Alabama, and they've been growing the same heirloom corn for a hundred years." Mussman has the Glover Family Farm grits delivered to the store, where he uses them in his recipes and sells them retail as Just Grits for $7.99 a pound.
Of course, it doesn't hurt that Mussman cooks the grits in milk or cream instead of water.
Hands on time: 30 minutes Total time: 50 minutes Serves: 4
Ingredients:
-
4-5 cups milk
1 tablespoon butter
1 teaspoon salt
1 teaspoon pepper
1 cup Just Grits
Instructions:
In a saucepan over medium-high heat, combine milk, butter, salt and pepper, and bring to a boil. Whisk in the dry grits slowly to prevent lumps. Lower the heat to a slow simmer, and stir every so often for 30-40 minutes. Cover the pot and remove from the heat; allow the grits to stand covered for 20 more minutes. When ready to serve, reheat gently and adjust consistency with more milk if desired. Adjust seasoning as needed.
Notes:
Like most things in life, grits get better with butterfat. So pour it on. Our nutritional information is calculated with whole milk, but you also can use a combination of whole milk and half-and-half or, if you are a chicken, just 1 percent or 2 percent milk. Use 4 cups of milk for thick grits; 5 cups of milk for a slightly thinner consistency.
In the name of scientific research, we made two pots of grits side by side -- both following Mussman's recipe, but one with Just Grits and the other with another excellent brand of stone-ground grits, Logan Turnpike Mill of Blairsville. Both, frankly, were outstanding -- superior in texture and in flavor to any grits you've ever bought with the words "quick" or "instant" on the packaging.
Where Just Grits distinguished itself, however, was in the consistency. The grains blossomed faster than the other brand, and the cooked cereal stayed creamy without congealing into one big lump.
In the name of scientific research, we made two pots of grits side by side -- both following Mussman's recipe, but one with Just Grits and the other with another excellent brand of stone-ground grits, Logan Turnpike Mill of Blairsville. Both, frankly, were outstanding -- superior in texture and in flavor to any grits you've ever bought with the words "quick" or "instant" on the packaging.
Where Just Grits distinguished itself, however, was in the consistency. The grains blossomed faster than the other brand, and the cooked cereal stayed creamy without congealing into one big lump.
Nutrition:
Per serving: 293 calories (percent of calories from fat, 25), 12 grams protein, 43 grams carbohydrates, 1 gram fiber, 8 grams fat (5 grams saturated), 26 milligrams cholesterol, 684 milligrams sodium.
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