What’s For Dinner?
Muss & Turner's Basic Grits
(First star is lowest, fourth star is highest)
From the menu of . . . Muss & Turner's
1675 Cumberland Parkway, Suite 309, Smyrna
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
4-5 cups milk
1 tablespoon butter
1 teaspoon salt
1 teaspoon pepper
1 cup Just Grits
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.