H2:1

Low country

aaronrgillespie:

When i was a little boy, i ate grits every morning, it was part of my day it’s just what I did. I like cheese grits, grits with bacon and cheese, plain grits with butter and grits with bacon. I really don’t care what they are ( they are coarse ground corn) they just do It for me.

When I met my wife we went out to breakfast one morning on one of her first trips to Florida, and I got grits. She had no clue what to think! She was totally confuse by what I was eating, she had never seen a bowl of these things before. I you ever need to explain grits or I guess even if you don’t know they are, the best example I can give you is they are sorta like polenta, but a bit thinner. They are kinda like farina (cream of wheat) but a bit thicker.

Low country baby, low country, what that means is a serious of counties in the lowest part of south Carolina. This region has developed thier own bit of cuisine, that is considered “southern delicacy” in a lot of the world. Grits are a big part of this my personal fav is shrimp and grits. Usually in this recipe cheese grits are used with grilled shrimp mixed in and a bit of spice for kicks. This dish I would say is one of my fav southern dishes. Over time, “modern cuisine” has sorta gotten to this low country dish, people have added peppers, other various vegetables and such additions to make it more “modern” which i undertand, but I’m more of a fan of the plain stuff when it comes to this dish.

Charlestown, South Carolina is a killer place for this dish and there is everyone on king street claiming thiers is the best. I think there are a ton of food spots but I come from te school that thinks making it at home is better.

Here my deal:

2 cups whole milk 2 cups water 1 1/2 teaspoons kosher salt 1 cup coarse ground cornmeal 1/2 teaspoon freshly ground black pepper 4 tablespoons unsalted butter 4 ounces sharp Cheddar, shredded Directions Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy.

Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately.

This is alton brown’s recipe for cheese grits

Shrimp in large bowl take one pound medium-large shrimp (peeled and deviened) toss with a pinch black pepper, a pinch of chili powder, a pinch of cayenne pepper and three tablespoons of green tabasco sauce. Grill till done and serve on top of grits.

Yum!