A Year-Round Guide to Franklin and Nantahala

Yield: 6 servings. 4 cups water 1 cup whole milk 1 teaspoon kosher salt, plus more to taste 2 cups uncooked stone-ground grits 3 tablespoons unsalted butter 2 to 3

Madison County Championship Rodeo

Yield: 6 servings. 4 cups water 1 cup whole milk 1 teaspoon kosher salt, plus more to taste 2 cups uncooked stone-ground grits 3 tablespoons unsalted butter 2 to 3

Rosemary and Goat Cheese Strata

Yield: 6 servings. 4 cups water 1 cup whole milk 1 teaspoon kosher salt, plus more to taste 2 cups uncooked stone-ground grits 3 tablespoons unsalted butter 2 to 3

Stone-Ground Grits with Country Ham

Yield: 6 servings.

4 cups water
1 cup whole milk
1 teaspoon kosher salt, plus more to taste
2 cups uncooked stone-ground grits
3 tablespoons unsalted butter
2 to 3 large slices country ham
1 cup hot water

For the grits: In a large stockpot, combine water, milk, and salt, and bring to a rolling boil on medium-high heat. Gradually whisk in grits; return to a boil. Continue stirring and reduce heat to medium-low. Simmer, stirring occasionally, until creamy and thickened, 25 to 30 minutes.

Remove pot from heat and stir in butter. Salt to taste. Cover and keep warm until ready to serve.

For the ham: Heat a cast-iron skillet on medium-high heat. Once skillet is hot, add ham and cook for 2 to 3 minutes per side. This may need to be done in batches. When ham is slightly browned on each side, remove from skillet and set aside.

Chop cooked ham into small pieces and mix into grits or add as a topping.

Using the same skillet, add 1 cup of hot water to skillet and stir up any ham bits from the pan. Spoon over grits when ready to serve.

print it

This story was published on Jan 28, 2022

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.