From Matt:
I have made cheesy grits every day we’ve been open for the last eight years at Spoon and Seed. These ain’t no instant grits! I use a 4:1 ratio of water to grits. Marsh Hen Mill is a family-owned and operated mill on Edisto Island in South Carolina. They are the best and freshest available on the market, and they will mail them to you via their virtual retail store on their website. Because the grits are so fresh, store them in the fridge or even the freezer because they are still “alive” and will ferment like ergot (a group of fungi from the genus Claviceps) in your cabinet – don’t do that!
When I demo the grit making process to our chefs and cooks, I break it down into the 7 steps below.
A simple description of the flavor we want to achieve with our cheesy grits, is to “make them taste like the best mac and cheese you have ever had”. Finishing with Pecorino, hot sauce and a touch of truffle oil creates a transformational umami flavor.
Grits are my go-to breakfast, lunch and dinner when I am at the restaurant and need a food hug. So versatile, so satisfying.
Ingredients
- 16 ounces Marsh Hen Mill Yellow Grits
- Slightly less than ¼ cup unsalted butter
- 4¼ teaspoons Kosher salt
- Hot sauce (preferably fermented without vinegar), to taste
- Dash white truffle oil
- ⅞ cup Pecorino Romano
- ⅞ cup shredded good quality sharp cheddar like Bacio or an aged Cabot (I use Bacio at Spoon and Seed)
Preparation
7 Steps to Grits Heaven
1. Heat up 2 quarts of water with kosher salt in a heavy-bottomed sauce pot on a high flame.
2. When the water is at a rolling boil, add unsalted butter.
3. Whisk the grits into the boiling water until thickened.
4. Lower to medium heat. Switch over to a wooden spoon, and continually stir for 18 minutes.
5. Turn the heat off.
6. Stir shredded cheddar and Pecorino Romano cheese into the grits.
7. Add a whisper of truffle oil and a squirt of sriracha to taste.
Yield 2½ quarts (80 ounces), approximately 5 ounces to a portion.
