NO-FUSS GRITS

No-Fuss Grits image

This recipe comes from a feast by Mark Bittman and Sam Sifton. They traveled to Charleston, S.C. to show you how to create a spring holiday dinner party. The folks at Husk, an excellent restaurant in town, told them to buy Geechie Boy grits, which they picked up at the Piggly Wiggly.

Provided by Mark Bittman And Sam Sifton

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

2 cups water or stock
2 cups whole milk
1 cup grits, preferably stone ground
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
4 tablespoons butter, or more
2 cups sliced or chopped mushrooms
1/2 cup diced country ham, or more, optional
Chopped parsley leaves for garnish

Steps:

Put the water or stock and milk in a small saucepan and bring it to a boil over medium-high heat. Turn the heat to low and slowly stir or whisk in the grits. Beat with a wire whisk to eliminate lumps and stir in the salt and pepper. Continue to cook, stirring.
Heat 2 tablespoons of butter in a skillet over medium-high heat and cook the mushrooms, stirring occasionally until they give up their liquid; stir in the ham and continue to cook until the mushrooms are browned.
When the grits are creamy and have lost their raw taste (after about 50 minutes), season to taste, stir in the remaining butter and serve, garnished with the mushroom ham mixture.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 8 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 382 milligrams, Sugar 4 grams, TransFat 0 grams