| Antebellum Coarse
Grits
Time: With overnight soak, cooking time is 50 minutes; with no soak,
90 minutes
Patience is a virtue. Don't rush these grits. If you
do and the grits boil, their aromatic oils will emulsify,
coat the larger particles of corn, and prevent them
from softening in the water. They'll take even longer
to cook.
Equipment Mise en Place
For this recipe you will need a medium-sized, heavy-bottomed
saucepan with a close-fitting lid, a fine tea strainer,
a small saucepan, a balloon whisk, and a wooden spoon.
Cooking Remarks
Soaking the grits in water over-night and cooking them in the soaking liquid will reduce their cooking time by about 40%. In real terms, this means that a cup of coarse grits, soaked overnight, will cook in about 50 minutes. If you don't soak the grits, their cooking time will increase to 90 minutes.
- Ingredients
1 cup (6 ounces) Anson Mills Antebellum Coarse White
or Yellow Grits
2 1/2 cups spring or filtered water, plus additional
to hydrate grits during cooking
1 teaspoon fine sea salt
1 to 2 tablespoons unsalted butter
1/2 teaspoon freshly ground black pepper
Directions
1. Place the grits in a medium-sized, heavy-bottomed
saucepan and cover them with water. Stir once. Allow
the grits to settle a full minute, tilt the pan,
and skim off and discard the chaff and hulls with
a fine tea strainer. Cover and let stand overnight
at room temperature. Note: If you have not soaked
the grits, cover them with water as directed above
and proceed to step 2.
2. Set the pan over medium heat and
bring to a simmer, stirring constantly with a wooden
spoon, until the
first starch takes hold, 5 to 8 minutes.
Reduce the heat to the lowest possible setting and
cover. Meanwhile, heat 2 cups water in a small saucepan
and keep hot.
3. Cook the grits, covered, over low heat, stirring
every 10 minutes or so, and adding small amounts of
hot water to the saucepan when the grits become thick
and the spoon stands upright—-about 1 1/2 cups water
or more in 4 or 5 additions. Cook until the grits are
creamy and tender, but not mushy, throughout and hold
their shape on a spoon, 50 to 90 minutes, depending
on whether or not they were soaked. Add the salt
halfway through the cooking time. To finish, uncover the pot
and stir in the butter with vigorous strokes. Add more
salt, if desired, and black pepper.
Serves 4 to 6 as a side dish |
 |
Carolina Quick
Grits
Time: With overnight soak, cooking time is 15 minutes; with no soak,
30 minutes
More finely ground than our coarse grits, Anson Mills quick grits can be on the table in about half
the time as coarse grits—15 minutes if they're soaked
overnight, 30 if they're cooked on the fly. Irrespective
of the degree of planning or spontaneity that rules
their preparation, quick grits prefer low heat on the
stove, just like our coarse grits.
Equipment Mise en Place
For this recipe you will need a medium-sized, heavy-
bottomed
saucepan, a fine tea strainer, a small sauce-pan,
a balloon whisk, and a wooden spoon.
Cooking Remarks
Soaking the grits in water overnight and cooking them in the soaking liquid will reduce their cooking time by about 50%. In real terms, this means that a cup of grits, soaked overnight, will cook in about 15 minutes. If you don't soak the grits, their cooking time will increase to 30 minutes.
With their smaller particle size and increased surface area, quick grits require more water at the outset of cooking than coarse grits. Because they cook more quickly and with more water, we cook them uncovered.
Ingredients
1 cup (6 ounces) Anson Mills White or Yellow Carolina
Quick Grits
3 or 4 cups spring or filtered water
1 teaspoon fine sea salt
1 to 2 tablespoons unsalted butter
1/2 teaspoon freshly ground black pepper
Directions
1. Place the grits in a medium-sized, heavy-bottomed
saucepan and cover them with 3 cups water. Stir once.
Allow the grits to settle a full minute, tilt the
pan, and skim off and discard the chaff and hulls
with a fine tea strainer. Cover and let stand overnight
at room temperature. Note: If you have not soaked
the grits, cover them with 4 cups water and proceed as directed
above, then proceed to step 2.
2. Set the pan over medium heat and bring to a simmer,
stirring constantly with a wooden spoon, until the
first starch takes hold, about 5 minutes. Reduce
the heat to low and cook, stirring frequently, until
the grits are creamy and tender through-out and hold
their shape on a spoon, 15 to 30 minutes, depending
on whether or not they were soaked. Add the salt
halfway through the cooking time. To finish, stir in the butter
with vigorous strokes. Add more salt, if desired,
and black pepper.
Serves 4 to 6 as a side dish |