Recipe: A classic Lowcountry meal with smoky bacon and earthy mushrooms, this creamy grits dish gets a Last Frontier twist.
Pure comfort food, grits, like polenta, are made from stone-ground dried corn and cooked slowly in water so they release their starch before transforming into a creamy, luxurious dish. Look for good-quality grits such as Anson Mills, Marsh Hen Mill or Bob’s Red Mill white corn grits. Grits will cook into a softer creamier texture while polenta retains some of its coarseness, and offers a toothsome bite while still buttery and creamy.
Smith calls for grated cheddar and Parmesan in the grits, but I find really good, creamy, high-quality grits and fresh sweet spot prawns don’t need the added cheese. Make sure to have Tabasco or another good vinegar-based hot sauce on hand. Leftover cold grits can be shaped into triangles and crisped in butter for a delicious side or as a base for eggs in the morning.
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