Shrimp & Grits

Shrimp & Grits INGREDIENTS 1 cup CVM Traditional Grits (click here for the recipe) 2 thick slices country bacon, cut into matchsticks (@ ½ cup) 1 small shallot, finely minced 2 Tbs. butter 1 pound shrimp, peeled & deveined 1 tsp. strained fresh lemon juice Coarse or kosher salt 2 to 3 drops Tabasco sauce … Continue reading “Shrimp & Grits”

Traditional Grits

Traditional Grits INGREDIENTS 1 cup CVM Grits 2 cups water 2 cup milk (or Half & Half) 1 Tablespoon butter pinch salt Bring everything to a boil, stirring constantly. Boil gently for about three minutes. Reduce heat and simmer for about 30 minutes. Stir often to prevent sticking to bottom of pan. Serve with butter, … Continue reading “Traditional Grits”

Spelt and Mushroom Risotto

Spelt and Mushroom Risotto INGREDIENTS 2 cups CVM Spelt Berries 4 shallots, finely chopped 3 garlic cloves, finely chopped 1 handful of parsley, finely chopped 1 cup white wine Extra virgin olive oil Salt Pepper ¾ stick butter 4 tbsp parmesan Reggiano, grated 4 cups chicken stock 3 cups mushrooms of your choice, washed and … Continue reading “Spelt and Mushroom Risotto”

Polenta Fries

Polenta Fries INGREDIENTS For Polenta Fries: 1 cup Castle Valley Mill Stone Ground Yellow Grits 2 cups water 2 cups milk 4 ramp leaves finely chopped 1/2 cup grated parmesan cheese kosher salt and black pepper 3 tablespoons salted butter, melted For Lemon Aioli: 1/2 cup Olive oil based mayo 1-2 tablespoons fresh lemon juice … Continue reading “Polenta Fries”

Whole Wheat Pancakes

Whole Wheat Pancakes Ingredients 1 1/3 cup CVM Soft Whole Wheat Flour 2 tablespoons sugar ½ teaspoon salt ½ teaspoon baking powder ½ teaspoon baking soda 1 egg 1 ¼ cup whole milk ¼ cup butter (melted) Optional – any in-season fruit chopped small Mix dry ingredients. With fork, beat together egg, butter, and milk. Add to flour … Continue reading “Whole Wheat Pancakes”