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”

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”