2 cups water
2 cups milk
1 cup OLD MILL STONE-GROUND GRITS
1/2 teaspoon salt
1 1/2 cups (6 ounces) shredded smoked Cheddar cheese
1/4 cup thinly sliced green onion
3/4 teaspoon freshly ground pepper
3 tablespoons unsalted butter, melted
OLD MILL CORN RELISH or OLD MILL SPICY ONION RELISH
3-4 slices bacon, cooked and torn
- Coat a 13 x 9-inch baking pan with cooking spray.
- Bring water and milk to a boil in a medium saucepan; whisk in salt and grits. Reduce heat and simmer, covered with a spatter shield, until tender, about 15 minutes. Remove from heat and stir in cheese, green onion, and pepper. Spread evenly into prepared pan; cover with plastic wrap, and refrigerate until chilled, 2 hours or overnight.
- Preheat oven to 400°F. Line 2 rimmed baking sheets with parchment paper. Loosen edges of grits with a knife and turn out onto a cutting board. Use a 1 3/4- to 2-inch round cutter to cut out grits rounds; brush the grits rounds on both sides generously with melted butter.
- Bake until crispy and browned on bottoms, about 20 minutes. Flip and cook until lightly browned on the other sides. Place on a serving platter; top each with a teaspoon of Old Mill Corn Relish and a piece of bacon. Serve warm.
These are delicious split and filled with ham slices and Old Mill Hot & Sweet Honey Mustard for an appetizer, lunch or dinner; or try our new Old Mill Frog Jam for a breakfast treat!
2 cups OLD MILL Self-Rising Flour
1 cup OLD MILL Self-Rising White or Yellow Cornmeal
1 teaspoon sugar
1/2 stick (1/4 cup) cold, unsalted butter
1/4 cup chilled shortening
1 to 1 1/4 cups chilled buttermilk
About 2 tablespoons butter, melted (optional)
- Preheat oven to 425°F. Line baking sheet with parchment paper. Cut butter into 1/2-inch-thick slices and place on a piece of wax paper; cut shortening into small pieces and add to the butter. Place in the freezer 5 minutes.
- Meanwhile, combine flour, cornmeal, and sugar in a large bowl. Add the butter and shortening pieces and cut into flour mixture with a pastry blender until crumbly. Add 1 cup buttermilk, stirring just until dry ingredients are moistened. If needed, add additional tablespoons of buttermilk to make a soft dough.
- Turn dough out onto floured surface and pat or roll to 1-inch thick. Fold dough over itself in 3 sections, starting with the short end, and pat or roll again to 1-inch thick. Cut out biscuits with a 2 to 2 1/2-inch round cutter, without twisting; place, sides touching, on the lined baking sheet.
- Bake until lightly browned, 13 to 15 minutes. Remove from the oven; brush with melted butter, if desired. Makes 8 biscuits.
1 medium onion, finely chopped
1/4 cup vegetable oil, divided
OLD MILL APPLE BUTTER BBQ SAUCE, divided
1 large egg, lightly beaten
1 pound lean ground beef or lamb
1 cup soft fresh breadcrumbs (3 to 4 slices OLD MILL SOURDOUGH BREAD)
1 tablespoon minced fresh or 1 teaspoon dried thyme
1/2 teaspoon salt
2 green onions, white and pale green part only, minced
1 medium apple, peeled and grated
Saute onion in 2 teaspoons oil until tender over medium heat, about 5 minutes.
Mix 1/4 cup APPLE BUTTER BBQ SAUCE and egg in a large bowl; mix in ground beef, SOURDOUGH breadcrumbs, thyme, and salt lightly but thoroughly. Mix in green onion and apple. Wet your hands and form into 1- to 1 1/4-inch balls.
Heat 2 tablespoons of the remaining oil in a large, heavy skillet over medium-high heat. Add meatballs, in batches, and brown all over, about 3 minutes, transferring to a plate as they are browned. Add additional oil to skillet as needed. When all are browned, return to skillet and pour in remaining APPLE BUTTER BBQ SAUCE. Bring to a simmer; simmer, uncovered, until meatballs are cooked through, 7 to 8 minutes.
Makes about 4 1/2 dozen.
Note: Meatballs may be frozen, in sauce, in airtight containers; thaw and heat before serving.