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.
Grits cakes are crisp-fried with smoky, creamy flavor and stone-ground texture. Top them with fresh collards that are cooked with smoked bacon, our own sourwood honey, and apple cider vinegar. Serve for an all-vegetable dinner, or with ham.
Makes 4 servings
1 1/3 cups water
1 cup half-and-half, heavy cream, or milk
1 cup OLD MILL STONE GROUND GRITS
1/2 teaspoon salt
1 cup (4 ounces) shredded smoked Gouda cheese
2 tablespoons (1/4 stick) unsalted butter
1/4 teaspoon freshly ground pepper
2 bunches collard greens, rinsed, stems and ribs removed
1 medium onion, diced
4 slices smoked bacon, sliced crosswise
2 cloves garlic, minced
1/2 cup apple cider vinegar
1/3 cup OLD MILL SOURWOOD HONEY
1/2 teaspoon salt
Hot sauce and freshly ground pepper, to taste
- Prepare grits: Bring water and half-and-half to a boil in a medium saucepan; gradually whisk in grits and salt. Cover, reduce heat to low, and cook until thick and tender, stirring occasionally, about 20 minutes. Remove from heat and stir in cheese, butter, and pepper,
- Line a 9-inch square baking pan with a strip of parchment paper, extending up 2 sides of pan. Pour grits into pan. Cover and refrigerate until chilled, 2 hours or up to overnight.
- Prepare collards: Stack leaves and slice. Cook onion and bacon in a large heavy saucepan over medium-high heat until mixture is browned evenly but not caramelized, 8 to 10 minutes. Add garlic and cook until golden, 30 to 60 seconds. Add collards; stir and cook to slightly wilt. Add vinegar, honey, and salt; bring to a boil, stirring to scrape up browned bits. Reduce heat to medium and cook, uncovered, until the collards are just tender, stirring frequently. Remove from heat and season with hot sauce and additional salt, if desired. Keep warm.
- To fry grits, heat 2 inches oil in a large, heavy skillet to 350°. Cut grits into squares or circles with a biscuit cutter; dust with flour, and fry until golden brown, 1 1/2 to 2 minutes on each side.
- Arrange fried grits on servings plates; spoon collards on top.
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.