Category Archives: Side Dishes

Smoky Grits Cakes & Collards

IMG_2065 2Grits 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

For grits:

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

For collards:

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.

Cornbread Dressing

Cornbread Dressing

Ingredients:
1 cup (2 sticks) butter
2 cups chopped celery
1 cup chopped onion
5 cups chicken broth
2 tablespoons OLD MILL CORNBREAD DRESSING SEASONING MIX
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 large eggs, lightly beaten
Buttermilk Cornbread (recipe follows)

Directions:
Butter Old Mill Pigeon River Pottery Large Casserole and set aside.

Melt butter in a large saucepan or Dutch oven over medium heat.  Add celery and onion; cook, stirring occasionally, until tender, about 10 minutes.  Remove from heat;  stir in chicken broth, Old Mill Cornbread Dressing Seasoning Mix, salt, pepper, and eggs. Crumble Buttermilk Cornbread coarsely and stir into vegetable mixture.

Transfer to prepared Pigeon River Pottery Large Casserole. Place in cold oven; heat to 375 degrees F.  Cover with foil and bake 40 minutes.  Uncover and bake until lightly browned and set, 25 to 30 minutes.  Let stand 15 minutes before serving.

Makes 8 servings.

 

BUTTERMILK CORNBREAD

Ingredients:
4 cups OLD MILL SELF-RISING CORNMEAL
4 cups buttermilk (not nonfat)
1/2 cup (1 stick) butter or shortening, melted
3 large eggs

Directions:
Preheat oven to 400 degrees. Butter a 13- x 9-inch baking pan and set aside.

Place cornmeal in a large bowl;  whisk in buttermilk, melted butter, and eggs.  Scrape into prepared baking pan; return to oven.  Bake until a wooden pick inserted in center comes out clean, 45 to 50 minutes.

Makes 10 to 12 servings.

Bacon Cheese Grits Casserole

Ingredients:
4 cups water
2 cups milk
1/2 stick (1/4 cup) butter
1 1/2 teaspoons salt
1 1/2 cups OLD MILL Stone Ground Yellow Grits
2 large eggs
1/4 teaspoon freshly ground pepper
1 1/2 cups (6 ounces) shredded Cheddar cheese, divided
4 to 6 slices bacon, cooked and crumbled
1/4 cup minced green onion

Directions:
Bring water, milk, and butter to a boil in a large, heavy saucepan. Add salt; gradually whisk in grits. Reduce heat to low and cook until grits are thick and tender, about 30 minutes, stirring frequently to prevent sticking. Remove from heat and let cool.

Whisk eggs and pepper in a medium bowl until smooth. Whisk in about
1 cup of the cooked grits. Add remaining cooked grits and stir until well blended.

Coat a Pigeon River Pottery Medium Casserole with cooking spray. Pour half of grits mixture into casserole. Sprinkle with half of the cheese, bacon, and green onion. Gently spoon remaining grits on top.

Place the Medium Casserole in a cold oven. Set the oven to 350 degrees F. Bake 1 hour 10 minutes or until puffed and only slightly jiggly. (Cover lightly with foil if top begins to brown too much.) Remove from oven and sprinkle remaining cheese, bacon, and green onion on top. Return to oven and bake 10 minutes to melt cheese. Let stand 15 minutes before serving.