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Deliciously creamy & lightly lemoned, these grits make an elegant side dish to grilled fish, roasted chicken or fried green tomatoes.
Creamy Meyer Lemon & Chive Grits
Based on The Lee Bros. Southern Cookbook
Makes 3 cups
1 cup stone ground grits
3-1/2 cups water, plus more to float the chaff
1/2 cup milk
1/4 cup unsalted butter, divided
1/2 teaspoon kosher salt, plus more to taste
Pinch freshly ground white pepper, to taste
1 Tablespoon buttermilk, or more to taste
Zest of 1 Meyer lemon
1/4 cup snipped chives
If using white stoneground grits, place them in large bowl or cup, fill with water & stir. Let mixture settle; scoop or pour off the chaff (coarse bits floating at the top). Repeat the process. If using yellow stoneground grits, omit this procedure -- the texture between the two are different.
Place 3-1/2 cups water, milk, half the butter & salt in a medium, heavy-bottomed pot over high heat; bring to a boil. Whisk in grits and bring to a boil, whisking continuously. Reduce heat to medium-low and stir with a wooden spoon. Continue to simmer, stirring more frequently as mixture thickens, until grits are thick, creamy & grains are softened but still textured, about 40 minutes to an hour. Stir in remaining butter and season to taste with salt, pepper, buttermilk, lemon zest & chives. Serve hot.
