If you happen to pick up the June-July 2014 issue of Tallahassee Woman Magazine… you might notice a little article written by Chef Jessica on the subject of iced tea on pages 48 and 49. They also have a video on their website that they shot with her about making and serving better iced tea.
If by chance you attended the Organic Americana event last Saturday at the Monticello Opera House then you may have seen Madeline and I with our friend Rich Pouncy of Bumpy Road Farm. We think Rich has the best grits around; especially since they are organic and from heirloom corn. As promised, here is the recipe for creamy delicious grits, like the ones we were serving:
Bumpy Road Farm Grits
3 cups water (or more if desired)
1 cup stone ground Bumpy Road Grits
1 cup organic whole milk
1 tsp seasoning of choice- we use my “KitchenAble Seasoning”
4 TBSP organic butter (or desired amount)
In a large pot bring water to boil, whisk in grits and reduce heat to simmer. Stir in milk and continue to stir every few minutes to prevent sticking. After grits have cooked 20 minutes add seasoning, and butter; continue to cook until grits are desired consistency and texture. If you prefer more soupy grits you can add more water. I usually use the 1-2-1 blend of Bumpy Road Grits, I add about 4 cups of water, and I like to cook them for 45 minutes or more so they get very soft. These are also EXCELLENT in the slow cooker or Crock Pot. Place everything in a well-oiled slow cooker and cook on high overnight or at least 6 hours- turn them down when they are as soft as you like. If you prefer you can also substitute another milk: goat milk, rice milk, and coconut milk are all very delicious alternatives.
We have been so busy at the cottage! In addition to everything we are “cooking up” we are also tearing down and building a few things. You won’t believe what all we’ve done!! Hopefully soon you’ll come to a class and see it in person!
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