To most people, grits are a slightly chewy, granular concoction that is often left aside from breakfast in the Southern United States. Often made just with processed grits, water and salt, it doesn’t bring much to the table in terms of taste. And God Forbid should you have only had instant grits- You’ve been lied to.
Lowcountry grits are stone ground hominy that have been slowly simmered in cream, half & half or whole milk, and imbued with butter, cheese or both. Most diners and breakfast dives don’t have the time and attention necessary to babysit these grits to a creamy and rich delicacy. Top it with a flavorful, or even spicy, shrimp and sofrito gravy and it really is not the same side dish recipe anymore.
The following recipe is a variant I’ve tweaked over the years, but still very much in keeping with the tradition with old Charleston “receipts” and the restaurants featuring this dish where it can be found. The recipe has been split into two different parts: The grits, and the shrimp gravy topping, should you wish to just make the grits alone.
Lowcountry Grits
Special Equipment:
A medium whisk
Ingredients:
- 1 cup Coarse Stone Ground Grits (white or yellow)
- 2 1/2 cups Half and Half
- 2 1/2 cups water
- 1 Tbsp kosher Salt
- 4 Tbsp butter
- 3/4 cup shredded sharp cheddar (optional)
Directions:
In a medium sized (but heavy) saucepan, combine the grits, water, salt, and all but 1 cup of the half and half and whisk together on medium heat, stirring frequently.
When a low boil has been achieved, reduce heat to low or medium low to maintain a slow simmer. Continue whisking frequently throughout cooking every two to three minutes until soft peaks begin to form when stirring. Add the final cup of half & half and the butter (about 20 minutes).
Add the cheddar, if used, just prior to serving. Stir in and allow to melt before portioning.
Note: Lowcountry grits can be kept on Low on the stove for up to an hour, but additional water or milk will periodically be necessary to keep it from binding up.
Shrimp and Sofrito Gravy
Special Equipment:
Whisk, Large steep-sided skillet
Ingredients:
- 1 to 1.5 lb shrimp, peeled and deveined
- 1/4 lb pancetta, diced
- 1/2 onion, chopped small
- 1/2 bell pepper (Red, yellow or green), chopped small
- 4 to 6 ounces cherry tomatoes, halved
- 1 3/4 Tbsp flour
- 2 Tbsp butter
- 3/4 cup chicken broth
- 1/2 cup white wine
- 1/2 tsp salt, or to taste
- 1/2 tsp pepper, or to taste
- 1 tsp your favorite Cajun seasoning
- 1/4 tsp cayenne pepper (optional)
Directions:
Heat a large, steep-sided skillet over medium heat. Add the pancetta and stir frequently for 1 to 2 minutes, allowing the fat in the pancetta to render.
Add the shrimp to the skillet and maximize the contact of the sides of the shrimp to the bottom of the skillet. Add salt, pepper, cajun seasoning and cayenne pepper (if used). Turn the shrimp after one minute. When the shrimp are pink and cooked, remove the shrimp and pancetta to a bowl and set aside.
Add a tablespoon of the butter to the pan and melt. When the butter fizzes, then add the onion and green pepper, and stir frequently for two minutes. Add the garlic, stirring for another minute.
Add the tomatoes, stirring for a minute.
Add the white wine to deglaze the pan, stirring and scraping the fond at the bottom of the pan, and then allow the wine to reduce by one half (about 2 to 2 1/2 minutes).
Add the chicken broth and bring to a boil, and then evenly spread the flour into the pan, whisking in to incorporate the flour. The broth will thicken. Add more flour by 1 tsp increments if too thin, and add 1/4 cup of additional chicken broth in increments if too thick.
Adjust the seasoning at this point, then remove the shrimp and gravy to a bowl for serving.
Add overtop the Lowcountry grits, above.
Serves 4 to 6.
