We were lucky enough to receive a gift package from Castle Valley Mill. One of the items in the box was Bloody Butcher Red Grits. They were something new to us, so of course they were the first thing I had to make. We don't make grits as often as we should. Everybody likes them and the leftovers always disappear within a day. Perhaps we enjoy them so much because we don't make them enough. It's an unconscious balance of things. Funnily enough I had seen these grits on their website and forgot to ask Alex to pick some up the last time he was at the mill. When I discovered them in the box I pounced on them. These speckled grits were simply irresistible.
I'll be the first to admit that I made that first batch a little thin. They were still delicious. They had a faintly pinkish hue and rich nutty texture that made them a pleasure to eat. Still creamy but with a bit of a chew, these grits had a heartiness to them that I appreciated. They were lovely with a nub of butter and a hint of Parmigiano cheese. They are my new favorite grits and I'm already contemplating some (slightly thicker) risotto-style preparations that I think would be delicious.
Years Past
April 27, 2005
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
