Photo: Jennifer Causey; Prop Styling: Ginny Branch Stelling; Food Styling: Emily Nabors Hall
Marian Cooper Cairns
Take a trip to the wild side with these sweet and savory buttermilk grits topped with blackberry jam, blackberries, toasted almonds, and a drizzle of honey. If you like to branch out with your Southern-style breakfast items from time to time (and maybe enjoy oatmeal and old-fashioned porridge in the morning), these grits should be your next venture. Buttermilk adds a subtle, creamy tang to these stone-ground grits, along with some plain Greek yogurt to complement the blackberries. Simmering until creamy and thickened is the key to the texture of perfectly cooked grits, and adding butter towards the end ensures epic flavor. These grits were inspired by the extraordinary artisan grits made by Jim Barkley’s mill, Barkley’s Mill, in North Carolina. For his stone-ground grits, Barkley uses vintage gristmills that were refurbished and placed in a pristine millhouse at Barkley’s Mill, and the beauty of these old machines is more than stone-deep. Grinding between the vertical stones of the gristmills keeps the corn from overheating during the milling process, protecting the integrity of the whole grain. The freshly ground grits are scooped by hand into cloth sacks, tied closed, and chilled. Those who appreciate corn grits know that this specially crafted flavor is worth every penny! You’ll want to keep this grits that dip into the sweet side on your breakfast roster from now on.
4 cups water
1 cup whole milk
1 1/4 teaspoon kosher salt
1 cup uncooked stone-ground grits
2 tablespoons unsalted butter
3/4 cup plain Greek Yogurt
2 1/2 tablespoons honey
Topping: blackberry jam, fresh blackberries, toasted almonds, and honey
How to Make It
Bring 4 cups water, 1 cup whole milk, and 1 1⁄4 tsp. kosher salt to a boil in a medium saucepan over medium-high. Gradually whisk in 1 cup uncooked stone-ground grits; return to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, until creamy and thickened, 25 to 30 minutes.
Remove from grits heat, and stir in 3⁄4 cup plain Greek yogurt, 2 Tbsp. unsalted butter, and 2 1/2 Tbsp. honey. Top servings with blackberry jam, fresh blackberries, toasted almonds, and a drizzle of honey.