Savory roasted tomatoes, fresh basil, and feta cheese speckle these indulgent buttermilk grits. Finely grated garlic gives rich flavor to the dish, while the creamy grits meld the ingredients together perfectly. Buttermilk adds a subtle, creamy tang to these stone-ground grits, which 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! Grits can fit in with just about any Southern meal, at any time of day, on any holiday, or with any dish. Simmering until creamy and thickened is the key to the texture of perfectly cooked grits, and adding butter towards the end ensures epic flavor.