Ingredients
2 cups yellow stone ground Red Mule grits
4 cups water
2 ounces unsalted butter
1 cup heavy cream
1 tablespoon kosher salt
1 teaspoon white pepper
Preparation
Place the grits in a heavy bottom stockpot and cover with water. Stir the grits gently so the loose hulls float to the top of the water. Skim the hulls out of the water with a spoon or sieve and discard.
Put the stockpot with the grits and water over medium heat. Cook the grits, stirring often, until almost dry. Once all of the water has evaporated (about 1 hour), add the butter, cream, salt, and pepper to the grits, and stir well. Continue to cook over medium heat for 10 minutes. Remove from heat. Top with Dogwood’s pimento cheese.
