Shane Touhy (Dogwood)

Creamy Red Mule Grits

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

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.


Dogwood's Pimento Cheese

Makes about 6 cups

½ pound extra sharp Tillamook cheddar cheese
½ pound sharp Cabot white cheddar cheese
4 ounces cream cheese, softened
1 teaspoon white pepper
3 roasted red bell peppers, seeded and chopped
3 drops Tabasco (or favorite hot sauce)
1/8 teaspoon Cayenne pepper

Grate both the Tillamook cheddar and white cheddar cheeses into a large mixing bowl. Add the cream cheese, white pepper, bell peppers, Tabasco, and Cayenne pepper. Mix all ingredients thoroughly. Cover the cheese mixture and refrigerate for at least one hour. Serve atop Dogwood’s creamy Red Mule grits.


 

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