Heirloom Corn Grits (Daymon Morgan’s Kentucky Butcher) – Every few years we grow a small crop (about a hundred pounds of shelled cleaned kernels) and grind it all into grits for our freezer and our CSA members and maybe a few bags for our market table. We do a course grind that makes unique and rustic grits. If you’d rather try this dent corn as cornmeal or a finer texture (working in one-cup batches) knock the grain size down in your kitchen blender.
Our choice heirloom dent corn is allowed to dry on the stalk, harvested on a sunny fall day, shucked, shelled, and ground over a few days then banked in the freezer. Farm fresh grits that haven’t been through an industrial drying process and stabilizing benefit from freezer storage to ensure the flavor and texture we.

Low and slow is the universal truth when it comes to most Southern foods. As true with barbeque and it is with grits. Our no-fuss grits method takes about a day, but very little active time. We start with a quick ferment. For a 12 oz bag of grits, we’ll add 6 cups of water and a splash of buttermilk (a couple of tablespoons) or other live culture ferment like some sauerkraut liquid or yogurt. Combine these items in your cooking vessel. I like a 2-quart ceramic or glass casserole dish with a lid and allow to soak/ferment between 12 and 24 hours. After this move to a 350-degree oven and bake for 3 hours. This cooking time has a lot of flexibility, based on your texture preference. Speaking of texture preferences, as grits cool they thicken, adjust this to your liking by stirring in extra water in the final 10 to 20 minutes of cooking. Some folks like to finish with cheese or a little butter.

Protip: Leftover grits freeze and reheat well.