Food Porn for your soul. That is honestly the only way I know how to describe this dish. It is a labor of love and you can TASTE it....super indulgent and rich, and so so comforting on a cold night. I grew up eating Cream Of Wheat with butter and maple syrup, but had never had savory grits until last year. (And yes, I know that grits are corn, and Cream O' Wheat is farina, or wheat.) I never even knew what I was missing out on! You throw a little really good sharp cheese and heavy cream into those puppies....some herbage....a little cracked black pepper, and you are in for a delicious treat. Grits have recently enjoyed a resurgence in popularity, I assume thanks to chefs and cooking shows refreshing in peoples minds how versatile and fantastic they are as an alternative from potatoes for slow braised meats, and perfectly seared seafood and veggies. I don't care how they made it happen, I am just super happy it did!
The first time I had savory grits, it was at a local FANTASTIC restaurant, Casper Fry. They are part of the fabulous gentrification of a district here known as the Perry District...in addition to a local brewery, and many other locally owned and operated restaurants and shops. Perry District even has a REALLY neat Thursday market in the spring and summer where you can purchase local dairy, produce and other goodies.....perfect neighborhood for it! Casper Fry is a wonderful locally owned and operated restaurant featuring a Josper charcoal oven/grill hybrid, which is used in cooking/grilling a majority of their proteins, dishes, etc. It imparts a huge amount of flavor into the food. Casper Fry also has a phenomenal bar program, in which they use a variety of aromatic bitters to bring their vintage cocktails to life.....truth be told, they had me at cocktails....haha! Their menu is low country cuisine, but served absolutely elevated and refined...MASSIVE short ribs, like Flintstone-status big.....buttermilk fried chicken and biscuits, shrimp and grits with a delicious tomato broth and seasonal veggies....I could go on and on. But I digress. The grits. mmmmyes.
Grits have been a staple for many decades in many southern households, and they are definitely having a culinary moment. Made from ground corn kernels, and when cooked in a traditional way, they are a porridge that takes on any flavors you impart extremely well....and make a pillowy and delicious bed for anything. I usually like to braise beautiful beef short ribs in red wine, beef stock, herbs and mirepoix..........
then reduce a little bit of the braising liquid for a lovely pan sauce to spoon over the whole thang............unbelievably tender, savory and amazing! This is the dish I crave when it is cold outside....pure and unadulterated comfort. By braising the ribs with all of the tasty bits for a long time at a low temp, it makes them so tender and imparts a TON of flavor....and coupled with some pillowy and smooth cheesy grits? FOOD UTOPIA.
Comfort in a bowl...caramelized onions, fall over tender ribs, and cheesy grits made with Cougar Gold...and a divine, herby and beefy pan sauce. ALL THE NOMS!