Homemade grits

Remember this?

And this?

 

And finally, this?

 

Our piles of ears finally dried out well enough to grind, so on a nice, fine weekend, we decided it was time for home-made grits!

 

Unlike regular processed grits, we don't bother with nixtamalization or de-germing or any of that stuff. We just grind the corn coarsely and cook it until it's soft.

Then Rachel adds salt and butter to hers, and I add salt, butter and sharp cheddar cheese to mine.

Organic, heirloom, fresh-ground, delicious.

This is why you grow your own. There's nothing like it.