Bloody Butcher Grits Recipe
If you're looking for a delicious, hearty, and nutritious addition to your breakfast table, Bloody Butcher grits are a fantastic choice. Named for their rich, deep red kernels, Bloody Butcher corn is an heirloom variety with a distinctive, earthy flavor and a vibrant color that sets them apart from regular grits.
Beyond their striking appearance, these grits are packed with nutritional benefits. They're a whole grain food, which means they retain the corn's natural fiber, vitamins, and minerals. With a lower glycemic index than processed corn products, Bloody Butcher grits can keep you fuller longer while providing sustained energy.
Ingredients
4 cups water (or equal amount of low-sodium chicken broth-omit the salt if using)
1 cup Bloody Butcher grits (can substitute other varieties of stoneground grits- yellow or white)
3 teaspoon salt
½ teaspoon freshly ground black pepper
4 Tablespoons unsalted butter
Directions
Bring water or broth to a boil in a heavy bottomed medium saucepan, add salt and stir in grits. Reduce heat to low, put lid on, and cook for 20-30 min, stirring every 5 minutes so the bottom doesn’t scorch. Stir in the butter and pepper. Adjust seasonings as needed, stir to combine and serve.
Variations
Add ½ cup chopped fresh herbs (chives, parsley, thyme) at the end with the butter.
Add 1 cup Shredded sharp cheddar, gruyere or Gouda at the end in place of the butter.
Creamy version: Add 1/4 cup of cream, and 1/8 teaspoon nutmeg at the end.
Spicy version: Add 2 tablespoons of diced jalepenos at the end.
Top with a fried egg
Top with braised pork or beef
To make vegan: use an equal amount of plant based butter, or omit the butter.
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