I spent nearly a decade of my life deprived of the culinary sensation commonly knowns as grits, technically known as boiled enriched white hominy. (But who even calls it that?) Upon my arrival to college during my seventeenth year of existence, I was finally introduced to what I assume were instant grits. They actually weren’t too bad, and I usually got them when they were served. Yet, that exposure wasn’t sufficient to warrant further, self-initiated consumption or preparation; it would not be until over ten years later that I would actually consider making them myself: enter a recent lunch at High Cotton, one of Greenville, South Carolina’s lovely establishments dishing out exceptional southern cuisine.
There, my palate was delighted to enjoy duck confit over grits during a family birthday lunch for Daniel. And thus began a lovely relationship with this Southern version of corn. Daniel even went out and brought some back for me a few days after our baby was born. (I guess that’s one drawback of a home birth–no celebratory hospital meal, though I realize not all hospitals serve steak and lobster to new moms.)
Those were also good, so when I encountered this recipe for BBQ Pot Roast and Cheddar Ranch Grits a couple of weeks ago, Daniel and I decided to give it a try. I dabbled with my part of the recipe (I took the grits, and Daniel prepared the meat with is own modification), and it ended up tasting similar enough to whatever I had at High Cotton, and now we are hooked. This, folks, is major comfort food. In fact, I think I could eat these grits for every meal. The meat is great, too; I’m just a little hooked on grits right now.
My mom is visiting with us this week, so Daniel and I put this on the menu for her stay and make it together a second time. Grits aren’t a food she’s had much, either; but let’s just say she was the first to clean her plate at supper tonight. Although, I might have won if I hadn’t needed to feed the baby. Our modified recipe:
Slow Cooker Pot-Roast
Ingredients & Instructions:
- 1 (4-5 lb.) boneless chuck roast
- 12 oz. (1 can) Coca-Cola
- 1/4 cup milk
- 2 Tbsp Worcestershire sauce
- 3 Tbsp cornstarch
- 1 tsp garlic salt
- 1/2 tsp pepper
- 1 cup tomato sauce
- 1/4 cup brown sugar
- 2 tablespoons vinegar
Place roast in crockpot/slow-cooker, and sprinkle garlic salt and pepper on top. Combine and mix the remaining ingredients in a bowl and pour over the roast. Cook on low 6-8 hours.
Ingredients & Instructions:
- 1 1/2 cups old-fashioned grits*
- 4 cups chicken broth
- 1 cup milk or heavy whipping cream
- 1 packet of buttermilk ranch dressing mix or homemade dry ranch mix recipe**
- 4 oz. (1/2 bar) cream cheese
- 1 1/2 cups shredded cheddar cheese.
Bring milk and chicken broth to a boil. Add ranch mix and grits, and reduce heat. Cook for 10 minutes, then add cream cheese and cheddar cheese. Turn heat to low, and stir until cheese has melted. If mixture seems to be dry, add broth from roast or additional milk/cream. (I usually end up adding a little bit of heavy whipping cream.)
Serve Roast over grits, and drizzle sauce from pot over the dish. Serves 6.
*There are usually three types of grits available in stores: instant grits, quick cook, and old-fashioned. Make sure to select the correct type, as the amount of liquid they must be cooked in differs.
**Store bought ranch dressing mixes contain MSG. As my husband is supposed to avoid these, I simply made a modified homemade dry mix recipe and added it to the pot as the broth was boiling.