Grits receive a winter makeover with Southern flair with the addition of sweet potatoes, cinnamon, and ginger!
Sweet Potato Grits
2 cups water
2 cups low-fat or whole milk
1 cup stone-ground grits
2 medium sweet potatoes, peeled and grated
Coarse salt and freshly ground white pepper
1/4 teaspoon ground ginger
Pinch of ground cinnamon
1 tablespoon unsalted butter
In a large, heavy saucepan, combine the water and milk and bring to a gentle boil over medium-high heat. Slowly add the grits, whisking constantly. Add the sweet potato. Season with salt and white pepper. Decrease the heat to low and simmer, stirring often, until the grits are creamy and thick, 45 to 60 minutes.
Taste the grits and sweet potato to make sure both are cooked and tender. Add the ground ginger, cinnamon, and butter. Taste and adjust for seasoning with salt and white pepper. Serve immediately.
Serves 4 to 6.
Reprinted with permission from Basic to Brilliant, Y’all: 150 Refined Southern Recipes and Ways to Dress Them Up for Company by Virginia Willis, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.
*Photo credit: Helene Dujardin© 2011.*