Ingredients
- ~ True grits ~ shopping list
- 6 Cups of Good Ole' chicken stock shopping list
- 1/2 Cup onion,chopped really fine shopping list
- 4 cloves garlic,minced to peices shopping list
- pepper,freshly ground to a powder shopping list
- 1 1/2 Cup Dry grits shopping list
- 1/2 Cup Bhut Jolokia Puree...Holy Smokes...Hell Fire shopping list
- 1/4 Cup butter,unsalted shopping list
- 1/2 Cup Farm cheese shopping list
- ~ Holy Smokes...Hell Fire ~ shopping list
- 6 Bhut Jolokia...don't deseed...sometimes called the 'Ghost Chili' shopping list
- 1 roma tomato,chopped,coarse shopping list
- 1/2 Cup onion,chopped,coarse shopping list
- 2 cloves garlic,chopped,coarse shopping list
- 1 teaspoon oregano shopping list
- 1 teaspoon sea salt shopping list
- 1 teaspoons fresh pepper corns, grounded shopping list
- 2 Cups Well water shopping list
How to make it
- ~ For True Grits ~
- Boil the stock,in a pot.
- Add the onion,garlic,salt and pepper.
- Dabble in the grits,stirring.
- Return to simmer,and cook for about 15 minutes or until tender.
- Add the Holy Smokes...Hell Fire puree,butter,and half the farm cheese.
- Stir well.
- Place in the bowl that Grandma handed down to you that you treasure with all your heart and serve.
- ~ For the Holy Smokes...Hell Fire ~
- When you handle the Bhut Jolokia ( Ghost Chili) ...wear gloves...cuz' if you rub you eyes you could go blind or cry forever.
- Combine all the ingredients in pan...bring to a simmer.
- Simmer for about 3 minutes.
- Cover pan with a tight fitting lid.
- Remove from heat.
- Allow the chiles and vegetables to steep for at least 15 minutes.
- Blender it up in a blender until smooth.
- You may have to do this in batches.
- Allow to cool,and store in an airtight container in the refrigerator...that is minus what you will use for the grits.
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