2 cups yellow grits- NOT INSTANT
3 cups milk
3 cups heavy cream
2 TBS kosher salt
1 TBS white pepper
1 tsp sugar
Vegetable oil cooking spray
4 eggs slightly beaten
2 cups unbleached seasoned all-purpose flour
2 cups seasoned bread crumbs
2 cups vegetable oil
Cook grits as directed on package, using milk and cream not water
Season grits with salt, sugar, white pepper and taste to make sure you have enough.
Line a baking sheet with parchment paper; coat paper with cooking spray.
Pour grits onto sheet pan; smooth into an even layer. Grits should be about 1 inch thic...
Walk into many groceries, big box stores, and other shops this time of year, and you’ll see more Ball canning jars than ever before. Canning, like many other culinary and craft arts, is seeing a big resurgence. As local and organic food has grown more popular, so have the traditional ways to preserve it.
Appalachia never really let go of its “old canning ways” in a poor region where foraging got dinner on the table as much as farming, it’s important to save every scrap of the summer harvest. This is a land of stew tomatoes, bachelor’s jam covered with a protective layer of hooch, and preserve...