Logan Turnpike Mill Old-fashioned Speckled White Grits
The hot Georgia summers enhance the flavor of the corn used in these stone-ground grits. By using antique grist mills, the natural germ and bran are preserved and the nutrition and flavor are enhanced. In the South, you eat grits for breakfast. They are simply prepared with butter, salt and plenty of black pepper. Up here, you can eat them anytime. Toss them with some Maytag blue cheese and serve with grilled pork chops and pan-fried apples — a perfect fall meal.
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