Recipe: Kimcheez Grits

INGREDIENTS:

  • 3 ½ cups water or broth or kimchi juice (any liquid drained from kimchi jar)

  • ¾ cup Red Tail Grains Bloody Butcher grits

  • 6 ounces finely grated Chapel Hill Creamery Calvander OR Boxcarr Farm Redbud

  • 3 tablespoons butter

  • 1 cup finely chopped or pureed The Spicy Hermit Extra Spicy Napa Kimchi

Optional toppings: chopped bacon, scrambled eggs, shrimp, or sautéed mushrooms

DIRECTIONS

  1. Bring the water/broth/kimchi juice to boil and gradually add the grits, stirring. Cook uncovered, stirring often, about 15 minutes. Cover closely and continue cooking over low heat for 25 minutes or until done.

  2. When grits are cooked, remove from heat. Stir in the cheese and butter, and kimchi.

  3. Enjoy immediately and serve with your favorite toppings.

Eunice Chang