Creamy Red Mule Grits Shane Touhy (Dogwood)

1. 1

   Place the grits in a heavy bottom stockpot and cover with water. Stir the grits gently so the loose hulls float to the top of the water. Skim the hulls out of the water with a spoon or sieve and discard.

2. 2

   Put the stockpot with the grits and water over medium heat. Cook the grits, stirring often, until almost dry. Once all of the water has evaporated (about 1 hour), add the butter, cream, salt, and pepper to the grits, and stir well. Continue to cook over medium heat for 10 minutes. Remove from heat. Top with Dogwood's pimento cheese.

* Per serving · 4 servings · Values may vary.

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