Eat Good Food

Meatless Monday: Anson Mills Grits Recipe

Supported in over 40 countries, Meatless Monday actively promotes the physical and environmental benefits of reducing meat consumption. As part of their “Cook Up a Better Future” campaign, Slow Food USA has invited chefs to create a signature meatless dish made from delicious and distinctive foods facing extinction.

To celebrate Meatless Monday, Chef Perry Hoffman has created a warming dish perfect for cooler fall nights, featuring Sea Island White Flint Corn Grits from Anson Mills. Read on for his good, clean, and fair recipe.

Anson Mills Grits with Chanterelle Mushrooms and SHED Smoked Onion Powder
Serves 4-6

1 cup Anson Mills grits
2 1⁄2 cups vegetable stock
1 1⁄2 tsp of SHED Smoked Onion Powder
Fine sea salt
2 tbsp unsalted butter
5 oz raclette, sliced into thin pieces
3 tbsp shallots, minced
2 tbsp garlic, minced
2 tbsp butter
1 Bay leaf
1 lb cleaned chanterelle mushrooms, or favorite wild mushroom of choice
4 oz brassica greens such as kale, mustards, or swiss chard, washed and cut into 1 inch squares. (Set aside any flowers for garnish.)
Salt to taste


Place the grits in a medium heavy-bottomed saucepan and cover them with 21⁄2 cups of water. Stir once. Cover and let the grits soak overnight at room temperature. If you are not soaking the grits, proceed directly to the next step.

Set the saucepan over medium heat and bring the mixture to a simmer, stirring constantly with a wooden spoon, until the first starch takes hold, 5 to 8 minutes.

Reduce the heat to the lowest possible setting and cover the pan.

Meanwhile, heat 2 cups of stock with SHED Smoked Onion Powder. Keep hot. Every 10 minutes or so, uncover the grits and stir them.

Each time you find them thick enough to hold the spoon upright, stir in a small amount of the stock. Add about 1 ½  cups stock or more in 4 or 5 additions.

Cook until the grits are creamy and tender throughout, but not mushy, and hold their shape on a spoon. Add 1 teaspoon of salt halfway through the cooking time.

This will take about 50 minutes if the grits were soaked, or about 90 minutes if they were not. To finish, stir in the butter with vigorous strokes.

Add more salt, if desired, and pepper.

Chanterelle Mushrooms and Brassica Greens

In a sauté pan over medium heat, add butter, shallots, garlic and bay leaf. Sauté for 2 minutes.

Add chanterelles and cook for 1 minute, fold in brassica greens, and cook until wilted. Season with salt and pepper to taste.

In an ovenproof casserole dish or cazuela, place grits down in the center. Add the mushrooms and brassica mixture. Place slices of the raclette to cover it all.

Place in 400°F oven on broil to brown for 3 to 5 minutes.

Remove from oven and garnish with any brassica flowers and herbs of your choice, such as rosemary or sage.

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