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Unicorn Grits Are a Thing Now

Unicorn Grits Are a Thing Now


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Make your breakfast magical

When we published the news on Target’s unicorn ice cream, we should have known that this was not a last-gasp for the unicorn tend. The colorful, sparkly, and magical fad is still alive and well, even in South Carolina, where unicorn grits are now a thing.

The Southern staple, great with cheese, sugar, or shrimp, has received a colorful makeover courtesy of Greg Johnsman of Geechie Boy Mill, who is serving pink unicorn grits at his newly-opened Charleston brunch spot, Millers All Day.

Garden & Gun reports that Johnsman discovered the pink kernels that make such rosy-hued grits from an Appalachian farmer who selectively breeds red corn.

“When you mill most red corns, the red is only in the bran layer,” Johnsman told Garden & Gun. “When I first milled this corn, I literally shouted, ‘Oh crap! It’s pink!’”

Millers All Day now has menu items made with the pink stuff, such as the unicorn grits-based collards-and-brisket grit bowl, their lemon icebox pie with pink cornmeal crust, and savory-sweet pink cornmeal cookies. Bags of unicorn grits are also available to purchase in-store.

Looking for more good food in Charleston and beyond? Check out the best food and drink in South Carolina.


How to Make Creamy Grits

Christopher Hirsheimer

“People should really leave grits alone,” wrote the late chef Edna Lewis in her book, The Gift of Southern Cooking (co-authored with Scott Peacock). Lewis, who took a dim view of adding fancy ingredients to the beloved Southern staple, instead advised readers to keep it simple with her five-ingredient creamy grits recipe.

Another thing to keep in mind: No self-respecting Southerner uses instant grits. Homemade grits are easy to prepare, and well worth a tiny bit of extra care. Stone ground grits will yield the best texture but they do take longer to cook remove their chewy outer chaff for the creamiest results.

We like these grits best served hot from the stove, with over-easy fried eggs or shrimp.

Get seasonal recipes, methods and techniques sent right to your inbox—sign up here to receive Saveur newsletters. And don’t forget to follow us on Instagram at @SaveurMag.

Equipment

Old Fashioned Creamy Grits

How to Make Creamy Grits

Christopher Hirsheimer

“People should really leave grits alone,” wrote the late chef Edna Lewis in her book, The Gift of Southern Cooking (co-authored with Scott Peacock). Lewis, who took a dim view of adding fancy ingredients to the beloved Southern staple, instead advised readers to keep it simple with her five-ingredient creamy grits recipe.

Another thing to keep in mind: No self-respecting Southerner uses instant grits. Homemade grits are easy to prepare, and well worth a tiny bit of extra care. Stone ground grits will yield the best texture but they do take longer to cook remove their chewy outer chaff for the creamiest results.

We like these grits best served hot from the stove, with over-easy fried eggs or shrimp.

Get seasonal recipes, methods and techniques sent right to your inbox—sign up here to receive Saveur newsletters. And don’t forget to follow us on Instagram at @SaveurMag.

Equipment

Old Fashioned Creamy Grits

How to Make Creamy Grits

Christopher Hirsheimer

“People should really leave grits alone,” wrote the late chef Edna Lewis in her book, The Gift of Southern Cooking (co-authored with Scott Peacock). Lewis, who took a dim view of adding fancy ingredients to the beloved Southern staple, instead advised readers to keep it simple with her five-ingredient creamy grits recipe.

Another thing to keep in mind: No self-respecting Southerner uses instant grits. Homemade grits are easy to prepare, and well worth a tiny bit of extra care. Stone ground grits will yield the best texture but they do take longer to cook remove their chewy outer chaff for the creamiest results.

We like these grits best served hot from the stove, with over-easy fried eggs or shrimp.

Get seasonal recipes, methods and techniques sent right to your inbox—sign up here to receive Saveur newsletters. And don’t forget to follow us on Instagram at @SaveurMag.

Equipment

Old Fashioned Creamy Grits

How to Make Creamy Grits

Christopher Hirsheimer

“People should really leave grits alone,” wrote the late chef Edna Lewis in her book, The Gift of Southern Cooking (co-authored with Scott Peacock). Lewis, who took a dim view of adding fancy ingredients to the beloved Southern staple, instead advised readers to keep it simple with her five-ingredient creamy grits recipe.

Another thing to keep in mind: No self-respecting Southerner uses instant grits. Homemade grits are easy to prepare, and well worth a tiny bit of extra care. Stone ground grits will yield the best texture but they do take longer to cook remove their chewy outer chaff for the creamiest results.

We like these grits best served hot from the stove, with over-easy fried eggs or shrimp.

Get seasonal recipes, methods and techniques sent right to your inbox—sign up here to receive Saveur newsletters. And don’t forget to follow us on Instagram at @SaveurMag.

Equipment

Old Fashioned Creamy Grits

How to Make Creamy Grits

Christopher Hirsheimer

“People should really leave grits alone,” wrote the late chef Edna Lewis in her book, The Gift of Southern Cooking (co-authored with Scott Peacock). Lewis, who took a dim view of adding fancy ingredients to the beloved Southern staple, instead advised readers to keep it simple with her five-ingredient creamy grits recipe.

Another thing to keep in mind: No self-respecting Southerner uses instant grits. Homemade grits are easy to prepare, and well worth a tiny bit of extra care. Stone ground grits will yield the best texture but they do take longer to cook remove their chewy outer chaff for the creamiest results.

We like these grits best served hot from the stove, with over-easy fried eggs or shrimp.

Get seasonal recipes, methods and techniques sent right to your inbox—sign up here to receive Saveur newsletters. And don’t forget to follow us on Instagram at @SaveurMag.

Equipment

Old Fashioned Creamy Grits

How to Make Creamy Grits

Christopher Hirsheimer

“People should really leave grits alone,” wrote the late chef Edna Lewis in her book, The Gift of Southern Cooking (co-authored with Scott Peacock). Lewis, who took a dim view of adding fancy ingredients to the beloved Southern staple, instead advised readers to keep it simple with her five-ingredient creamy grits recipe.

Another thing to keep in mind: No self-respecting Southerner uses instant grits. Homemade grits are easy to prepare, and well worth a tiny bit of extra care. Stone ground grits will yield the best texture but they do take longer to cook remove their chewy outer chaff for the creamiest results.

We like these grits best served hot from the stove, with over-easy fried eggs or shrimp.

Get seasonal recipes, methods and techniques sent right to your inbox—sign up here to receive Saveur newsletters. And don’t forget to follow us on Instagram at @SaveurMag.

Equipment

Old Fashioned Creamy Grits

How to Make Creamy Grits

Christopher Hirsheimer

“People should really leave grits alone,” wrote the late chef Edna Lewis in her book, The Gift of Southern Cooking (co-authored with Scott Peacock). Lewis, who took a dim view of adding fancy ingredients to the beloved Southern staple, instead advised readers to keep it simple with her five-ingredient creamy grits recipe.

Another thing to keep in mind: No self-respecting Southerner uses instant grits. Homemade grits are easy to prepare, and well worth a tiny bit of extra care. Stone ground grits will yield the best texture but they do take longer to cook remove their chewy outer chaff for the creamiest results.

We like these grits best served hot from the stove, with over-easy fried eggs or shrimp.

Get seasonal recipes, methods and techniques sent right to your inbox—sign up here to receive Saveur newsletters. And don’t forget to follow us on Instagram at @SaveurMag.

Equipment

Old Fashioned Creamy Grits

How to Make Creamy Grits

Christopher Hirsheimer

“People should really leave grits alone,” wrote the late chef Edna Lewis in her book, The Gift of Southern Cooking (co-authored with Scott Peacock). Lewis, who took a dim view of adding fancy ingredients to the beloved Southern staple, instead advised readers to keep it simple with her five-ingredient creamy grits recipe.

Another thing to keep in mind: No self-respecting Southerner uses instant grits. Homemade grits are easy to prepare, and well worth a tiny bit of extra care. Stone ground grits will yield the best texture but they do take longer to cook remove their chewy outer chaff for the creamiest results.

We like these grits best served hot from the stove, with over-easy fried eggs or shrimp.

Get seasonal recipes, methods and techniques sent right to your inbox—sign up here to receive Saveur newsletters. And don’t forget to follow us on Instagram at @SaveurMag.

Equipment

Old Fashioned Creamy Grits

How to Make Creamy Grits

Christopher Hirsheimer

“People should really leave grits alone,” wrote the late chef Edna Lewis in her book, The Gift of Southern Cooking (co-authored with Scott Peacock). Lewis, who took a dim view of adding fancy ingredients to the beloved Southern staple, instead advised readers to keep it simple with her five-ingredient creamy grits recipe.

Another thing to keep in mind: No self-respecting Southerner uses instant grits. Homemade grits are easy to prepare, and well worth a tiny bit of extra care. Stone ground grits will yield the best texture but they do take longer to cook remove their chewy outer chaff for the creamiest results.

We like these grits best served hot from the stove, with over-easy fried eggs or shrimp.

Get seasonal recipes, methods and techniques sent right to your inbox—sign up here to receive Saveur newsletters. And don’t forget to follow us on Instagram at @SaveurMag.

Equipment

Old Fashioned Creamy Grits

How to Make Creamy Grits

Christopher Hirsheimer

“People should really leave grits alone,” wrote the late chef Edna Lewis in her book, The Gift of Southern Cooking (co-authored with Scott Peacock). Lewis, who took a dim view of adding fancy ingredients to the beloved Southern staple, instead advised readers to keep it simple with her five-ingredient creamy grits recipe.

Another thing to keep in mind: No self-respecting Southerner uses instant grits. Homemade grits are easy to prepare, and well worth a tiny bit of extra care. Stone ground grits will yield the best texture but they do take longer to cook remove their chewy outer chaff for the creamiest results.

We like these grits best served hot from the stove, with over-easy fried eggs or shrimp.

Get seasonal recipes, methods and techniques sent right to your inbox—sign up here to receive Saveur newsletters. And don’t forget to follow us on Instagram at @SaveurMag.

Equipment

Old Fashioned Creamy Grits


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