GRITS: Southern Ice Cream!

Grits.....You either love em or hate em! I love grits but it did take time to acquire the taste! But now I could not imagine a breakfast without them. Okay so here is the grits lesson:
1) You do not put sugar in your grits!
2) They need plenty of salt and pepper.
3) Must be served very hot.
4) Lots of butter!

The best grits you can buy are from the Nora Mill Granary in Helen, Ga. These are stone ground from dried, hulled and locally grown corn kernels and includes the germ of the corn. Check their website for other flours and grains as well and don't forget to visit the mill if you are ever in the area. www.noramill.com

Nora Mill's Low Country Shrimp and Grits:
3 cups of cooked grits
4 T. butter
1/4 cup chopped green onions
1 lb. shrimp cleaned
salt and pepper

After cooking grits, heat butter on high in covered skillet just until it browns. Add green onions and shrimp. Cook and stir for one minute. Add salt & pepper and then cover and cook over medium heat, stirring occasionally, until shrimp are pink and cooked through.
To serve: Put a mound of hot grits on plate and top with shrimp and butter sauce. Enjoy!