Smokey Blue Grits

Every Sunday during the 1980’s, David attended a Seattle potlatch at his friend Dave Howell’s home in Seattle where many friends gathered and assembled dishes of salads, soups, pasta, vegetables and desserts. The table was grandly set for twenty and each dish was celebrated with cheers and clinking of glasses. Potlatches are a tradition in Seattle particularly during rainy months. David’s grits recipes were famous with the most popular being gruyere and jalapeno grits. Of course this was before Smokey Blue. However, in 2004 this dish took on a new direction and its popularity has soared. The flavors are savory with hints of sweet cream and corn, spice and smoke. It seems to be the most popular side dish for large gatherings. For variety you can also add different toppings like shrimp, spicy Italian sausage or sautéed red and yellow peppers. We hope you will enjoy this recipe during the upcoming holiday season and for years to come. Serves 4 as a side dish.




1 c. yellow grits
4 c. whole organic milk
2 tbls. butter
2 dried cayenne peppers, ground
1/2 teas. freshly groud pepper
pinch of sea salt
3.5 oz. Smokey Blue, crumbled



Add whole milk and pinch of salt to medium stock pot and bring to a simmer. Then add one cup of yellow grits and stir frequently for nearly 20 minutes. Use caution and a long wooden spoon as grits bubble and spatter when hot. Lower heat as grits thicken and add 2 tbls. butter at this point.

Remove from heat and add pepper and half of the ground cayenne peppers. Fold in about 2.5 oz. of the Smokey Blue. Place grits in ceramic serving bowl and top with remaining ground cayenne pepper and Smokey Blue crumbles.  Enjoy!


posted 2013 November