Pencil Cob Grits Recipe

October’s issue of Successful Meetings discussed Blackberry Farm, in Eastern Tennessee, and its “Top Chef Quickfire Challenge” for meetings groups. Here is a recipe some corporate groups are challenged to whip up from scratch — or rather, with the farm’s locally raised and harvested ingredients.

Pencil Cob Grits with Hollandaise, Benton’s Country Ham, pickled ramps, and Muddy Pond sorghum

For the Grits:

2 cups whole milk

2 cups water

1 cup pencil cob grits or stone ground grits

2 teaspoons kosher salt

In a heavy bottom saucepot, over medium high heat, bring milk and water to a simmer. Whisk in grits and reduce heat to low. Occasionally stir the grits and cook for 1-2 hours until tender. Season with salt.

Hollandaise Cream:

4 egg yolks

2 teaspoons pickled ramp liquid

½ pound butter (melted)

1 teaspoon of salt

In a medium mixing bowl combine yolks, lemon juice and salt. Place bowl over pan with simmering water. Whisk egg mixture until it starts to thicken. Once thickened, slowly pour the butter into the egg yolk mixture and continue to whisk as you do this. Next pour mixture into a whipped cream canister.  Place top on canister and charge with two nitrous oxide chargers.

4 slices of Benton’s country ham (sliced thin, like prosciutto)

4 teaspoons pickled ramps (thinly sliced)

Sorghum as needed

Preheat a cast iron skillet over medium heat. Place country hams slices in pan and cook until crispy and remove from pan and cool – they will be like chips which you can break up.