True Blue

Blue corn is a hard and sweet, open-pollinated flint corn that is higher in protein than other corns, and is also high in lysine—an essential amino acid that cannot be manufactured by the body. McEwen and Son’s blue corn grits are milled at their family owned and operated, Coosa Valley Milling Company in Wilsonville, Alabama, on a stone burr gristmill. And Holt uses the grits in a variety of dishes at Little Savannah.

Little Savannah’s Blue Corn Grits

1 cup organic McEwen & Son’s Blue Corn Grits

3 cups cold spring water

1 tsp kosher salt

2 TBSP heavy cream

¼ cup Parmigiano Reggiano cheese, grated

dash Tabasco sauce

white pepper to taste

Bring salted water to a boil and vigorously whisk in grits. Bring to boil and reduce to low heat. Cook over low heat, whisking every few minutes, for approximately 8-10 minutes. Remove from heat and add heavy cream and Parmesan. Add Tabasco, salt and white pepper to taste.

Holt serves blue corn grits with a Terrine of Hickory Smoked Pork Shoulder, Sweet Fennel Coleslaw, and Tomato Chutney.

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