Georgia Magazine - July 2012 - (Page 6)

Glorious grits! Just read an amazing article in @georgia magazine about grits. Definitely need to make my way to The Grits Cafè to try the “Grits Martini!” [See “Glorious grits,” April 2012, page 44.] —Jillian Unger, via Twitter JANE F. GARVEY As seen online BY Jane F GarveY . I s any food more iconic to the South than corn? Whether cornmeal for making corn bread or especially grits, corn is hallowed food in the South. A major step up from instant grits is quick-cooking grits, which are a much better choice. They don’t take very long to cook, taste so much better and have a much better texture. But the real deal—stone-ground grits—are yet again a different experience altogether, and they’re making a strong comeback. Stone-ground grits are touted for superior flavor, but they may also offer nutritional superiority. Besides being produced from corn that’s not treated in any way, the corn is typically ground at low temperatures, which is kinder to the nutrients as well as to the flavor. What exactly are grits? Made from corn, they are a Native American contribution to the American and global tables. When JANE F. GARVEY Stone-ground grits are the real deal Top right: At Buckeye Creek Farm in Cherokee County, an unnamed heritage corn is the source of that operation’s fine grits. Twenty percent of the corn is red, giving the resulting grits an interesting visual texture. Above: Woody Malot, who teaches physics at Rabun Gap Nacoochee School, grinds corn just as his ancestors did in a 1944-era mill on the grounds of the Hambidge Center, just outside of Clayton. corn is subjected to lye, the grains swell, creating hominy. Arthur Gordon, nephew of Girl Scout founder Juliette Gordon Low, remarked in an article that in his very upscale Savannah family, grits were only called hominy. The term “hominy grits” denotes those grits that are made from these swollen grains of corn. Cut fresh directly off the cob and ground are regular grits, their texture varying according to the preferred coarseness or fineness of grind. French chef Pascal Le Corre at Pascal’s Bistro in Peachtree City uses Adluh Liz Porter of Buckeye Creek Farm shows off the unstone-ground yellow grits named heritage breed corn that she grinds for her grits, from Columbia, S.C. Many which do best if cooked slowly all day. They are served Atlanta chefs go for Glenn at the Georgia Governor’s Mansion and at Kevin Rathbun Roberts’ Anson Mills grits, Steaks for specials. based in Columbia, S.C. 44 More online at Joseph Ward, executive chef at H. Harper Station in Atlanta’s Reynoldstown, is among those chefs who prefer these grits. Today, Georgia chefs, no matter their origins, have incorporated grits into their repertoire. Hailing from Toronto, Canada, Wayne Wetendorf, chef/owner of The Grits Café in Forsyth, does a “Grits Martini,” with shrimp, applewood-smoked bacon and shiitake mushroom cream topping the grits, and he’s always served “grits fritters.” Grits croutons adorn his Caesar salad. Fellow Canadian Hugh Acheson, with three restaurants and a fabulous new cookbook (“A New Turn in the South,” Clarkson Potter, 2011) to his credit, relies on Athens’ Red Mule grits at his two Athens restaurants. Acheson gets his hominy grits from Anson Mills, but turns to Clarke County miller Tim GEORGIA MAGAZINE 44-47.cooks_0412.indd 44 3/14/12 11:08 AM This digital version of the magazine is fantastic; long overdue. May I share it with others who might not be serviced by an electric cooperative? If so, what is the best way? —David Freeman, via email Editor’s note: Thanks, David! Yes, feel free to let others know about our digital edition. Each online edition features bonus content such as more recipes, extra Snapshot photos, additional travel story details, electrical safety tips and more. Visit www. and click on the featured article links or the big magazine image to go directly to the current issue. JANE F. GARVEY PETER MCINTOSH Celebrating the Georgia lifestyle GEMC ® Priceless layaway Established 1945 P.O. Box 1707, Tucker GA 30085 • (800) 544-4362, in Georgia; (770) 270-6500 Website: • Email: How to get in touch Letters to the editor: Please include your name, address and phone number. Letters may be edited for clarity and space. Subscriptions: Contact your electric cooperative first; they may send the magazine by request. Or, send check or money order for $9.95 (12 issues) or $15.95 (24 issues) to address above. You may also subscribe online or call (770) 270-6500 to be billed. Please allow 4-6 weeks for first issue. Change of address: 1) If you personally subscribe, mail your address change to the above address; or 2) if you receive the magazine through your local electric co-op, please write or call that office directly. ideas for feature stories or regular columns are welcome for review. Please send “Story Ideas” to the above address. Guidelines available online at Article submissions: Submitted articles or “Snapshot” submissions: Please send photos (no professional shots), along with names of parents of children in photos, city of residence of people in photo, electric cooperative (if served by one), phone number and full mailing address to: “Snapshot,” at address below. Or send information and digital (300 dpi) photos to (Photos become magazine property.) GEORGIA Magazine assumes no responsibility for unsolicited materials. Manuscripts, photographs and artwork must be accompanied by self-addressed, stamped envelopes to be returned. GEORGIA Magazine reserves the right to edit any material published. Just read Paul Wood’s Viewpoint section in the April 2012 issue [see “Layaway lessons learned,” page 5]. Great article. I, too, recall the days of layaway as a youth. Found a birthstone ring at Jesup’s Flowers Jewelry and put it on layaway with pennies. I was so proud the day I went into the store and made my last payment. Still have the ring, and it is priceless in my eyes. —Toni Swindell Dykes, via Facebook Great band Glorious grits ! page 44 “My Georgia” submissions: Stories limited to 500 words. Photos required for publication. Postal mail or email (mygeorgia@georgiaemc. com) accepted. Digital images, 300 dpi, accepted. Published stories pay $100. Just read the article about Zac Brown. [See “‘Zamily ties,’” April Zac 2012, page 18.] on solBrown, id gro What a terrific pageund, 18 man and a great band. —Betsy Sheppard, via Facebook www.georgiamag Cover.Zac_D_revised_SW _0412.indd 7 Glorious grits ! page 44 April 2012 The Atlanta Steeplechase, page 22 Head for the border states, page 30 3/20/12 7:59 AM Advertising: Contact Laurel George, (404) 541-0628, or Laine Wood, (770) 289-5700, or (800) 544-4362 (in Georgia). National advertising representative: National Country Market, (800) 626-1181. Visit for more of everything you love about Georgia! Look for this icon throughout the magazine. When you see it, go online to our digital edition for BONUS content. exclusive web Also online: • Additional calendar listings • Back issues • Past recipes • Readership survey Scan this QR code with your smartphone to access this month’s digital edition online: web exclusive MAGS MAGAZINE ASSOCIATION OF THE SOUTHEAST To get a free QR reader app for your smartphone, visit the App Store or Android Market. 6 More online at GEORGIA MAGAZINE

Table of Contents for the Digital Edition of Georgia Magazine - July 2012

Georgia Magazine - July 2012
Liberty Notes
Picture This?
Georgia News
Calendar of Events
Georgia’s Energy Outlook
Unveiling a Healthier Georgia
A Soldier’s Wish
Around Georgia
My Georgia
Georgia Gardens
Georgia Cooks

Georgia Magazine - July 2012