Buttered Popcorn Grits
From Chef Matt Ratcliffe of BLT Steak Atlanta
“For me, this recipe is a really fun way to totally flip grits and bring new life into them. Being from the South, we are damn proud of our grits and how dare someone try to change that. Well, in my mind it’s not exactly a change. There is still corn, butter and all the other awesome richness that come with traditional grits, it just has the fun taste of popcorn…who doesn’t like that?” says Chef Matt Ratcliffe of BLT Steak Atlanta.
“I have come up with a dish that is a twist on the classic shrimp and grits using my spin, popcorn grits, with house smoked Tasso ham, Vidalia onions, jalapeno for some spice and pickled sweet peppers garnished with some micro cilantro and corn shoots,” Ratcliffe says.
- 1 qt finely ground popcorn
- 1 qt heavy cream
- 1 qt whole milk
- 1 qt of stock (chicken, vegetable etc…)
- 4 tbsp. unsalted butter
- Popcorn salt and white pepper to taste
Take 2 qt of popcorn, removing any unpopped kernels, and place in food processor. Grind down until the popcorn reaches the consistency of uncooked grits. In a large pot, heat all liquid to a very low simmer. Add popcorn powder and stir. It’s important to not leave the pot to cook. Popcorn grits need to be treated like you are cooking grits and require constant stirring. If not, they will burn and stick to the bottom. Cook and stir until they reach the consistency you prefer. For me, I like a stiffer forkable grit, seasoned with popcorn salt and white pepper to taste. Feel free to top your grits with additional flavors!Back to top