To Grits be the Glory
Aug 11, 2020
4 minutes
PHOTOGRAPHY BY JIM BATHIE
FOOD STYLING BY VANESSA ROCCHIO
STYLING BY LUCY FINNEY
SWEET POTATO GRITS SPOON BREAD
Makes 6 to 8 servings
Old-fashioned spoon bread gets a modern update from a blend of savory and sweet fall flavors.
2 cups water
1 cup whole milk
2 tablespoons unsalted butter
1 cup finely ground white grits
1 teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon minced fresh thyme
2 pounds sweet potatoes, peeled and cut into 1-inch pieces
3 large eggs, separated
2 tablespoons heavy whipping cream
2 tablespoons maple syrup, plus more for serving
1. Preheat oven to 400°.
In a 12-inch cast-iron skillet, bring 2 cups water, milk, and butter to a boil
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