—My food story August —’24— 43 to make sure it is soft all the way through. c. Allow them to cool slightly, and scoop out the cooked flesh. GRITS a. Boil 4 cups of water with salt in a heavy-bottomed sauce pot over high heat. b. Once it reaches a rolling boil, whisk in the uncooked yellow grits and stir until it comes back up to a boil. c. Reduce the heat to the low, cover the pot with a lid, and let it simmer for 15 minutes. d. After the grits have cooked, remove the lid and give them a good stir to help them finish absorbing the water. e. Add the crushed sweet potatoes mix well and fold in the butter and nutmeg and stir until smooth. f. Add the remaining salt and butter, and serve hot. Recipe tip: You could prepare the ingredients a day before if needed. Serving tip: Serve the short ribs over the sweet potato grits, with watercress and the sauce.
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