Pickles and Grits - Real SC Grits in New York City

We sell real South Carolina grits in New York City. Pickles and Grits is the union of an uprooted South Carolinian and a Massachusetts-born New Yorker. Now both living in NYC (but often visiting the South), Daphne and Eric grew frustrated at the lack of good Southern food in the city -- particularly the fact that it's near-impossible to find real (non-Quaker) grits anywhere in town. By bringing the best grits (and, in the future, other fine Southern foods) to New Yorkers, Pickles and Grits hopes to show transplanted Southerners and native Northerners alike just how delicious these authentic Southern foods are.

TESTIMONIALS:

"Creamy grits with the right balance of flavor and seasoning combined with juicy snap of a tender shrimp give me layers of flavor and taste... corn, cheese, salt and sea."

- Harry Hawk, Executive Chef of NYC Food Film Festival

"As any proper Southerner, I know while Quaker is tasty, there are much better options when it comes to grits. I had the chance to sample what Pickles and Grits has to offer and am ecstatic to learn they'll soon be available in NYC. The grains are smaller and cook up to a smoother texture than Quaker's. Paired with shrimp at the Grits Takedown during the NYC Food Film Festival, they were a little sample of heaven. A much needed touch of Southern flare for the grocery shelves in Manhattan. I think the Big Apple is finally ready."

- Lara Ruth, Grits in the City

BASIC GRIT RECIPE:
(makes 4+ servings)

1 cup of grits
4 cups of water (roughly 4 parts liquid to 1 part grits*)
1/2 TBSP salt (to taste)
1 TBSP butter (to taste)

Directions:
Place 1 cup grits, 4 cups of water, and 1/2 TBSP salt in pot, bring to boil and then simmer on medium for 30 minutes, stirring occasionally. For extra creamy grits, substitute half and half or heavy cream for half of the water. Add 1 TBSP of butter at the end, stir, and let sit for a few minutes before eating (Grits are HOT!).

Grits are very simple to make and everyone has a preference for how they like theirs cooked, so experiment accordingly!

*You can really never add too much liquid--more liquid will just increase cooking time and make grits creamier.