Anson Mills Antebellum Grits Recipe

Roast the jalapeños

Preheat a broiler or gas burner. Lightly coat the jalapeño halves with 1 tablespoon vegetable oil. Place cut side down on a baking sheet under a hot broiler (or char directly on a gas flame) until skins are blackened and blistered, 5–8 minutes under broiler or 2–4 minutes per side over flame. Turn if needed so skins are evenly charred.

Transfer the blistered jalapeños to a bowl and cover tightly with plastic wrap or a plate for 10 minutes to steam—this loosens the skins and mellows heat. After steaming, peel off most of the blackened skins if desired, discard seeds for milder heat (or keep some for more heat), and roughly chop the flesh.

In a blender or food processor combine the roasted chopped jalapeños, 1 cup mayonnaise, 1 cup buttermilk, 1/2 cup sour cream, 2 tablespoons chopped cilantro, 2 tablespoons chopped chives, 1 teaspoon minced garlic, 1/2 teaspoon dried dill, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 tablespoon fresh lime juice and 1 teaspoon honey or agave (if using). Blend until smooth for a silky ranch or pulse to leave a slightly chunky texture, about 15–30 seconds.

Taste and adjust seasoning: add more salt, pepper, or honey as needed. If the ranch is too thick, thin with additional buttermilk 1 tablespoon at a time until desired consistency. Transfer to a container, cover, and refrigerate at least 30 minutes to let flavors meld (2–4 hours is better). Keeps 4–5 days refrigerated.

Bring 3 cups water to a rolling boil in a medium heavy-bottomed saucepan. Add 1 1/4 teaspoons kosher salt.

Gradually whisk in 1 cup Anson Mills grits, stirring constantly to prevent lumps. Reduce heat to low so the grits maintain a gentle simmer.

Cook, stirring frequently (and scraping the bottom), until the grits are thick and creamy and the grains are tender. For coarse Antebellum grits this will take 30–45 minutes. If the pot becomes too thick, stir in up to 1/2 cup additional water or milk in small increments to maintain a creamy texture.

When grits are nearly done and tender, stir in 1 cup whole milk (or half-and-half) and 3 tablespoons unsalted butter until melted and incorporated. If using, add 1/2 cup grated aged cheddar and stir until melted and smooth. Adjust seasoning with 1/2 teaspoon freshly ground black pepper and additional salt if needed.

For an extra glossy finish, stir in 1 teaspoon light olive oil or a teaspoon of reserved bacon fat. Spoon grits into a warm serving bowl.

Garnish with 1 tablespoon chopped chives or scallions and serve immediately with a generous drizzle or dollop of Roasted Jalapeño Ranch on top, or offer the ranch on the side for guests to add to taste.