Dayboat Shrimp & Heirloom Grits, Redeye Gravy
Shrimp & Grits
Grilled Dayboat Shrimp, Anson Mills Heirloom Grits, 24 Month Parmigiano Reggiano, Redeye Gravy
We at LUSH have had the pleasure of cooking and tasting every variety of corn grits that Anson Mills grows and stone grinds. From the 150 year old heirloom variety Henry Moore Yellow Hominy Corn to Cherokee Nation Blue Corn to field ripened Carolina Gourdseed White Corn, we came upon the only corn that Anson Mills does not stone ground. It is their lovingly hand ground Pencil Cob Grits, the grits with the purest essence of peak of season sweet corn.
The Pencil Cob grits we use in LUSH Shrimp & Grits are new crop, stone ground, sweet frontier heirloom corn. Their story is renowned. Settlers along the southern colonial frontier grew Pencil Cob corn, named for its very narrow cob. When there were no large local mills to produce Pencil Cob grits, milling became part of the daily food chores on the frontier. A small, round, horizontal hand-driven stone mill called a quern mill was the front-yard tool of choice for this food. A quern mill measured up to 20 inches in diameter and is composed of a heavy rotating top stone positioned on a thin, stationary bottom stone.
The corn is trickled into a hole on the top of the mill as the upper stone is rotated by hand. With enough effort, grits spilled out the sides. This process is hard work, but the reward is immediate because the grits on the frontier were milled directly into the cooking pot—an early rustic version of fresh milling. Anson Mills is faithful to this food form. They quern mill these grits by hand to demonstrate why this unusual corn survived into the 21st century. Pencil Cob grits say “corn” in aroma and flavor more boldly than any other grits they produce. Order here and taste for yourself.