I was in Charleston, South Carolina a bit ago and got to chatting with a couple of snowbirds in the hotel elevator. They were having a hard time deciding which of Charleston’s many fab restaurants to dine at that evening. I suggested one of my faves that was walking distance from the hotel.
“Plus, their Shrimp and Grits are to die for,” I told them.
“What are grits?” the missus asked me with a straight face.
Sometime I forget that grits aren’t the culinary pillar up North as they here are in the South. Anyhoo, whilst having a facial last weekend, the aesthetician tells me that my pores are somewhat congested (tell me something I don’t already know—I’m working on it, ok?). She reminds me that I need to exfoliate weekly. So I whipped up this treat inspired by the classic southern staple:
Sweet Grits Facial Scrub
- 1/3 cup of grits; provides mild exfoliation.
- 1/4 cup agave nectar; uber moisturizing humectant, anti-bacterial, anti-microbial, contains calcium, iron, potassium and magnesium.
- 1/2 teaspoon walnut oil; packed with ceramides, high in omega-3, protein, potassium, magnesium.
- 1/2 teaspoon vitamin E oil; can reduce appearance of blemishes/scarring.
Combine all ingredients and mix well with a spoon into a paste. Wet your face, and apply the scrub in a gentle circular motion. Rinse well. Any leftover scrub can be stored in an air-tight container and refrigerated. Use within 2 weeks.
If that makes your hungry for some good ol’ southern comfort, try this recipe from The Flying Biscuit Cafe where they serve the best grits I’ve ever had in my life, seriously. The secret ingredient is the white cheddar cheese.
Flying Biscuit’s Creamy Dreamy White Cheddar Grits
- 6 cups water
- 2 cups half-and-half
- 3 teaspoons kosher salt
- 1/4 teaspoon white pepper
- 2 cups quick-cooking grits
- 1 cup white cheddar cheese , grated
- 4 tablespoons unsalted butter, cubed
In a saucepan, combine water, half-and-half, salt and white pepper and bring to a boil. Slowly pour grits into boiling water while whisking the entire time. (Watch out for splattering; mixture is very hot.) Reduce to low heat and continue to whisk often, until thick and completely smooth, about 10 minutes.
Add cheese and stir gently until cheese melts. Whisk again to combine. Turn heat off and allow grits to rest 5 minutes. Add butter and stir until completely smooth, silky and shiny.
How often do you exfoliate? What do you use to get the job done? More importantly, how much do you love grits?