Ingredients for Grits:
1 cup of cooking grits
1 cup milk and 1 cup cream
1 ½ teaspoon salt
½ teaspoon Pepper
Whisk all the ingredient for one minute and cook for half an hour in a pan.
Place the milk, cream, pepper, thyme and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil.
Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking.
Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking.
Cook for half an hour or until mixture is creamy.
Remove from the heat, and serve immediately.
For fried green tomatoes:
3-4 green tomatoes sliced into ¼ inch thick rounds
¾ cup of buttermilk
1 cup of flour
1 cup of cornmeal
¼ tsp salt
¼ tsp pepper
¼ tsp paprika
Pour the buttermilk and egg in a bowl, add salt, pepper and paprika to the mix and whisk
Place the flour on a shallow plate and add salt, pepper and praprika. Mix well.
On another shallow plate, place some cornmeal and add salt, pepper and paprika as well. Mix well.
Dredge tomatoes through the flour, then the eggs, and then through the cornmeal. Add only a few pieces to the fryer at a time, so they can cook evenly, about 2 to 3 minutes. Drain on paper towels.
8 catfish fillets, skin removed
4 cups flour
1 cup cornmeal
Oil, for frying
Heat a fryer or a deep pot halfway filled with oil to 350 degrees F. Sprinkle both sides of each catfish with salt and pepper. In a separate bowl, combine the flour and the cornmeal. Dredge the catfish in the flour mixture and place in fryer. Deep fry for approximately 7 to 8 minutes until done. Drain on paper towels.