Pairing oysters and bourbon, a “historically sort of blue-collar food with this blue-collar drink,” says chefedwardlee, works both culturally and flavor-wise
Transfer the dried grits to a bowl and cover with cold water and let soak overnight or for 8 hours.Move the grits to a medium pan and add the chicken stock.Cook over medium heat for approximately 40 minutes while frequently stirring and tasting for even cooking.Once cooked, sprinkle salt, add butter, stir, and set aside.Vigorously stir the grits until extra creamy and serve in a bowl with a small dollop of butter.Step 2:Turn the heat off and let it cool for 1 to 2 minutes.
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