This morning I baked up four batches of Grits Crackers for the Greensboro Farmers Curb Market's annual Chili Challenge. It made me wonder why I don't make these crispy, cheesy crackers more often!
Try the recipe out for yourself! I used stone ground yellow grits from the Old Mill of Guilford, a historic landmark right here in my hometown! You can also pick up Old Mill of Guilford products at the Greensboro Farmers Curb Market. Don't have a local source? Visit the Old Mill of Guilford website and buy online!
1 cup grits
1 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cayenne pepper
2 1/2 tablespoons cold, unsalted butter, cup into 1/4 -inch pieces
1/2 cup freshly grated Parmesan cheese
2/3 cup buttermilk
Preheat oven to 350°. In a bowl mix the grits, flour, salt, baking soda and cayenne. Rub in the butter until the mixture resembles coarse meal. Stir in the Parmesan and make a well in the center. Add the buttermilk and stir to form a stiff dough. Knead on a lightly floured surface until smooth. Wrap in plastic and let stand for 15 minutes.
Cut the dough into quarters. Set one quarter on a lightly floured surface; cover the remaining pieces with plastic. Roll out the dough to 1/16 inch thick. Cut into 1 x 1 squares, or desired shape, and arrange them on a nonstick baking sheet.
Bake for 12 to 14 minutes, or until golden and crisp. Transfer to a rack and let cool. Repeat with the remaining dough.
Crackers can be kept in an airtight container for 2 weeks. Makes 100 crackers. Enjoy!