This recipe comes from a feast by Mark Bittman and Sam Sifton. They traveled to Charleston, S.C. to show you how to create a spring holiday dinner party. The folks at Husk, an excellent restaurant in town, told them to buy Geechie Boy grits, which they picked up at the Piggly Wiggly.

Full Recipe

No-Fuss Grits - Biga

Author

Mark Bittman | 2013-03-24

Source

https://cooking.nytimes.com/recipes/1014620-no-fuss-grits

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