Cook the Marsh Hen Way

Heirloom recipes made easy. Explore by grain, prep time, or flavor and find your next favorite dish with our step-by-step guides.

MHM Recipes

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MHM Recipes

Yellow Grits with Sharp Yellow Cheddar

Cheese Pairing Classic sharp yellow cheddar amplifies the sunny sweetness of yellow corn. Finish Stir in 1½ cups sharp yellow cheddar, 2 Tbsp butter, and a splash of whole milk for extra creaminess.

MHM Recipes

White Grits with Cream Cheese & Parmesan

Cheese Pairing Silky cream cheese smooths the clean, mellow flavor of white corn; Parmesan adds depth. Finish Blend in 4 oz cream cheese until fully melted, then stir in ½ cup grated Parmesan and a touch of nutmeg.

MHM Recipes

Speckled Grits with Pepper Jack

Cheese Pairing Pepper Jack’s gentle spice perks up Speckled’s warm, rustic corn flavor. Finish Stir in 1½ cups shredded pepper jack, plus 2 Tbsp cream. Garnish with sliced scallions or a dash of hot sauce.

MHM Recipes

Unicorn Grits with Gruyère

Cheese Pairing Nutty Gruyère echoes Unicorn’s delicate sweetness and toasty undertones. Finish Melt in 1½ cups shredded Gruyère and ¼ cup cream. Finish with a few grinds of white pepper.

MHM Recipes

Sea Island Blue Grits with Goat Cheese

Cheese Pairing Creamy chèvre enhances the blue grits’ floral, slightly smoky notes. Finish Fold in 6 oz fresh goat cheese and 2 Tbsp butter until creamy. Add a handful of chopped fresh herbs (chives or thyme) for brightness.

MHM Recipes

Guinea Flint Grits with Parmigiano-Reggiano

Cheese Pairing Parmigiano-Reggiano’s savory umami lifts Guinea Flint’s earthy, heirloom-corn complexity. Finish Stir in 1 cup finely grated Parmigiano-Reggiano, 2 Tbsp cream, and a drizzle of extra virgin olive oil. Garnish with cracked black pepper.

MHM Recipes

Jimmy Red Grits with Aged White Cheddar

Cheese Pairing: Aged white cheddar brings sharpness that highlights Jimmy Red’s rich, nutty-sweet depth. Finish Stir in 1½ cups grated aged white cheddar and ¼ cup heavy cream at the end of cooking. Top with a sprinkle of smoked paprika and a pat of butter.

MHM Recipes

Chef Kardea Brown's Creamy Southern Grits

The ultimate Southern comfort food made easy with rich, creamy grits that never fail. This recipe comes straight from Instagram, where we shared our go-to method using old fashioned Marsh Hen Mill grits. Watch the full recipe reel and see how it’s done. Fail proof creamy Southern grits!!! All you need is water, heavy cream, salt to taste, butter 🧈 and lots of it 😅 and old fashioned grits (I only use @marshhenmill). Make sure you cover the grits but whisk every 3 to 4 mins. It only takes 45 mins to make the best grits you’ve ever tasted in your life 😁🤗

MHM Recipes

Shrimp & Stoneground Grits

Ingredients List 3 cups water 1 cup Marsh Hen Mill White Grits 1 1/2 cups half and half Salt to taste Dollop of butter Handful of finally chopped tomatoes and onions 1 pound peeled shrimp 1/2 cup white wine Directions Bring water to a boil and add grits slowly. Cover and reduce heat to low, stirring occasionally as grits thicken. Add half-and-half and continue to cook for one hour, stirring occasionally. Shrimp Gravy: Put dollop of butter in frying pan. Sauté tomatoes and onions over medium high heat until they begin to caramelize. Toss in shrimp. Using a wooden spoon, continue to stir shrimp, tomatoes, and onions until shrimp turn pink. Splash in 1/2 cup white wine and continue to stir until shrimp are done and wine has reduced. Plate grits. Pour shrimp and gravy over grits and serve.

MHM Recipes

Island Grits

Ingredients List 1 Cup Marsh Hen Mill Stone Ground Grits (any variety) 4 Cups Water Salt and Butter to taste Directions Bring water to a rapid boil in a heavy saucepan (you may start with 3 cups of water and add the 4th as needed while cooking — this may reduce cook time, but will require a closer eye and more stirring). Add salt and butter. Add grits and stir well until water boils again. Reduce heat to a simmer, cover and continue cooking for about 25 minutes, stirring often and adding water if needed. Add additional salt and butter to taste. Will yield about 4 cups of cooked grits. Cooking time may vary depending on the stove top and the conditions in the kitchen. Elevation and humidity effect cooking times.

MHM Recipes

Classic Shrimp & Grits

This recipe is inspired by former MasterChef contestant, Captain Jamie Hough. Captain Jamie cooks up the best Shrimp & Grits in all of Charleston. Him and I did a cooking demonstration at the Wine under the Oaks festival at Boone Hall in 2022. After watching him finesse Shrimp & Grits, I felt like I had to step up my game. Here’s the result! Ingredients List 1 cup grits ½ tsp salt ¼ cup grated parmesan 1 stick butter 4 cups vegetable broth ½ white onion, diced 1 bell pepper, diced 2 Tbsp minced garlic 1 cup whole cherry tomatoes 1 tbsp fresh thyme 1 tbsp fresh parsley 2# shrimp* 1 heaping Tbsp tomato paste S&P to taste Directions In a sauce pot, bring 4 cups of vegetable broth, or preferred broth, to a gentle boil. Stir in grits while whisking vigorously. Once the grits are smooth and no longer clumping, let simmer until grits thicken. Turn off heat and add parmesan, ½ stick butter, and salt. Add 1 Tbsp butter to a separate sauté pan and turn heat to medium high. Once hot, add onions and stir until translucent. Add peppers & garlic. Add your herbs & cherry tomatoes until they blister. Add tomato paste & incorporate** Add your peeled & deveined shrimp and cook until just firm & pink. Remove from heat and taste. Add more salt if desired. Plate your grits in a bowl, top with your shrimp and enjoy! *Pro Tip: Buy shell-on shrimp and peel them yourself. Then use the shells to create a stock that you can add to the grits. **Pro Tip: If you’d like to thicken up your “gravy” & add some depth, add some heavy cream at this step. Recipe courtesy of Charleston Chef Service.

MHM Recipes

“Better than Mac” Cheese Grits

Fusing two cuisines together is all the rage in restaurants today. Drawing inspiration from one of my favorite comfort foods, I present to you the best Grit recipe you will ever have. Think of this as a substitution for potatoes au gratin or macaroni & cheese. I promise you’ll never look at grits the same again. *For best results, grate the cheese from blocks. Pre-shredded cheese has anti-caking agents that make it not ideal for use in this recipe. By all means, if it’s all you have - go for it! Ingredients List For the Cheese Sauce 2 Tbsp butter 3 Tbsp Flour 1.5 cups milk 1 cup sharp cheddar cheese 1/2 cup mozzarella ½ cup parmesan ½ tsp garlic powder ½ tsp salt For the Grits 3.5 cups water or broth 1 cup marsh hen grits Directions In a saucepan, melt your butter. Once melted, add flour and whisk vigorously until thickened. Let darken on medium low heat for about 3-5 minutes before continuing on. Turn the heat to medium-high and slowly add your milk. whisk to incorporate. Once the mixture starts to loosen up, add spices & combine. Add your cheese in small increments making sure it melts completely into the mixture before adding more cheese. In a separate pot, heat your water/broth to a rolling boil. Reduce to a simmer. Add your grits and stir vigorously while adding to avoid clumping of the grits. Once your grits are properly incorporated into the liquid, let cook like normal for about 15-20 minutes. Add more water if necessary to completely cook your grits. Remove grits from heat. While still hot, add your cheese sauce and incorporate. Once fully incorporated, you can eat your grits as is or use as a base for cheesy shrimp & grits or a bacon, egg, and cheese grit breakfast bowl. Enjoy! Recipe courtesy of Charleston Chef Service.

MHM Recipes

Easy Rice

Ingredients: 1 Cup Marsh Hen Mill Carolina Gold Rice, Charleston Gold Rice or Middlins 1.5 cups Water, Stock, or broth Directions: Place rice and water in a pot and bring to a boil. Stir and cover. Reduce heat to low and cook for 15 minutes. Remove from heat and let sit for 15 more minutes. Do not remove the lid during this time. Fluff with a fork and serve. *Cooking time may vary depending on the stove top and the conditions in the kitchen. Elevation and humidity effect cooking times.

MHM Recipes

Low Country Shrimp and Grits

Ingredients: 3 cups water 1 cup Marsh Hen Mill Stone Ground Grits 1 1/2 cups half and half Salt to taste Dollop of butter handful finely chopped tomatoes and onions 1 lb. peeled shrimp 1/2 cup white wine Directions: Bring water to boil and add grits slowly. Cover. Reduce heat to low and stir occasionally. As grits thicken add half and half. Continue to cook for 1 hour, stir occasionally. Shrimp Gravy Put dollop of butter in frying pan. Sauté tomatoes and onions over medium-high heat until they begin to caramelize. Toss in shrimp. Using a wood spoon, continue to stir shrimp, tomatoes, and onions until shrimp turn pink. Splash in 1/2 cup of white wine and continue to stir until shrimp are done and wine has reduced Plate grits. Pour entire shrimp and gravy over grits. Enjoy. TID BIT — Shrimp and grits started out as a seasonal fisherman’s dish of shrimp cooked in bacon grease served over creamy grits in the Low Country where they were also known as “breakfast shrimp.” The simple seafood breakfast became an iconic Southern dish.

MHM Recipes

Easy Grits

Ingredients: 1 Cup Marsh Hen Mill Stone Ground Grits (any type) 4 Cups Water Salt and Butter to taste Directions: Bring water to a rapid boil in a heavy saucepan. (see note) Add salt and butter. Add grits and stir well until water boils again. Reduce heat to a simmer, cover and continue cooking for 25-30 minutes, stirring often and adding water as needed. Add additional salt and butter to taste. yields about 4 cups of cooked grits Note: You may start with 3 cups of water and add the 4th as needed while cooking if you would like as this may reduce cook time but will require a closer eye and more stirring. *Cooking time may vary depending on the stove top and the conditions in the kitchen. Elevation and humidity effect cooking times.