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

Rosemary Garlic Parmesan Popcorn

Ingredients List 4 tbsp butter 1 clove garlic 1 tsp fresh rosemary, minced 3 tbsp canola oil 1/3 cup Marsh Hen Mill Indigo Popcorn ½ cup freshly grated Parmesan cheese Salt to taste Directions In a small saucepan, melt the butter over medium-low heat. Stir in the garlic and fresh rosemary. Cook for 1-2 minutes, until the garlic is lightly browned. Remove from heat and set aside. Add the oil to a heavy-bottomed pot over medium-high heat. Add a few kernels and when one or more of the kernels pop, add the remaining kernels in an even layer and cover. Gently shake the pot over the heat to prevent the kernels from burning. Shake until most have popped and turn off the heat. Keep the lid slightly ajar so the steam can escape. When the popcorn is done popping, remove the pan and pour the popcorn into a large bowl. Add the garlic and rosemary mixture. Gently toss and sprinkle Parmesan cheese over the mixture.

MHM Recipes

Warm Farro & Cauliflower Soup

Adapted from Alice Waters, The Art of Simple Food Ingredients List ¼ cup olive oil 1 onion, diced 1 carrot, diced 1 tsp coriander 1 tsp cumin 1 tsp smoked paprika ¼ tsp tumeric ¼ tsp chili flakes Salt and pepper 10 sprigs cilantro, chopped 1 cauliflower chopped 3 cups duck or chicken broth 3 cups water Yogurt, optional 1-2 cups Marsh Hen Mill Farro, cooked Directions Warm olive oil in a large, heavy bottomed pot over medium heat. Add the onion, carrot and spices and cook until softened stirring often. Add Cilantro, cauliflower, broth and water. Bring soup to a boil, stirring occasionally. Reduce the heat to a simmer and cook until the cauliflower is tender. Stir in the farro and serve warm. Top with yogurt.

MHM Recipes

Basic Polenta

Ingredients List 1/4 tablespoon extra-virgin olive oil 1 tablespoon kosher salt 4 fresh bay leaves 2 cups Marsh Hen Mill Polenta 1 to 2 cups freshly grated Grana Padano or Parmigiano-Reggiano Up to 1 stick unsalted butter, softened (optional, but nice when you want a richer polenta) Directions In a medium Dutch oven, combine 10 cups cold water, the olive oil, salt, and bay leaves. Put the Polenta in a spouted measuring cup for easy pouring. With the heat still off, whisk the water with one hand and pour in the polenta in a thin stream. Keep whisking until all of the polenta is incorporated and the mixture is smooth. Turn the heat to medium low, and gently bring the polenta to a simmer, whisking frequently, making sure to get the bottom and sides of the pan. Once the polenta is simmering and thickening, switch to stirring with a wooden spoon. When the polenta is boiling and has become very thick, adjust the heat so just a few bubbles perk to the surface, and cover the pot with the lid ajar. Cook, stirring frequently, making sure to get in the corners and bottom so the polenta doesn't burn, until the polenta is glossy and pulls away from the sides of the pan, about 20 to 25 minutes from the time it began to simmer. To finish the polenta, remove the pot from eat and vigorously beat in the grated cheese. Start with 1 cup, and add up to 2, depending on your taste. If using butter, beat it in a few tablespoons at a time incorporating it completely before adding more. Discard bay leaves. Polenta will retain its heat for up to 30 minutes. If you want to chill the polenta to fry or grill it, cover it with plastic wrap to keep a crust from forming. Cold polenta will keep in the refrigerator in plastic wrap for a week and in the freezer for 2 months.

MHM Recipes

Mom's Rice Recipe

Ingredients List 1 Cup Marsh Hen Mill Carolina Gold Rice 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. For extra flavor sauté chopped onion and bell pepper in bacon drippings until tender. Add to rice after 30 minutes. Cooking time may vary depending on the stove top and the conditions in the kitchen. Elevation and humidity effect cooking times.

MHM Recipes

Brown Rice

Ingredients List 1 cup Marsh Hen Mill brown rice 6 cups water Salt, soy sauce or other desired seasonings, to taste Directions Bring a large pot of water to boil, using at least 6 cups water per 1 cup rice. Rinse the rice in a fine mesh colander under running water to remove excess starch. Add the rice to the boiling water. Reduce the temperature as necessary to prevent overflow, but maintain a steady boil. Boil, uncovered, for 30 minutes. Drain off the remaining cooking water and return the rice to the pot. Cover the pot and let the rice rest, off the heat, for 10 minutes. Fluff, season as desired, and serve.

MHM Recipes

Easy Skillet Cornbread

*For an 8 inch skillet Ingredients: 1 cup Marsh Hen Mill Cornmeal 1 egg 1 cup buttermilk 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 cup bacon grease Directions: Preheat oven to 425°F. Put well-seasoned 10-inch cast iron skillet with bacon grease in oven while it heats. Put first 5 ingredients in mixing bowl. (mix the dry ingredients, whisk the eggs into the buttermilk, then combine dry/wet ingredients). Pour bacon grease into the other ingredients, stirring as you pour (if you can manage it). Leave enough in the skillet to coat the bottom and sides. Pour entire mixture into the skillet. Place skillet on middle rack of oven; bake until cornbread is springy in the middle, browned and pulling away from the skillet on the sides (about 15-20 minutes). Remove from oven and let cool slightly before serving. Double recipe for a 10 inch skillet

MHM Recipes

Easy Johnny Cakes

Ingredients: 1 cup Marsh Hen Mill Johnny Cakes Mix 1 cup of water 1/4 cup of milk Bacon drippings (butter or other oil/fat can be used) Directions: In a medium saucepan bring water to a rolling boil. Remove from heat and pour Johnny Cake mix into a mixing bowl. Stirring constantly, drizzle the hot water over the mix. After the batter is thoroughly mixed, stir in the milk. Heat the bacon drippings in a large cast iron frying pan on medium-high heat. When the pan is hot, drop your batter by the spoonful. Cook until both sides are golden brown, just like a pancake. *Cooking time may vary depending on the stove top and the conditions in the kitchen. Elevation and humidity effect cooking times.

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

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.