The Triton

Interior

Crew’s Mess: Pumpkin-Grits Pie

ADVERTISEMENT

Crew’s Mess: by Capt. John Wampler

When it comes to southern cooking, nothing says Dixie more than grits.  We serve up steaming pots of grits with butter and honey, cheese, salt, sugar, tomato gravy, shrimp – it is a versatile dish that only needs your imagination. Grits are not just for breakfast anymore.

Geechie Boy Mill and Country Store on Edisto Island, S.C.

I have always loved the grits they serve in the Marina Restaurant at Charleston City Marina. On a recent voyage there, I asked the chef what brand they use and found that a local boutique grit mill made their grits. The yacht owners and guests wanted to spend a few days in Charleston, so I rented a car and drove an hour to visit Geechie Boy Mill and Country Store (www.geechieboymill.com) on Edisto Island.

What I found was a family-run stone mill that grinds locally grown varieties of white, yellow, red and blue corn. The country store has antique mill equipment, and products are for sale onsite or through mail order. On a personal tour of the main mill, I learned how temperature and spacing of the mill stones determines the quality of the end product.

Ingredients:
2 cups milk, scalded
2 16-oz. cans pumpkin filling (NOT spiced pumpkin-pie filling)
1 cup cooked grits, cooled (see below)
1 1/4 cups sugar
1/4 tsp salt
1 tsp ground ginger
1 tsp cinnamon
3 eggs
2 9-inch (2-cup volume) ready-made pie crusts.  

Scald the milk in a medium saucepan and set aside.

Preheat oven to 350°.

In a food processor, blend grits and pumpkin until smooth. Add milk and remaining ingredients and blend again until smooth.

Pour equal amounts into the pie crusts.

Bake for 45-50 minutes, until a toothpick inserted into middle of pie comes out clean.

Let cool before serving. Whipped cream optional.

Cooking grits:
Bring 4 cups water, seasoned with salt and butter, to a rapid boil. Add grits until water boils again. Lower the heat to simmer, cover and cook (stirring occasionally) for 25 minutes. That’s it!

Capt. John Wampler (www.yachtaide.com) has worked on yachts for more than 30 years. His recipes are casual enough for anyone to prepare. Comments are welcome below.

Related Articles

Triton Survey: Where are you this summer?

On a drive toward the beach on June 1, a glimpse of nearby marinas showed they were still full of large yachts. This was on June 1: the beginning of hurricane season, the beginning of yachty summer. …

Capt. Mark Price dies in Ft. Lauderdale

Capt. Mark Price dies in Ft. Lauderdale

Celebration of Life for Capt. Mark Price Family and friends are invited to celebrate the life of Capt. Mark Price on June 13 at St. Anthony Catholic Church in Ft. Lauderdale. All masses for Saturday …

Atlass hires Moynihan Rose

Atlass Insurance Group has hired Susan Moynihan-Rose as a senior account manager. She most recently worked for 26 years at Alliance Marine. She specializes in insurance for yachts of 50-170 feet. A …

Publisher’s Point: Starting ‘somewhere’ to teach kids about yachting industry

Publisher's Point: by Lucy Chabot Reed When I first flashed the photo of a 200-foot yacht on the big screen and asked the kids what it made them think of, they said money, celebrities, even …

Gibbs & Cox acquires DBLA

Gibbs & Cox acquired Donald L. Blount and Associates (DLBA), based in Chesapeake, Va., is an international naval architecture and marine engineering firm that works with commercial and …

Sevenstar hires Manley

Holland-based Sevenstar Yacht Transport has hired Simon Manley as its new Caribbean Leeward Islands representative. Manley will be based in St. Maarten. The leeward islands include the British and …

Comments