Preparation

I was eating grits at a Nashville diner when it hit me: grits and tahini share that same earthy, nutty backbone. Both improve dramatically with fat. Both become silky when you treat them right. This revelation led to the creamiest, most umami-rich grits I've ever put in my mouth.

Preparation

1. Bring milk and 2 teaspoons salt to a gentle simmer in a heavy-bottomed pot. Whisk constantly to prevent scorching.
2. Rain in the grits while whisking to prevent lumps. Reduce heat to the lowest possible setting.
3. Cook, stirring every 5 minutes, for 30-40 minutes. The grits should be tender and creamy, not gritty. Add water if they become too thick.
4. Remove from heat and stir in butter until melted. Drizzle tahini over the top and use a spoon to swirl it through, creating marbled ribbons. Don't fully incorporate—you want distinct pockets of tahini.
5. Taste and adjust salt. Serve immediately while the tahini swirls are still visible and distinct.

Pro tip: Use hulled tahini from a Middle Eastern market, not the health food store kind. It's smoother, less bitter, and doesn't separate as aggressively.