Like many of us, when the weather turns cold, Jane Guthrie thinks chili.
When her church, Rivermont Presbyterian, announced a chili contest, she entered a chili recipe with a twist: Country Ham Chili With Cheddar Cheese Grits.
The chili was born of excess. She and her husband, John, were gifted with too much country ham for the couple to consume, so she got creative. “I thought I’d do something different, she said. “I’m not shy about doing that sort of thing.”
But chili and grits? Chili is often served with rice, and Cincinnati chili with pasta is nothing new. But I, for one, have never heard of it being served over grits.
The combination of country ham chili with grits just seemed natural, Guthrie said. Everyone knows that country ham and grits go together, she added.