This is a comes easily go to recipe for a quick after dinner dessert, or that little something extra after lunch before going back to the field. Simple, readily available ingredients conspire in 15 minutes to make a quietly satisfying country pudding. Mississippians produce substantial sums of very fine sweet sorghum, and its minerality helps distinguish this dish. That said, our farm is home to several bee hives whose honey can be substituted with splendid effect. Allow preference and availability to dictate.


1/3 cup Original Mississippi Middlins White Rice Grits

½ tbsp butter

1 cup sweet milk

¼ tsp dried ginger, ground

¼ tsp nutmeg, ground

Salt to taste

¼ cup sweet sorghum

Allspice for garnish, optional


In medium saucepan, melt butter, add sweet milk and bring to light boil. Add grits, stirring continuously to avoid overheating and to quickly thicken grits. Add ginger, nutmeg, and salt.

After continuously stirring for 10 minutes, mixture should be thickened and grits cooked to al dente with just a little bite. Add sorghum, and continuously stir for 5 more minutes. Mixture should again be thickened. Place in bowl, and garnish with allspice if desired. A farm treat warm or chilled.