Quote:
Originally Posted by Jess
Huge fan of the grits! My yankee dad ( native new yawker) would poo poo the grit yet he would nosh on scrapple for chris'sake!
I prefer stone ground ( coarse, slow cooking) grits cooked with butter, chicken stock, heavy cream a smidge of roasted garlic and a heaping helping of grated cheese. Serve it up as a side dish for shrimp or a cajun spiced ribeye or for breakfast with grilled andouille and carmelized onions. Leftover grits can be turned into a torte of sorts ( or grit cake) by mixing a custard into it and adding chopped country ham ( or other fav salty meat!) and baking to "set". Great for slicing and grilling or serving as a "bottom" for canapes or makes a great treat with a salad for a lighter lunch.
I can be as passionate about all things southern. The food is just one of the many things that endear me to this part of the country!
Y'all come back now, ya hear?!?!
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OMG I do believe me and Stray need to come over to dinner...then stay till breakfast.
