Kiss My Grits!
The CSA decided to unload some "premium" items on customers this week to entice said customers to upgrade their subscriptions. One of the premium items was grits, with link provided for those who may be unfamiliar with this particularly (and peculiarly) Southern dish. (Though Wikipedia doesn't make the essential--well, to some people--distinction of hominy grits, made by soaking the corn in lye first.)
I briefly considered making Watershed's oh-so-nummy shrimp grits recipe, then discovered it was a pound of shrimp per 5 cups or so of grits. No wonder it was so tasty.
Instead, I tossed things into the crockpot overnight to make a plain (plus garlic) version, and I've been dressing up the results for breakfast this morning. Breakfast came a little earlier than originally planned, because the whole apartment smelled of garlic by 6 am. (It was only two cloves! I swear!) I think my favorite so far is parmesan curry grits, followed by traditional sausage cheesy grits (sharp cheddar). Italian (black pepper, parmesan, oregano, basil, more garlic, sun-dried tomato) was worth making and improving. Plain got two bites. Plain with egg yolk (from an over-medium fried egg) was somehow transformed into something wonderful, though the sausage-cheese with the fried egg was possibly better than the parmesan curry. I see now why people eat grits topped by poached eggs.
Plenty of leftovers, which I suspect will get reheated with an egg dropped in, then chilled, cut, and dipped into cornmeal before frying tomorrow morning.
When I was growing up, I hated grits. I'm still not a huge fan of plain grits, but the porridge is a great blank slate for playing with.
I briefly considered making Watershed's oh-so-nummy shrimp grits recipe, then discovered it was a pound of shrimp per 5 cups or so of grits. No wonder it was so tasty.
Instead, I tossed things into the crockpot overnight to make a plain (plus garlic) version, and I've been dressing up the results for breakfast this morning. Breakfast came a little earlier than originally planned, because the whole apartment smelled of garlic by 6 am. (It was only two cloves! I swear!) I think my favorite so far is parmesan curry grits, followed by traditional sausage cheesy grits (sharp cheddar). Italian (black pepper, parmesan, oregano, basil, more garlic, sun-dried tomato) was worth making and improving. Plain got two bites. Plain with egg yolk (from an over-medium fried egg) was somehow transformed into something wonderful, though the sausage-cheese with the fried egg was possibly better than the parmesan curry. I see now why people eat grits topped by poached eggs.
Plenty of leftovers, which I suspect will get reheated with an egg dropped in, then chilled, cut, and dipped into cornmeal before frying tomorrow morning.
When I was growing up, I hated grits. I'm still not a huge fan of plain grits, but the porridge is a great blank slate for playing with.