Wednesday, September 22, 2010
Grits Intervention?
My cousin Brooks (and family) lives in Vietnam. Yeah, that's right. He commented that he wants 'Thuy' to read my blog. I gather that Thuy is a Vietnamese person who cooks for them. So, this made me think, "Hmmmm, he's probably not getting any grits on any kinda regular basis." Probably no collards or biscuits either. I wonder how I can get Adluh grits from Columbia to Hanoi? Do you just stick them in the mail?
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Be sure to send him a recipe or no telling what he will do with them. We had a Grits Cooking Contest at the family reuion in 2008. It was fun and had some creative concoctions.
ReplyDeleteWhat were some of the dishes that y'all came up with?
ReplyDeleteBypass the Adluh and send some Four Oaks Farm Grits. They don't compare.
ReplyDeleteFrom Larry Wilson:
ReplyDeleteGrittin pie
grits
hamberger
beans
peas
corn
onion chopped
grated chesse
salt pepper for taste
cook grits in pot and cook your hamberger until done. after your grits and hamberger is done,then get a flat dish or any pot to combine the ingrendents in. Put a layer of grits on the bottom of the pan, take the other indergents, hamberger, beans corn,peas, andchoped onion and mix together and put into the pan. Next we will place the rest of the grits on the top as a covering, then we will place the grated chesse on top of the grits.
place in oven at about 350 for about 30 minutes to and hour to finish cooking.
This is like sheapherds pie instead of using mash potaoes we use gruts
You can use any other ingredents on the inside that you wish for taste.
You can make eough for 4 or more by increseing or decreasing the products you use.
From Kristen Green Wiewora
ReplyDeleteSLOW-COOKED CREAMY GRITS
This recipe will permanently alter the way you feel about the ubiquitous Southern breakfast staple.
Slow-cooking the grits in ample liquid—stock plus milk—transforms them from gritty to buttersmooth.
Inspired by Darin Sehnert, culinary director at Mansion on Forsyth Park in Savannah,
Georgia, this recipe was the winning dish at the 2008 Fulford Family Reunion Grits Cook-Off
in Cortez, Florida.
S e r v e s 6 t o 8
3 cups plus 2 tablespoon vegetable or
chicken stock, divided, plusmore
as needed
3 cupsmilk
1 1⁄2 cups corn grits
1 teaspoon chipotle seasoning or rub,
or your favorite hot sauce, plusmore
to taste (optional)
2 ounces (1⁄2 stick) butter, cut into pieces
and softened
1⁄4 cup grated Parmesan cheese
4 ounces cream cheese, cut into pieces
and softened
Kosher salt and freshly ground black
pepper
• Combine 3 cups of the stock and the milk in a large saucepan.
Bring the liquid to a simmer, then add the grits while whisking
constantly to prevent clumping. Reduce the heat to very low and
continue to simmer, partly covered, for about 40 minutes, or until
the liquid is mostly absorbed. There will be a point in the cooking
when the texture changes and the grits no longer have a
distinctly granular mouthfeel—wait for it. If the consistency gets
too thick, add more stock or milk.
• In a small bowl, combine the remaining 2 tablespoons of stock
and the chipotle seasoning, if using, stirring to make a thin
paste. Slowly stir into the grits, tasting for spiciness. Add more
to your taste.
• Stir in the butter, Parmesan cheese, and cream cheese, stirring
to smooth out lumps. Add salt and a generous amount of pepper
to taste. Serve warm.
Kristen's recipe was published in one of her books, Bob’s Red Mill Cookbook.
ReplyDeletehttp://www.amazon.com/Bobs-Red-Mill-Baking-Book/dp/0762427442