In the parts of Texas I have lived in - grits are not apart of our diet. I was sad to find out this summer that I have missed out on this amazing food my whole life. I had Grilled Freerange Chicken Breast with green chile cheese polenta, asparagus-tomato salsa, red wine garlic jus at La Cantina in Santa Fe in August and have been hooked ever since. I get so excited when I see grits or polenta on a menu. I must make up for lost time.
This recipe is for my favorite grits at Zea's. Too bad they are not low calorie, but they are great for special occasions!
2 cups water
2 cups heavy cream
1 cup yellow grits (stone ground yellow grits - if available)
½ pound butter
1 tablespoon salt
1 -2 ears grilled corn, kernels removed
Bring liquids to a boil. Stir in grits. Add butter. Cook at simmer until thickened. At end, stir in corn.
3 comments:
never had grits? oh jen, i'm so sorry you missed out on this for so long!
Welcome to the world of grits!!! Check out Rotel cheese grits on my main street mom cooks site...certainly has become a fav among my friends....
This one here that you have posted looks great!
http://mainstreetmomcooks.blogspot.com/2008/06/tomato-cheese-grits.html
Check out the recipe at the above link!
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