Brad's mother sent us some organic white grits from McEwen & Sons a while back (see polenta recipe). When I learned that one of Brad's friends from Birmingham was coming over for dinner, I thought this would be the perfect opportunity to break out the grits.
To go with the grits, I also made a chicken sausage saute with onion and bell peppers. It went perfectly with the cheesy grits, and dinner was a success.
The grits recipe is from Alton Brown, and it can be found here:
Ingredients
- 2 cups whole milk
- 2 cups water
- 1 1/2 teaspoons kosher salt
- 1 cup coarse ground cornmeal
- 1/2 teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter
- 4 ounces sharp Cheddar, shredded
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