One of the items that arrived in my care package from JohnP was a packet of grits. I’d heard of grits but had no idea what they were or how they were used. My first plan was to serve them as part of a breakfast with pancakes and sausages, but I still had the leftover mushrooms from France to use and I really didn’t want to waste them.
These grits are made at Falls Mill in Tennessee and there’s a description of how they are made here. The first task was to stir them into water and remove the bran which floats to the top. That took a while and I think I probably didn’t get rid of it all. No matter – it gave the grits a bit of a crunch which wasn’t unpleasant. I followed the instructions on the back of the packet and then for fun I stirred in some blue sheese and let it melt (yes, it does melt!). I know that blue sheese works well in polenta and I guessed that this would be similar. I was right! The cooked grits were like a cross between polenta and semolina and I really liked them. They went perfectly with the mushrooms, which were just fried in olive oil with parsley. They were pretty filling so I have saved up leftovers for breakfast tomorrow. What a great start to the week!
I’ll be looking for other ways to serve the grits. let me know your favourites!
