Danno over at NOLA Cuisine has posted an interesting recipe for grillades and grits. Even though I was born and raised in Massachusetts, I love grits. I first fell in love with them as a kid on a trip to Atlanta and never looked back. They haven't however, worked their way into my repertoire as a standard repertoire as a standard starch for dinner. Seeing this recipe though, I think that is about to change. As Danno points out, grits are not that much different from polenta so why not serve them with dinner? If you need more inspiration, epicurious has some great recipes, including the poshed-up salmon with grits and caper cream sauce.In praise of grits
Danno over at NOLA Cuisine has posted an interesting recipe for grillades and grits. Even though I was born and raised in Massachusetts, I love grits. I first fell in love with them as a kid on a trip to Atlanta and never looked back. They haven't however, worked their way into my repertoire as a standard repertoire as a standard starch for dinner. Seeing this recipe though, I think that is about to change. As Danno points out, grits are not that much different from polenta so why not serve them with dinner? If you need more inspiration, epicurious has some great recipes, including the poshed-up salmon with grits and caper cream sauce.
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Reader Comments (Page 1 of 1)
9-18-2005 @ 11:39PM
Marc D'Angelis said...
I live in Northern Michigan, where grits are not sold or served. But we do have polenta, which I refer to as "yellow grits". In this day of whole-grain foods, it is satisfying to think of polenta as the whole-grain version, without the bleaching agents.
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