Tuesday, August 9, 2011

Summer Grit-Nanza!!

Try GRITS in LASAGNA..........??

That's right, you are going to love this.

OK, so here is how it works.

Make Grits how you normally would, although stop the cooking before they set up too firmly. Into a cookie sheet with a small lip, pour the GRITS and allow them to cool in the fridge. Make enough to cover the bottom of your Lasagna pan three times. ( you will be using the grits to layer the lasagna)

OK, I have to admit that the high brow cousin of grits, CORNMEAL, also works very well for this application.

Make your Lasagna like you normally would but instead of using Lasagna Noodles, place the GRIT SHEETS into the pan.....they may break up somewhat as you place them into the bottom of the lasagna cooking pan, that is OK....

Normal layers of cheese, meat sauce etc with the right seasonings and you have an awesome meal....with LEFTOVERS!!


Monday, April 11, 2011

GRITS, The Trailer Park Cousin to POLENTA is making a COMEBACK!!

Yes, It's true,   Polenta seen here is the "blue blooded" version of the GRIT. Over the decades, Polenta has gained an elan' that has tried to put it into a class of its own.... but like the Hilton family trying to disown Paris, Polenta has long tried to distance itself from its often loved by the South cousin, GRITS....sometimes referred to as THE GRIT.   Being a "blue collar" grade of meal, the GRIT has often been overlooked by the high end dining establishments around the US.... But, what is old becomes 'new' again, GRITS are making a resurgence. And like a little sister copying the fashion of an elder sibling, GRITS is often being used as a direct replacement for Polenta served as a high end meal with the right accoutrement.....
Grits with Shrimp and Beans...
If you are not a GRITS fan yet, don't delay in trying some soon...email me for a recipe if you need one....

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