B
Bob Stephens
Guest
On Tue, 27 Apr 2004 21:37:05 GMT, Harry Dellamano wrote:
Grits" which was very similar to what you describe but substituted grits
and large prawns for polenta and meat.
Bob
--
"Just machines that make big decisions
programmed by fellas with compassion and vision."
-D. Fagen
(remove yomama)
Sounds delicious. I was introduced to a dish in Memphis called "Shrimp and"John Larkin" <jjlarkin@highSNIPlandTHIStechPLEASEnology.com> wrote in
message news:8ugt80l5n5g3ahjjbhosmn0u8m9jlsq4g1@4ax.com...
On Tue, 27 Apr 2004 20:05:18 GMT, Spehro Pefhany
speffSNIP@interlogDOTyou.knowwhat> wrote:
On Sat, 03 Apr 2004 11:54:06 -0800, the renowned John Larkin
jjlarkin@highlandSNIPtechTHISnologyPLEASE.com> wrote:
Please don't besmurch the name of that noble breakfast (and around
here, occasionally, dinner) food.
Anybody wany my recipe for fried grits?
John
Hey, the grits are *in*, thanks John. Probably the only (edible) grits
on the block. Is your recipe just this:
(presumably cook first according to directions)
"refrigerate overnight, slice into thin slabs, and pan-fry in butter
the next day; serve with syrup like pancakes. Yum."
Or is there more to it?
Is there some way I should try first that's particularly accessible?
There are a bunch of recipes on the box (lots of room on unilingual
boxes!).
Best regards,
Spehro Pefhany
Oh, ignore the stuff on the box.
The ratio is 1 part grits to 4 water. Try 1/3 cup grits to 1.33 cups
water maybe. Boil the water in a teflon pot, add a pat of butter and
some salt, and *stir* in the grits (like polenta, it will clump if you
just dump it in.) Reduce to minimal barely-bubbling simmer and cook
covered for 15-20 minutes until it's not, well, gritty. Stir once in a
while if it makes you feel useful. Add a splash of water if it looks
too stiff; the intent is to stay barely thixotropic.
Serve with lots of butter, salt, black pepper, and fried or scrambled
eggs.
The next-day fried grits is as noted above. You may need a bigger
batch to create left-overs.
Hope you like it; some people don't. Mo (from Boston) and Liz (born
here) both love it.
No trouble with Customs, I take it. We labeled it "GIFT-PARROT FOOD"
just in case.
Remember, Grits is always singular.
John
Now when you say "polenta" you are getting into my territory, brought up on
that stuff. The magic formula is 3:1 for 20 minutes simmering. Very close to
your grits. Serve with sprinkled cheese, tomato sauce and a meat, chicken,
sausage and transparent cooked peppers and onions. Red wine works well here.
regards
Harry
Grits" which was very similar to what you describe but substituted grits
and large prawns for polenta and meat.
Bob
--
"Just machines that make big decisions
programmed by fellas with compassion and vision."
-D. Fagen
(remove yomama)