I decided to try making what the rest of the grit eating world has long since known, Grits (page 164). They can be either hominy (the white kind) or yellow grits. They can be served either sweet or savory depending on what you decide to add. I chose to add ghee, pepper and Parmesan cheese. Yummy.
Tuesday, April 13, 2010
Grits
I decided to try making what the rest of the grit eating world has long since known, Grits (page 164). They can be either hominy (the white kind) or yellow grits. They can be served either sweet or savory depending on what you decide to add. I chose to add ghee, pepper and Parmesan cheese. Yummy.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment