Great Beast- 02:44 pm PDT - Apr 19, 2001
I taste paint.
TGB's Great Grits
Da grits is simple: make some grits (I searched like an idiot for 'proper grits', and when I got them, I realized they were cornmeal, just like I had a kilo of in my cupboard . . .). I generally use three cups of water, a teaspoon of salt, bring it to a boil, toss in a cup of grits, turn down to a simmer for five minutes, stirring. Toss in one cup of sweet corn kernels.Set aside.
Dice a half-pound of bacon, and sautée until crispy (This recipe does not fit on any diet. No substituting!)
Retaining all of the fat in the pan (what did I tell you) sautéed one large sweet onion in coarse dice. Add three cloves of garlic, sliced thin (don't crush it: it needs a mellow garlic character) and one red pepper, coarse dice.
Cook until soft, toss in one chopped green onion, and crushed dried chilis to taste (I use lots). If you can't get freshly dried whole chilis and crush them yourself, substitute a couple of teaspoons of Sambal Oleek.
Raise heat to medium, and toss in a pound of peeled and deveined prawns. Cook til they are almost fully done, and add juice of one lemon.
Stir to mix, and fold in grits, and then add two cups of good white cheddar, kind of chunky so you get gooey pockets in it.
Slop on a plate,
drink Sancerre or Sauvignon blanc, wear jammies and watch TV.
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