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Chef Sarah Simmons, a self-described grits fanatic, adds Parmesan to 40-minute stone-ground grits to serve with short ribs or pork tenderloin. Get the Recipe For more Food & Wine news, make sure ...
To prepare southern cheese grits: Butter a shallow, 2 quart/2 L oven-to-table baking dish. Bring the water to a boil in a large, heavy saucepan (with a lid) set over medium-high heat.
Instead of opening a jar of sauce, try this easy spaghetti with meat sauce on a weeknight. Serve with steamed broccoli and garlic bread. The recipe makes enough for 8 servings. If you're serving ...
Game meat – venison, rabbit, and game fowl are most common, but opossum, squirrel, and raccoon also may be eaten, especially in more remote areas; Grits and grillades – a Louisiana brunch staple; Ham – usually pan fried, roasted, or smoked; varieties include "sugar-cured" or "country" (salt-cured) Ham hocks
Grits with cheese, bacon, green onion and a basted egg. Grits are a type of porridge made from coarsely ground dried maize or hominy, [1] the latter being maize that has been treated with an alkali in a process called nixtamalization, with the pericarp (ovary wall) removed. Grits are cooked in warm salted water or milk.
Grillades and grits topped with scallions at a New Orleans restaurant. Grillades /ɡree-yahds/ [1] are medallions of various meats, conventionally beef, [1] but veal and pork are also used in modern recipes. Often served with gravy at breakfast or brunch over grits, they are a traditional Creole food. [1]
Serve 'em alongside a bright arugula salad with parmesan for a dish that's light yet satisfying—perfect for a date night! Get Ree's Crab Cakes with Arugula Salad recipe . Ryan Liebe
For our take on the two-bite version of this classic dish, smoked gouda grits are breaded and fried until golden brown and crispy, then topped with saucy Cajun-spiced shrimp and a flurry of fresh ...