Dinner tonight was breakfast, and the star of the show was grits from Food & Wine magazine. Our friend Matthew introduced us to the recipe, and we'll be forever grateful. They are so creamy and rich, you'll swear they're full of cheese... but they're not. No more grits cooked in plain old water - chicken stock and cream are the way to go!
Monday, February 1, 2010
Grits
Dinner tonight was breakfast, and the star of the show was grits from Food & Wine magazine. Our friend Matthew introduced us to the recipe, and we'll be forever grateful. They are so creamy and rich, you'll swear they're full of cheese... but they're not. No more grits cooked in plain old water - chicken stock and cream are the way to go!
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1 comments:
Don't bother making grits any other way but like this. thank you.
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