25 August 2013

grits with fresh corn and bacon

This is grits with the addition of fresh corn (two ears for one cup of dry grits); make the grits (I used ½/½ water/milk, so a cup each, with ½ tsp. salt), sauté a couple of strips of chopped bacon and then add the corn, removed from the cobs, and try to get some color. Fold the bacon and corn into the grits with some cheddar (I used a two-year-old cheddar), and top with shrimp and parsley if that strikes your fancy. The shrimp is nice, but decadent; the parsely actually makes a huge difference and brightens the whole dish.

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