Wednesday, April 16, 2014

The World According to Bella and Grits

The World According to Bella
And So The Fun Ends
Today I got a very early start on my beach run. I was just getting into investigating this giant hole when Mr. C and Mrs. S said it was time to leave. Guess my beach days have come to an end. I have had a great time even though I have been sick several times. Guess I might have overindulged in the seafood buffet and gulped too much sea water from time to time. I never did catch any birds and came so lose to catching a bunny but I give this place a 10 for being so dog friendly.  

Many hours into our trip home we got the dreaded phone call. Just when we thought home was snow free we heard about the newest 6 inch snowfall. I hope Mr. C drives home slowly so it will be gone by Friday.
We are staying at a pet friendly motel. But when we looked at the window at all the commotion in the parking lot we thought this man was stretching the "pet friendly policy." 
I hope he doesn't have a room next to us!
Love, Bella
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Grits refers to a ground-corn food of Native American origin. Grits are a classic breakfast item in the American South, but their importance as a side for lunch or dinner shouldn't be underestimated. Fold in pimento cheese, eat them with shrimp,with fresh tomatoes, with short ribs. Grits are commonly made of alkali-treated corn known as hominy.

Grits are similar to other thick maize-based porridge's from around the world such as polenta. "Instant grits" have been processed to speed cooking.
Grits are a southern staple and so well liked by southerners there is even a dedicated website complete with recipes and original grit poems.

An Original Grits Poem
(submitted by a loyal visitor to Grits.com!)

Grits in the morning,
grits at night.
With butter and salt,
they taste just right.
Grits with bacon,
grits with ham.
I'm a grit lover,
yes, i am.
Grits with breakfast,
biscuts and gravy.
If you dont like grits,
you must be crazy.
Fresh hot grits,
stick to your ribs.
That's how a southerner.
likes to live.
Grits on the side,
but not too runny.
Northerners think grits,
taste kinda funny.
But good old grits,
just cant be beat.
It's a pure down south,
southern taste treat.
So give me grits every day,
I'll eat my grits any which way.
I love grits,
thats what I said.
If you aint never ate grits,
you aint never been fed!

By Martha B, 2007


Low Country Shrimp and Cheese Grits
Cook's notes: Substitute asparagus for corn 
serves 6
Ingredients:
  • 2 cups chicken broth
  • 1 cup half and half
  • 7 oz. sharp white cheddar cheese
  • 1 cup quick cooking grits
  • 2 TB. olive oil
  • 2 TB. butter
  • 1.5 lbs. fresh shrimp, deveined
  • 2 tomatoes, diced and patted dry on a paper towel
  • 1/4 tsp. salt and 1/8 tsp. pepper
  • 2 garlic cloves, minced
  • 1/2 tsp. Old Bay Seasoning
  • optional 1 leek the white part diced
Directions:
  • Bring broth, half and half to a boil, stir in grits, reduce heat and cook slowly for 5 minutes
  • Remove from heat, stir in salt, pepper and cheese, set aside
  • In skillet heat butter and oil, saute shrimp with leeks, garlic and Old Bay Seasoning about 5 minutes
  • Remove from heat, add in diced tomatoes and serve over cheesy grits


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