PT's grits ?

[Guest guest]

Hiya

I think the chile grits sounds good, but butter/margarine and salt

and pepper should still be added. Now, as far as purposefully

allowing the grits to get hard so you can fry it in the skillet the

next day...I just don't know. One of the main things about grits is

to make sure you get them while hot so that it doesn't get cold and

hard. However, as you described it, I can imagine that it would have

the consistency of a hard polenta. I'm still trying to decide if I

could make grits and then not eat them on the spot. If I do wind up

trying the recipe, I'll tell ya. Btw, it called for regular grits

which cook for hours. I've looked for these before in reg. grocery

stores and couldn't find them. Anyhow, everyone I know uses the quick

grits that can cook in about 10 minutes. (These aren't the same as

instant grits). If you decide to make this, I'd be interested to know

your opinion and what sauce you served over it.

karen

[Guest guest]

Yes, this recipe did sort of sound like a polenta.

I haven't tried looking for slow-cooking grits around here yet

but if you can't find them then I doubt I will have any luck! *lol*

 

I also thought this recipe sounded like it would be good just

eaten fresh and not doing the chilling, slicing and pan frying.

I could see doing something like that with the leftovers maybe.

If I manage to ever try this one out on my family I will let you

know how it goes and what sauces we used.

 

~ PT ~

 

Ships that pass in the night and speak each other in passing; /

Only a signal shown and a distant voice in the darkness; /

So on the ocean of life we pass and speak one another, /

Only a look and a voice; then darkness again and a silence.

~Henry Wadsworth Longfellow, poet (1807-1882)

~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~~~~~~~~~~~>

, " bluetulipz

<bluetulipz> " <

bluetulipz> wrote:

I can imagine that it would have

> the consistency of a hard polenta. I'm still trying to decide if I

> could make grits and then not eat them on the spot. If I do wind up

> trying the recipe, I'll tell ya. Btw, it called for regular grits

> which cook for hours. I've looked for these before in reg. grocery

> stores and couldn't find them. Anyhow, everyone I know uses the

quick

> grits that can cook in about 10 minutes. (These aren't the same as

> instant grits). If you decide to make this, I'd be interested to

know

> your opinion and what sauce you served over it.

> karen