Text 18662, 85 rader
Skriven 2011-12-05 09:25:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Cornmeal
================
-=> Quoting Dave Drum to Jim Weller <=-

 JW> grits / I did use them all up however once I discovered that 2
 JW> parts high gluten white bread flour to 1 part grits made a nice
 JW  loaf of bread.

 DD> At last. A useful application for grits.

I hate to waste food.

 JW> hominy / gone to the landfill, after the
 JW> food bank declined to take them.

 DD> And rightfully so. The food bank is supposed to help people.

Their concern is that the recipients would decline them as they
were strange and unknown.

 DD> OTOH ... Posole

As I like pork, bean and chile dishes I suspect I would like posole
too.

Maybe you'd like grits if you added a whole cup of cilantro to them.

[g]

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Green Grits 
Categories: Corn, Side dish, Chilies, Cheese
  Servings: 4

  1 1/2 c  whole milk 
      1 ts salt 
    1/2 ts fresh-ground black pepper 
      1 c  grits 
      1    heaping cup fresh cilantro
           leaves 
      4 oz can diced green chiles 
      6    green onions, chopped 
      3 TB unsalted butter 
    1/2 c  grated sharp cheddar cheese
    1/4 c  grated Parmesan cheese  

Grits treated like polenta or risotto.

Combine the milk and 2 1/2 cups of water in a medium-sized pot, and
bring the mixture up to a simmer over medium-high heat. 

Mix in the salt and pepper. Then whisk in the grits, pouring them in
slowly and whisking continuously until they're smooth, with no
lumps. The grits should look a little like oatmeal, only finer.

Turn the heat down to medium-low and keep cooking, whisking
regularly so nothing sticks. 

Meanwhile, combine the cilantro leaves, diced green chiles, and
green onions in a food processor and pulse for 30 seconds or so,
until everything is finely chopped. 

When the grits have cooked through and thickened, pull the pot off
the heat and add the cilantro mixture. Whisk everything together so
the grits turn green. Then add the butter and whisk again, so the
butter melts in. 

Whisk in the grated cheddar and Parmesan cheeses. Serve it up hot.

Posted by: Caroline Russock
By: Andrew Carmellini
From: American Flavor

  From: Serious Eats                    
 
MMMMM-------------------------------------------------

Cheers

YK Jim

... "Gritsies,  I hates them!" - Gollum

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