Have you ever cooked with grits? Local grits, from up the road in Bucks County PA.
Tonight I ended up with a mostly local, and certainly small business provided dinner. Because we got grits in our CSA share. And I really need to expand my basic dinner rotation to include more grains. My flour and grain share provided grits. Alton Brown provided the basic recipe.
I cut it in half and tweaked it.
Milk, water, salt, boiled. Grits added. Then, I added the juice from my shrimp mix. As for the shrimp. Bought at Boarman’s in a 5 pound bag, Gulf shrimp. Divided into one pound portions and frozen. This one pound portion was steamed, then added to a can of Rotel tomatoes and chilies. A handful of scallions. It simmered away waiting for the grits.
I kept spooning tomato liquid into the grits to spice them up a bit. Then, when finished, I added some butter and Parmesan.
Plated with a garnish of CSA cauliflower. Served with a Black Ankle Rosé.
A mix of local and small business foods. You gotta try grits. They are amazingly good.