Sunday, January 25, 2015
Field Peas and Grits
People will go in an Italian restaurant and pay lots of money for polenta, but then they turn around and say they don't like grits. Go figure?
Anyway, I found a can of Field Peas with Snaps the other day in the grocery store. I added some bacon grease, a little garlic, and some seasoning to the peas and then I cooked them down to where most of the water/liquid had cooked out.
I then cooked a pot of hominy grits and had a wonderful lunch. It is rare if I have a meal without meat. As for the grits, I'm going to give you a quick recipe for making them. I said there would not be a recipe in this post, but I can't help myself. So here goes…
1 cup water
1 cup milk
1 tbs butter
¼ tsp each of salt, pepper, and garlic powder
½ tsp parsley flakes (opt.)
½ cup quick grits (not instant)
Combine the first 5 ingredients on the list in a saucepan, and bring to a boil. Next, using a whisk, add your grits to the boiling liquid, stirring briskly so they don't clump up. Turn down the heat and cook for about another 10 minutes, or until the grits have absorbed all the water and are thick. Be sure to stir the grits occasionally while they are cooking. After they're done, I like to let them sit for about 10 mins with the lid on. Now, serve and enjoy.
For the record, I prefer stone ground hominy grits, as well as stone ground yellow corn grits, but these quick grits are very good, especially if you're in a hurry. I'd never use instant grits though.
Glorious Grits: America's Favorite Comfort Food Hardcover - by Susan McEwen McIntosh
Lots of great recipes here for you to try. I found it for $3.99 at an Ollie's closeout store, if you have one in your area. Also there are some good prices on some used copies on Amazon. Click HERE for the listing.