Fun fact about the dead tree edition of the story (which I will send you next week, Mom): those grains on the cover aren't actually grits. Looks to me like some kind of wheat berry or other grain. Glenn Roberts of Anson Mills showed us a bunch of different grains, but I don't have notes on which grain that was, nor do I know how it got on the cover.
There's also an incorrect caption. But small embarrassments aside, the article is up and I'm happy.
Here is a dish I made last week: yellow grits topped with a very simple sauce made from pancetta, canned tomatoes, garlic, and lots of parsley and salt and pepper.
I cooked the grits in the crockpot for a day and a half with just water and salt. They were amazing.
2 comments:
A day and a half? That's a serious commitment to grits. I want some.
I don’t know on how I stumbled upon this cooking blog., All I know is that I’d better check out the archives for a good read. Ha-ha! Just droppin’ to say hi!
Oh. You might want to check this out: http://www.technocooks.com for uhm…a different “menu.”
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