Do you have a strong opinion about grits? I mean aside from the very obvious fact that you can never have too much cheese in your grits. But what about other stuff? What else can you add to
And there are rules. Lots of people have them. Paula Deen cooks hers in half-and-half and butter. That’s her rule. But another Southern chef, Amber Huffman, uses chicken stock. Chef Sarah Mastracco goes for equal parts of chicken stock and milk. The Joy of Cooking and Virginia Willis, a self-proclaimed grits evangelist and the author of an entire book on g
Oh, and today I’m adding sweet potatoes. Sweet Potato Grits with Apples and Leeks.
Sweet Potato Grits with Apples and Leeks
Grits are a Southern thing. Leeks are a French thing. And sweet potatoes, seem to be my thing lately. I honestly believe you can make the world a better place by eating more sweet potatoes. So why not combine three of my favorite things with some apples for a little tartness and crunch!
Maybe I’m breaking the rules, but I don’t think you’ll mind. GREG