FISH 'N GRITS
Blue-gill caught on the farm in Alabama. Oh My Goodness They Are Good!
And they go so well with grits and sliced tomatoes.
{I would love to say the tomatoes came from our garden
but our tomatoes are far from ready to pick and eat.
These came from Nannie's garden...
thank you, Nannie-they are out-of-this-world-yummy!}
& I love this recipe for baked grits from Paula Deen:
4 cups water
1 1/2 tsp. salt
1 cup uncooked grits
2 eggs, beaten
8 tablespoons butter
1 1/2 cups grated Monterey Jack and Cheddar cheeses (combined)
2 clove garlic, crushed
Dash of cayenne pepper
Preheat oven to 350. Bring water and salt to a boil. Add grits to boiling water, stirring constantly for a minute. Cover and cook, stirring occasionally, until grits and thick and creamy. Temper eggs with a small amount of hot cooked grits, then add back to remaining grits. Combine remaining ingredients with grits and pour into a 2-quart casserole dish.
Bake for 45 minutes. Top with additional cheese, if desired.
~From The Lady & Sons cookbook.
1 comment:
You all have tomatoes already?!?! Ours aren't ready until July! Everything sounds yummy though.
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