Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Monday, April 13, 2020


Are you getting tired of potatoes, beans, and pasta? Then get some grits! You don’t hear much about grits up this way, but I actually prefer them to their closest cousin, polenta. While both are made from corn, grits are a finer ground, making for a creamier more desirable texture…at least I think so.

Cheesy grits are pretty satisfying on their own, but they’re even better topped with shrimp, pork, chicken, or veggies in a tomatoey onion sauce. A bit of spice never hurt either.

To cook, gently boil a cup of grits in four cups of lightly salted water for about 20 minutes….you’re looking for a Cream of Wheat kind of consistency. Remove from the heat and stir in a few tablespoons of butter, a half a cup of shredded cheddar or grated parmesan, and a healthy grind or two of black pepper.

They reheat nicely for days so don’t be shy about making extra.

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