posted by admin on Aug 6

Hi, gang. Before I get into anything else, I just want to mention that I got a really cool review over at Savvy Vegetarian. Go check it out. YAY!

I’m very pleased to introduce my second guest blogger this week. Her name is Mary Griggs and she has an awesome food blog―very cleverly called Mouth Brothels―where she talks about all things food-related (a woman after my own heart) and offers fabulous restaurant reviews. She’s done me the honor of writing something up, so let’s get to it. Here’s Mary with her blog (and recipes) on grits.

Grits

I want to thank Roberta for this opportunity to guest blog for her. My topic is a quintessential American food―grits.  Made from hominy (the dry kernel of corn after the hull and germ have been removed), they were actually one of the first foods given by the Native Americans to the European colonists.

The difference between grits and polenta comes from the type of cornstarch

Photo by Ernesto Andrade

in the kernel. Grits are made from dent corn, while polenta comes from flint corn. This New World crop arrived in Italy during the 16^th century. Because corn was plentiful and cheap, treasure hunters used flint corn meal in the hold of their ships to hide gold from pirates on the high seas. It is believed that, during a famine, people in Spain, Portugal and Italy began using the packing material for food. What began as desperation rations later became part of the cuisine.

Grits aren’t just for breakfast, although nothing beats some creamy grits to start the day. No, this dish is a good accompaniment to the main course, whether it is animal, vegetable or seafood.

Here is a basic recipe for grits and one of the best ways to enjoy grits at dinner. For the best flavor, always use old-fashioned and NOT quick-cooking grits.

Creamy Grits

3 cups milk
3 cups heavy cream or half & half or water
1 cup old-fashioned grits
2 tablespoons unsalted butter
Salt and freshly ground black pepper

Place the milk and cream in a 3-quart saucepan. Turn heat to medium-high and slowly whisk in the grits. Continue stirring while the liquid comes to a boil. When the grits begin to bubble, turn the heat down to medium-low and simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat and stir in the butter. Season with salt and pepper.

Mushroom Grillades (pronounced gree-odds)

2 tablespoons plus 1/2 cup vegetable oil
1 lb Portobello mushrooms, sliced and stems removed
1/2 lb shiitake mushrooms, sliced and stems removed
1/2 lb button mushrooms, sliced and stems removed
1 T Creole Seasoning
Salt and pepper
1/2 cup flour
1 large onion, chopped
1 bell pepper, chopped
2 stalks celery, chopped
1 bunch green onions, chopped with white and green parts divided
3 large cloves garlic, minced
1 14.5-ounce can diced tomatoes
2 cups mushroom stock or water
1/2 cup red wine
Salt, freshly ground pepper and Creole seasoning to taste
2 bay leaves
1/2 teaspoon thyme
Few dashes Tabasco
1 tablespoon Worcestershire sauce
1/4 cup chopped fresh flat-leafed parsley

Mushroom stock:

Place mushroom stems in a pot with 4 cups water. Bring to a boil, reduce heat, and simmer for 25 to 30 minutes. Remove stems and reduce liquid by half. You should have about 2 cups of mushroom stock.

Heat 2 tablespoons oil in a large, heavy Dutch oven—cast iron is best. Rinse mushrooms and sprinkle with Creole seasoning. Saute mushrooms with salt and pepper until liquid has been released. Remove from pot. Add 1/2 cup of oil to pot and stir in flour to make a roux. Stir constantly over medium heat until roux is dark brown but not burned―takes at least 20 minutes. Immediately add onion, bell pepper, celery and white part of green onions. Reduce heat and cook for a few minutes, stirring. Add garlic, cook for another minute. Add mushrooms and then stir in tomatoes, stock and wine. Add remainder of ingredients except green onion tops and parsley and stir well. Simmer, covered, about 1 and 1/2 to 2 hours, stirring occasionally. When finished, add 1/4 cup green onion tops and parsley. Serve over grits.

I hope you enjoy these recipes and start to make grits a regular player at the table.

Bon Temps et Bon Appetit!

Check out my restaurant and food blog at:  Mouth Brothels

My website is: www.marygriggs.com