When I was a kid, the best thing in the world was to spend the night at my grandparents’ house. It was totally full of unique experiences: hunting forgotten treasure in the woods; a ride in the wagon pulled behind the tractor; sleeping on the hide-a-bed (OK, I was 6. It seemed like an adventure then – now it would break my back); but the best experience was breakfast. READ MORE
Recipe: Three Cheese Grits Soufflé
People in this area just don't appreciate grits.....my wife does tolerate them some, but only for my sake...but the only place to get them around here is cracker barrel...its so sad....
ReplyDeleteI honestly never thought of them being so close to polenta...that is definitely food for thought!
Yum! This sounds wonderful! What a fun way to serve grits or polenta or whatever. I bet the texture is great from the double cook. I'll hav eto give it a try!
ReplyDeleteI've had that argument (that grits are just white polenta) with my dad before...the majority of my family is from far enough North that they hate grits (my mom is the exception, being from North Carolina, but I'm pretty sure she doesn't like them either). I personally, don't have a problem with them, and think your soufflé looks delicious!
ReplyDeleteIs it wrong that I will regularly serve grits to my friends and tell them that it's polenta?
ReplyDeleteIt just goes to show you - it's all in the presentation... :)