Writing about making the squash blossoms on my last trip to California reminded me that I'd forgotten to post a recipe I concocted when I was out visiting my business partner in May. He lives in Berkeley up the hill on Grizzley Peak Dr - hence the name. In order to quickly whip up something to serve along side flank steak tacos for an impromptu Cinco de Mayo dinner, I raided his fridge for whatever I could find that could work. And here is the result:
Grizzley Peak Grits
Serves 4
2 cups water
2 cups whole milk
2 teaspoon salt
¼ cup butter
1 cup white stone-ground grits
3 jalapeno peppers, seeded and chopped
6 ounces Manchego Cheese
Bring water, milk, 3 tablespoons butter, and salt to boil in heavy medium saucepan. Gradually stir in grits and bring to boil. Add remaining butter and jalapeno peppers. Reduce heat to low and simmer grits for 30-45 minutes, stirring constantly. Add cheese and continue to simmer until cheese has melted and grits are smooth. Serve immediately.
Subscribe to:
Post Comments (Atom)
2 comments:
How about omitting the jalapeños and using roasted pequillo peppers, manchego, and some diced Jamon Serrano.
Andalusian grits anyone?
that sounds awesome! let's try it and put it in the book! (with proper credits to you, of course)
Post a Comment