New Site - sarahmcsimmons.com!

I've launched a new site that aggregates all of my food related content in one place! You can find links to all of my grits recipes on the City Grit tab at sarahmcsimmons.com!

Love for La Condesa

Basically anything Rene Ortiz touches is amazing. I love Public, love Odea, and love La Esquina. But I LOVE, LOVE, LOVE La Condesa.

I walked in the door knowing that the “jalapeno drink”, or so it was called by my friend, was one that must be tried. There it was on the drink menu – the Alma Blanca described as habanero-infused simebra azul blanco ,domain de canton ginger liquer, agave nectar, pineapple juice, fresh corn, joja de hierba santa, hibiscus-rose-infused salt rim. Um…yes please.

But then I saw the El Guillermo – fig infused Jim Beam Black, navan vanilla liquer, orange butters, grilled pineapple juice – and I was torn. So I ordered both. And I could not tell you which one was better. It truly is a not better but different situation.

My cousin ordered the Watermelon-elderflower martini - Tito’s vodka, st germain elderflower liquer, agave nectar, citrus and watermelon juice. It was nice but a little too sweet. It would be a great cocktail to round out a meal versus having dessert.

With the drinks at the table, we were still in a quandary over what to order for dinner. Honestly, I wanted all of the entrees but was stuck trying to pick between the Barbacoa de Cordero – Lambchop & Roasted lamb shoulder baked in maguay leaf, esquites, cactus salad and jalepeno-mint recado and the Carne Asada – Oak-grilled ribeye, ensanada red wine butter, fried delicate squash, local radish salad, roasted garlic.

I went with the carne asada and bullied my cousin into having the lamb. With entrees selected we ordered some guacamole with pomegranate and queso fresco (you can also get it with Chipotle and toasted almonds, green apple and crab and, I heard a rumor, they serve it with watermelon in the spring!) and sipped on our amazing cocktails.

The guacamole was fantastic. And never would I ever have thought of adding pomegranate seeds because of the contrast in textures. But the sweet pop actually complimented the smoother avocado texture quite nicely. I usually live by the rule that a simple guacamole is the best way to enhance an avocado. However, I will be breaking that rule and will steal this little addition next time I make it at home.

With not one pomegranate seed left behind, we moved on to the main courses. The carne asada was impeccable. So good that I can’t even remember how the accompaniments tasted. And if I think about it, I can actually conjure up the taste of the sweet and savory beef, which immediately makes me start salivating. The meat was so delicious on its own that I was two-thirds finished before I remembered it came with a sauce. (Which is crazy because we all know that sauce is my favorite food)

The lamb was also delicious though not as flavorful as the steak. However, the esquites, the lamb’s signature side dish was one of the most unusual and delectable dishes I’ve ever tried. It was corn that had been charred, soaked in milk (I think) rinsed to remove the burnt kernels, and mixed with cheese, mayonnaise, and a number of other ingredients I can’t recall. It tasted like nothing I’ve ever tried before but can be best described as a smoky creamed corn with whole kernels and without the thick cream. If you are a vegetarian, ask if you can order this corn dish as a side!

We were too full for dessert, but the selection looked spectacular and will have to be tasted on the next trip. I’m back in Austin in March for two weeks and I plan on visiting them multiple times. Hopefully, I’ll have dessert along with the entire right side of the menu.

Dinner at Lamberts

I’ve been waiting to eat at Lamberts for three years. And it was well worth the wait, though the meal got off to a rocky start with the appetizer. Before I even walked in the door I’d decided that I was going to start with the Crispy Wild Boar Ribs served with Honey & Sambal* Glaze & Daikon Slaw.

Dissecting a menu before you walk in the door is a fatal flaw because you have a lot more time to raise expectations. And for some reason, I expected these to be amazing. But they were so teeny tiny I could barely taste the meat, which meant I could also barely taste the sauce. And I hate when I can’t try a new sauce. So I grabbed a corn muffin and dipped it in. AMAZING! If only the ribs had been a little meatier…

Moving on to the main course. I had the Beef Brisket. My cousin had the Jalapeno Hot Links and we shared the Brussels Sprouts, Fried Okra, and the Green Chili Cheese Grits. My brisket was perfect – perfect as a conduit for the three unbelievable sauces brought to the table. The sauces were so delicious. One sweet, one mustard, one spicy – and when mixed together it created a tangy sauce with a kick. I tried to buy them to bring home but because they are made without preservatives (that’s usually a good thing!) I couldn’t swing it. It may be reason enough to move to Austin.

Lamberts is a BBQ spot. But the selection on the sides’ menu probably draws in almost as many herbivores as carnivores. As an omnivore, I wanted to try it all. You must get the grits. I’m writing a grits cookbook. I know grits. But never have I ever tasted grits quite like these. They were more chili than cheese and sweet with a hint of spice. Next week while on vacation I’m going to try to recreate this recipe. I’ll let you know how it turns out!

Day one in Austin was a success. I can’t wait to see how tonight’s dinner at La Condesa compares.

*For those who don’t know what Sambal is because I didn’t and had to turn to the Google. Here you go: A Sambal is a chili based sauce which is normally used as a condiment. Sambals are popular in Indonesia, Malaysia, Singapore, the southern Philippines and Sri Lanka, as well as in the Netherlands and in Suriname through Indonesian influence. It is typically made from a variety of peppers, although chili peppers are the most common. It is sometimes a substitute for fresh chilis. It can be extremely spicy for the uninitiated. Some ready-made sambals are available at exotic food markets or gourmet departments in supermarkets in many countries. (courtesy of Wikipedia)

Happy New Year!

I kicked off 2010 in proper form by hosting a Hair of the Dog Party. It was a great day shared with 30 (yes, 30 people in my one-bedroom apartment) of my favorite friends and involved an all afternoon Bloody Mary bar, snacks, and football followed by a Southern Dinner Buffet. Here is the menu:

Bloody Mary Bar
13 bottles of BM Mix (in six varieties)
Pickled Okra
Green Beans
Celery
Shrimp
Jalapenos
Pepperoncini
Limes
Olives
Vodka

Snacks
Red Pepper Relish w Cream Cheese - Fritos Scoops
Onion Dip - Homemade Potato Chips
White Pizza Dip
Cheese, Fruit and Charcuterie Platter
Veggies & Spinach Dip
Ricotta & Fig Tart
Puff Pastry Pick Ups

Dinner
Slow Roasted Pork Shoulder
Spicy Collards
Black Eyed Peas
Corn Casserole
Pineapple Casserole
White Cheddar Grits
Rice Stuffing

Dessert
Peppermint Brownies
Christmas Cookies
French Vanilla Cupcakes
Bittersweet Chocolate Sauce
Vanilla Ice Cream

Hands down the pineapple casserole was the crowd favorite as few hadn't even heard of such a thing. I forget that not everyone grew up having it at every family reunion and/or potluck. I tripled the recipe which was not smart. I should have made three batches separately and combined them at the end.

I was very ambitious and tried David Chang's Bo Ssam Pork recipe from the Momofuku cookbook. It was good, but no where close to the deliciousness I had at Momofuku Ssam Bar last month. And I should've tried to make it at least once before tripling it to feed 30 people. I also made his recipe for ginger scallion sauce which will forever be a staple in my fridge.

I'm really proud of three things. First, I've finally perfected my White Cheddar Grits recipe. Second, I made the best vanilla frosting I've ever eaten...if I do say so myself. Third, I may honestly have the best friends in the world. I feel so blessed to have been able to celebrate the start of a new year with such kind, smart, and talented people. And I have a feeling it's only going to get better from here!

New Year's Resolution

Happy New Year, y'all!

I could not let an entire year (actually I think it's been 18 months) pass without updating my blog and publicly stating that my resolution for 2010 is to finish my proposal and the first draft of my cookbook! The past two years have been overwhelming from both a career and personal perspective. I've still been doing as much cooking as possible, but I haven't had the time to do much writing. And this is a shame as I've had so many great things to share.

The bonus to my demanding workload is that it has taken me to amazing cities to enjoy many outstanding meals which I promise I'll share with you in the coming weeks. I've also been fortunate enough meet Bobby Flay, Thomas Keller and Dan Barber in his own kitchen at Blue Hill at Stone Barns. And I have the pleasure of going to the Cayman Islands in a few weeks to attend the Cayman Cookout where I'll get to meet Anthony Bourdain, Eric Ripert, David Chang, and my personal food hero - Grant Achatz. It's going to be a good year.

Modifyied Recipe for Grits and Cheese Biscuits

Melissa was kind enough to work on the Grits and Cheese Biscuits Recipe! I'm going to try her recipe this weekend! Thanks, Melissa!

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Modifyied Recipe for Grits and Cheese Biscuits
Makes 12 miniature biscuits

3/4 cup all-purpose unbleached flour
1/4 cup quick cooking grits, uncooked
2 teaspoons baking powder
2 teaspoons flax meal (finely ground flax seed)
3/8 teaspoon salt
1/4 cup unsalted organic butter
1/2 cup finely shredded Mexican-blend cheese
1/4 cup, plus 1 tablespoon fat-free organic milk

2 tablespoons unsalted organic butter
1 clove garlic, minced


Preheat oven to 375ºF. Combine the flour, grits, baking powder, flax meal, and salt. Cut in butter until mixture resembles course crumbs. Stir in cheese. Add milk, mixing just until dry ingredients are moistened.

Shape dough to form a ball. Roll out dough to form 8-inch square. Cut dough into four 1-inch wide strips; cut each strip crosswise into 4 pieces. Place biscuits about 1 inch apart on ungreased cookie sheet. Bake 9 to 12 minutes or until golden brown, brushing biscuits with melted butter and garlic 2-3 times during baking.

Seasonal Grits????

Cheese Grits
Originally uploaded by chipandandy.

I know it has been forever since I've posted anything to my blog. My company has required all of my attention, leaving no time for my cookbook.

In the meantime, I thought I would share this picture I stumbled upon.

Sun-dried Tomato and Goat Cheese Grits

Sun-dried Tomato and Goat Cheese Grits
Originally uploaded by weezienyc.

I had the pleasure of serving dinner for some of my favorite people on Saturday night. My friend, Dennis, has a fantastic apartment and a table that seats 12, which gave me a chance to host my first sit down dinner party since I moved to NYC. Here's what was on the menu:

- Mushroom Shallot Phyllo Baskets (I had no idea how hard it is to work with phyllo)
- Cannolinni and Fennel Salad
- Portabella Mushrooms with Roasted Vegetables
- Sun-dried Tomato and Goat Cheese Grits
- Double Chocolate Mint Cookies with Bailey's Ice Cream

As usual, the dessert was my favorite part of the meal, with the grits coming in at a very close second. The dish, originally from the Charleston Grille, is extremely easy to make and a treat for both sweet and savory palettes.

I'd made this recipe before, but made some changes for Saturday's meal that truly turned it from a tasty side item to a hearty main course. Here's the newly revised recipe:

Sun-dried Tomato and Goat Cheese Grits
Serves 12

6 cups veggie broth
6 tablespoons butter
2 garlic cloves, minced
1 teaspoon salt
1 1/2 cup quick-cooking hominy grits
1 pint heavy cream
1 cup diced drained oil-packed sun-dried tomatoes
1 cup crumbled soft fresh goat cheese


Preheat oven to 350°F. Generously butter 13 1/2 x 8 1/2 3 2-inch glass baking dish. Bring broth, butter, salt, and garlic to boil in heavy medium saucepan. Gradually whisk in grits and return mixture to boil, whisking occasionally.

Reduce heat to medium-low, cover, and simmer until grits are thick and almost all broth is absorbed, whisking frequently, about 5 minutes. Whisk in 1 cup cream and simmer 5 minutes, whisking occasionally. Whisk in remaining cream and simmer until very thick, stirring often, about 5 minutes longer. Stir in tomatoes and 1 cup goat cheese. Season to taste with salt and pepper.

Pour into prepared dish. Sprinkle remaining goat cheese over top and bake until cheese softens, about 15 minutes. Let stand for 5 minutes before serving.

American Roadhouse Breakfast

American Roadhouse Breakfast
Originally uploaded by weezienyc.

When I lived in Atlanta I ate here almost every weekend. However, I never ordered their grits because by the time we woke up, got dressed, walked up to the Roadhouse, and waited in the long line of folks ahead of us, I was usually ready for lunch.

When I was down in Atlanta for a visit in June, I ate there for breakfast and, of course, I ordered the grits. I am not even exaggerating when I say that the jalapeno cheese grits were the best I've ever tried (which is saying a lot since I have my own recipe).

While I was there, I talked to the manager about grits, my project, and using their recipe in my book. He was interested in my concept and said to loop back around with him when I was ready to write the restaurant portion of the book. He also told me about a great spot in NYC with fantastic grits called Sarge's. It's about 5 blocks from my house, so I'll have to check it out and let you know. And hopefully you'll be able to get your hands on the American Roadhouse Jalapeno Cheese Grits recipe when my book comes out.

Since that won't be until at least fall of 2008, I'll post my own recipe for you to try!

Jalapeno Cheese Grits

2 cups water
1 1/4 cups milk
1 teaspoon salt
1 teaspoon garlic, minced
1/2 cup butter
1 cup quick cooking grits
8 ounces Velvetta cheese, cubed (gotta love it)
2 cups Cheddar Cheese, shredded
1 (10 - ounce) can diced tomatoes
2 jalapenos, seeded and finely diced

Preheat Oven to 350 degrees.

In a medium saucepan, bring the water, milk, and two tablespoons of butter to a boil. Add the salt and garlic. Slowly whisk grits into the pan and return to a boil, whisking constantly.

Reduce heat to low and simmer for 5 minutes. Add remaining butter and stir until completely absorbed. Add Velvetta and Cheddar cheese to grits, stirring until melted.

Remove from heat. Add tomatoes and jalapenos to grits and mix well. Pour grits into a greased casserole dish and bake for 40 minutes.

Serve immediately.

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American Roadhouse on Socialight!

HELP! Recipe Testers Needed

I tried to make this recipe last week, but wasn't sure whether it needed something added to it or not. It may just be a personal issue as I'm not a fan of Gorgonzola and think this fact tainted my experience. So give it a try and let me know what you think.

Grits with Bacon and Gorgonzola
Serves: 4

3 cups chicken broth
1 cup quick-cooking grits
4 ounces Gorgonzola cheese, crumbled
1/3 cup sour cream
1/4 teaspoon ground nutmeg
Black pepper, freshly ground
6 slices of bacon, fried crisp and crumbled


Bring broth to a boil in a medium saucepan; gradually add grits, stirring constantly. Cover, reduce heat, and simmer until thick (for about 5 minutes), stirring occasionally.

Remove from heat; stir in the cheese, sour cream, and nutmeg. Divide grits into four servings on plates. Sprinkle with pepper and bacon.

Brown Butter Grits

Brown Butter Grits
Originally uploaded by weezienyc.

I made this the other night for dinner. Try out this easy recipe:

Brown Butter grits
Serves 4

2 cups water
2 cups vegetable broth
1 teaspoon salt
1/2 cup butter
1 cup white stone-ground grits
freshly ground pepper

Bring water, broth, 1 tablespoon butter, and salt to boil in heavy medium saucepan. Gradually stir in grits and bring to boil. Reduce heat to low and simmer grits for 30 minutes, stirring constantly.

Cut remaining butter into pieces and heat in a heavy saucepan over medium heat. Stir the butter or swirl the pan so that the butter doesn't burn. Remove from heat when butter turns light brown and gives off a nutty aroma.

Pour grits into four individual ramekins and spoon brown butter evenly over grits.

Horseradish Grits

Plate of food
Originally uploaded by weezienyc.

It has been way too long since I've posted anything. Honestly, I had to take a break because my business is about to launch and I've been too busy to cook. But, check out this recipe. I served it to some friends with a Rosemary Roasted Leg of Lamb and an Asparagus Salad with Shallot Vinaigrette.

(and this Raspberry Torte for dessert)

Horseradish Grits

¾ cup quick grits
1 cup boiling water
1 ½ teaspoons salt, divided
¼ teaspoon white pepper
4 tablespoons butter, divided
2 cups milk, scalded and divided
1 egg, beaten
1/3 cup sour cream
1 tablespoon horseradish

Preheat oven to 350 degrees. In top of double boiler, mix boiling water with 1 teaspoon salt, gradually stir in grits. Add two tablespoons butter; boil about 5 minutes, until water is absorbed. Add 1 cup scalded milk. Blend thoroughly, cook 15 minutes. Remove from heat. Add remaining 2 tablespoons butter. In a bowl, blend egg, sour cream, horseradish, ½ teaspoon salt, and ¼ teaspoon white pepper with second cup of cooled scaled milk.. Add grits. Beat 1 minute with electric mixer. Butter a 2 quart casserole dish and fold grits into dish.

Bake 30 minutes, until lightly browned.

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Let me know what you think...

This is why people think grits are gross.

cheese grits - yes, that's real American cheese
Originally uploaded by Doggie Diner.

Grits with Goat Cheese and Chives

Saturday Night Dinner
Originally uploaded by weezienyc.

I made this recipe for dinner in June for the girls during our beach trip. (I'm behind on my posts - I know). Give it a try and let me know what you think!

Grits with Goat Cheese and Chives
Serves 6

2 cups chicken broth
1 cup water
1 teaspoon salt
1 cup quick-cooking grits
1 cup milk
Fresh chives or green onions, cut into 1-inch pieces
4 ounces soft fresh Montrachet goat cheese
1/3 cup sliced fresh chives or green onions

Bring broth, water, and salt to boil in heavy medium saucepan. Gradually stir in grits. Reduce heat to low; cover and cook 5 minutes. Uncover; simmer until thickened, stirring often. Add milk and simmer until liquid is absorbed. Add sliced chives and cheese. Stir until cheese melts. Season to taste with salt and pepper. Top with chive pieces.

Grizzley Peak Grits

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.

Stuffed Pattypan Squash

Pattypan Squash Blossoms
Originally uploaded by weezienyc.

I love summer. And one of the best things about summer is the fresh vegetables the season offers. Squash is my favorite and over the past few years I've found myself counting the days until Pattypan squash blossoms find their way in season. They are more firm and a little less sweet than yellow squash and are often served stuffed.

While I was in California a few weeks ago, I stumbled across the Berkeley Bowl, a local grocery store that puts Whole Foods and Trader Joe's to shame. The "Bowl" (as it is known to the locals) had the most amazing produce section I've ever seen. I discovered vegetables I'd of which I'd never even heard. But none of them mattered when I spotted the squash section. I found the largest squash blossoms I've ever seen - leaving plenty of room for stuffing with grits.

Since I was traveling and not staying in my own kitchen, I ended up making up this recipe on the fly based on what I knew I'd purchased earlier. And this is the result:

Pattypam Squash stuffed with Southwestern Grits
6-8 Pattypan squash
2 cups water
2 cups milk
4 tablespoons (1/2 stick) butter
2 teaspoons salt
1 cup yellow stone-ground grits
1 cup sour cream
1/2 cup salsa
1 3/4 cups Pepper Jack cheese, shredded and divided


Preheat oven to 350°F.

Slice tops of squash, setting them aside. Place squash in boiling water for 10 -12 minutes until outer shell is tender. Remove from water and cool.

Bring water, 1 cup milk, 2 tablespoons butter, and salt to boil in heavy medium saucepan. Gradually whisk in grits and return mixture to boil, whisking frequently. Reduce heat to low and simmer until grits are thick and all liquid is absorbed, whisking occasionally, about 20 minutes. Whisk in remaining cup of milk and continue to simmer for 10 minutes. Whisk in sour cream and simmer until very thick, stirring often, about 5 minutes longer. Stir in 1 ½ cup cheese and salsa. Season to taste with salt and pepper. Remove from heat.

Hollow out cooled squash. Fill to top with grits mixture and sprinkle with remaining cheese. Place in a large casserole dish and bake for 15-20 minutes.
Serve immediately.

Back to the Charleston Trip: Magnolia's

While researching potential spots for my trip, I initially added Magnolia’s to my list of must-visit restaurants due to the multiple grits dishes on the menu and because it is owned my the same folks who own Cypress, my favorite restaurant, not only in Charleston, but in all of South Carolina.

Located at the site of the city’s original customs house, Magnolia’s strives to serve traditional “down south” dishes with a contemporary “uptown” presentation – a commitment well kept. Everything from the décor of the restaurant to the service is impeccably upscale and within minutes of stepping foot into the restaurant, I knew I’d made a good decision.

We started with a round of mimosas and mint juleps. The mint julep was by far the best one I’ve had since my friend’s Derby party in Atlanta in 2002. Five years without a good mint julep seems like forever – so I made sure we stayed long enough for me to have two.

While I wanted to order almost everything on the menu, we did a fairly good job of sticking to the task at hand – testing out grits. We passed on the Spicy Shrimp and Sausage over Grits because they were served with Tasso gravy, which I’d already had three times that day. But we ordered the remaining grits dishes including the Fried Green Tomatoes appetizer and the Shellfish over Grits entrée.

(sidenote: when we were waiting for our food, a table of five tourists were discussing the menu next to us. One of them asked what grits were. Another responded, “Have you ever eaten Cream of Wheat – you know the stuff they eat up north? Well, grits are like that.” I almost fell out of my chair!)


Fried Green Tomatoes
Originally uploaded by weezienyc.

The Fried Green Tomatoes appetizer, served over white cheddar and caramelized onion grits, country ham, and tomato chutney was impressive. The combination of the tangy tomato with subtle sweetness of the grits was one of the best I’ve experienced in my year of food "research.” This would be a perfect brunch dish, served with mimosas and mint julep spritzers (I don’t think ladies drink real mint juleps before 3 PM).


Seafood Grits at Magnolia's
Originally uploaded by weezienyc.

The Shellfish over Grits - sautéed shrimp, sea scallops, and lobster over creamy white grits with a lobster butter sauce and fried spinach was also delicious. It was creamy without being too rich and contained a generous amount of lobster and scallops. This is a recipe that I doubt I could recreate on my own as there were some flavors I just couldn't identify.

Magnolia’s Executive chef Don Drake has earned his place on my list of top five best chefs. The meal was amazing and I’d be delighted if the owners let me share a recipe or two with you in my book.

Grits Brulee Recipe

Grits Brulee!
Originally uploaded by weezienyc.

Grits Brulee Recipe
Serves 6

1 ½ cup vanilla soymilk
1 ½ cup water
1 cup sugar
1 tablespoon vanilla
1 cup quick grits
5 egg yolks
2 cups heavy cream
1 cup light brown sugar

Preheat oven to 350 degrees.

Bring soymilk, water, vanilla, and ½ cup sugar to a boil in a 3-quart saucepan. Stir in grits and reduce heat. Simmer for 8-10 minutes, stirring frequently. Remove from heat.

Whisk egg yolks, cream, and remaining sugar together in a medium bowl. Pour into grits and mix thoroughly. Spoon ½ cup servings into shallow baking ramekins.

Place ramekins into a 11x8 baking pan. Pour hot (not boiling) water into pans until it reaches half-way. Place baking pan in oven and bake for 45 minutes. Remove pan from oven and cool for 20 minutes. Once cool, remove individual dishes from pan and refrigerate for at least 3 and up to 24 hours.

15 minutes before desired serving time, remove dishes and crumble brown sugar in a thin layer, completely covering the tops of the desserts. Using a cooking torch, heat sugar until hardened. Serve immediately.

Grits Brulee

Last week after making the Mediterranean Grits dinner, my friend and I decided to experiment. We threw a grits twist into a creme brulee recipe, making three dishes - regular creme brulee, grits brulee, and grits brulee with a mixed berry preserve. It turned out well - except for the fact that we were cooking at another friend's house and couldn't find any vanilla AND that I was terrified of the cooking torch I bought to caramelize the tops of the desserts. Thanks to my friend, Erin, for manning the torch and to both Chris Watt and Erin for being fun and honest tasters.






Testing Desserts with Grits! from Weezie McS on Vimeo

Mediterranean Grits

Dinner
Originally uploaded by weezienyc.

I took a break from restaurant dining the other night and made this dish for my friends in Atlanta. This is an original recipe that I have been conceptualizing for a few weeks. I loved it and so did my guests, but I think it needed another subtle flavor. Test it out and let me know what to add.

Mediterranean Grits
Serves 8
4 cups vegetable broth
2 cups water
2 teaspoons kosher salt
2 tablespoons extra-virgin olive oil
2 cup white stone-ground grits
2 cups fresh spinach, chopped
8 oz. feta cheese
½ cup pine nuts
1 cup grape tomatoes, chopped

Bring broth, water, salt, and olive oil to a boil in a medium saucepan; gradually add grits, stirring constantly. Reduce heat and simmer until thick (for about 45 minutes), stirring occasionally.

Stir in spinach – cook for 10 more minutes. Stir in cheese and serve topped with pine nuts and garnish with tomatoes.
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I served it with a balsamic pork loin and steamed summer veggies. It was a good combination. Oh and I almost forgot, we made Grits Brulee for dessert. More on that soon.