Help Support Kitchen Knife Forums by donating using the link above or becoming a Supporting Member.
Page 7 of 7 FirstFirst ... 567
Results 61 to 63 of 63

Thread: Grits - who loves 'em?

  1. #61
    Senior Member
    mr drinky's Avatar
    Join Date
    Feb 2011
    St. Paul, MN
    Tomorrow I am making a sear-roasted pork tenderloin with fennel two ways (Molly Stevens recipe). She recommended a creamy polenta, so this thread has gotten a timely bump.


    Danny 'Zwiefel' Owen - 1971-2016 Moderator and Knife Knut for Eternity. RIP

  2. #62
    Senior Member Lucretia's Avatar
    Join Date
    Oct 2011
    Quote Originally Posted by boomchakabowwow View Post
    how did this thread escape me? i love polenta. i just made some to go with my Lamb shank osso bucco. i always make extra so i can chill it hard to pan fry the next day. i love the "cakes" with soft boiled eggs.

    You probably would like grits, then. Had some the other day with hunter-style pork--chunks of pork, fried and then finished in in a brown sauce with mushrooms and onions. Over cheesy grits. yum.

    Now is not the time to bother me. And it's always now. Wiley Miller

  3. #63
    Senior Member longhorn's Avatar
    Join Date
    Aug 2011
    Chicago, IL
    Grits are fantastic, earlier this fall we had some goat cheese grits served with pan-fried dredged quail breasts. I love pairing grits with crunchy/crispy stuff. Their texture is so unique compared to your run of the mill puree, coulis, or mash.

    "There's more to cooking than opening a can, CAN I SAY THAT CHEF?!"

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts