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Started By
Message
2
Posted on 8/28/09 at 10:04 pm to LSU Tammany Tiger
quote:
I agree, have you had the corn grits at Zea's??
Not yet, I'll add it to the frog list, before I croak.
I experimented with pizza grits, pretty good. I put grits cooked with parmesan in a ramekin, covered with chopped tomatoes, topped with chopped pepperoni, sauted onions and mozarella. Put under the broiler till the cheese bubbled and browned.
I wouldn't want it every time, but it was a pretty good variation.
Posted on 8/28/09 at 10:47 pm to andouille
original stone ground grits are the only way to go. You cant rush perfection.
Shrimp and grits rock.
Shrimp and grits rock.
This post was edited on 8/28/09 at 10:48 pm
Posted on 8/29/09 at 12:56 am to LSU Tammany Tiger
I make the Zea grits quite often. Excellent, especially when corn is in season.
Posted on 8/29/09 at 11:04 pm to andouille
I like corn grits. But finding em here in BR is like a hunt. They are at Whole Foods at a nice expensive price. I found a real mill in Tennessee & bought a 10 lb bag. Put them in the freezer. Figured that should last me about a year.
Suggestions on places here where they are reasonable?
Suggestions on places here where they are reasonable?
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