For some reason, I always thought that making grits would be super hard, so I put off figuring out how to do it myself.
I'm not a total moron in the kitchen -- though my previous statement about grits being a tough dish to make might suggest otherwise...because it turns out making grits is incredibly simple.
Also, did you know grits and polenta are the same darn thing? Really, I swear I'm not a total idiot in the kitchen.
Grits = Polenta. Who knew?!? Oh, YOU knew??? Smartypants!
Late last week while perusing Pinterest, I found a delicious sounding recipe for Basil Parmesan Polenta via a zippy, fun and healthy little website called The Slender Kitchen. So, I decided to make it, thus checking off #11 of my 2015 List to make grits. #goals
From the stove top to my gullet. Omnomnom!
The basil parmesan grits were a delicious accompaniment to the bone-in strip steak that B made and the phenomenal bottle of Horse & Plow 2013 Farmstead "Old Vines" Red wine (thanks for the recco, South Lyndale Liquors), all served up while binge watching Aziz Ansari's equally delicious, uber insightful, new original Netflix series called Master of None. We are party animals.
I wanted to get the TV in the background showing our Netflix selection,
but the TV glare....and my lacking iphotography skills...oy.
Hey Aziz, in the extreme likelihood that you stumble open my blog, just wanted to let you know that you're invited to our humble abode here in MPLS ANYTIME for my Basil Parmesan grits, bone-in steak, mid-priced vino ($20 range) and semi-intelligent conversation on human truths, theories and observations. Also, do you like cats? Meeow!