For the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe. We’re pretty relaxed over here, and stories and photos are as welcome as menus and recipes. When your Food on Fridays contribution is ready, just grab the button to include with your post. It ties us together visually. Then fill in the boxes of this linky tool to join the fun!
Food on Fridays with Ann
On my recent trip to the south, I visited some relatives, including my cousin and his daughter (also a cousin, of course). While there, we discussed grits, a staple in their household. I’m an anomaly up here in the North, as I love grits. Some Northerners have never heard of grits. Most have never eaten them. And those who have actually tried grits don’t seem to like them.
But I do. I like them a lot. Until my visit to South Carolina, I’d been cooking them something like this method, using water, butter and salt.
Then my cousin, who works at Blackstone’s Cafe in Beaufort, informed me that the restaurant always makes them with some cream. She didn’t know how much, so when I got home I decided to experiment, following Blackstone’s lead by adding some Silk creamer (dairy-free).
The grits turned out smooth, creamy and rich.
If you like grits.
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Photos by Ann Kroeker. “Pin” these images in a way that links back to this particular page, giving proper credit.
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