Sometimes a gimmick works. Even better than you’d imagine.
I wanted to make grits. Which might sound like no big deal, but, let’s just say, grits were met with a little bit of resistance.
I needed a plan. I needed a gimmick. I needed to call them Grits California and make them taste like crunchy-topped mac n’ cheese. Yeah, I know. Grits with training wheels.
Watch Grits California and tell me they aren’t the gateway to grit loving!
WELCOME TO GRITS CALIFORNIA
Get the Grits California Recipe as seen in the video.
Looks delicious. A real american food.
As with most salty mashed foods, I would add some nutmeg but that is probably inherited from my familys taste.
I have never tried grits but I like polenta which seems to share some traits with it, so I think I should give it a try.
Average Betty says
Thank you! I can see the nutmeg, Jan :) That might be pushing my luck with the grits-novices around here! LOL Grits are similar to polenta – let me know if you give it a try! Thanks for dropping by!
Skip the butter in the cooking water. Make grits. Pour in greased loaf pan. Put in fridge over night.
Next day, de-pan, slice into 3/4 inch slices, dip in egg and coat with Panko.
Fry in skillet. Put nice runny fried eggs on top. Enjoy.
Thank me later.
Thank you Mike.
I already used a similar technique with my polenta but I have never coated it in anything before.
I tried that today and it was really delicious even though I decided to trade in the runny egg for two stips of bacon. ^^
Sounds yummy! I do something similar with a small can of nacho cheese sauce whisked into the cooked grits. Pour into a greased casserole dish, crumble some nacho chips on top and add some jack/cheddar blend and flash under the broiler.
Average Betty says
Mmm. Sounds good, Dana. If I could give those a silly name (as I clearly like to do!) I’d call those Ballpark Grits. Grits are such a clean slate… thanks for your comment :D