Warning! This meal will make a mess of your kitchen, but once you’ve made it and made it right, you will crave it daily. It’s dangerous. Consider yourself warned.
Follow the jump at your own peril.
Jalapeño Cheese Grits (Serves 2) Ingredients:
2 cups water
1/2 cup Yellow Corn Grits/ Polenta (I would highly recommend getting these from your bulk section. They’re cheaper and usually tastier) NEVER. EVER. get instant grits.
4 cloves fresh garlic
1 red jalapeño (green is good too – I just prefer red)
1/2 cup mild cheddar (preferable undyed) cheddar cheese – any cheddar will work and believe me, I’ve tried them all. My favorite so far is the 365 (Whole Foods) brand – pre-shredded)
splash of half & half
smidge of fresh chives
Prep work: chop your garlic, jalapeño, chives. Keep them close. Keep them safe. Cut your pad of butter. Shred your cheese if necessary.
Okay, so add the 2 cups of water to the pot, turn the heat to high. When the water starts a’ boilin’ – add your grits and reduce heat to Low. Now, stir, gentle friend. Stir like the wind. The key to perfect grits is the never, ever stopping of the stirring. Got it?
Once the grits start to thicken, add your garlic, jalapeño, chives and butter. Stir some more. Once those are blended, add your cheese, half & half and a dash of salt and pepper. Stir some more.
Are you grits thick, but creamy? Yes? They’re done. Serve it like a Supermodel.
Fried Green Tomatoes Ingredients:
2 large green tomatoes (yellow also works, you want them to be extremely firm)
1 cup buttermilk
1 cup cornmeal
1/2 cup flour
salt, pepper, cayenne pepper
Prep work: Fill a large frying pan about halfway with the oil of your choice and set to Medium heat. . Pour buttermilk into a bowl or baking dish, add the egg and beat. In another bowl or baking dish add cornmeal, flour, some salt, pepper and cayenne pepper. Use a fork to mix the dry ingredients until it’s thoroughly blended. Cut tomatoes into thinnish slices (see image) and let them soak in the buttermilk/egg mixture.
Once your oil is hot start taking tomatoes slices from the buttermilk and battering them in the cornmeal. Bread both sides and drop into the frying pan with tongs. If your oil is the right temperature, the tomatoes should start to sizzle right away. Don’t overcrowd your pan!! Fry your tomatoes in several batches. It will be worth it. When the upside of the tomatoes starts to look a bit golden, they’re ready to turn over. Fry both sides to a golden, brown.
Remove from pan and places on a rack or on paper towels to drain the excess oil. (I would recommend the rack, so they stay nice a crispy).