There was a sliver of jalapeno on top of each piece which gave a bit of heat. (And you know how I love spice)
Healthy? Not so much. But it counts as a whole grain, right? Ok, I will admit, grits were never a food that appealed to me in any way. That is, until I actually experienced them in the south itself. I have tried to recreate them, but it just has not worked. I’m not sure if it is because the grits I had were 1/2 butter and cheese or if there is some secret of the South that I’m not aware of…but when I found a recipe in this month’s Gourmet magazine for Maverick Grits I knew that I had to give them another try. I loosely followed the recipe and I was very pleased with how it turned out. The taster is not a huge fan of grits/polenta so it was not his favorite, but I think it was his favorite try yet. There was a definite cajun flavor but I think next time I will add more tomatoes, green onions and maybe throw in some greens like kale or something!