Thursday, March 21, 2013
Snacking at home
Mmmm. Homemade pizza dough with a quick tomato sauce (simmered with garlic and oregano). Yummy!
Thursday, March 14, 2013
Southern State of Mind
Breakfast is served!
Technically, I think I made polenta instead of grits... yellow corn meal instead of white (among other small but significant reasons I've found via Google). Anyway, I still remember my first meeting with grits at summer camp in North Carolina. It looked like glue and tasted like cardboard, which made me ignore the stuff for years. Turns out they can be delicious, easy to make, and really economical!
A little bit of coarse ground cornmeal goes a long way; the general ratio is 1 part cornmeal to 4 parts liquid. I wanted mine more runny (since adding cheese would thicken it up), so it was probably closer to 6 parts liquid to 1 part cornmeal. I also used milk instead of water so it would taste richer.
To top off the creamy grits, I wanted something just as rich and smooth. Egg yolk sounded perfect, and so I quickly basted an egg to go on top. A basted egg is the bastard love child of a sunny-side up and a poached egg. It ends up being the best of both worlds; runny yolk with no underdone whites, and a slight crisp at the bottom.
The only thing that could have made this breakfast even better would have been some bacon crumbled on top. Mmm. Wish I had bacon around.
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| Cheesy grits and baked sweet potato fried with basted egg |
Technically, I think I made polenta instead of grits... yellow corn meal instead of white (among other small but significant reasons I've found via Google). Anyway, I still remember my first meeting with grits at summer camp in North Carolina. It looked like glue and tasted like cardboard, which made me ignore the stuff for years. Turns out they can be delicious, easy to make, and really economical!
A little bit of coarse ground cornmeal goes a long way; the general ratio is 1 part cornmeal to 4 parts liquid. I wanted mine more runny (since adding cheese would thicken it up), so it was probably closer to 6 parts liquid to 1 part cornmeal. I also used milk instead of water so it would taste richer.
To top off the creamy grits, I wanted something just as rich and smooth. Egg yolk sounded perfect, and so I quickly basted an egg to go on top. A basted egg is the bastard love child of a sunny-side up and a poached egg. It ends up being the best of both worlds; runny yolk with no underdone whites, and a slight crisp at the bottom.
The only thing that could have made this breakfast even better would have been some bacon crumbled on top. Mmm. Wish I had bacon around.
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