Grits are a popular breakfast item in the South, in Italy they are called polenta. Both are made from ground corn, with or without the germ.  Both come in coarse or fine grinds, and can be made with either white or yellow corn. Polenta in it’s current form was not known in Europe until the 16th century when explorers brought the corn plant back from the New World. Prior to that they made a gruel with farro. You can make them thick or thin, it depends on your final goal. For a handy dinner you can make them thick, cool them off in a cookie sheet then slice into triangles to be fried later.  Soft polenta is perfect for a weekend brunch. Just measure it out, put it on low and let it do its thing. I like to make a little more than I need for one meal. This recipe seems a little more complicated than the ones we have explored so far, but this is the first full dish we are attempting together. Ingredients list: polenta or grits (I don’t care which brand nor color. DO NOT buy the quick cook or instant) good butter (Plugra or Kerrygold; butter is something you should not skimp on, cheap butter has a lot of water whipped into it to give it weight) whole eggs cherry or grape tomatoes green garlic or green onions salt and pepper Step one: in a sauce pan place 1 cup of water; one tablespoon of butter and a 1/4 teaspoon of salt. once it comes to a boil, stir in 1/3 cup grits/polenta and reduce to a low simmer. Cook for 45 minutes adding water as necessary* Step two: roast the tomatoes Step three: boil the whole eggs for 5 minutes; cool in ice water; peel Step four: sauté the green garlic or green onions in a bit of hot olive oil. this will take 45 seconds Step five: reheat the eggs by covering them in hot water for 45 seconds. spoon the polenta into serving dishes. remove eggs from water bath and place on polenta. add roasted tomatoes and sautéed green garlic or green onions. season with pepper if desired. eat *Why am I adding water? Weather, location and the age of the grits are all factors in cooking. Things cook differently when it is raining versus sunny, and depending on the location (ie if you live in Denver versus Charleston). Freshly ground grits cook up quicker than those that have been in the larder for a while. Since I’m not in the kitchen with you on the day, you’re just gonna have to keep and eye on it. Plus you might like your grits a little runnier than I like mine. You’re going to be the one eating it, make it the way you like!
juliaheltonphotography: Ricardo Chicago, IL
Ricardo, Chicago, Il
verybusyandimportant: girljanitor: pixieorsomething: for girljanitor because I support their goatblogging 1000% AHH GAHD TINY GOAT HAS A BOW I WANT A GOAT FRIEND SO MUCH
shoot something simple.

shoot something simple.

Poached egg, soft polenta, roasted tomatoes, and green garlic.
Fresh salmon at the Korean market.
→