Wednesday, July 25, 2012
Grits are like rice: quick, versatile, an easy way to round out a meal. I usually make grits with milk--better-tasting, creamier texture--but I was out of milk, so I used water. Grits made with water aren't nearly as delicious, so I threw in a large spoonful of pesto to see what happened.
The result tasted so good I had to use some more pesto.
As a bonus, I'm using up my supplies of both grits and frozen pesto. I served it with green beans and soft-shell crab (leftover from work!).
Other grits variations: cheese grits, spicy cheese grits, grits n' greens.