Grits I finally got around to making a dish that had been simmering in my mind for awhile. Anson Mills is a local company that has been written up in many fine magazines for their products made from organic heirloom grains. Tonight for dinner, I cooked up some of their Blue grits and served them up topped with sauteed spinach and portobella mushrooms! How’s that for an easy gourmet dish! Kyle was overheard saying something like, “Those are grits??! Really? These are good! More people would like grits if they had grits like this!”  I concur!

Easy dish:

Buy some Anson Mills grits. Put 1 cup of blue grits in your slow cooker with 1 cup of veggie broth and two cups of water.  Stir quickly. Let them settle for a minute and skim off any chaff that comes to the top. Turn the cooker on high and let ’em go for about 2 hours and 10 minutes. Stir once or twice in between.

About 15 minutes before you are ready to eat, saute 2 cloves of garlic,and 2-3 sliced portobella mushroom caps in a tablespoon or two of olive oil. Sprinkle with a dash of salt and pepper. When the mushroom are ready, toss in 2-3 cups of baby spinach and toss until wilted.

Just before serving, stir about a half cup of shredded parmesan cheese into the grits along with a dash of salt and some fresh ground pepper. Dish up the grits and serve the sauteed veggies on top. Delicious!