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"The Final Swim" - I like that.
David sounds like the beginnings of a fish chum.
Grits - Southern Style
1/2 cup water
1/2 cup milk
1/2 cup grits (not instant type)
Bring water/milk to low boil, add grits and stir well. Turn heat to low simmer and allow the grits to "pop" for 15 minutes, i.e., let large bubbles form and burst sloooooowly on the surface.
You never really cook grits fast or hard; they are always cooked slowly. When done, they should be creamy so they spread out on a plate. Adjust with a little liquid, as needed, to get them to this consistency. Serve with butter, grated cheese, scrambled eggs, sausage gravy, etc. When served with fish, they are great with a roasted garlic/butter drizzle.
Greg all them good recipe's out there and you come up with grits sound's like a waste of a perfectly good post to me. But who am I.
Jen the cheese part and hotsauce sound good so why ruin a good thing with grits?
Jen, Go ahead and post your recipe for chees grits, then I will post mine!!!!!
No skin, this pic is the "before" shot, showing the breaded fish before being dropped into the oil. I already posted an"after" pic a couple weeks ago, so I thought I would snap a photo before cooking.
Dick, I'm with you. I can't tolerate grits. I do however, like Salmon patties..........
No I can honestly say haven't and I don't think that would even woo my taste buds. Grits is grits anyway you make them. Tony hang it up it's not going to happen no way.
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