Every once in a while, I like to get a little grit in my teeth. By grit, I mean grits, coarsely dried ground corn that is often thought of as a breakfast alternative to oatmeal. Grits can also be served as a side dish, similar to risotto or polenta. Grits is not a typical dish here in Vermont but I hail from Maryland, which gives me slightly more southern roots albeit not really southern enough to call grits a staple food. Regardless, tonight, dinner took a swing south and it was delish.
Tonight’s menu:
Sliced tomatoes
Steamed green beans
Orange slices