Monday, April 26, 2010

A Nickel's Worth Of Grits

Caramelized onions, garlic & sausage added to the grits

And of course, a lil' dat good Tillamook cheddar

Turned out into small loaf pan - chilled overnight. Will slice it today & fry it, for to side up some blackened chicken breasts ... thinkin' a lil' homemade creole sauce might find it's way to the top of them fried grits, too...

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