Homegrown black beauty zucchini and early golden summer crookneck squash, sauteed with vidalia onion from the farmer's market, and served with yellow grits. I love it when Lee cooks.
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Seeing Gardens Differently
20 hours ago
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6 comments:
yum!! you people are almost convincing me to grow my own garden. looks delicious! :)
If I can do it, anybody can do it!
Yum.
That's it. We're having grits for breakfast tomorrow.
J, I tell you what -- grits are good morning, noon, and night. I've used them in place of potatoes, pasta, rice. And as you well know, there's nothing better than low country shrimp and grits. :)
I have polenta with tomato, basil, garlic and olive oil on the menu just as soon as a couple more of our juliet tomatoes are ripe. Can not wait! I don't know what you're 'supposed' to use to make polenta, but I always use grits. :-)
Hey A ~ As far as I know, grits and polenta are the same thing -- at least they are in our house! We often slice leftover grits into little polenta patties. Your recipe sounds yummy!
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