tried grits the first time i had the breakfast buffet at GFM in2005, jury still out. Norm Baugher di not like the tiny winy amount of gravy i put on my biscuit. Lest say my biscuit was swimming.LOL\ Dave
On Sun, Mar 22, 2015 at 7:06 PM, Paul Stenquist <[email protected]> wrote: > I make shrimp and grits often. Grits are a corn meal cereal, much like > polenta but more liquid. For shrimp and grits the corn meal porridge is made > rich with butter and some cheese. I use a mix of Vermont or English cheddar > and parmigiana reggiano. I sauté the shrimp with Old Bay seasoning and butter > and serve them atop the grits. It's a very good easily prepared meal. > > Paul via phone > -- > PDML Pentax-Discuss Mail List > [email protected] > http://pdml.net/mailman/listinfo/pdml_pdml.net > to UNSUBSCRIBE from the PDML, please visit the link directly above and follow > the directions. -- Documenting Life in Rural Ontario. www.caughtinmotion.com http://brooksinthecountry.blogspot.com/ York Region, Ontario, Canada -- PDML Pentax-Discuss Mail List [email protected] http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
