I was never a big corn fan, be it popped, on the cob, or the dreaded, yak-worthy creamed. I don’t hate corn, and I’m not even ambivalent to it all. I love corn chips, tortillas, and cheese grits. Mmmmmmm cheese grits.
Giving up gluten was tough. Giving up corn is extremely hard. Especially when you can’t rely on wheat. I’m circling around Mexican food right now because I miss it, but I seem to get side tracked in southern comfort food right now, and I wanted grits. CHEESE GRITS.
So I made them……
I’m still playing with and experimenting with amaranth.
The ratio I used for this was:
1 c water
1 c milk
Put everything in a pot and bring to a boil, then dial back to a simmer.
I added salt, granulated garlic and onion powder to taste, and let this go stirring occasionally for about 20 mins.
When it was cooked to the consistency I wanted, I added a half cup of shredded Colby jack cheese, and a sliced up green onion. (Actually I used a ramp here bc I had one)
The meat here is just a braised pork loin,
I browned the meat, then placed it on a bed of onions, garlic, thyme, and a little water to cook, then shredded the pork.
The broccoli was just roasted off in a little olive oil and salt.
I was happy with how this turned out. It’s not just like cheese grits, but it’s pretty close, and definitely satisfied my craving.