![\"20140115-070543.jpg\"](\"http:\/\/www.thetravelingzipperhead.com\/wp-content\/uploads\/2014\/01\/20140115-070543.jpg\")
<\/a>\nOk well sort of.<\/p>\n
<\/p>\n
I’m still playing with and experimenting with amaranth. <\/p>\n
The ratio I used for this was:
\n1\/2c amaranth
\n1 c water
\n1 c milk
\nPut everything in a pot and bring to a boil, then dial back to a simmer.
\nI added salt, granulated garlic and onion powder to taste, and let this go stirring occasionally for about 20 mins. <\/p>\n
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) <\/p>\n The meat here is just a braised pork loin, The broccoli was just roasted off in a little olive oil and salt. <\/p>\n 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. <\/p>\n 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 … Continue reading <\/a><\/p>\n<\/a><\/p>\n
\nI browned the meat, then placed it on a bed of onions, garlic, thyme, and a little water to cook, then shredded the pork. <\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"