I recently binge-watched Season 2 of PBS’ drool-worthy Mind Of A Chef. During the first half of the season, Chef Sean Brock shares the bounty of southern cooking. He shows us BBQ in the rain, he parades West African gumbo in our faces, he whips up chestnut bread and frog legs. He makes simple coarse grits with butter, and he also makes a dish of sautéed vegetables over broken rice.
I thought it would be delicious to combine the latter two. Grits are one of my favorite things to eat, and I thought fresh vegetables sautéed in butter would go well with them. I’m not sure if this is an actual dish people make or if I’m offending any southern sensibilities, but this turned out really delicious! Hey, if it tastes good, it tastes good.Read More