Growing up near me there was a restaurant called the Grit which served a dish called the Grit Staple. It was essentially rice and pinto beans and you could add cheese or veg or hot sauce. I love making this or other Grit Staple variations (ie Spanish rice and black or refried beans, sticky rice and edamame, etc)
Jan 20, 2025
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honestly I was turned off by them for a bit because I tried them at cracker barrel and they were super plain, but they're insanely tasty if they're cooked right and they're really filling. my grandpa used to eat them plain with just sugar sprinkled in them which I think is insane after trying them like that lmao
there's plenty of recipes you can find online but when they're cooked in broth and you add in butter, heavy cream, cheese, and some seasoning, they're great
Feb 6, 2025
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my roommate introduced me to grits and theyβre so easy to make, nourishing, warm etc. boil water, throw grits in, let them thicken, add butter, whisk an egg in (optional), add salt&pepper, voila
Dec 7, 2024
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Ingredients
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Olive oil
1 part: Tomatillo (usually like 5 tomato sized)
1 part: Serano/jalapeno (usually like 5 big jalapenos)
2 Poblano peppers
1 bundle Green onion/scallions
1 bunch of cilantro
1 White/sweet Onion
As much as you want Garlic (usually 1 head)
Rice
1-2 containers Chicken/vegetable stock
Salt to taste
Directions
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Cut Tomatillos in quartersΒ
Deseed (as much or as little as you want) and dice all peppers
Dice onions
Cut Green off of Green onions and dice white
Dice garlic
In a large pot add a few tablespoons of oil and add all diced ingredients along with some salt
Cook on medium high heat until soft and good color and browning, about 20 minutes
Add 1 container chicken stock and simmer for 15+ minutes.
Try and mash any of the large pieces at this point
Add chopped whole bunch of cilantro(you can chop up the stems too) and chopped green part of scallions. Add more salt to taste and black pepper.
Serve over white rice
Mar 7, 2024
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