I’ve eaten grits at some brunches and in New Orleans before. However, I have never made proper grits ever. I recently had the opportunity to have proper Carolina plantation stone ground grits and gave it a shot.
Carolina Grits From Carolina Plantation Serves 2
- 2 1/4 cup of water
- 1/2 cup grits
- 1/2 tsp salt
- 1 T butter
- 4 to 5 pound pork shoulder (butt) roast
- 2 cups water
- 1 bottle (16 oz) barbecue sauce, your choice
Garlicky spinach Adapted from Food.com
- 1 1/2 lbs spinach, trimmed,rinsed and patted dry
- 1/2 teaspoon salt
- 2 tablespoons butter
- 3 cloves of garlic
Place spinach and garlic in a large pot of boiling water. Cook 3-5 minutes. Then drain. Place in serving dish and sprinkle with salt and dot with butter.