Quote:
Originally Posted by cdcox
Those sound like stone ground grits. I cook them in chicken broth, then stir in some Boursin cheese.
But I also like plain grits served with eggs.
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I kind suspected they were stone ground. They had more flavor even without the cheese. The chicken broth and Boursin sounds different. I use Boursin on my roast beef sandwiches.
Also, as an appetizer mixed with sour cream and dill on chilled salmon for an hors d'oeuvre.
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Hello, Bearcat. Two Questions: Are you Malcor? Because call-out threads don't get moved to the Romper Room, but asking who Malcor is, as in being mult was moved there. Only a mod can do that. Why is DC getting over-moderated these days?
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