My Tennessee grandma (born in 1900, passed in 1995) would make either grits or rice with her ham and red-eyed gravy. Cornbread and black-eyed peas went with this dinner as well. Yum!
Hi Emeril. This garnish is kinda like puliszka in Erdély, and also widely used with grined wheat in hungary as a main dish with cocca powder and sugar. This is called tejbegríz.
If you don't stir the grits constantly in the beginning...you will end up with small lumps or "knots" that ruin the smooth texture/consistency. Those lumps, in turn, don't cook properly. No one wants lumpy grits. To avoid lumps stir constantly until the grits are thoroughly softened, then reduce heat and simmer - stirring occasionally.
My Tennessee grandma (born in 1900, passed in 1995) would make either grits or rice with her ham and red-eyed gravy. Cornbread and black-eyed peas went with this dinner as well. Yum!
Remembranze of Emeril those days that will not return🌹🌙💔
Emeril is the best....BAM!!
Emeril lives forever on TH-cam!
he post at least once a week videos on YT
¡Yes! Bowl full for getting through a gritty day😁.
If I were a dog, I'd have that ham on the spot!
Hi Emeril. This garnish is kinda like puliszka in Erdély, and also widely used with grined wheat in hungary as a main dish with cocca powder and sugar. This is called tejbegríz.
Oh yeah babe
Yeah..... He's from Massachusetts
If you don't stir the grits constantly in the beginning...you will end up with small lumps or "knots" that ruin the smooth texture/consistency. Those lumps, in turn, don't cook properly. No one wants lumpy grits. To avoid lumps stir constantly until the grits are thoroughly softened, then reduce heat and simmer - stirring occasionally.