From the Desk of April
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Sunday, May 23, 2010
Prairie Grit Cakes
To keep with the Westward Expansion era of American history we have been studying I made some Prairie Grit Cakes.
The grits were milled just down the road and all I added was a pinch of salt and pepper (and of course had to cook in water).
Follow directions to cook whatever grits you have on hand.
Scoop a small round into a warmed and sprayed skillet.
Smash down with the back of a spoon and sprinkle with salt and pepper. Turn once and serve with vegetable fritta.
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