I'm cooking a birthday dinner this weekend, and I can't decide on grits or polenta!
I'm doing Suzanne Goin's port-braised short ribs. Normally, I'd do this on a bed of mashed potatoes or cauliflower puree, but the other choice for dinner was something from Frank Stitt's Southern Table so now I have grits on the brain.
So I'm going out to buy the good stone ground stuff, but now I'm wondering--grits or polenta? Which texture do you think would complement the hearty ribs best? Menu so far is:
steamed mussels (they seem especially good, and everyone loves them)
braised ribs on a bed of creamy polenta/grits
steamed baby vegetables
Axalady's Mom Mom's Red Velvet (I can't wait! Thanks again for the recipe)
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