Many of the traditions that influenced southern cuisine, particularly African American eating traditions, began in West African cultures. For instance the custom of eating grits can be traced back to West Africans, who routinely ate porridge made with millet and other indigenous grains. This practice is alive and well in my home. Grits, "low fat" bacon and eggs over easy is just the meal to tie you over while sitting in church. However, I am always intrigued by new ways of preparing old favorites. Since there was some Berbere Spice left over from last week, I thought it would be the perfect addition to grits served at dinner time.
Berbere Spiced Grit Stick
1 cup quick grits
3 ½ cups chicken stock
2 teaspoons Berbere Spice (see post from 12/31)
½ teaspoon garlic powder
½ teaspoon onion powder
¼ cup Romano cheese
¼ cup cheddar cheese
1 cup flour
½ teaspoon salt
Oil for frying
In a medium sauce pot, bring chicken stock to a boil
Add grits; whisk until grits come to a boil; reduce heat; cover and allow simmering for about 7 minutes-stirring occasionally
Add spices and cheeses; simmer for 2 minutes more
Spray a 7x10 inch pan with food release
Pour grits into pan, cover grits with plastic wrap allowing the plastic to touch the grits as shown
Refrigerate to cool
While grits are cooling, you can prepare a quick Roasted Garlic Saffron Aioli. I say quick, because these are ingredients I have lying around my refrigerator but for those of you who don’t, any type of Aioli or Remoulade will suffice.
Roasted Garlic Saffron Aioli
3 cloves roasted garlic
3 threads saffron
2 tablespoons mayonnaise
1 teaspoon sour cream
In a small bowl mash garlic until smooth
Add remaining ingredients and stir.
Refrigerate until ready to use.
When grits are cool remove from pan and cut into 3 x ½ inch sticks
Combine salt and flour for dredge.
Toss grits stick in seasoned flour
Fry; drain on paper towel
Drizzle Aioli over stick and serve
This was the perfect accompaniment to baked trout and a salad!