Mr. Greene and I recently became ambassadors for Taste Guru, a monthly subscription box featuring gluten free items. They send us a box each month, and in return we share what we thought of the various yummy things through social media and here on the blog.
Our first box came a few weeks ago and we’ve been munching our way through it. Two of the items that we got in that box were a bag of stone-ground grits from Old School Mill and a tiny bottle of Tabasco sauce. So we decided to combine them and make grits with a bit of a kick! It was our first time eating grits, which will probably come as a shock to some people. But we are northerners, and they aren’t that prevalent around here! (Yay for trying new things!)
The verdict? Yum!
We ate them with pork chops, green beans, and some wild morel mushrooms that we foraged ourselves. The pork chops were rubbed with applewood smoked sea salt and a salt-free blend of herbs and spices, then pan fried in olive oil (about 6 minutes per side over medium-low heat); the mushrooms were also pan fried in olive oil with a touch of butter and a sprinkling of fresh ground pepper and sea salt. It was a great combination, and I felt very satisfied afterward. Nom nom nom!