Superbowl Grits & BBQ

Tonite is BBQB’s superbowl-inspired dinner.

This means lots of meat and home-brewed beer. And hopefully not one of those 12 layer nacho things that consists of things coming from cans and bags (shredded cheese, refried beans, guacamole, sour cream, chips). 

Suburban layer dip or not, I thought we might be a little protein-heavy, so I evened out the carb / protein balance with grits. And because (or really, I should say in spite of) we were going to BBQB’s, I added some well-crisped bacon. And a cup of coconut milk.

It’s pretty easy to cook grits, though it takes a little time and attention. To avoid the dreaded lumps, I set my alarm for every 10 minutes as a reminder to stir. A great idea until I ignored the alarm while so engrossed in an eBay auction (heart embroidered tights, can you blame me?). 20 minutes later, I ran downstairs to find a thick rubbery skin at the bottom of the pot.

Despite the grit skin (which never melted into the grits, no matter how hard I whisked), the grits were smooth and creamy. I added some rose salt and a touch of lime juice to bring out the coconut.

Of course, the grits were an unnecessary addition to the feast Bill set in front of us. Grilled wings (with a special unsauced plate for me), bratwurst encased in homemade pumpernickel-esque bread (kind of like a pig in a blanket / corn dog hybrid), kettle chips and onion dip and, of course, chili.