Sam and I finally made it out to the Gulf Shores beach this weekend. Unfortunately, we only got to spend 2 hours on the beach because the rain drove everyone home. Since the weather was bad we didn’t take any pictures. We’re definitely going to try to make it back there before school starts. However, we did get to stumble onto Oyster House for lunch. We tried their stuffed flounder florentine, which was creamy and delicious. As sides, we chose cheesy grits and turnip greens. The cheesy grits really hit the spot! It’s been on my mind and since I already had the green tomatoes at home, it made sense to make a Southern dish. I adapted this cheesy grits recipe from Alton Brown on Food Network.
2 cups whole milk
2 cups water
1 1/2 tsp salt
1 cup coarse ground cornmeal
1/2 tsp freshly ground black pepper
4 tbsp unsalted butter
Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy.
Print Recipe Here!
The cheesy grits taste like pureed mac and cheese. So creamy, cheesy and yummy! Will certainly make this again.
So I’ve always wanted to try to make fried green tomatoes. I’ve heard the typical Southern preparation for it, dipping in buttermilk and coating in cornmeal or fish fry. However, I really wanted to try to incorporate panko for a more crunchy texture. So I experimented and tried making fried green tomatoes two ways. One with cornmeal and fish fry, with a buttermilk and egg wash… And one with fish fry and panko, with an egg and milk wash. The panko version was exactly what I was looking for. A crunchy light outer coating and you still have all the great seasoning underneath. I found that the cornmeal version is a bit more dense and not as flavorful.
4 green tomatoes, cut into 1/4-inch thick rounds
salt and freshly ground black pepper
3/4 cup fish fry
1 tbsp garlic powder
2 tbsp milk
1 1/2 cups panko bread crumbs
Pinch of cayenne pepper
Pinch of paprika
Oil for frying