I was sitting around thinking about cooking ideas. I had mushrooms that needed to be used and chicken breasts from Perdue that were Italian Style, meaning what? I dunno. But they had some Eye-talian flavoring to them. Into the slow cooker they went with the sliced mushrooms, the big (28 oz) can of crushed tomatoes, an onion, garlic, oregano, rosemary, and basil. They’ve been slow cooking for about 4 hours.

Rather than serving the stuff over pasta I decided to have an adventure. There is a really nice yellow grits product by Lake Side, called Lakeside Yellow Grits. So I cooked up some by the recipe, added a beaten egg, and some Pecorino Romano cheese by Locatelli, put it in a cast iron skillet and baked it for 30 minutes or so until firm.

So what is Southern for polenta. Grits. Yeah I know, not really but close enough. The reality is that all grits are not created equal. This Lake Side product is a nice yellow colour and has some flavor, not like you’re having wallpaper paste as a side dish.

I am excited to see how it turns out. The proof of the faux polenta is in the eating, to riff on an old saying,