1 hour ago, chefmd said:Coarse ground grits 1:4 ratio with chicken stock pressure cooked for 15 minutes, mixed with fresh corn after that. Topped with bacon and chanterelles. Cross posting in Dinner thread as well.
When you say "fresh ground corn," you're speaking of just-off-the-cob kernels? Not corn that has been left on the stalk to dry before havest?
If so, I can only marvel at how wonderful it must taste. At first glance, I thought the mushrooms and bacon were all crispy bacon bits on top, which also would have been marvelous.
