Conch ‘n’ Grits
Conch ‘n’ Grits
1. In a small pot, fill halfway with water and bring to a boil. Add in tenderized conch and cook for 5 minutes. Drain and remove from water to a cutting board and let cool. Chop into small bite size pieces.
2.In a medium size sauce pot, turn heat to medium, wait for 2 minutes and add oil and butter.
3. Next, add onion, tomato, celery and thyme. Cook down for two minutes. They will start to produce their own liquid.
4. Add in pre-cooked and chopped tenderized conch and pepper sauce. Cook for 2 more minutes.
Add in water and browning, bring to a boil.
Once boiling, whisk in grits to avoid lumps.
Continue to whisk every 5 minutes until all water is absorbed.
Turn heat low and cook for 10 minutes or until done. (To test for doneness, use a spoon and taste the grits and once it's not firm to bite it is done). It should be smooth in texture.
Serve.
Ingredients
Directions
1. In a small pot, fill halfway with water and bring to a boil. Add in tenderized conch and cook for 5 minutes. Drain and remove from water to a cutting board and let cool. Chop into small bite size pieces.
2.In a medium size sauce pot, turn heat to medium, wait for 2 minutes and add oil and butter.
3. Next, add onion, tomato, celery and thyme. Cook down for two minutes. They will start to produce their own liquid.
4. Add in pre-cooked and chopped tenderized conch and pepper sauce. Cook for 2 more minutes.
Add in water and browning, bring to a boil.
Once boiling, whisk in grits to avoid lumps.
Continue to whisk every 5 minutes until all water is absorbed.
Turn heat low and cook for 10 minutes or until done. (To test for doneness, use a spoon and taste the grits and once it's not firm to bite it is done). It should be smooth in texture.
Serve.
