Chili and Grits (Mush Really)

I made corn meal mush the other day and Bev mentioned there was venison chili in freezer that I needed to eat, and that very night the perfect dish showed up on TV. Each day, the afternoon show from one of the local channel’s, has a segment where someone comes in from a Knoxville area restaurant and prepares a dish, and that day is was Chili and Grits. We often have cornbread, corn chips or other corn item with chili and I wondered why I’d never thought of this, so I substituted my mush for the grits and got this.

I just nuked the mush and chili separately, then added some shredded cheddar and green onion for a very tasty combination.

And speaking of corn products, I don’t remember when I first had these, but about every 5 years I run across corn nuts and my addiction is back. According to Wikipedia “Corn nuts are prepared by soaking whole corn kernels in water for three days, then deep-frying them in oil until they are hard and brittle. The kernels are soaked because they shrink during the harvesting and cleaning process, and rehydration returns them to their original size.” They are salty, have a great crunch, and a nice corn flavor – they look like deep fried hominy and remind me of the popcorn kernels that only partially pop, only better.

I was pleased when Bev said she ordered me some along with assorted nuts from BulkFoods, but I was ecstatic when I opened the shipping box and found a 5# bag of these little goodies.

We’ll repack them in 1# vacuum bags so they won’t get stale – no worries if it were just a 1# bag. If you've never had them, you might want to start with a smaller amount, but many of you will want to know where to get more.

Today is son, Eric's birthday and that's one for all three of my kids in the past 2 weeks - 9 months from the middle of April, spose it was sping fever?
Have a great day and thanks for stopping by.

Larry