Maybe once a year I’m asked this goofy question: which historical era do you wish you were a part of?
It’s an ice breaker, I guess.
And I’m thinking, duh, the Roaring 20s because, hello, flapper dresses and, oh crap, I actually have hips so I’d look horrible in them.
Then I think, oh man how about the Elizabethan era. Corsets. Indulgences. Court jesters. But then I remember that the feudal system was junk for just about everyone else. People were super dirty. Even royalty. They probably bathed in champagne. Sticky.
Once I stop defining history by its fashion trends, it hits me. What if I could’ve met Queen Elizabeth? Albert Einstein? Kennedy?
What if, for just an afternoon, I could talk to my grandmother when she was 23? Get to know my namesake I’ve never met? I wonder if she laughed at fart jokes as much as I do. Maybe she cracked her knuckles when she was nervous. She probably liked her coffee with cream and sugar.
She was a supreme lady from what I hear.
I hope the Kentucky woman in her likes deep fried grits.
I ate these at a restaurant this weekend and got jealous.
I get jealous of restaurants that make better food than me.
The first time I ate grits was at brunch with dear friends after a night of pints of ice cream and 4am giggling.
Don’t let their French fry exterior fool you. They taste nothing like the stuff.
1 cup organic yellowcorn grits
3 cups water
1 teaspoon salt
1/4 cup grated parmesan cheese
1/4 cup oil (I used olive oil. Don’t use extra virgin. But you can use vegetable.)
In a small pot, bring 3 cups of water and salt to a boil. Add the grits and stir frequently for about 15 minutes, or until a wooden spoon stands up in the mush by itself. Add the parmesan and mix until melted. Lightly grease a 9×9 baking pan and evenly pour the grits, being sure to evenly distribute it all over the pan.
Cover with a plastic wrap and let cool in the fridge for at least 2 hours. Once solid, plop the polenta onto a cutting board and slice into thin strips.
In a large frying pan, heat the oil at medium-high heat. Add the polenta one strip at a time and fry each side until golden brown.
Makes 30 or so big fat fries.