With the first week of 2013 almost behind us, reflection is starting to wane and focus for 2013 is starting to settle. At least that’s the case for me. There is so much in 2012 that’s worth looking back for and so much I’m glad to walk away from. 2013 will be amazing.
As I’m getting older, I find myself thinking more and more about making a ‘bucket list’. I’ve never had an official bucket list, per se, but I definitely have a few things I know I want to do at some point in my life. Swim with dolphins, travel outside of the US (I’ve always wanted to see the Blue Footed Booby in person) and have a house in the country. Those are the first three things that come to mind.
This week’s #SundaySupper is all about our bucket lists, but more specifically, our culinary bucket lists. There aren’t too many things I’ve wanted to do that I haven’t. Very little intimidates me in the kitchen. Usually, when I avoid a particular task, it’s strictly a matter of laziness. There are a few exceptions…
Cooking a live lobster
Deep Fried Grits
Today, I am able to cross the grits off the list. Back in September of 2011, we were at our favorite vacation restaurant and I decided to order something different. To my utter delight, the gumbo I ordered was served with these triangle shaped deep fried grits. Now, I’m a Southern girl, so I love my grits, but Oh M Gee. These absolutely knocked my socks off. How in the heck did they deep fry grits?!? I’ve been wanting to try it ever since.
I finally worked up the nerve, jumped in head first and they came out amazingly awesome!
I added a spicy tomato relish for texture and a nice flavor contrast to the polenta. I hope to make a delicious gumbo of my own to serve over top of these one day.
Make your own culinary bucket list! What will you put on it?
Enjoy the recipes, then get in the kitchen and do something that challenges you!
- 1 Cup Uncooked Polenta
- 2 Eggs
- ½ Teaspoon Paprika
- ¼ Teaspoon Salt
- ⅛ Teaspoon Cayenne Pepper
- ⅛ Teaspoon Black Pepper
- 2 Cups Panko Breadcrumbs
- Oil for Frying
- To Be Done Ahead of Time: Cook polenta according to package directions. Cool slightly and then pour into an 8 x 8 pan lined with wax paper. Cover and move to the refrigerator to cool completely. (This can be done the day before)
- Minutes Before Frying: Turn the completely cooled polenta out onto a cutting board. Cut into 8 squares or triangles. Place the polenta pieces, on the cutting board, into the freezer. Allow to stay in the freezer about 30 minutes, just long enough for the outside to firm up and allow for easy handling.
- Minutes Before Frying: Begin heating oil in a medium/medium-large deep sided skillet over medium-high heat. You want at least and inch of oil.
- Beat 2 eggs in a bowl. Add the paprika, salt, and peppers to the eggs. Mix well.
- Once the oil is hot, remove the polenta from the freezer.
- Taking one piece of polenta at a time, dip the polenta into the egg mixture and coat completely. Dredge the egg coated polenta in the panko and carefully place the polenta into the hot oil.
- Reduce the heat to medium.
- Continue adding polenta to the pan, but be careful not to crowd the pan. You should have no more than 2-3 pieces in the pan at any given time.
- Each piece should be nice and brown on the bottom side within 2-3 minutes. Flip and allow the other side to cook to a golden brown.
- Once both sides have cooked, remove the polenta and place it on paper towels to drain.
- 2 Medium Tomatoes, seeded and diced
- 2 Small Cucumbers, peeled, seeded and diced
- ¼ Small Red Onion, diced
- ¼ Teaspoon Salt
- ⅛ Teaspoon Black Pepper
- ¼ Teaspoon Cayenne Pepper
- 2 Tablespoons Red Wine Vinegar
- Combine spices and vinegar. Mix well.
- Pour over diced vegetables.
- Allow to sit 15-20 minutes before serving.
- Best served at room temperature.
Join us this Sunday at 7 pm Eastern Time on Twitter as we share our bucket list recipes during our #SundaySupper chat.
This Week’s Sunday Supper Recipes:
Sunday Supper Specialty Breads:
- Homemade Bagels with Mimosa Spread by Daily Dish Recipes
- Homemade Tortillas by Supper for a Steal
- Brioche by Gotta Get Baked
- Alton Brown’s Soft Pretzels by Hezzi-D’s Book and Cooks
- Braided Challah by The Girl in the Little Red Kitchen
- Cinnamon Sugar Pretzel Bites by In the Kitchen with Audrey and Maurene
- Belgian Waffles by Cindy’s Recipes and Writings
- Gluten-free Bread by Happy Baking Days
- Monkey Bread by Vintage Kitchen Notes
Sunday Supper Main Dishes:
- Lightened Up Slow Cooker Butter Chicken by The Meltaways
- Gluten Free Ravioli by No One Likes Crumbley Cookies
- Bagna Cauda and Potatoes by Shockingly Delicious
- Beef Wellington by Family Foodie
- Green Chili and Lentil Tamales by Mangoes and Chutney
- Mushroom Ragout over Creamy Polenta by Noshing with the Nolands
- Butternut Squash Gnocchi by Peanut Butter and Peppers
- Ropa Vieja by Magnolia Days
- Tah-Dig (Persian Rice) by The Little Ferraro Kitchen
- Fresh Ravioli with Ricotta by Comfy Cuisine
- Stuffed Artichokes by The Roxx Box
- Braised Short Ribs by The Messy Baker blog
- Julia Child’s Boeuf Bourguignon by Hip Foodie Mom
- French Onion Soup by The Weekend Gourmet
- Leaping Frog Chicken by The Urban Mrs.
- Fried Polenta with Spicy Tomato Relish by Mama Mommy Mom
- Savory Spinach-Filled Crepe Cake with Cheddar Sauce by Webicurean
- Japanese-Style Prosperity Pockets & Goat Cheese En Croute by Ninja Baking
- San Antonio Puffy Tacos by Sustainable Dad
- Chinese Dumplings by My Cute Bride
- Falafel by Small Wallet Big Appetite
Sunday Supper Desserts and Snacks:
- Creamy Lemon Fudge by Chocolate Moosey
- Zebra Cake by That Skinny Chick Can Bake
- Faux Ice Cream with Bananas by Country Girl in the Village
- Divinity by Juanita’s Cocina
- Homemade Seafoam Candy by girlichef
- French Macarons by I Run for Wine
- Mocha Macadamia Trifle with Mascarpone Cream by The Foodie Army Wife
- Nut and Seed Nougat by What Smells So Good
- Pumpkin Mocha Cupcakes with Whipped Cream Frosting and Dulce de Leche Drizzle by Damn Delicious
- Chocolate Meringue Cake (gluten free) by Dinners, Dishes and Desserts
- Gluten-Free Golden Fudge Cake by Cupcakes & Kale Chips
- Orange Rum Tiramisu Cake by Crispy Bits & Burnt Ends
- Peanut Sesame Honey Brittle by Sue’s Nutrition Buzz
- Granola Bars with Dried Fruit by The Wimpy Vegetarian
- Jamaican Blue Drawers by Lovely Pantry
- Mini Classic Key Lime Pies by In the Kitchen with KP
- Donuts: Redux by Kelly Bakes
- Hot Lemon Curd Soufflés by Food Lust People Love
- Popcorn with truffle oil and asiago cheese by Ruffles & Truffles