The Menu
More About This Menu
- The cabbage and collards will keep happily for a day in the refrigerator. Make them the night before, store in the fridge in an airtight container, and then reheat gently on the stove right before serving.
- Get your baking done ahead of time. Bake both the caramel cake and corn bread a day in advance, and store in an airtight container at room temperature. If you'd like to serve your cornbread warm, place it whole on a baking sheet or wrapped in aluminum foil in a 350º oven for 5-10 minutes.
- The trick to silky-smooth grits is constant whisking. Don't skimp on the effort, or lumps will develop; your vigilance will pay off.
AmericanDinner or Main CourseNorth AmericanSouthernEntertainingGritsMenusRecipesroundupSouthern-Soul-Food
MORE TO READ
Related
Spain’s Coziest Fish Dish Is Atún con Tomate (Tuna and Tomato Stew)
You won’t see this stew on fancy restaurant menus—but it’s an abuela-approved standby that you don’t want to miss.
Related
Pasta alla Gricia (Pasta with Guanciale, Pecorino, and Black Pepper)
If you like carbonara, you’ll love this Roman trattoria standby.
Related