Southern Living OCTOBER 1997
Bring 3 cups water to a boil in a large saucepan; add bouillon cubes, stirring until dissolved. Gradually stir in grits; cover, reduce heat, and cook 15 minutes. Remove mixture from heat.
Stir in butter and next 3 ingredients, and add salt and pepper to taste. Spoon into 6 (6-ounce) lightly greased ramekins; cool slightly.
Unmold grits onto individual serving plates; spoon Red Bean Salsa on top of grits. Arrange 5 cooked shrimp around grits. Garnish, if desired.
Note: To make plantain slices for garnish, cut 1 large plantain into very thin slices; fry in hot oil (350°) for 1 minute or until crisp.
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