Manchego grits from Bobby at Home: Fearless Flavors from My Kitchen (page 189) by Bobby Flay and Stephanie Banyas and Sally Jackson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on February 18, 2025

    I have been trying all the different ways to prep grits/polenta (types/ratios of liquids, cook times etc) from my books & this one certainly worked. I can't get manchego but based on several sources, I used pecorino romano, the last of the Emmenthal & a medium cheddar. We spooned salsa braised chicken over top & the verdict was "next time make more grits". If you like grits & you like manchego cheese, I'm pretty sure you would like this.

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