Southern Peas & Fritz Grits

Season 4, Episode 27 (02.01.17)
[chef: Fritzie Reeves]

Pass the Peas Please…Better yet Pass the Peas N Grits

This wintertime dish is a favorite I make because I love peas, beans, soups and who doesn’t love grits.

Tried them together and man-o-man, they work.

You have a choice to use smoke turkey, smoke pork, links , etc…its up to you.  I even finish mine off after the peas (beans) are completely cooked and add  cooked shrimp.  Sooo, to this I say “Pass the Peas Please…Better yet Pass the Peas N Grits.”

• 5 cups water
• 3 cups mix of of frozen crowder, speckled butter or legume of choice
• 2 lbs Smoked meat, pork or turkey (may add smoked link sausages and  shrimp 10 mins prior to beans have finished cooking if desired)
• 1 medium or large carrot, diced
• 1 tsp minced garlic
• 1 tbs cumin
• 1 tsp Salt
• 1 tsp pepper
• 1 tsp Budders All-Purpose Seasoning
• 1.5 cups of Grits or Polenta
• Freshly grated Parmesan (optional)


• Boil the meat in a heavy pot for 1 hour 
• Add frozen peas (may even use soaked dry beans or canned)
• Add the remaining ingredients and boil for 1 1/2 hours or until broth is thick.  Taste to adjust seasonings
• Add peas to the heavy pot with boiling smoked meat.  If beans are not covered by 1 1/2 to 2 inches of water, add more water as necessary.
• Over medium-high heat, bring to a boil
• Add garlic, cumin salt and pepper and cover, reduce heat to low
• Continue to simmer for 1 hour or until beans are tender throughout and broth is rich n thick
• Add cooked shrimp (optional)
• Taste bean broth; it should taste rich, delicious, a little spicy. Add salt as necessary. Keep warm
What in the world is a grit…what is polenta…what’s the distinction….Well I pulled this explanation from the Internet and it reads:  Both polenta and grits are made from stone-ground cornmeal, dried corn that’s ground down into smaller coarse bits….some people think the difference lies in geography.  The Italian version is know as polenta, whereas the Southern version is known as grits…That being said, speaking geographically 
Introducing…….  Fritz grits!
• 2 cups water 
• 2/4 cup evap milk  
• 1/4 cup heavy cream 
• 3 tablespoons unsalted butter 
• 1/2 teaspoon kosher salt, add more if needed 
• 3/4 cup yellow or white corn grits  
• Combine the water, milk, cream, butter, salt, in a medium saucepan with a tightfitting lid over medium heat and bring to a simmer.
• Stir in the grits and bring to a simmer again. Cook, without stirring, until the grits float to the surface, about 1 to 2 minutes. 

•  Cover, remove from heat, and let sit until all of the moisture has been absorbed, at least 10 minutes. 

• Whisk until smooth, taste, and add more salt as needed. Whisk in additional milk as needed to reach the desired consistency.
• When done, spoon into wide soup bowls and press down in the middle with the back of a spoon. Spoon beans  with broth over polenta or grits. Top with a little Parmesan


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