I liked greens in Kennedy’s arroz verde so much so that i decided to use this to flavor grits. In fact, it sounded like the right thing to do. And even more than that – the sauce seemed a natural as a shrimp marinade. Don’t need to explain where shrimp came from – you know, shrimp and grits, right?
So the prep went like this. Soaked coarse grits from Anson Mills. Whizzed poblanos, romaine leaves, garlic, scallions, parsley and cilantro in food processor and moved most of the paste to a blender. Slowly added some olive oil to the stuff remaining in the processor to make a marinade for shrimps (wild from the Gulf of course). Added some water to the blender – this will be a final water addition to long cooking grits. And touch of mascarpone didn’t hurt the grits 🙂