Technically, spoon bread is made with cornmeal, but I prefer the texture of this pudding-like dish when made with coarse, country-style grits. Instant grits and even polenta will also give the dish good corn flavor and a wonderful texture. If using one of these substitutions, follow the package directions for cooking times.
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Tried this for the first time on Thanksgiving and will definitely keep it in the rotation. Great taste and texture. Made and baked the day before, then reheated at 350 for a half hour or so.
A yummy side dish for the turkey. The name is off-putting: texture is more souffl-like, with perfectly balanced sweetness & a tiny bit savory. I made the dish one day ahead, placing it in oven before meal.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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