We love polenta as a base for tomato sauce or a sidekick to a hearty stew. But when it's time for making cornmeal fritters, we prefer the American cousin: grits. They hold together a little better than polenta, have a slightly deeper corn flavor, and sound pleasantly contrarian. For an appetizer this week, we married our grits frites with a robust sauce of tomato and capers that, we hope you'll agree, is both right and novel. <br /> <br />Here's our video of this amazing fried delicacy: https://www.youtube.com/watch?v=1FaCeyoLFCk <br /> <br />Make sure you use a Frywall to prevent splatter! They're available here at Food52: https://food52.com/shop/products/3729-frywall

Share: