With Citrus Gremolata & Creamy Grits with Gorgonzola Cheese.
Now that’s a recipe title.
Maybe the fact that the ribs are served with grits will give away the fact that this is a Paula Deen recipe, but it’s the gremolata that’s the stand-out if you ask me.
Parsley, orange zest, lime zest, and garlic. It was so good I want to spread it on toast.
I will admit I had a little trouble with the grits. I think they turned out all right, but the recipe from Paula Deen’s Christmas magazine said to throw everything except the gorgonzola in a pan and then follow the directions on the box. Well, the box said to bring the broth and water to a boil and then add the grits. It all worked out in the end, though.
I also had a little trouble finding boneless short ribs, but there weren’t any complaints from the peanut gallery on that.
Eat Well and Savor.