Momma's Salmon and Grits

From the late 1940s through the 1960s, Momma (Mildred Brown Shaw) would make this dish during the winter time.

• Meat taste: 14-15 ounces canned pink salmon, drained.
• Additional liquid: none.
• Taste enhancer #1: salt & coarse-ground pepper to taste.
  
• Oil/grease/lipid/fat: grated or chopped extra-sharp cheddar cheese.
• Thickener: the pot of cooked grits.
  

PROCESS: Many would empty the can of salmon into a bowl and pick out any skin & decalcified bones; but, we did not. Some would heat the salmon on the stove in a saucepan, but we did not...just salmon straight out of the room temp. can from the cupboard. The cheese is either bought shredded or a block of cheese is chopped or personally shredded. A pot of grits is cooked up. Melt butter in a small saucepan over medium heat. Grits are laddled out onto each person's plate and then a portion of salmon onto the grits and then cheeze onto the salmon. Some prefer the salmon on the plate first, followed by grits atop the salmon and then cheese atop the grits. Add the salt & pepper to taste. Enjoy!

Many think of this as a "hard times" recipe. In our family as I was growing up and eating this dish, we LOVED it when we had this for supper (and also loved creamed tuna on toast for supper).

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(posted 12 November 2017)