Galette au maïs, grits-in bread

Basic’n quick corn bread. Golden, thick textured, deep corn taste.

Well before, look at that :

Baby dino is cracking its egg… more soon.

That’s mostly grits, a little bread flour, baking soda, 1/2 lemon juice, salt. I let it absorb the water the time the oven gets hot.

Delicious with hot sauce. Good combo with beans and veggies.

Next day, it can be toasted…

With green Korean chili, gochujang, then topped with negi leeks and sesame oil.

Garrigue style, with olive oil, garlic, herbes de Provence and olives.

5 thoughts on “Galette au maïs, grits-in bread

  1. Pingback: Galette au maïs, grits-in bread (via Gourmande in Osaka) | Vegetale in Osaka

  2. Pingback: Egyptian gumbo z’herbes | Gourmande in Osaka

  3. Pingback: The quick baker’s compil’ « GOURMANDE in OSAKA

  4. Pingback: La gritzza, cornmeal and veggie tart « GOURMANDE in OSAKA

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