Grits or Polenta?

I posted a recipe for Creamy Baked Sundried Tomato Grits and have been thinking about variations since then…what do you think of polenta?  With Fleurt Sundried Tomato OR Fleurt Chipotle Lime?  I think the Chipotle Lime would be fabulous with steak, especially a nice grilled flank steak, and a cold, crisp salad of tomatoes, jicama, onions, black beans and cilantro, and lime.  Hmmm…I’m sensing a fleurty test-kitchen session next week!!

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About Fleurt Butter

Butter's been given a bad rap over the years and I'm on a mission to make butter sexy again; to take delicious, flavorful, colorful, sensuous butter. I am not a chef; I blush when I refer to myself as a 'cook' because that seems too generous. Sometimes I turn out dishes that I am incredibly proud of, often times I'm just pleased to get something on the table without burning the house down. The idea behind Fleurt is that using it in meal preparation enables me to put fabulous food on the table in front of my family and friends with a minimum risk of botching the job! I should warn you that I can not be held responsible for all grammatical errors and general rambling...I might be undergoing 'therapy' as I write (see my 1st post). I'm writing these posts and cringing as I do so. I've yet to be convinced that people actually want to read what I write, but I am hopeful that the recipes I post are used and enjoyed. I certainly have fun testing them and finding ways to bring Fleurt into my daily life!
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