In the Kitchen With: Bryant Terry’s Pan-Fried Grit Cakes – Design*Sponge

In celebration of Black History Month, for the past three weeks I’ve chosen recipes that remind me of my home in a black family from the South in the United States. I realize that the recipes have been so incredibly rich that they can’t be regular staples. I purposely let our cholesterol run wild so I could juxtapose it all with a recipe from Bryant Terry’s first cookbook, Vegan Soul Kitchen. Due to a lack of good spring onions here, I’ve adapted Bryant’s recipe for Pan-Fried Grit Cakes with Caramelized Spring Onions, Garlic and Thyme by using some very fine leeks that I bought at the Fern Verrow stand at this weekend’s Maltby Street Market. I’m sure Bryant wouldn’t have had it any other way. If you’d like all the flavor of American soul food without the quadruple bypass, you really should check out Bryant’s book. If you’re interested in the history of soul food, check out the PBS documentary Soul Food Junkies by Byron Hurt. (Bryant appears in this, as well!) — Kristina


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