Once again my grandmother's cast iron skillets are called into use. They are so well seasoned that they are like Teflon and I can and do let them stand with soapy water in them --in this case to get rid of the fish taste.Grits cooked with cheese, a skillet of onion, garlic, red bell pepper, mushrooms, and a tad of collard greens, and in a larger skillet, fried fish (flounder) and a few shrimp--all previously, rolled in seasoned flour, dipped in beaten egg, and then rolled in panko for a delicious crunch. Pile it all on the grits. Yum!
