Today: Southie home cookin’.

Forget Southern home cookin’, this is how Shrimp ‘n Grits are done in South Boston.

And for my fellow vegetarians, Grits No Shrimp.

I adapted this recipe from Martha Stewart’s Everyday Food.  Hopefully Nick will not notice that the original recipe calls for bacon.

Grits and (if you so please) Shrimp

• Bring 2 1/4 cups of salted water to a boil, stir in 1/2 cup of coarse grits (do not use the fast-cook variety).  Cover and cook over medium heat for approximately 20 minutes, stir every now and then.  Martha may tell you took cook longer, but after 20 minutes, my grits were perfect.  Perfect hominy.  Muhaha. Or above-average hominy, at least.
• Meanwhile, finely chop two garlic cloves and one medium red onion, and saute with a splash of olive oil and a sprinkle of crushed red pepper.  Once the garlic and onion have softened and slightly browned, stir in one can of diced tomatoes.  Simmer (both you, and the tomatoes).
• If you’re cooking for omnivores and vegetarians, grill the shrimp separately, as I did.  If not, feel free to follow the original recipe.  I thawed a handful of frozen shrimpers and tossed them in Sriracha before grilling them.
• Once the grits have reached your desired consistency, portion into deep bowls (this recipe yields two servings, with about 1/2 cup of tomatoes leftover for pasta, etc.), and top with your tomato sauce and grilled shrimp.  I added a bit of shaved Parmesan to my grits before adding the sauce.

Now if only I could find some green tomatoes for frying.  Enjoy, y’all.

Also On Tap for Today:

• Home to pick up my Wheelie Cool(er) and beach chairs
• This video rivals my all-time favorite YouTube Videos (Hey Jude Baby and ..inspired by Kittens!, obviously)
• John Isner (a Boston Lobster!) wins the Longest. Tennis Match. Everrrrr.  I mean it.

What’s the favorite home-cooked meal in your home?