chipotle cheddar grits, sautéed spinach, and broiled snapper

Today featured tasty polenta(/grits) and fish. It was an interesting effort; I worked on keeping each element distinct, such that only the spinach had garlic, and the grits had smoked pimentón and chipotle. I liked it, and plan to work on it again sometime soon. It’s also tasty as a vegetarian dish, or, I am sure, with the grits formed and fried (mmm).

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