Lemon Gruyere Grits and Chili Baked Fish

I just want to say that I LOVE GRITS. Ok now that that's out of the way, I can't believe that our southern roots haven't been more exposed. Well that's going to change. Tonight I was in the mood of something creamy, savory, and all together scrumptious! Also, I had some fish that needed to be eaten. What's the best way to combine those two needs you say? Well I still don't know but I did a pretty damn good job with the following recipe. It may sound a little fishy at first but I urge you to try it. Have we ever disappointed you?

First: The Fish

Alaskan Pollok Fish is a nice, white fish with a firm texture and a flavor similar to cod. It lends itself well to just about any flavor combination and it just happen to be on sale the other day!

To prepare Fish
-Coat in butter milk
-Mix bread crumbs with some chili powder, garlic powder, and salt
-Roll fish in bread crumbs
-Bake at 350 for 20 min (maybe less if the fish is a bit thin)

Next: The Grits

-1 Cup White Corn Grits (not the instant kind, shame on you)
-4 Cups Water
-1 Cup Shredded Gruyere
-The zest of 1/2 a lemon

Preparation
-In a pan combine grits and water. Simmer over medium low heat stirring occasionally. These have a tendency to stick to the bottom so be careful. The grits will slowly absorb water slowly and after about 20mins or so have a 'soupy' look to them. Take them off the heat at this point and add your cheese and lemon zest. If you've timed it right your fish is done too and all that is left is to put it all in a bowl and enjoy!

Sorry of the lack of pictures. My camera is still being held hostage by my parents. It shall return after thanksgiving.

Vegan Mexican Chocolate Pudding

Sounds a bit unappetizing, right? Well it's not. It's amazing. Zero taste of tofu, excellent texture (though admittedly more like mousse than pudding, perhaps), and amazingly rich and chocolatey. Also, super quick and easy.

Mexican Chocolate Tofu Pudding (from NY Times http://www.nytimes.com/2009/05/20/dining/201mrex.html?_r=1&ref=dining adapted slightly)

3/4 cup sugar

1 package silken tofu

8 ounces bittersweet or semisweet chocolate, melted (I used 1 generous cup semisweet chips and 1 oz unsweetened chocolate)

1 teaspoon vanilla extract

1 1/2 t. ground cinnamon

1/4 t. cayenne

1/2 t. orange extract

1/4 t. allspice

Heat sugar and water until dissolved. Blend all ingredients until smooth. Chill for 30 minutes or more. Eat.

Note: You need to sign up for a (free) online account with NY Times to view the original recipe.