Bahamian Sardines and Grits
This dish offers a delightful mix of warm, comforting grits and a cool, tangy sardine salad, making it a perfect meal for any time of day.
Ingredients
For the Sardine Salad:
- 2 cans of sardines in oil drained and oil reserved
- 1 medium onion finely diced
- 1 bell pepper color of choice, finely diced
- 2 medium tomatoes diced
- 1 goat pepper finely chopped (adjust according to heat preference)
- 2 tablespoons lime juice
- Salt and pepper to taste
For the Grits:
- 1 cup coarse cornmeal grits
- 5 cups water
- 1 teaspoon salt
- 2 tablespoons butter
- 1/4 cup grated cheese optional for a richer texture
Instructions
Prepare the Grits:
- In a medium saucepan, bring the water and salt to a boil.
- Gradually whisk in the cornmeal, making sure to avoid forming lumps.
- Reduce the heat to low and continue cooking, stirring frequently, until the grits have absorbed all the water and have a thick, creamy consistency, about 20-25 minutes.
- Remove from heat, stir in the butter and cheese (if using), then cover to keep warm.
Make the Sardine Salad:
- In a medium bowl, combine the drained sardines, diced onion, bell pepper, tomatoes, and goat pepper.
- Drizzle with lime juice and a bit of the reserved sardine oil (to taste). Add salt and pepper.
- Gently toss the ingredients to mix well without breaking the sardines too much.
Serve:
- Spoon the warm grits onto plates or into bowls.
- Top with a generous amount of sardine salad.
- Serve immediately, garnished with extra lime wedges or a sprinkle of fresh herbs like cilantro or parsley if desired.