"This turned out very well. Quite tasty. The changes I made: used juice of entire lemon, not half. Next time will add tsp or 2 of zest. I also used a bit more garlic. This is not a saucy dish. Add more water or lemon juice if you want more sauce. Really don't need sauce tho as grits are soft. Salt grits well-makes big difference, as does using quality parm, not pre-grated Kraft. I served fresh arugula wilted in quick saute of olive oil and barely browned bits of fresh garlic. Season well. Def will make again."

"In response to the recent question regarding cream:

The word "cream"refers to not an ingredient but the act of beating the sugar and butter together until well blended and the mixture is light and fluffy. Hope this helps. I intend to try this recipe & dip the cookies into white chocolate. I'll let you know how it goes. 8-)

"In response to the recent question regarding cream:

The word "cream"refers to not an ingredient but the act of beating the sugar and butter together until well blended and the mixture is light and fluffy. Hope this helps. I intend to try this recipe & dip the cookies into white chocolate. I'll let you know how it goes. 8-)

"This recipe is a winner! I like the fact that is it eggless. I substituted Romano cheese for the parm and anchovy paste for the anchovies. The Romano was a good sub but did come off much stronger in taste than the Parm would have. I will try to have Parm for the next making. Overall this is an excellent recipe and makes a substantial amount of dressing. Don't forget the freshly cracked black pepper when plating. My husband commented that the croutons were the best he's had in his life! Just the other night he couldn't believe I would bother making them when I could just pour them out of a bag. To make this a full meal I topped the dressed romaine with sauteed chicken breasts.