I ran this review on the Bullz-Eye blog and wanted to share it with my Mikey’s Kitchen readers too.

I was a bit nervous about trying what you might consider more of a game-type meat, but the parallel to beef in flavor was remarkable and maybe even better, and with the exception of the sausage, much lower in fat content.

So consider trying High Plains Bison, it’s worth checking out!

I’m not a big seafood guy, so this is my version of “shrimp and grits”–it’s grilled vegetables over cheese grits. It’s simple, satisfying and a great light meal for the summer months.

All you need are some grits, a good sharp cheddar cheese, and some veggies to throw on the grill. I had received an awesome box of produce from our CSA (community supported agriculture) from Driftless Organics–and in it were zucchini, yellow squash, eggplant, onions and banana peppers among other things. So I used all of those as well as a red bell pepper I bought at the farmer’s market.

Here is what to do……cook grits according to package directions for four servings, and add 1 cup of shredded cheddar at the end of the cooking process. Stir until cheese melts and set aside.

Meanwhile, cut vegetables (enough for 4 servings) into large chunks, spray with olive oil or cooking spray, and sprinkle with salt and pepper. Grill for 4-5 minutes, or until cooked through and slightly charred with nice grill marks. Divide grits among bowls, top with some veggies, and then throw a few cherry tomatoes on top (we also got these from Driftless…you can grill these too but it’s not necessary), and then splash with hot sauce.

That’s it. This is an easy and really tasty dish. Of course, the sharper the cheese, the better. And the hotter the hot sauce, the better. Enjoy!