Michel Richard: I am Michel Richard from Citronelle. I am going to show you how to make your fun potato dish for Valentine's Day. We usually this made in school, potato and my secret. You are going to have here three potato, yellow potato, we are going to have half a cup of milk, we are going to have quarter a cup of Parmesan cheese and something that I would really love, Tabasco. Few drops of Tabasco, it fills in a zing into the dish. At the end, of course, because we are going to serve it with the fried chicken, a little bit of butter. French people, they have a tough time to cook without butter but it is so delicious. Now let's do it. I already have two potato that I peeled, I peeled it earlier. I love to use potato, that the yellow potato or finished potato, because they are waxy potato the old way well, when you cook them because normally if you use a regular potato, if you cook it, you are going to have mashed potato. What you want to do is to have a nice texture like a grits. That's why these potatoes are perfect. For many, many years I have been playing with potato. We would make some time with the rice. We do Potato Risotto. It's fun to work with potato. What I like about potato? We do creamy potato, we do crispy potato. It's just fun. Okay, here we are that three potato, we add half a cup of milk and we are going to process it with that big machine. Do you have that in your home? If you don't have one, buy one and you make drinks with it. I love those Pina Colada drinks, you have to use that. It's almost like a fine couscous. Even if you have some pieces, we don't want it, get it away from here. Alright, now we are going to microwave it for almost 10 minutes. Then you are going to have a creamy, it is going to be polenta, grits. They are ready, they are creamy and I want to add a piece of butter. Put one tablespoon of butter, a piece of butter and I am going to add quarter a cup of Parmesan cheese. I love Parmesan cheese. French men will love Parmesan cheese, that is very rare. You mix well, add a little bit of salt and a little bit of Tabasco to sharpen this; 4 drops or 6, okay. Then you pour that in your serving dish, a little bit of decoration on top. Now our grits are complete. Now I am going to show you how to make the sauce which is going to go well with the grits and the potato.