Southern Grits

Submitted by Christi

Okay, so, I know not everybody likes grits. If you don’t like grits, try these recipes and see if you don’t change your mind. If you really hate grits, you may just want to skip this post (which would make me sad!).

2007 SL

A friend picked up the 2007 Southern Living Annual Recipes Cookbook at a used book sale and then passed it on to me! Isn’t it nice to have good friends like that? I collect cookbooks and enjoyed adding this one to my collection. That isn’t just 2nd time around – that makes a third time around.

There is a section in September about grits that I found interesting. You know, grits are really just a kind of neutral base for carrying what ever flavors you choose. Kind of like rice, only creamier. So . . . how about adding some flavors like shrimp, greens, tomatoes:

In all of these recipes, use either quick cooking or regular grits. NEVER instant!

Creamy Grits Casserole

1-1/4 cups uncooked grits.
2 cups chicken broth
2 cups milk
1 tsp. salt
1/4 tsp. ground red pepper
1/2 cup butter, cut into cubes
1 (10 oz.) block sharp Cheddar cheese, shredded
1 (4 oz.) smoked Gouda cheese round, shredded
2 large eggs, lightly beaten

Bring first 5 ingredients to a boil in a medium saucepan over medium-high heat; reduce heat to low, and simmer, stirring occasionally, 4 to 5 minutes or until thickened. Stir in butter and cheeses until melted.

Gradually stir about one-fourth of hot grits mixture into eggs; add egg mixture to remaining hot grits mixture, stirring constantly. Pour grits mixture into a lightly greased 2 1/ quart baking dish.

Bake at 350 degrees for 35 to 40 minutes or until golden brown and bubbly around edges. Let stand 5 minutes before serving.

Makes 8 servings.

Covering grits with some type of gravy is a good idea.

grits

Shrimp and Tasso Gravy

1 lb. peeled, medium-size raw shrimp
1 tbsp. barbecue seasoning
3 tbsp. olive oil
1/2 butter
1/2 chopped tasso ham
1/2 cup all-purpose flour
1-1/2 cups chicken broth
1/2 cup half-and-half
2 tbsp. chopped fresh parsley

Devein shrimp. Rinse and pat dry with paper towels. Sprinkle barbecue seasoning evenly over shrimp.

Saute shrimp in hot oil in a large skillet over high heat 3 to 4 minutes or just until shrimp turn pin. Remove shrimp from skillet.

Melt butter in skillet over medium heat; add tasso ham, and saute 5 minutes. Gradually whisk in the flour. Cook, whisking constantly, 1-1/2 to 2 minutes or until mixture is golden brown. Whisk in chicken broth and half-and-half. Bring to a boil. Boil, whisking constantly, 6 to 8 minutes or until smooth and thickened. Stir in shrimp and parsley. Makes 4 servings.

One more.

Tomato Gravy

2 garlic cloves, minced
1 medium onion, finely chopped
2 tbsp. olive oil
4 large tomatoes, chopped
1/2 cup whipping cream
1/2 tsp. salt
1/2 tsp. ground red pepper
1/2 tsp. dried thyme

Saute garlic and onion in hot oil in a medium skillet over medium heat 5 minutes or until tender. Stir in tomatoes; reduce heat to low, and simmer, stirring occasionally, 20 minutes.

Stir in whipping cream and remaining ingredients; simmer, stirring occasionally, 4 to 5 minutes or until slightly thickened. Makes 2-1/2 cups.

Today’s Lagniappe: Tasso Ham Substitute
Tasso is a spicy smoked ham, used for seasoning. If you can’t find it, you can order it online or use this substitute (courtesy of Commander’s Kitchen – Commander’s Palace, New Orleans – a fantastic cookbook, I would highly recommend)

1 ounce ham cut in strips tossed with 1 part cayenne and 3 parts paprika.

tastytuesday175pixtmtt3threeormoretuesdaylogo32nd-time-around3

It’s a four-for Tuesday! Join these great blogs for more recipes and great ideas.

Balancing Beauty and Bedlam’s Tasty Tuesday

Blessed with Grace’s Tempt My Tummy Tuesday

The Gypsy’s Corner’s Three or More Tuesday

2nd Time Around with A Picture is Worth A Thousand Words

Tags:

14 Responses to “Southern Grits”

  1. Carol Says:

    I love grits! I found a recipe this summer that adds green chilies, cheese, and chopped fresh tomatoes at the end of the cooking time. Wonderful!

  2. Phoebe @ Cents to Get Debt Free Says:

    I’ve never in my life eaten grits, but my husband is dying for me to make some. This may just be the kick I needed!

  3. Dixie Says:

    those grits are right up my alley… sounds a lot like the recipe for grits casserole served at Cracker Barrel (my girlfriend has them everytime we meet there for breakfast!)… yummy post!

  4. m4layne Says:

    These look wonderful. I am from Louisiana. If you are ever in New Orleans a trip to Commander’s Palace is a real treat. There are several restaurants in the city owned by the Brennan’s family. You can’t go wrong with any of them.

  5. Ave @ Made In Canarias Says:

    These look so delicious!

  6. Jane Says:

    I’ve never eaten grits, but they look wonderful, especially smothered in gravy.

    Jane

  7. jeanne Says:

    Hi Christi, I doubled up on my post from yesterday. Some days are just a good day for not posting something new. Come over and see what is a perfect 2nd time around post.

    Your grits recipes are awesome. These recipes could be rice or grits. Take your pick. We have a place that has several items on the menu with grits and it is so good. A good southern menu and it is very popular. Thanks for sharing your menu’s from your 2nd Time Around cook book. A nice gift indeed.

    Hugs…Jeanne

  8. denisemarie Says:

    great post. I love the idea of dressin’ up grits but my farmboy all grown up wants them the way his mama made them…salt, pepper, butter..Nuttn’ else. :0)

  9. Kitty_Valerie Says:

    That is so delicious! I feel hungry now.

    Have a great Tuesday,
    Val

  10. Brenda Says:

    I’ve never been a big fan of grits, but these look delicious!

  11. darnold23 Says:

    Grits? Did you say grits? What time is dinner? Thanks for sharing. I hope to see you at Crock Pot Wednesday on diningwithdebbie.blogspot.com. Thanks again for posting.

  12. [email protected] Says:

    I’m not one for grits… but these sound GREAT!!!! Thanks for the recipe and linking to TMTT.

  13. Cass @ That Old House Says:

    Oh my, putting those ingredients on anything would make it delicious!
    I have only tried grits at restaurants int he South. Not a fan, I’m afraid, but I think made your way, I could change my mind.
    Great looking recipes!
    Cass

  14. Laura Says:

    Oh my gosh these recipes sound delicious. I have a collection of those Southern Living cookbooks, and I use them all of the time.

    Thanks,

    Laura

Leave a Reply