Southern Grits Recipes

Steps:

• In a small pot, bring water, milk, and salt to a boil.
• Slowly stir grits into boiling mixture.
• Stir continuously and thoroughly until grits are well mixed.
• Let the pot return to a boil, cover pot with a lid, lower the temperature, and cook for approximately 30 minutes stirring frequently.
• Add more water if necessary.
• Grits are done when they have the consistency of stiff cream of wheat.
• Stir in butter.
• Serve with additional butter on top of each portion, or serve with fruit or with a savory meal.

Steps:

• Bring 3 cups water to a boil in a medium saucepan. Add the grits, reduce the heat to medium and cook, stirring occasionally, until thickened, about 5 minutes. Remove from the heat. Stir in the cheese and season with salt and black pepper; cover to keep warm.
• Crack the eggs into a large bowl. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the okra, scallion whites, bell pepper, cayenne, 1/4 teaspoon salt, and black pepper to taste; cook, stirring, until the vegetables start to soften, 2 to 4 minutes.
• Carefully slide the eggs on top of the okra mixture, keeping the yolks intact. Reduce the heat to medium; cover and cook, rotating the skillet occasionally, until the eggs are just set, about 6 minutes.
• Serve the grits with the vegetables and eggs. Top with the scallion greens.

Steps:

• Preheat oven to 350 degrees.
• Spray 9x12x2-inch pan with non-stick cooking spray.
• Place hot grits in large bowl.
• Add butter and stir to mix and let butter melt.
• Add liquid ingredients and stir to mix well.
• Pour into casserole.
• Place casserole in oven; place pan of water on shelf below casserole.
• This helps keep carrerole from drying out.
• Bake 50 minutes.
• Remove from oven and sprinkle casserole with cheese and then bacon.
• Return to oven for an additional 10 minutes until just set in the middle.
• Serve hot.

Steps:

• Cook grits as directed on package.
• Meanwhile, cook and stir bacon in large skillet on medium-heat heat until crisp. Remove from skillet with slotted spoon; drain on paper towels. Add shrimp, onions and garlic to drippings in skillet; cook and stir 3 min. or until shrimp turn pink. Add bacon, parsley and lemon juice; mix well.
• Add cheese to grits; mix well. Serve topped with shrimp mixture.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 2-quart casserole dish with nonstick cooking spray.
• Bring water and salt to a boil in a pot over high heat. Add grits, reduce heat to low, and let simmer until tender, about 30 minutes.
• Pour grits into a large mixing bowl. Add beaten egg slowly, followed by 1 1/4 cups Cheddar cheese, milk, Worcestershire sauce, butter, pepper, garlic powder, and hot sauce. Mix thoroughly and pour into the prepared dish. Sprinkle remaining Cheddar cheese on top and sprinkle lightly with paprika for coloring. Cover.
• Bake in the preheated oven until thickened and cheese is melted, about 1 hour, uncovering the last 10 minutes to let a crust form on top.

Steps:

• In a large saucepan, bring water to a boil. Add grits; cook and stir over medium heat for 5 minutes or until thickened. Remove from the heat., In a small bowl, whisk egg whites and eggs. Stir a small amount of hot grits into eggs; return all to the pan, stirring constantly. Stir in the cheese, milk, jalapenos, garlic salt, pepper and half of the onions., Transfer to a 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until golden brown. Sprinkle with remaining onions.