No ImageGrits with Corn and Onion Greens

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  1. Dino

    When I was in Florida, I was introduced to to “Nassau grits” which I liken to the grit equivalent of dirty rice. I discovered that there were many variations that depended on both personal preference and ingredient availability. If you can put it into an omelet, it seemed to be fair game to put into grits. I like the “kitchen sink” variety which may include sausage, bacon, onions, bell peppers, shredded cheese and even bits of scrambled eggs. Some folks cook the grits and then add the extra stuff during cooking -personally, I don’t care when they married the grits to the extras, as long as they got together. If I find myself near grits (usually they’re plain) and despite the fact that I can eat them with a little salt and pepper, I always look for stuff to mix in…I’ll crumble some bacon, add shredded cheese or break up a sausage patty to augment the grits -sort of a personal “grit casserole” …YUM!!!

  2. Nancy Long

    just remembered, Cafe Zea’s (believe that’s the name) in Harahan, LA makes fantastic Roasted Corn Grits with yellow grits. I don’t have their recipe but have pretty much mastered it on my own and hubby loves them

  3. Nancy Long

    will be trying these soon – grew up having grits or cornmeal mush for breakfast several times a week. We would tell our Dad that we wanted fried grits or mush for breakfast, so he would make a batch at night to chill; of course, we would eat it then and he would have to make more for the morning. I was smarter with my boys. Would make a big batch at night so that there would be leftovers for breakfast. we never had sugar or milk on ours, just butter, salt and pepper. Yum

  4. N.Camel

    Try this grits recipe…..Baked Garlic Grits….4 cups water, salt and pepper to taste, 1 Cup uncooked grits, 2 eggs beaten, 1/2 stick of butter, 3 garlic cloves (use a garlic press) mashed, about 1 and 1/2 cups of grated cheese of your choice, a dash of Tabasco……Preheat oven to 350* cook the grits, until thick and creamy…temper the eggs with a small amount of hot grits, then add it back to the pot of grits.put the remaining ingredients in the grits and pour into a 2 quart casserole…..top with additional cheese if you want….bake 45 minutes.

  5. Dagny

    I’m from southern Virginia, and I’ve always eaten grits with just salt and butter. My husband, however, is from central Louisiana, and he eats his with jam or jelly.

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