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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!!!
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
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
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.
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.
The grit recipe to die for!!!!
Tri Delta Breakfast
2lbs of medium sausage
1 box of Jiffy Corn muffin mix
4 eggs beaten
1 ¾ milk
½ cup of butter melted
1 cup of grits cooked
2 cups of cheese
Cook sausage until done (drain grease and place on paper towel). Combine corn muffin mix, eggs, milk, butter, and grits.
Layer Sausage, then the mixture above, then cover with cheese.
Bake 325 for 45 minutes
I was born in SC and grew up in VA and Louisiana. NEVER ate grits sweet! Yuck! Always with butter, some Tony’s, cheese optional, fried meat (ham, bacon, or balony) Mmmmm… Also love some shrimp and grits.
I grew up in Alabama and I don’t think I can remember a morning growing up that we didn’t have grits for breakfast. Big bowl of cheddar grits with bacon & an egg, sunny side up! My favorite is to cook a big pot of grits – add cheddar, breakfast sausage, a can of rotel, and some salt & pepper. Delicious! And who can say no to the wonderful blackened shrimp and grits?!
I eat mine with chedder bacon and eggs cooked over easy. My grandmother made em with spam and colby jack, and my Aunt likes butter and sugar.
Born and raised in South Carolina, grits has always been a part of my life. My fiance, however, is from northern Michigan, but his mother is from South Carolina. So, when he told me that he was not used to eating grits – I was shocked! I have been easing him into the process – I will mix corn or peas into them (a sin, I know) if a dinner side, or a little extra butter with bacon crumbles for breakfast. putting familiar foods into the grits has really helped him find appreciation for the food; he now reaches for grits as a side dish!
This recipe is from the Charleston Receipts (no I did not spell it wrong)Cookbook, America’s oldest Junior League Cookbook in print. Shrimp and Grits were food for the poor and slaves. Grits (hominy)were cheap and they caught the shrimp in the creeks. Now every Five Star restaurant and truck stop serve them. If you are in Charleston S.C. you must have them at a little restaurant called “Justine’s”
2 cups small, peeled raw shrimp
2 tablespoons chopped onion
2 teaspoons chopped green pepper
3 tablespoons bacon grease
Salt and pepper to taste
1 teaspoon Worcestershire sauce
1 tablespoon tomato catsup
1 1/2 tablespoons flour
1 cup water or more
Fry onion and green pepper in bacon grease. When onion is golden, add shrimp, turn several times with onion and pepper. Add enough water to make a sauce – about a cup. Do not cover shrimp with water or your sauce will be tasteless. Simmer 2 or 3 minutes and thicken with flour and a little water made into a paste. Add seasoning, Worcestershire sauce and catsup. Cook slowly until sauce thickens. Serve over hominy (grits). Serves 4
I’ve think I have read all the comments on the grits, and even though there are several commentators from south Louisiana, even New Orleans, no one has mentioned Grits & Grillades, a Cajun/Creole (not sure which exactly), southern Louisianan tradition. Whereas Grillades used to be made with hog parts, usually at the butchering of pig, along with some hogs head cheese, boudin & sausage, Today, grillades is usually made with plain old beef round steak or veal, much more palatable to the general public. It is a faboulous winter dish, great for weekend brunches, especially around Mardi Gras when no one wants to actually COOK breakfast, just reheated. It is one of those dishes, like gumbo, that is better the next day.
I love to prepare my grits with a little sauteed onion & garlic to go along with the grillades.
Think of serving your braised shortribs with a good side of savory grits, and that is how a good batch of grillades would be, albeit a little more spice!
1 3/4 pounds veal or beef round, thinly sliced
Spice mixture: 2 teaspoons salt, 1 teaspoon black pepper,
5 cloves garlic finely chopped
2 tablespoons butter
1 tablespoon olive oil
1 1/2 cups onion, coarsely chopped
1 cup celery (more or less to taste), chopped
1/2 cup green bell pepper, chopped
1 can Rotel tomatoes
1 1/4 cups beef stock
2 tablespoons flour
3 cups cooked grits – not instant type
1/3 stick butter (not margarine)
Salt and pepper to taste
Trim excess fat off the meat, cut into 2-inch squares. Pound each square of meat until almost double in size. Then, dip meat (both sides) into spice mixture, then pound meat again until very tender. Brown the meat with the butter and oil in a hot skillet, add flour and turn heat down, brown v-e-r-y slowly, making a dark roux (like making gravy), but cooked more slowly, and darker – not burned.
Add the onions, celery and bell pepper. Cook, stirring constantly until the vegetables are beginning to be tender. Add the tomatoes and stock, cover and simmer for about 30 minutes to several hours, until the meat is tender and the entire dish (grillades) is a rich brown. Serves 6 (maybe)…
This is very similar to the recipe my husband’s family uses; the longer it cooks, the more savory it becomes.
Bet know one has tried this for grits, I use to and and still do. boil your grit using water instead of milk until all the liquid is absorbed.
put into a loaf type dish, chilled till solid’
slice the thickness of bread, dip into beaten egg, roll in flour removing excess. Fry till golden. season with salt, serve with maple syrup. perfect side dish to eggs and toast.
I was born and raised in the south. Grits are comfort food on a cold rainy day. Fix a bowl of grits, stir in some hoop cheese, a couple of scrambled eggs, and then some crubled thick sliced bacon. Butter me some hot bisuits then spread on some Muscadine jelly!
UUUMMM Bacon, Egg, and Cheese Grits!!
Being a midwestern girl I didn’t try grits until just a few years ago. But I do love them now. My previous pastor (born & raised in Birmingham, AL) told me that they were like popcorn, they need plenty of butter and salt. Which is how I like them with breakfast. I also make the ubiquitous cheesy grits casserole, it is so yummy. My recipe calls for sharp cheddar & Velveeta both. Yummy!
Ok, first of all, SUGA? Never! My favorite is my grandma’s grits on top of 2 fried eggs & country ham smothered with red eye gravy! Another favorite, and veggie version (though you won’t find to many southerners that are vegetarians) is fried green tomatoes & fried eggs on top of grits. Oh, LOVE, LOVE, LOVE shrimp or scallops & grits!
2 cups water
1/2 to 1 tsp salt
1/2 cup grits
1 Tbl butter
Use small heavy pot with thick bottom and tight fitting lid. Pour water into pot followed by remaining ingredients. Bring to full boil and immediately reduce to simmer. Simmer for 20 to 30 minutes. The longer it simmers, the better it is. We sometimes add cheese. I have added cheese and fresh pressed garlic just before serving. Delicious.
I recently had a spiritual experience with Grits while dining on Sea Island, GA with some ‘Shrimp n Grits’. I was intrigued when the description contained a particular brand name of grits so when I got home and looked it up, I found out that these grits are grown from antebellum heirloom varieties of corn. I bought some and cooked according to the directions and I will never eat any other grits again. The taste, the texture and the aroma are hands down the best I’ve ever had and I was raised on grits.
I was born in San Diego and still reside there, but Momma was a Southern belle – so I grew up eating and loving grits. And I agree with an earlier poster – add butter and pepper, place a couple of lightly-basted eggs on top, puncture the yolks, and you’re in Grits Heaven. Unfortunately, heaven has not been within my grasp lately, as all of the supermarkets in my neighborhood have ceased carrying grits (I do not consider “quick grits” to be grits).
I didn’t grow up eating grits, but I discovered them in college and I’ve been hooked ever since.
I eat them with a little butter, a little Parmesan cheese and a LOT of cracked black pepper.
Or with rosemary, sea salt and red pepper flakes.
Or with three colors of bell pepper and some jalapenos.