Grits - a few recipes using grits.....

Grits -

Grits are made from the milling of corn kernels. First they are cleaned and the grains are steamed for a short time to loosen the tough outer hull; then split - removing the hull from the germ - leaving the broken endosperm which is broken into granules. These are then separated - the large ones are the grits and the smaller ones become cornmeal and corn flour. They are a good source of calcium and iron and have no fate or cholesterol.

Here are some recipes using grits:

Your Basic Very Tasty Boiled Grits.

1 cup grits, 4 cups water, salt and butter to taste. (One cup of uncooked grits serves 4.) When the water is boiling, add the salt and slowly stir in the grits. Simmer, stirring frequently, until the grits are done. “Done” means thick and creamy.

Cheese grits.

After the grits are done add 1 cup or so (more if you like it cheesy) of grated cheese. You could also add pepper (cayenne works fine, if you like it hot), You can also use the cheese powder packets from boxed macaroni and cheese.

Red-hot grits.

Add as much cayenne pepper, paprika, chili powder, and ground cumin as your taste buds will permit to your basic very tasty boiled grits. Let cool in a loaf pan, slice and prepare as Fried grits. Serve this one with salsa and some beans.

Garlic grits.

Add garlic powder or even better, crushed roasted garlic to grits, good with cheese grits for garlic-cheese grits. Add jalapenos for garlic-cheese-jalapeno grits.

Fried grits.

After the grits are done pour them into an ungreased loaf pan. Let this cool until the grits are firm, usually 30 minutes or more. Turn the pan over so the “grits loaf” slides out, slice about ½ inch thick. Mix some flour, salt, and pepper together on a plate and dip the grits slices (both sides) in the flour mixture. Put a quarter of an inch of oil in a skillet, and fry the slices (medium-high heat) for about 5 minutes (until golden brown). Flip and do the same on the other side.

Sausage fried grits.

Prepare Basic Boiled Grits and set aside. Cook some sausage, breaking it up into small pieces. Drain fat and stir the sausage into the grits. Beat an egg and add it to the mixture. Pour into a loaf pan and put it in the refrigerator until firm. Turn out the grits, prepare as for fried grits.

Jalapeno grits.

Take your basic very tasty boiled grits, add 2 cups shredded cheese, 1 stick of butter (½ cup), 3 beaten eggs, chopped jalapeno pepper, to taste (maybe start with 3 tbsp), salt and pepper to taste. Pour into a greased baking dish, bake at 350 degrees about 35 minutes (top will lightly browned).

Grits Casserole.

Fry some hamburger, onion, garlic, and crushed red pepper, add cooked beans with the liquid, put in the bottom of a casserole pan, pour a recipe of jalapeno grits over the top, bake at 350 degrees about 35 minutes. You can also make this with sausage (of any kind).

Grits breakfast.

Fry sausage and eggs, mix with cooked grits.

Green Chile Grits

2 cups regular grits
6 cups water
1/2 teaspoon paprika (optional)
1/2 to 1 teaspoon salt
4 to 6 ounces chopped mild green New Mexican chile
1 or more jalapeno chiles, seeded and finely chopped
Dash of cayenne

Combine all ingredients in the crockpot and cook on LOW for 6 to 9 hours or on HIGH 2 to 3 hours, stirring occasionally. If cooking on HIGH, add 1/4 to 1/2 cup more water if too thick.

Serve immediately or refrigerate the mixture in a buttered loaf pan for a few hour or overnight, unmold, slice (1/2-inch) and fry in butter until browned.

Serves about 8.

CROCKPOT GRITS

Cooking Spray
1 teaspoon to 1 tablespoon butter or olive oil
7 - 8 Cups - Boiling liquid (usually water)
2 Cups - Cornmeal (uncooked grits), preferable stone ground, coarse or fine
1 1/2 to 2 1/2 teaspoons salt

  1. Spray the inside of a slow cooker well with cooking
    spray. turn the heat to high.

  2. Add the liquid, salt, and cornmeal and stir well.
    Cover and leave on high for 1 hour, then lift the lid,
    stir well, and turn the heat to low.

  3. Continue cooking, stirring very occasionally (once
    an hour or so, if you happen to think of it), until
    tender or very thick, 6 to 9 hours. serve hot, as is,
    or chill and “set up” for later use.

CREAMY CHEESY GRITS

1 cup grits
1 qt. half and half
8 tlbs garlic butter
1 teas salt
8 oz. smoky cheddar or Jack with caraway

Warm half and half, add grits and stir. Let come to a slow boil and cook 30 min. Eat hot and pour leftovers in 4 inch deep container. Next morning, slice and fry in a little bacon grease or olive oil. Pour honey on fried slabs and add a little butter. Yum!

HOLIDAY BREAKFAST GRITS

1 pint blueberries
5 tlbs butter
1 qt. eggnog
1 teap. salt
1 cup grits

Warn eggnog, add grits and salt slowly and stir. Keep stirring until bubbly and done. about 25 min. Add blueberries and cook 5 min.

TUNA GRITS CASSEROLE

1/2 cup - bread crumbs
1/2 teaspoon - cayenne pepper
2 tablespoons - milk
1 can - tuna
3 tablespoons - minced onions
3 tablespoons - butter
1/2 cup - Grits
1 2/3 cups - water

Preheat oven to 325 degrees

Grease a baking dish

In medium sauce pan bring water to a bil and stir in the grits. In a small skillet melt the butter and saute the onions until translucent. In a small bowl beat egg, milk and cayenne pepper together and stir into the cooled grits. Stir in the tuna spoon into the baking dish and melt remaining butter on top and sprinkle with bread crumbs. Bake 30 minutes and then add cheese if desired.

COUNTRY FRIED GRITS

3/4 cup - Sharp cheddar cheese (shredded)
Grits - (real and cooked)
2 - eggs
1/2 cup - milk
Salt and pepper

Stir in sharp cheddar cheese and stir. Place cooked Grits in a 9"x12" Pyrex dish. Chill in refrigerator overnight. Prepare 2 eggs, slightly beaten, salt and pepper to taste. Cut Grits into 3" strips and batter with egg mixture.

Fry in butter until golden. Serve hot.

PEPPER GRITS SOUFFLE

1/2 cup - Grits
1/2 cup - Jalepeno Montery Jack Cheese (grated)
3 - eggs
2 tablespoons - butter

Preheat the oven to 400 degrees.

Grease a baking dish.

Cook Grits according to the package. Mix butter and let cool. Mix in eggs one at a time and beat thoroughly. Add cheese slowly and mix well. Pour into baking dish, or if desired you may use separate ramekins, and bake 30 minutes.

Serves 6

GRITS TO GO

Small can - tuna
Butter
Grits (cooked)

Bring to boil enough grits for three.

Add one small can of tuna along with one tablespoon butter.

Cook till grits are done.

SPECIAL GRITS

Grits (cooked)
Cheddar cheese
Chicken bullion cubes
Butter

Place 2-3 bullion cubes in 1 1/2 cups of water per serving (for thicker grits use less water, soupier grits use more water) and bring to a boil. Add grits to boiling water while stirring. When grits reach a desired consistency (I like my grits thick, not soupy), stir in cheese.

Place some butter on top and serve.

GRITS WITH RED EYE GRAVY

6 servings - Grits
1/2 cup - brewed coffee
Ham Drippings

Prepare 6 servings of grits as package directs. In iron skillet, cover ham with water and cover. Cook country ham slices until browned. Remove from Iron skillet. Add a little water to ham fat, creating a brown or “red eye” gravy. Some folks add a little coffee.

Cook over medium heat 2 to 3 minutes, stirring in ham drippings from bottom of skillet. Spoon over hot cooked grits and serve.

SHRIMP AND GRITS

1 cup - water
1 cup - milk
1 cup - heavy cream
1 cup - melted butter
1 teaspoon - salt
1 cup - whole grain Grits

Broil shrimp in butter until just done, place on grits and top with Mousseline sauce.

Mousseline Sauce

Juice of 1 lemon
1/4 pound - butter, melted
4 - egg yolks
1/2 cup - heavy cream

Bring all liquid ingredients and salt to a low boil. Add stir in grits slowly on medium to low heat. Stir and watch for 20 minutes, cover and finish in a double boiler for 30 to 40 minutes.

Whisk in lemon juice and butter into egg yolks in a slow steady stream; add heavy cream. Cook over double boiler until thick.

FRIED GRITS

6 servings - Grits
Cinnamon (Optional)
Nutmeg (Optional)
Margarine or Drippings

Prepare 6 servings of grits as package directs. Pour into 8"x4" or 9"x5" inch loaf pan. Cover, refrigerate several hours or overnight. Unmold, cut into 1/2 inch slices.

In small amount of margarine or drippings, fry grits over medium-high heat about 10 minutes per side, or until golden brown. Serve with your favorite Syrup.

Serves 4 to 6

ORANGE BLOSSOM GRITS

1 cup - water
1/2 cup - orange juice
Uncooked Grits
1/8 teaspoon - salt
2 tablespoon - brown sugar

In a medium saucepan over medium high heat, bring water and orange juice to a boil. Slowly stir in grits and salt - reduce heat to simmer. Cook until thickened. Then pour into a serving dish. Sprinkle with brown sugar and let stand for 2 minutes or until sugar melts.

SHORT RIB BOURBON STEW WITH WHITE CHEDDAR GRITS

2 tablespoons - chopped fresh thyme leaves
4 pounds - beef short-ribs, cut into individual ribs
4 cups - beef stock
Salt and freshly ground black pepper
1 pint - pearl onions
1 cup - bleached all-purpose flour
1 cup - baby carrots or 1 cup sliced carrots
1/2 cup - olive oil
1 cup - baby turnips or 1 cup sliced turnips
1/2 cub - bourbon
1 1/2 pounds - new or small red potatoes
3 tablespoons - chopped garlic
1/4 cup - finely chopped parsley
3 - bay leaves
2 tablespoons - chopped horse-radish

In a mixing bowl, season the short-ribs with salt and pepper. Toss with flour and mix well.

In a large dutch oven, add 1/2 cup of oil. Add 1/2 batch of the meat a time and brown them. Repeat.

After 3 or 4 minutes, take the beef ribs out and set aside. Add 1/2 cup bourbon to deglaze pan. Add beef stock, add garlic, bay leaves, thyme and a teaspoon black pepper. Then add short ribs back to the pan with stock Cook for 2 hours.

In a mixing bowl, add pearl onions, baby carrots peeled, baby turnips new potatoes quartered and season with salt and pepper. Add vegetables to stew and cook for 1/2 hour. Stir in 1/4 cup finely chopped parsley. Then stir in 2 tbsp horse-radish. Check the seasoning and add salt and pepper if needed. Keep warm until ready to serve with grits.

TIP: If you want liquid to thicken liquid of the stew make a slurry with 2 tbsp flour (or 2 tablespoon corn-starch) + 2 tablespoon water and mix into broth of stew.

Ingredients for White-Cheddar Grits

2 1/2 cups - milk
1/2 cup - quick-cooking white grits
2 tablespoons - heavy cream
1/2 cup - grated white cheddar cheese

Directions for White-Cheddar Grits

Bring the milk, seasoned with salt, to boil in a medium-size saucepan over medium heat. Add the remaining butter. While stirring, slowly add the grits, breaking up any lumps.

Cook over medium heat, stirring occasionally, until the grits are tender and slightly thick, 15 to 20 minutes. Add the heavy cream and 1/4 cup of the cheese, stirring until the cheese is completely melted. Season with salt/pepper.

Serves 4

MONTREAL GRITS

Prepared Grits
Favorite Maple Syrup
Pinch of Salt
Milk

Prepare the grits as directed, put in a breakfast bowl, add a pinch of salt, Pour on lots of maple syrup, Add milk.

LIVER PUDDING

1 pound - fresh pork liver
1 1/2 pounds fresh pork (Boston Butt or similar cut)
Dash - Cayenne Pepper, if desired
1/2 cup - grits, corn meal or store bought “polenta”

Place in Dutch Oven with sufficient water and cook until tender with salt to taste. Remove pork and liver, reserving broth. When cool shred liver and pork. Bring broth to a boil, then add corn meal or polenta (half cup or more) while stirring, until thick (it will take a half cup or a little more depending upon amount of broth). Mix “corn mush” or polenta into meat/liver mixture. Pour in loaf pan, chill, slice and enjoy either cold or sautéed in skillet with eggs. Even “liver haters” will love this!

REAL FRIED GRITS

Bacon grease
Cooked Grits
Flour
Salt and Pepper

Cook up and pour grits into either glass tumblers or a flat pan and chill until cold or overnight. If you have used a glass, remove the cylinder of grits (slide knife around if needed) and slice into patties. If you use a pan, slice into shapes you like or use cookie cutter. You to determine the shape and thickness you desire. You may lightly salt and/or pepper–depends on how much was in the original batch. Roll pieces in flour. Fry in good old hot grease (at least an inch) until lightly browned, turning at least once… If you really want them to be extra tasty, poke them with a fork as they are cooking for extra crunch.

GRITS AND SAUSAGE

1 pound - ground sausage
1 cup - Grits
1stick - margarine
1 tube - Kraft garlic cheese
3 - eggs
1/2 cup - milk

Cook 1 pound sausage. Drain.

Cook 1 cup grits in 4 cups water for 5 minutes. Add 1 stick of margarine and 1 tube garlic cheese. Stir until creamy.

Beat 3 eggs and 1/2 cup milk.

Add to grits.

Add cooked sausage.

Put in 9"x13" greased casserole. Bake at 350 degrees for 45 minutes. Let sit 5 minutes. Cut in squares and enjoy.

Serves 12