- chelleyd01 Aug 10, 2007 09:36 AM
So, mine and my best friends birthdays are next week. She is the non-cooker of this friendship and has requested something "southern" for dinner. I have been seeing alot of cheesey grits lately and think I would like to take a stab at them.
I have no idea where to go from there, other than I am interested in something extremely decadant, creamy, cheesey, maybe a little spicey and I guess "southern". Neither one of us eat seafood so what do I make with it?
Can I get a grits 101?
Don't get instant grits if you can help it. (3 grocery stores in my 1 horse town. None sell real non-instant grits, which is very unfortunate for this country boy.)
Cook as directed, only use chicken stock in place of water. Then, get creative(whatever you like) and make a quick casserole- add some sauteed onions, bell pepper, garlic- maybe some sausage(tasso or andoulle), cheese, some Louisianna hot sauce. Baked till the cheese is melted.
cups chicken broth
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 cups regular grits
16 ounces Cheddar, cubed
1/2 cup milk
4 large eggs, beaten
1/2 cup (1 stick) unsalted butter
8 ounces grated sharp white Cheddar
Preheat the oven to 350 degrees F. Grease a 4-quart casserole dish.
Bring the broth, salt, pepper, and garlic powder to a boil in a 2-quart saucepan. Stir in the grits and whisk until completely combined. Reduce the heat to low and simmer until the grits are thick, about 8 to 10 minutes. Add the cubed Cheddar and milk and stir. Gradually stir in the eggs and butter, stirring until all are combined. Pour the mixture into the prepared casserole dish. Sprinkle with the white Cheddar and bake for 35 to 40 minutes or until set.
This is one of my most favorite dishes!
The best recipe I have is from SINKING SPELLS, HOT FLASHES, FITS AND CRAVINS (WHITE TRASH COOKING)
grits, lots of garlic, eggs, cheddar cheese, VELVEETA THE KING OF CHEESE, milk, they say oleo but I use butter.
Found my mother's recipe: Grits Casserole
Serves 8 cook in a double boiler
4 cups water, let boil, then add 1 cup grits and 1 teaspoon salt
cook until thick, stir constantly
add 1 roll of garlic cheese or two cloves garlic crushed and 8 -12 oz Velveeta
1 stick of butter
2 eggs beaten and enough milk to make one cup
stir until cheese is melted
Pour into buttered casserole. Bake @ 350 degrees for 30 minutes
Alot of the above is to taste. I use more milk, less water. I some times add in chedder.
I'm sorry, but Velveeta in cheese grits is a travesty. Logan Turnpike Mill (www.loganturnpikemill.com) in Blairsville, Georgia, has wonderful grits -- I like the old-fashioned speckled yellow grits (they have o-f white grits, too). Cook according to directions, then add as much sharp cheddar as you like -- it takes a lot more than you'd think. Add a bit of cream cheese if you want creamier grits. And sauté some bacon. Add the bacon grease to the grits and crumble the bacon on top when you serve. Put any leftovers in a loaf pan. Then you can cut it in pieces and fry them up for breakfast the next morning. Yum!
They go great with pork chops/tenderloin and collard greens -- try this recipe (my mother's).
Lolo's Bodacious Collard Greens
2 slices (or more) bacon, diced
1/2 medium onion, chopped
1 10 oz. can Campbell's chicken broth (not diluted
)1 16 oz. pkg. frozen chopped collard greens (fresh are great, but a pain to clean)
garlic salt to taste
4 dashes Tabasco
2 dashes Liquid Smoke
1 Tbsp. apple cider vinegar
1/2 tsp. sugar (optional)
Fry bacon till crisp in 2 qt. saucepan. Do not drain. Add onion and sauté over low heat for 2-3 minutes. Add collard greens and cook (covered) for 20 minutes. When done, add seasonings and serve hot. They're good cold the next day, if they last that long!
While out to dinner last weekend, I had a shrimp & grits entree that also included sausage! You could make this and leave off the shrimp if you don't like seafood. The chef trained at Johnson & Wales in Charleston, SC and is heavily influenced by Low Country cooking. You can probably find a recipe on Epicurious but here is my take - as Spencer mentioned, find some "real" slow cooking grits. I treat grits kind of like polenta, I like to cook them in milk, probably a heresy for some. Add some scallions, cheddar cheese, s&p. Meanwhile, in frying pan, saute some andouille sausage and mixed green and red bell peppers with some hot sauce to taste, s&p. Plate grits on platter, cover with sausage. I hope it's as good as my entree was, it was truly TO DIE FOR!
re: Diane in Bexley
I was watching Tyler Florence's "Ultimate" show yesterday, and he prepared Shrimp and Grits, which contained Andouille Sausage...It looked like a great recipe...If you are interested, go to www.foodtv.com and click on his show...He is originally from Charleston, the Shrimp and Grits capital of the world!
If you cn postpone things for a bit go to www.ansonmills.com and order your grits. These are some of the finest grits you will ever put in your mouth. I cook them up with 1/2 water and 1/2 half and half lots of good butter and salt and pepper. These grits are so fine they don't need ant gussieng up. Be warned they are not cheap. They are from heirloom corn and ground to order. Instant grits will never cross my threshold but I will eat quick grits but the Anson Mills are my special occasion/company grits.
I like to play with my grits. Just look through the fridge/pantry and throw in whatever looks tasty. One of my favorites is with a ton of parmesan...what's better than cheesy grits?