Kiss My Grits!

I am a Southerner. My moniker here is TENNzen, as in TENNessee. Cut me and I'll bleed grits.

Grits have a bad reputation. Either you love them, you hate them, or you've never tried them.

People who love them can be particular about them. Most Southerners I know like them savory. Most Yankees I know like them sweet. People who hate them liken them to wallpaper paste.

Me, I love me some grits. Not sweet. Savory. Some salt and pepper or Tabasco, a little butter, or some red-eye gravy... and I'm in Dixie heaven.

If you've never tried grits, or it's been a long time, or you thought you hated them, now would be a good time to revisit the lowly bag o' grits.

Grits are economical. Cheaper than rice and the "exotic" whole grain choices.

They're quick, easy, and make a good all-purpose side dish. Instead of serving rice, or bulgur, or barley, or whatever other side grain you may have considered, why not try grits?

Like polenta? You'll love grits.

Grits, grits, grits. Getcha some.

And to help you on your way, here are some grits recipes. Enjoy!

GRITS CASSEROLE
4 cups milk
1 cup grits
1/2 cup (1 stick) butter
2 eggs, well beaten
1/2 tsp. baking powder
1/4 tsp. salt
1 cup shredded Cheddar cheese

Preheat oven to 375°. Bring 3 1/2 cups milk to a boil. Gradually stir in grits, stirring constantly. Cook grits over medium heat, stirring constantly, until thick, or about 10 minutes.

Remove from heat. Add butter and stir until melted. Stir in the beaten eggs, baking powder, salt, and remaining milk.

Pour into a lightly buttered 2-quart casserole. Bake, uncovered for 30 minutes; sprinkle shredded cheese over top. Bake 15 minutes longer.

HOT TOMATO GRITS
2 slices bacon, chopped
2 (14 1/2oz) cans chicken broth
1/2 tsp salt
1 cup quick-cooking grits
2 large ripe tomatoes, peeled and chopped
2 Tbsp canned, chopped green chilies (optional)
1 cup shredded cheddar cheese

Cook chopped bacon slices in a large heavy saucepan until crisp. Do not drain away drippings. Once bacon is crisp, gradually add the broth and salt. Bring to a boil.

Stir in the grits, tomatoes and chilies. Return to a boil, stirring often. Reduce heat and simmer 15-20 minutes, stirring often. Remove from heat. Stir in the cheese. Cover and let stand 5 minutes, or until cheese melts.

CHICKEN N' GRITS
1 pound boneless skinless chicken breasts
3 Tbsp. all-purpose flour
1/4 tsp. salt
1/8 tsp. black pepper
2 Tbsp. vegetable oil
1 bunch green onions, sliced, (6 to 8 green onions with tops)
3 Tbsp. chicken broth
1 large clove garlic, minced
hot cooked grits

Cut the chicken into 2-inch strips. Season the flour with salt and pepper and dredge the chicken strips lightly in the flour mixture.

Heat the vegetable oil in a large skillet over medium-high heat; add the chicken and brown lightly on all sides, about 7 to 8 minutes. Remove the chicken and set aside.

Add the green onions to the skillet. Cook, stirring, for 1 minute. Return the chicken to the pan and add the water and garlic. Cook, stirring, until hot.

Serve the chicken and onions over the grits.

BREAKFAST GRITS CASSEROLE
1/2 lb. bulk pork sausage (or you can substitute crisp crumbled bacon)
1 tsp. salt
2 1/4 cups water
3/4 cup quick grits
2 Tbsp. butter or margarine
2 Tbsp. all-purpose flour
1/4 tsp. black pepper
1 cup milk
1/2 cup shredded Cheddar cheese
4 large eggs

In a heavy skillet, brown sausage, breaking up with spatula. Drain off excess fat; set aside. In a saucepan, bring salted water to a boil and stir in grits. Cover, reduce heat to low, and continue cooking for 5 minutes longer, stirring occasionally.

In a medium saucepan, melt butter; stir in flour, pepper and milk. Cook, stirring constantly, until thickened. Add cheese, stirring until blended.

Add sausage and half of the cheese sauce to cooked grits. Pour mixture into lightly greased casserole.

With back of a large serving spoon, make 4 indentations in grits. Break an egg into each indentation. Bake at 325° for 15 to 18 minutes, or until eggs are done as desired. Reheat remaining cheese sauce to serve with grits and eggs.

GRITS PIE (Like a Chess Pie, but with a little more texture)
1 cup quick-cooking grits, cooked and cooled slightly
1 cup brown sugar
2 tsp. all-purpose flour
2 large eggs, lightly beaten
4 Tbsp. milk
2 Tbsp. butter or margarine, melted
1 tsp. vanilla
1 tsp. white vinegar
1 (9 inch) unbaked pie shell

Preheat the oven to 350 degrees F. In a bowl, combine the grits, brown sugar, flour, and eggs. Blend well, then stir in the milk and butter or margarine. Add the vanilla and vinegar, and blend well.

Pour the mixture into the pie shell and bake for 35 to 40 minutes, or until the center is just set. Let cool briefly, then serve while still warm. Serve warm by itself or topped with ice cream.

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