Welcome to 30 Days of Grits, Day 9!

Today we continue to spotlight some great recipes from The Food Network. And today’s recipe is Chilean Sea Bass with roasted yellow pepper grits and roasted poblano sauce.

In a word? YUM!

This could be extra spicy when NO GRITS NO GLORY releases on October 1st!

Welcome to 30 Days of Grits, Day 8!

We return to the Food Network today for a delicious recipe – Charleston Shrimp & Grits by Bobby Deen. I’ve had these when I traveled to Charleston and they are fabulous!

So turn on that stove and enjoy!

Welcome to 30 Days of Grits, Day 7!

Today’s recipe is a Garlic Grits Casserole on The Food Network by Trisha Yearwood.

You can see some lovely photos and get this great recipe!

And enjoy the grits recipes while awaiting the release of NO GRITS NO GLORY!

Welcome to 30 Days of Grits, Day 6!

Today I’m going to refer you to an amazing recipe on The Food Network. It’s for Mexican Shrimp & Grits. Read the recipe and see a photo here.

Enjoy this great alternative on grits, and be sure to check back in early October for the release of NO GRITS, NO GLORY :)

Welcome to 30 Days of Grits, Day 5!

 Today’s grits recipe is called Down South Cheese Grits (or “all the cheese the law will allow” grits LOL)

4 cups water; 1 tsp salt; 1 cup grits; 4 slightly beaten eggs; 1.5 cups shredded cheddar cheese; 1 cup milk; 1/4 cup melted butter, dash of black and white pepper

Cook grits in boiling water for 5 minutes. Remove from heat and stir in all other ingredients, reserving 1/2 cup of the shredded cheese. Pour mixture into a baking dish, cover with remaining cheddar cheese. Bake 1 hour at 350 – the top should be bubbly and golden brown.

Enjoy!