Category: book release

Welcome to 30 Days of Grits, Day 15!

Today’s recipe is an easy one, much more so than some of the complicated casseroles I have posted on this blog.

Cheddar Creamy Grits

2 cups milk, 4 cups water, 1-2 cups quick grits (add more or less to make ideal consistency), a cup and a half of shredded sharp cheddar cheese, 1 tsp salt

Combine water and milk, bring to a boil. Add cheese so the mixture gets blended and cheesy. Add grits and salt, reduce heat and stir/simmer for 6-9 minutes. Enjoy!

Welcome to 30 Days of Grits, Day 14!

Today’s grits recipe is one of my absolute favorites. It’s called Corn Roasted Grits and they make it at the restaurant called ZEA’S. There are Zea’s restaurants all around the New Orleans area, and whenever I go visit family I *always* stop in to get my grits fix! Seriously, this is about the BEST grits I have ever eaten.

You can find the recipe here. Just be prepared for your taste buds to be super happy!

NO GRITS NO GLORY releases on October 1st!

Welcome to 30 Days of Grits, Day 13!

Today’s recipe is Fried Grits and I must confess, is more Northern than Southern. Though it starts with regular grits so I guess you could say it has its roots in Southern-ness!

2 cups of grits – already cooked and chilled overnight*

1/4 stick butter

2 tbsp olive oil

syrup or honey

* If you don’t want to use “real” grits you can use Aunt Jemima’s Quick Grits to make the grits in less than 5 minutes and then chill overnight.

Take approximately 2 cups of grits that are already cooked and place them into a square container in fridge overnight. The goal is to use a container that will allow for easy slicing, like bread, the next morning, so make sure container is somewhat tall (like a butter tub).

After grits have chilled in container overnight, slice them into 1/2 inch pieces (you want the chilled grits to slice like bread slices, about that thick). So you will have several slices of chilled grits. Heat stovetop with olive oil in saucepan. Put in grits slices and saute. Flip when they turn light brown, keep heating.

Put on plate, pour syrup (or honey, if that is your preferred choice) over the grit pieces and cut with fork, eat up :)

You can play with this recipe some by adding herbs, butter, more olive oil, etc. The key is just to start with chilled grits you can easily slice like slices of bread.

Welcome to 30 Days of Grits Day 12! Today’s recipe is Tomato Gravy Grits.

You can find the recipe here, it was first published in Southern Living magazine.

I haven’t seen tomato sauce or anything like it in grits recipes before, so this one looks like an interesting try :)

Welcome to 30 Days of Grits, Day 11! Today’s recipe is Bacon – Grits Fritters. You can find a picture and the recipe at my Pinterest board here.

I am truly amazed at all the different ways to cook grits! I hadn’t anticipated finding such variety when I started the #30DaysofGrits promo as a lead-in to NO GRITS NO GLORY book release, but the array of recipes has been amazing!