Category: book release

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!

Welcome to Day 4 of 30 Days of Grits!

Today’s recipe is Sausage and Cheese Grits:

1 pound bulk sausage; 1 clove minced garlic; 1 cup grits; 1 cup water; 1 cup milk; 1 cup grated cheddar cheese; 1/4 cup melted butter, 2 beaten eggs, salt and pepper to taste

Brown the sausage and drain the grease. Add salt, pepper, and any hot sauce you wish to taste. Set aside. Cook the grits in water and milk, adding more of any part if necessary to the necessary thickness. Combine all ingredients and pour into a well-buttered (or Pam’d) 9x13x2 inch baking dish. Bake uncovered for 1 hour at 350 degrees.

Welcome to 30 Days of Grits, Day 3! The countdown is on for NO GRITS, NO GLORY which releases in early October.

Today’s grits recipe is more basic, but you can tweak to your liking:

Good Ole Cheese Grits

1 cup grits; 4 cups water, 1 tsp salt, 1/2 cup melted butter, shredded cheese of your choice

Bring water to a boil in large saucepan, add salt and butter. Once water is boiling, add grits and turn heat down to low. Pour in your favorite cheese of choice. Shredded and orange cheeses work best and can be customized to the flavor you want:

Mexican Cheese Blend, Sharp Cheddar, Pepper Jack, whatever you prefer.

Keep stirring to ensure grits are thickening and water is absorbed. If any extra water remains, add more grits/cheese until mixture is even. Let stay on low heat for 20 minutes. Enjoy!

Welcome to 30 Days of Grits, Day 2!

Yankees and Southerners alike can enjoy these grits recipes for breakfast, brunch, or anytime. That’s the beauty about grits. They can even be part of a breakfast supper.

So, onward to the grits recipe for day 2! We are getting closer and closer to the release of NO GRITS NO GLORY :)

Bacon Grits Casserole

8 slices cooked, crisp bacon; 1 chopped medium onion, 1 can undrained chopped tomatoes; 1/2 tsp sugar; 4 cups water; 1/2 tsp salt; 2 cups uncooked regular grits (not instant).

Crumble the bacon and set aside. Saute onion, tomatoes, sugar and bring to a boil. Reduce heat and simmer for 30 minutes (stir occasionally). 
Bring water and salt to a boil, add the grits. Cook approximately 20 minutes until grits are thick. Remove from heat, stir in tomato mixture. 
Pour into serving dish and sprinkle the bacon crumbles on top.

Welcome to 30 Days of Grits Month!

For the month of September, I’ll be featuring a new grits recipe each day, all leading up to the book release of NO GRITS NO GLORY.  On Twitter, the hashtag is #30DaysofGrits so please RT and look at the conversations! Feel free to join in or submit your fave recipe.

While Southerners are fond of and familiar with grits, not everyone has tried them. So I’m starting the month with some history.

According to Wikipedia, grits originated in the Southern USA with the Native Americans. And let’s face it, it was a great way to utilize and eat corn.

So, let’s dive into 30 days of grits, recipe #1! A special thanks to all my friends and family who submitted their favorite home recipes for good grits!

Garlic Baked Grits

4 cups water, 1 cup grits, 1 tsp salt, 1 stick butter, 2 eggs, 1 roll garlic cheese, 1/2 cup milk

Cook the grits in salted water for 20-25 minutes. In a separate skillet, melt the butter and the garlic cheese. Beat eggs and milk in a small bowl, then add eggs, milk, butter and cheese into the grits pot.

Mix ingredients well, bake in dish at 350 for 45 minutes.