Category: book release

Welcome to 30 Days of Grits, Day 20!

Today will be one of those easy day recipes. I’d never heard of this until a friend mentioned it (thanks Elizabeth!) but here you go:

Sweet Grits

Cook grits (regular or quick-style) according to box instructions.

Add sugar to the boiling water to mix with the grits.

Eat :)

There you have it! I hadn’t heard of the sweeter side of grits but apparently many like the grits this way, so give it a try :)

Welcome to 30 Days of Grits, Day 19!

I don’t have a name for this recipe, but it comes from my son-n-law (who is a fabulous cook!) so I’m simply going to call them Brandon’s SHRIMP & GRITS:

2-3 cups grits (real, do not use instant)

1 cup heavy cream

2-3 cups milk

1 pound bacon

1 stick butter

1 pound deveined shrimp (I prefer using pre-cooked shrimp but the original recipe calls for raw shrimp that you cook in the bacon grease)

Soak the grits in milk for several hours.

Cook the bacon on the stovetop, keep the bacon fat/grease in pan. Use that as the base to cook and/or reheat the shrimp.

Cook grits in butter and heavy cream. Add bacon, seasoning, shrimp on top and serve.

You can now pre-order NO GRITS NO GLORY at these vendors.

Welcome to 30 Days of Grits, Day 18!

Today’s recipe is Spicy Stewed Beef with Creamy Cheddar Grits. You can see a photo and get the recipe here. 

This one looks yummy! Grits aren’t just a breakfast food. They can be spiced up to make a side dish at brunch, dinner, or the all time breakfast favorite!

Welcome to 30 Days of Grits, Day 17!

Today’s grits recipe is Grits Muffins. You can find the recipe and photo here.

The great thing about grits is that there ARE so many ways to cook them, use them, and use the leftovers into clever recipes too.

Welcome to 30 Days of Grits, Day 16!

Today’s recipe is a very cheesy twist on the standard Grits Casserole:

1 cup heavy cream; 2 cups chicken broth; 3/4 cup quick grits; 2 tbsp olive oil; 1/2 diced onion, 1/2 cup diced red & orange peppers; 1 cup parmesan cheese; 1 cup velveeta cheese, cubed, 1 cup grated cheddar cheese.

Heat cream and chicken broth on stove, bring to a boil. Add grits and cook to package instructions.

In another pan, saute onion and peppers in olive oil until tender. Add salt/pepper/hot sauce to taste.

Add parmesan and velveeta cheese to the grits and stir till blended. Add in the sauteed veggies.

Pour mix into casserole dish, cover with cheddar cheese (grated). Bake at 350 for 40 minutes.