Welcome to 30 Days of Grits, Day 28! We are only 3 days away from the release of NO GRITS NO GLORY, a paranormal ghost story set in Savannah.
Today’s recipe is courtesy of fellow writer and friend, Terry Poca.
Shrimp and Cheese Grits for six
Grits:
Prepare six servings of grits pursuant to cooking instructions on package and add the following:
½ cup cream
1 stick butter
½ cup parmesan cheese
3 tbsp minced chives
Salt/ pepper
Shrimp:
1 lb of medium shrimp
2 red bell pepper sliced
1 large Vidalia onion – julienned
1 tsp minced garlic
2 tbsp butter
½ cup cream sherry
Salt/ pepper
Sauté bell peppers, onion, and garlic in 2 tbsp olive oil for three minutes. Add shrimp and cook until done. Add butter and sherry. Serve over grits.
Note: Logan Turnpike or quality stone ground grits are suggested for the original recipe.
Many thanks, Terry!
Welcome to 30 Days of Grits, Day 27! Today’s recipe comes from a fellow writer and friend, Pamela Mason.
Our recipe for this 27th day is Mexican Grits.
Ingredients:
3 cups water
1tsp salt
2cups instant grits
1cup heavy whipping cream
1cup grated sharp cheddar cheese
1cup mozzarella cheese
1 (12oz) pkg maple sausage
1/2 onion chopped
1clove garlic
1 (14oz) can diced tomatoes w/basil, garlic, oregano
1 (16oz) jar medium salsa (heat to taste)
Parsely
Directions:
Saute onion, garlic, and sausage; Add tomatoes and salsa; Cook 20mins.
Bring water & salt to boil, add grits, and cook for 2mins. Add cream and boil for 1 min. Remove from heat.
Add 1/2cup cheddar cheese and all the mozzarella cheese.
Place grits mixture in a greased 9×13 dish. Place sauted sausage mixture on top; Sprinkle remaining cheddar on top of that.
Bake 350* until bubbly. Garnish with parsley.
ENJOY!
Welcome to 30 Days of Grits, Day 26!
Today’s recipe comes from a fellow writer & friend, Linda Joyce.
Linda’s Shrimp & Garlic Cheese Grits
Ingredients
2 cups water
2 cups whole milk
Salt and pepper
1 cup stone-ground grits
3 tablespoons butter, melted
2 cloves of garlic, minced
2 cups shredded sharp cheddar cheese
1 pound cleaned shrimp
4 slices bacon, chopped
2 teaspoons lemon juice
2 tablespoons chopped parsley
1/2 cup thinly sliced scallions
2 cloves garlic, minced
Crystal Hot Sauce (optional)
Directions:
Bring water and milk to a boil. Add salt and pepper. Add grits. Cook on medium heat, stirring to be sure they don’t stick on the bottom, about 20 to 25 minutes.
Mince 2 cloves of garlic and sauté in butter.
Stir garlic, butter, and cheese into grits until all cheese is melted.
Rinse shrimp and pat dry. Fry the bacon in a skillet until crispy. Remove from pan and drain well on paper towel. In bacon drippings add garlic and shrimp. Cook until shrimp are pink. Add lemon juice, chopped bacon, parsley, and scallions. Saute for about 3 minutes.
Grits are served in a bowl with shrimp mixture over them. Serve hot.
Add Crystal Hot Sauce to taste.
**
Thanks, Linda, and remember NO GRITS NO GLORY releases on Oct 1st!
Hello and welcome to 30 Days of Grits – Day 25!
Today’s recipe is Crumb-Crusted Fish with Creamy Corn Grits! Yummy! This one is from Publix and came my way thanks to my good writer friend, Atalie. Thanks!
We are now only 6 days away from the release of NO GRITS NO GLORY! Stay tuned!