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!

Hi all and welcome to 30 Days of Grits, Day 10!

Today I am pointing you toward my Pinterest board set up for NO GRITS, NO GLORY where I have collected a series of grits recipes (thanks, Cristy W!) and photos.

FYI, in order to respect copyright, the Pinterest board does not “list” the recipe but the photo of the grits links to the author’s site where the recipe can be found. I wouldn’t want to copy recipes here without permission and this is a fair way to share the recipe while giving all due credit.

So today’s great recipe is Cheesy Shrimp & Grits Casserole

Looks yummy so check it out!

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 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 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!