Hi all,
I’m guest blogging over at my Twitter friend Tracey’s blog today – come have a glass of tea and join in!
We’re talking book setting :)
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 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 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.