Grits are a staple in the South. I've eaten them all my born days. Always. Not that I remember, but I just bet you, grits were my first food. Mixed up with an egg, yep, I just bet ya. That's the way my precious Daddy ate his for breakfast, it was always the same way. He would put his 2 sunny side up eggs on top of a plate full of grits, chop them up and mix it all together. Eaten with thick rind bacon and homemade fluffy biscuits ...YUM! If you haven't tried it, you need to. These baked grits are great made with bacon or sausage and cutting down, or eliminating, the cheese. Alternately, you can bake in individual baking dishes.
Saturday, February 16, 2013
Monday, February 20, 2012
Grits! There isn’t a Southerner around that hasn’t had a bowl of grits. With nothing added to them, they are plain, blah and just not good at all. When you add salt, garlic, cheese, bacon and/or butter..you are in for a southern delight! Something to keep in mind…when grits boil, they hurt you if they land on you. They will pop out of the pot like crazy if they are cooking too high. When they get on you….they stick to you and burn. Just keep them simmering and you’ll be fine. ~smile~
|3 Cheese Garlic Grits with Shrimp|
Three Cheese Garlic Grits
4 cups water, chicken broth is Great
1 cup grits, old fashion
1 1/2 – 2 tablespoons minced garlic, I used bottled in water
1 medium to large bay leaf
1- 2 teaspoon kosher salt, to taste
fresh ground pepper to taste
3/4 cup pepper jack cheese, shredded
3/4 cup cheddar cheese, shredded
1/2 - 3/4 cup parmesan cheese
Bring water, or chicken broth, garlic, 1 teaspoon salt and bay leaf to a boil. Stir in grits, cover and reduce heat to a simmer. Cook according to directions. Add cheese, change the amounts to suit your taste, when done. Taste and add more seasoning if desired.
Serve with sautéed or fried shrimp, eggs, ham…you get the idea!