Southern Grits Recipes

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SOUTHERN GRITS

Hubby says these grits are fit for a Southern Tea Room. No higher compliment than that! It is not a mistake to use quick cooking grits, and cook them for almost half an hour. These grits have body!

Provided by Connie K

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5



Southern Grits image

Steps:

  • In a small pot, bring water, milk, and salt to a boil.
  • Slowly stir grits into boiling mixture.
  • Stir continuously and thoroughly until grits are well mixed.
  • Let the pot return to a boil, cover pot with a lid, lower the temperature, and cook for approximately 30 minutes stirring frequently.
  • Add more water if necessary.
  • Grits are done when they have the consistency of stiff cream of wheat.
  • Stir in butter.
  • Serve with additional butter on top of each portion, or serve with fruit or with a savory meal.

Nutrition Facts : Calories 295.2, Fat 14.8, SaturatedFat 9.1, Cholesterol 41.2, Sodium 724, Carbohydrate 34.6, Fiber 0.6, Sugar 0.3, Protein 6

2 cups water
1 1/4 cups milk
1 teaspoon salt
1 cup quick-cooking grits, not instant (I use Quaker)
1/4 cup butter

SOUTHERN GRITS AND EGGS

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9



Southern Grits and Eggs image

Steps:

  • Bring 3 cups water to a boil in a medium saucepan. Add the grits, reduce the heat to medium and cook, stirring occasionally, until thickened, about 5 minutes. Remove from the heat. Stir in the cheese and season with salt and black pepper; cover to keep warm.
  • Crack the eggs into a large bowl. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the okra, scallion whites, bell pepper, cayenne, 1/4 teaspoon salt, and black pepper to taste; cook, stirring, until the vegetables start to soften, 2 to 4 minutes.
  • Carefully slide the eggs on top of the okra mixture, keeping the yolks intact. Reduce the heat to medium; cover and cook, rotating the skillet occasionally, until the eggs are just set, about 6 minutes.
  • Serve the grits with the vegetables and eggs. Top with the scallion greens.

Nutrition Facts : Calories 405 calorie, Fat 21 grams, SaturatedFat 7 grams, Cholesterol 445 milligrams, Sodium 231 milligrams, Carbohydrate 35 grams, Fiber 4 grams, Protein 20 grams

3/4 cup quick-cooking grits
1/2 cup shredded Cheddar cheese (about 2 ounces)
Kosher salt and freshly ground black pepper
8 large eggs
2 tablespoons vegetable oil
8 ounces frozen cut okra, thawed
1 bunch scallions, chopped (white and green parts separated)
1 green bell pepper, thinly sliced
Large pinch cayenne pepper

SOUTHERN SHRIMP AND GRITS

A southern specialty, sometimes called breakfast shrimp, this dish tastes great for brunch or dinner, and anytime company's coming. It's down-home comfort food at its finest. -Mandy Rivers, Lexington, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 13



Southern Shrimp and Grits image

Steps:

  • In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 12-14 minutes or until thickened, stirring occasionally. Stir in cheese until melted. Set aside and keep warm., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 4 teaspoons drippings. Saute the shrimp, garlic and seasoning in drippings until shrimp turn pink. Serve with grits and sprinkle with onions.

Nutrition Facts : Calories 674 calories, Fat 42g fat (22g saturated fat), Cholesterol 241mg cholesterol, Sodium 1845mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 1g fiber), Protein 41g protein.

2 cups reduced-sodium chicken broth
2 cups 2% milk
1/3 cup butter, cubed
3/4 teaspoon salt
1/2 teaspoon pepper
3/4 cup uncooked old-fashioned grits
1 cup shredded cheddar cheese
SHRIMP:
8 thick-sliced bacon strips, chopped
1 pound uncooked medium shrimp, peeled and deveined
3 garlic cloves, minced
1 teaspoon Cajun or blackened seasoning
4 green onions, chopped

SOUTHERN CHEESE GRITS

A Southern tradition, creamy cheese grits with a zip of spice makes for a perfect side dish to barbecue, or for a holiday get together. They were always on the table at my mother-in-law's house. A real family tradition.

Provided by Deborah

Categories     Side Dish     Grain Side Dish Recipes     Grits

Time 1h45m

Yield 8

Number Of Ingredients 13



Southern Cheese Grits image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 2-quart casserole dish with nonstick cooking spray.
  • Bring water and salt to a boil in a pot over high heat. Add grits, reduce heat to low, and let simmer until tender, about 30 minutes.
  • Pour grits into a large mixing bowl. Add beaten egg slowly, followed by 1 1/4 cups Cheddar cheese, milk, Worcestershire sauce, butter, pepper, garlic powder, and hot sauce. Mix thoroughly and pour into the prepared dish. Sprinkle remaining Cheddar cheese on top and sprinkle lightly with paprika for coloring. Cover.
  • Bake in the preheated oven until thickened and cheese is melted, about 1 hour, uncovering the last 10 minutes to let a crust form on top.

Nutrition Facts : Calories 222.1 calories, Carbohydrate 17.7 g, Cholesterol 56.5 mg, Fat 12.6 g, Fiber 0.4 g, Protein 9.4 g, SaturatedFat 7.7 g, Sodium 386.7 mg, Sugar 1.5 g

nonstick cooking spray
4 cups water
½ teaspoon salt
1 cup regular grits, uncooked
1 egg, well beaten
1 ½ cups grated sharp Cheddar cheese, divided
½ cup milk
2 tablespoons Worcestershire sauce
2 tablespoons butter
½ teaspoon freshly ground black pepper
¼ teaspoon garlic powder
1 dash hot pepper sauce (such as Tabasco®), or more to taste
1 pinch paprika, or as needed

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