Grits Recipes
BAKED CHEESE GRITS
Bring milk, half and half and water to a boil; add grits and cook until thickened (about 10 min.), stir often. Stir in butter, salt and cheese; spoon into lightly greased 1 qt. casserole and bake at 325° for 20 min.
SOUTHERN SCRAMBLE (from the Quaker Quick Grits box)
In large skillet, bring water to boil. Slowly stir in grits; reduce heat. Simmer 3 to 5 minutes or until thickened, stirring frequently. Stir in butter or margarine. Combine half of cheese with remaining ingredients, mixing well. Pour into grits and stir lightly. Cook over medium heat until eggs are soft set and cheese is melted, stirring occasionally. Sprinkle with remaining cheese. Serves 6.
CHEESE GRITS CASSEROLE (from “Nathalie Dupree’s Shrimp & Grits Cookbook”)
Preheat oven to 350°. Butter a 2-qt. casserole or 8 1/2x11-inch baking dish. Combine all ingredients but eggs. Beat eggs well, then add to the grits mixture. Pour into the prepared dish and bake until set and lightly browned, 30 to 45 minutes. Serves 10-12.
SHRIMP AND GRITS
Melt butter and sauté onions until tender. Add shrimp and cook until pink. Add water. Add seasonings. Cover and cook for 5 min. Serve over cooked grits.