Grits Recipes

Grits & Eggs & Bacon
Data South Systems #1 Choice!

• Grits (check pkg. directions for # of people you want to feed) NOT INSTANT!
• Eggs (how many does each person want?)
• Bacon (about 1 to 2 pounds, it depends on how many people are eating)
• Salt & Pepper, to taste

Cook grits according to the package. Cook the bacon in an iron frying pan (iron frying pan is important... it's a southern thing). Leave the grease (this is important for high cholesterol). Once all your bacon is cooked, fry your eggs in the grease. Try not to break the yolk (it mixes better with the grits if it is runny). When serving, put the eggs on the plate, then put the grits on top of the eggs. Mix well. You can eat the bacon on the side or use it as a spoon. Eat up and enjoy.

Grits
Better Homes & Gardens

• 2 cups water (or chicken broth)
• 1/2 tsp. salt
• 1/2 cup quick cooking grits

In a saucepan bring water or chicken broth and salt to boiling. Slowly add grits, stirring constantly. Cook and stir till boiling. Reduce heat; cook and stir for 5 to 6 minutes or till water is absorbed and mixture is thick. Serve with margarine, butter, or milk, if desired. Makes 2 servings.

Cheesy Grits
Better Homes & Gardens

• 2 cups water (or chicken broth)
• 1/2 cup quick cooking grits
• 1 cup shredded American or Cheddar cheese
• 1 Tbsp. Butter or margarine
• 1 egg

In a saucepan bring water or chicken broth to boiling. Slowly add grits, stirring constantly. Cook and stir till boiling. Reduce heat; cook and stir for 5 to 6 minutes or till water is absorbed and mixture is thick. Stir cheese and butter into hot grits until melted. Gradually stir about one-half cup of the hot grits into beaten egg. Return all to the saucepan and stir to combine. Pour into a greased 1-quart casserole. Bake in a 325 degree oven about 25 minutes or till nearly set. Let stand 5 minutes. Makes 4 servings.

Grits & Eggs Casserole
A Taste of Georgia

• 1 cup grits
• 2 tsp. Baking powder
• 4 cups water
• 1/2 cup sharp cheddar cheese, grated
• 2 egg yolks
• salt & pepper to taste
• 2 egg whites, stiffly beaten

Cook grits in water with dash of salt and let cool slightly. Add all remaining ingredients, blend will with grits, and turn into baking dish. Bake 45 minutes at 325 degrees. (Submitted by Mrs. Billy Carter (Sybil); Plains, GA)

Grits Casserole
A Taste of Georgia

• 6 cups water
• 2 tsp. salt
• 1 1/2 cups grits
• 1 tsp. paprika
• 1 lb. sharp cheddar cheese
• 2 dashes Tabasco sauce
• 3 eggs
• garlic powder, to taste (optional)
• 1 1/2 sticks butter or margarine
• 3 tsp. Savory salt

Bring water to a boil and add grits. Stir in the cheese, which has been cut into pieces. Beat eggs and add to grits. Add margarine and all the remaining ingredients, mixing well. Pour grits into a greased 3-qt. casserole. Bake for 1 hour at 350 or 375 degrees. Grits may be divided into 2 smaller casseroles, for baking and freezing.

Grits and Cheese Souffle
Taste & See

• 1 cup grits
• 1/2 cup milk
• 1 cup shredded sharp cheddar
• 4 eggs, well beaten
• 1/2 tsp. baking powder

Cook grits. Thoroughly mix with remaining ingredients and pour into greased 1.5 quart casserole. Bake at 400 degrees for 30 minutes.

Real Fried Grits
from Larry Babbitt

Cook up and pour grits into either glass tumblers or a flat pan and chill until cold or overnight. If you have used a glass, remove the cylinder of grits (slide knife around if needed) and slice into patties. If you use a pan, slice into shapes you like or use cookie cutter. You to determine the shape and thickness you desire. You may lightly salt and/or pepper--depends on how much was in the original batch. Roll pieces in flour. Fry in good old hot grease (at least an inch) until lightly browned, turning at least once.. If you really want them to be extra tasty, poke them with a fork as they are cooking for extra crunch.

Baked Cheese Grits
from Diana Rattray

• 1 cup grits, stone ground or instant
• 8 ounces shredded sharp Cheddar cheese
• 1/2 cup butter
• 3 eggs, well beaten
• 1/3 cup + 1 tablespoon milk

Preheat oven to 350°. Cook grits according to package directions. Stir in the shredded cheese, butter, eggs, and milk; pour into a buttered 1-quart baking dish. Bake 45 minutes, or until set.
Serves 4.

Country Grits with Sausage and Cheese
A Taste of Georgia

• 2 pounds mild bulk pork sausage
• 4 cups water
• 1 1/4 cups uncooked quick-cooking grits
• 4 cups (16 ounces) shredded sharp Cheddar cheese
• 1 cup milk
• 1/2 teaspoon dried thyme
• 1/8 teaspoon garlic powder
• 4 eggs, lightly beaten
• Paprika
• Tomato wedges for garnish
• arsley sprigs for garnish

Cook sausage in a large skillet, stirring to crumble, until browned. Drain excess fat and set aside.
Pour water into large saucepan and bring to a boil.
Stir in grits, return to boil, reduce heat, cover and simmer for 5 minutes, stirring occasionally. Remove from heat.
Add cheese, milk, thyme and garlic, stirring, until cheese is melted.
Add sausage and eggs. Spread mixture in lightly-greased 13 x 9 x 2-inch baking dish.
Sprinkle with paprika. Bake at 350° F. for 1 hour or until golden brown.
Let stand for 5 minutes before serving. Garnish with tomatoes and parsley.

Note: Casserole can be assembled the night before and stored, covered, in the refrigerator overnight.
Let stand at room temperature for 30 minutes before baking. Serves 8 to 10.

Good Ol' Grits Pie Recipe
from The George Family

• 1 cup quick-cooking grits, cooked and cooled slightly
• 1 cup brown sugar
• 2 teaspoons flour
• 2 large eggs lightly beaten
• 4 tablespoons milk
• 2 tablespoons butter or margarine melted
• 1 teaspoon pure vanilla extract
• 1 teaspoon white vinegar
• 1 (9 inch) unbaked pie shell

Preheat the oven to 350 degrees F. In a bowl, combine the grits, brown sugar, flour, and eggs. Blend well, then stir in the milk and butter or margarine. Add the vanilla and vinegar, and blend well.
Pour the mixture into the pie shell and bake for 35 to 40 minutes, or until the center is just set. Let cool briefly, then serve while still warm. Serve warm by itself or topped with ice cream.

Hot Tomato Grits

• 2 slices bacon, chopped
• 2 (14 1/2oz) cans ready-to-serve chicken broth
• 1/2 tsp salt
• 1 cup quick-cooking grits
• 2 large ripe tomatos, peeled and chopped
• 2 Tbsp canned, chopped green chilis
• 1 cups shredded cheddar cheese

Cook chopped bacon slices in a large heavy saucepan until crisp. Do not drain away drippings. Once bacon is crisp, gradually add the broth and salt. Bring to a boil. Stir in the grits, tomatoes and chilies. Return to a boil, stirring often. Reduce heat and simmer 15-20 minutes, stirring often. Remove from heat. Stir in the cheese. Cover and let stand 5 minutes, or until cheese melts.

Baked Cheese Grits

• 1 cup uncooked grits
• 1 1/2 cups shredded cheddar cheese (medium or sharp)
• 1/2 cup milk
• 2 eggs, well beaten
• butter or margarine to taste
• salt to taste

Prepare grits according to package directions. (I use quick grits.) Once grits are fully cooked, stir in the remaining ingredients and continue to cook until cheese is melted. Pour into a baking dish (2 qt) and bake for 1 hour at 350.

For more interesting grits information visit these sites:

grits.com

quakergrits.com

home.att.net/~ejlinton/grits.html