Gorgeous Golden Grits!
Modern Southern cuisine has had a huge surge in popularity of late (think of all the Chicken & Waffles dishes you've seen on menus the past couple of years!) What's really appealing about this cuisine is that it takes revered standard southern dishes and gives them a touch of "now", while maintaining the comforting, rib-sticking, boldly-flavored qualities that give Southern cuisines their distinctive appeal.
We have a great option for jumping on this bandwagon in your own home with minimal effort or prep: our Low Country Seasoned Grits. Produced by the Tiny House Foods, these grits were inspired by the owners' love of the down-home Southern cooking they grew up with, and will be right at home at your own breakfast, lunch, and dinner table. Packed with rich, bold, Cajun-inspired flavor, they are ready and waiting to accompany your seafood, sausages, veggies, and poultry! Cooking them is as simple as boiling water and stirring; they’re already perfectly seasoned. And for those with gluten sensitivities, grits are a gluten-free godsend!
Like polenta, grits are endlessly adaptable. And if you're looking to go the "modern Southern" route with your grits, we have some great suggestions. Take a look at the recipes below, likely to become new family favorites in your home!
Note: When re-heating grits, add some liquid to soften them up (stock, milk, water).
Cheesy Grits Bake
No one can resist the delicious cheesiness of this classic version that’s a cross between a souffle and corn bread. Serve with grilled foods, sausage, seafood, poultry, you name it…it works!
Serves: 12; Prep;25 minutes, Baking time 70 minutes
Ingredients
Kosher salt, to taste
8 cups water
3/4 cup grated cheddar cheese
1/4 cup grated parmesan cheese
3 tsp minced garlic
1/2 tsp garlic powder
1/2 cup salted butter
2 cups whole milk
3 large eggs beaten
Optional: Grated parmesan cheese and parsley sprinkled on top
Instructions
Preheat oven to 325F. Add a tablespoon of salt to water and bring to a boil.
Add grits to boiling salted water, whisking into the water then lower heat to the lowest setting and cook covered until grits are tender but still pourable, about 12-18 minutes.
Remove from heat and whisk in cheddar cheese, parmesan cheese, minced garlic and butter. Continue whisking until both the cheeses and butter are melted and well combined.
Next, while vigorously whisking, add milk and eggs and continue to whisk quickly so the eggs won’t scramble.
Pour grits into a large greased 4 quart casserole dish then sprinkle parmesan cheese on top and bake for 60-70 minutes or until grits just shake slightly. You can also broil for a couple of seconds to make a gorgeous brown color on top.
Sprinkle with chopped parsley and serve.
Make ahead tip: Make grits and pour into greased casserole dish and store in refrigerator. Next morning, remove from refrigerator and allow to come to room temperature for about 20-30 minutes then bake according to instructions.
Shrimp & Grits with Spinach
Creamy, flavorful and so comforting- this dish may replace polenta in your repertoire!
Serves: 6; 30 min. prep.
Adapted from a Feb., 2010 Bon Appetit recipe
Ingredients
3 cups low-fat milk
2 garlic cloves, pressed, divided
1 teaspoon salt
6 slices thick-cut applewood-smoked bacon, cut crosswise into 1/3- to 1/2-inch wide slices and cooked
1 1/2 pounds deveined peeled uncooked large shrimp
1 cup sliced shallots (about 4 large)
1 8-ounce bottle clam juice
1 lb. Pinwheel Local Chopped Spinach (frozen)
Hot pepper sauce of choice
1 lemon, cut into wedges
Instructions
Bring milk, 1 garlic clove, and salt to boil in medium saucepan. Gradually stir in grits. Reduce heat to medium-low and simmer until grits are very tender, whisking often, about 8 minutes.
Meanwhile, heat bacon in a large nonstick skillet over medium heat until crisp, stirring often. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon drippings. Add shrimp to drippings in skillet. Sauté until shrimp are pink, stirring often, about 1 minute. Sprinkle shrimp with salt and pepper. Add shallots and remaining garlic to skillet. Sauté until shallots are translucent and shrimp are cooked through, about 2 minutes. Add clam juice to skillet and bring to boil, scraping up any browned bits. Add frozen spinach to skillet and toss just to heat through. Season to taste with salt, pepper, and hot pepper sauce.
Divide grits among 6 plates. Top with shrimp mixture and sprinkle with bacon. Garnish with lemon wedges for squeezing over and serve.
Mushroom Grits with Pork Belly Bits (can be made Vegetarian)
An outstanding side or main dish, these grits are the ultimate in homey, satisfying fare!
Serves 6; 30 min prep
Ingredients
2 cups water or stock
2 cups whole milk
salt & black pepper
4 tablespoons butter, or more
2 cups sliced or chopped mushrooms
½ cup Smoking Goose Pork Belly Bacon Bits or 1/2 cup cooked pancetta or bacon in small bits (optional)
Chopped parsley leaves for garnish
Instructions
Put the water or stock and milk in a small saucepan and bring it to a boil over medium-high heat. Turn the heat to low and slowly stir or whisk in the grits. If any lumps form, beat grits with a wire whisk. Continue to cook, stirring.
Heat 2 tablespoons of butter in a skillet over medium-high heat and cook the mushrooms, stirring occasionally until they give up their liquid; stir in the Pork Belly Bits/pancetta/bacon, if using, and continue to cook until the mushrooms are browned. Addr salt & pepper to taste.
When the grits are creamy (after about 20 minutes), season to taste, stir in the remaining butter and serve, garnished with the mushroom/pork mixture and parsley.
Chicken & Grits Casserole
Even picky eaters go for this smooth, silky casserole with tons of soul and a bit of zestiness from the barbeque sauce!
Serves; 6; Prep: 35-40 min.
Ingredients
2 cups milk (any variety)
¾ cup chicken broth
¼ teaspoon salt
½ cup 2 ounces finely-grated Cheddar cheese
2 tablespoons butter
3 ounces cream cheese
2 large eggs
1 ½ cups (9 oz) cooked chicken breast or diced rotisserie chicken
¼ cup favorite barbecue sauce
Sliced green onions for garnish
Instructions
Preheat oven to 375 degrees F. Spray an 11-inch by 7-inch baking dish with cooking spray and set aside.
Combine milk and broth in a medium heavy saucepan; bring to a boil. Gradually add grits and salt to pan, stirring constantly with a whisk.
Cook for 5 minutes, or until thick, stirring constantly. Remove from heat. Stir in Cheddar, butter, and cream cheese until smooth.
Stir in eggs and chicken.
Spoon mixture into prepared baking dish.
Bake at 375 degrees for 25 minutes, or until set.
Just before serving, drizzle with barbecue sauce and garnish with green onions.
Veggie Grits, Cajun Style
These bold grits make an equally great main or side dish with the characteristic Cajun punch of flavors and textures.
Serves 4-6; Prep: 30 minutes
Adapted from a Food Network recipe
Ingredients
5 cups vegetable or chicken broth
1 1/2 cups grated Monterey Jack cheese
1 1/2 cups grated sharp Cheddar
4 ounces cream cheese
4 tablespoons salted butter
1 tablespoon olive oil
4 oz button mushrooms, halved
1 large zucchini, cut into bite-size chunks
1 red onion, cut into bite-size chunks
1 red bell pepper, chopped
1 jalapeno pepper, seeded and finely chopped (optional)
1 tablespoon tomato paste
Cajun seasoning (1-2 tspn)
Hot sauce, as needed
Freshly ground black pepper
Juice of 1/2 lemon
3 scallions, sliced, for garnish
Instructions
Bring 3 cups of the broth to a boil in a saucepan. Slowly stir in the grits. Return to a boil and cook for 3 to 4 minutes. Turn down the heat and stir in the Monterey Jack, Cheddar and cream cheese. Cook for another 3 to 4 minutes. Stir in 2 tablespoons of the butter and keep warm.
Heat the remaining 2 cups broth in a separate saucepan until hot.
Meanwhile, heat the oil and remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the mushrooms, zucchini, corn, onion, bell pepper and jalapeno (if using) to the skillet and cook for 1 minute. Season the vegetables with salt & pepper to taste. Continue to cook until well browned, an additional minute. Add the tomato paste. Stir in the remaining 2 cups of hot broth and add hot sauce and Cajun seasoning, to taste. Cook until the vegetables are tender but not mushy, another 2 minutes. Add the lemon juice. Taste and adjust the seasoning.
To serve, spoon a hefty serving of grits into a bowl. Top with the veggies and sauce. Garnish with some scallions and serve.