Deep Fried Grits-N-Cheese By Della Nettles Ingredients: 1 1/2 cup cooked grits 1 cup shredded cheddar cheese 1 cup finely diced mushrooms ½ cup bacon bits salt and pepper to taste Directions: Mix all ingredients together. Pour into casserole dish to harden, let cool. Cut into 2 inch squares and deep fry until crispy. Copyright World Grits Festival 2004 Home Ground Grits Ingredients: 1 cup washed grits 4 to 4 ½ cups water Salt to taste Directions: Measure approx 1 ½ cups grits. Wash in cold water until all the impurities are gone (5 to 6 time). Impurities will float. Cook for 30 to 40 min., Stirring. If you prefer creamier grits cook longer. Copyright World Grits Festival 2004 Shrimp & Grits By Betty Sojourner & Friends Ingredients: 3 cups cooked grits 1/4 to ½ lb fresh small scallops ½ lb fresh small shrimp ½ cup half & half 8 oz cubed velveeta cheese ½ lb crab (optional) Directions: Cook grits and add cubed velveeta to melt. Saute’ scallops and shrimp. Add scallops, Shrimp and some crab to grits if desired. Then add half & half. Mix and put in Casserole dish or slow cooker. Cover and bake in casserole for 30 minutes at 350 or in a slow cooker for the same time. I do not use the crab. Copyright World Grits Festival 2004 Country Ham, Red Eye Gravy & Grits By Granny Grits Ham Directions: 2 center cut slices dry cured country ham 1/4 inches thick. About 8 oz. Trim away the outer edge and the rind from the ham. Cut into desired serving pieces. Put ham into cold cast iron skillet and place over medium heat. Fry the ham gently on each side until the fat is translucent and the lean part is deep rust red, about 10 minutes each side. Remove the ham from the skillet, keep warm until serving with grits and red eye-gravy. Red-Eye Gravy Directions: All the rendered fat and drippings from the country ham, Pour the liquid into the hot skillet in which the country ham had been fried. Heat over medium heat, scraping up any bits that have stuck to the pan. Stir them about, but do not allow the gravy to boil. Pour into a bowl and serve over grits as prepared above. Copyright World Grits Festival 2004 Gooey Butter Grits Cheese Cake Ingredients: 1 box yellow butter cake mix 2 eggs ½ cup butter or margarine, melted 1 cup cooked grits 1 8 oz package cream cheese 1 16 oz package powdered sugar 1 teaspoon vanilla Directions: Preheat oven to 350 F. Combine first four ingredients in large mixing bowl. Beat thoroughly. Spread mixture in well greased 9 x 13 baking pan. Beat next four ingredients until Smooth and creamy. Pour over cake batter. Bake for 35 to 45 minutes. Cool and cut into Bars. Topping will be “gooey.” Serves 24-36 Copyright World Grits Festival 2004