Savory Grits Pie By Granny Grits Ingredients: 2 cups milk 1 tablespoon unsalted butter 3 large eggs 9 inch pie shell, partially baked 3 tablespoons uncooked Quaker Grits ½ teaspoons salt Freshly ground black pepper to taste Your choice of filling Directions: Basic recipe for a savory custard pie that can take any number of different fillings. 3 basic fillings are Corn & Cheese, Mushroom, and Shrimp Pie Filling. Heat oven to 325. Combine milk, Quaker Grits, butter and salt in saucepan and cook over low heat, stirring frequently, until Quaker Grits thicken the mixture and are tender, about 15 minutes. Set aside to cool. Beat eggs vigorously with a grind or two of pepper until light. Stir into cooled Quaker Grits mixture. Spread chosen filling in the bottom of the pie shell and pour over the top. Bake until the custard is set and the top is lightly browned, about 35 minutes. Copyright World Grits Festival 2005 St. George, SC Frech Fries Ingredients: 1 cup Quaker Grits 4 cups water 1 teaspoon salt 6 tablespoon flour ½ teaspoon pepper ½ teaspoon lemon pepper ½ teaspoon seasoning salt 1 teaspoon paprika Butter or oil for frying Directions: Bring salted water to boil in medium saucepan. Slowly stir in Quaker Grits. Cover, reduce heat and cook, stirring occasionally until liquid is absorbed according to grits package directions. Spread in 9 x 13 inch pan and let cool until firm. Cut into French fry-size pieces. Combine flower, salt, pepper, lemon pepper, seasoning salt and paprika in medium bowl. Coat Quaker grits strips in breading mixture on all sides. Melt butter in large skillet. Fry Quaker Grits strips until crispy on all sides. Shortcut: Substitute packages flour-type coating mix for breading ingredients. Makes 6 servings Copyright World Grits Festival 2005 Quick Cheese Grits An easy side dish that’s even faster than rice or pasta Ingredients: cups water ½ cup Quaker or Aunt Jemima Enriched Hominy Quick Grits, uncooked* 4 oz. Pasteurized process cheese spread, cubed Dash of garlic powder (optional) Paprika Directions: Bring water to a boil; slowly stir in grits. Reduce heat; simmer 3 to 4 minutes or until thick, stirring occasionally. Add cheese and garlic powder, continue cooking until cheese is melted, about 2 to 3 minutes Sprinkle with paprika Makes 4 servings * Note: To substitute regular Quaker or Aunt Jemima Enriched Hominy Grits, increase milk to 2-1/4 cups and simmer time to 12 to 14 minutes. Tip: For those who love Baked Garlic Cheese Grits, but don’t have time to prepare them, here is a quick and delicious alternative check out the Southern Scramble.  Copyright World Grits Festival 2005 Southern Scramble By The Quaker Oats Company Try this change of pace breakfast made easy in one skillet. Ingredients: 1 ½ cups water ½ cup Quaker or Aunt Jemima Enriched Hominy Quick Grits, uncooked * 1 tablespoon margarine or butter 1 cup (4 oz) shredded Swiss cheese 6 eggs, beaten 1 cup cubed ham 2 tablespoons sliced green onions ½ teaspoon salt (optional)1/8 teaspoon pepper Directions: In large skillet, bring water to a boil. Slowly stir in Quaker Grits; reduce heat. Simmer 3 to 5 minutes or until thickened, stirring frequently. Stir in margarine. Combine ½ cup cheese with remaining ingredients; mix well. Pour into Quaker Grits; stir lightly. Cook over medium heat until eggs are soft set and cheese is melted, stirring occasionally. Sprinkle with remaining cheese. * Note: To substitute regular Quaker or Aunt Jemima Enriched Hominy Grits, increase water to 1 3/4 cups and simmer time to 12 to 14 minutes. Tip: Once grits and egg mixture are combined, do not over mix or eggs will become dry and appear curdled.  Copyright World Grits Festival 2005