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Baked Cheese Garlic Grits |
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From: The Quaker Oats Company
Ingredients: 1-cup Quaker Enriched White Hominy Quick Grits, 1-teaspoon salt, 4-cups boiling water, 1-½ cups Cheddar Cheese (6oz shredded Sharp), ½ cup butter or margarine, ½ cup milk, 2 eggs, beaten & 1 small garlic clove, minced
Directions: Heat oven to 350F. Stir grits into salted boiling water in large heavy saucepan. Return to boil. Reduce heat, cook for 2-1/2 to 5 minutes, stirring occasionally. Ad cheese, butter, milk, eggs and garlic , stirring until cheese is melted. Pour into greased 2 quart casserole or bakingdish. Bake 1 hour.
6 servings
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Copyright World Grits Festival 2007 |
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Fried Grits Cakes with Sausage |
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From: Paula H Deen -- printed form www.foodnetwork.com
Ingredients: 1-pound hot bulk sausage, 2-tablespoons grated orange zest, 4-cups chicked broth, 1-cup stone-ground yellow grits & Vegetable oil
Directions: In a large skillet over medium heat, combinethe sausage and orange zest, stirring to breakup the sausage. Saute’ until browned and then drain, set aside. In a large saucepan over medium heat, bring the chicken broth to a boil. Slowly stir in the grits. Reduce the heat, cover, and simmer for 20 minutes. stirring occasionally. Stir the sausage into the grits. Spread the mixture in a 13 x 9 inch baking pan to cool, then refrigerate until well chilled. Cut the chilled grits into squares and saute’ in vegetable oil until crispand browned on both sides.
serves 6
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Copyright World Grits Festival 2007 |
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Hush Puppy Grits |
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From: The Food Network -- Printed from www.foodnetwork.com
Ingredients: 1-beaten egg, ½-cup buttermilk, 1-cup grits, 1/4 cup all-purpose flour, 2-teaspoons sugar, 3/4 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon sea salt, Shortening or cooking oil for deepfat frying & Freshly ground black pepper
Directions: In a bowl stir together the egg and buttermilk. In another bowl combine the grits, flour, sugar, baking powder, baking soda amd 1/4 teaspoon sea salt. Add the egg mixture to the grits mixture. Stir just until moist. Heat the sortening to 375 degrees F. Drop the batter by tablespoon into the deep hot fat. Fry about 3 minutes or until golden brown, turning once. Drain the hush puppies on paper towels and season with pepper to taste.
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Copyright World Grits Festival 2007 |
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The Green Valley Spa's Shrimp & Grits |
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From: Fio Antognini, Executive Chef, Green Vally Spa & Resort
Ingredients: YIELD: 4 SERVINGS ¾ cup Quaker Instant Grits, 3 cups water, ¼ cup roasted red bell pepper diced, 1 teaspoon curry powder, Dash of sea salt, 1 Tablespoon olive oil, 2 Tablespoons chopped onion, ½ cup sliced mushrooms, ½ lb. (8 oz.) raw, peeled and de-veined shrimp (cut into bite-size pieces), ¼ cup white wine, 1½ teaspoons Dijon mustard, 2 Tablespoons fat-free sour cream, 1 teaspoon low-sodium soy sauce, 1 to 2 teaspoons hot sauce (your favorite brand: mild, medium or hot) & Chopped parsley for garnish
Cooking: Prepare Quaker Instant Grits according to package directions. Add curry and bell peppers; stir well over low heat for 1 minute to allow flavors to meld. Cover and keep warm. In a large sauté pan, heat olive oil. Add onions and cook for 2 minutes over medium-high heat stirring occasionally. Add mushrooms, stir to combine, and cook for 3 minutes. Add shrimp, stir to combine, and cook for 2 minutes. In a bowl, mix the white wine, mustard, sour cream, soy sauce and hot sauce. Pour mixture into pan while stirring with shrimp and vegetables. Simmer uncovered for 2 minutes. To serve, ladle an even amount of grits onto 4 dinner plates, creating a large, thin “circle” of grits on each. Spoon the shrimp mixture onto the center of grits. Garnish each plate with a sprinkling of chopped parsley, and serve. Optional garnish: crumbled turkey bacon
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Copyright World Grits Festival 2007 |
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