Recipes - Grits
STAN’S SAVORY CHEESE GRITS
1 c ADLUH stone-ground yellow grits
1 qt cold water
1/2 c heavy whipping cream
¼ c chicken broth
2 T margarine
¾ t roasted red pepper seasoning
3/4 c shredded sharp cheddar cheese
hot sauce, to taste
Add grits to water, whipping cream, chicken broth, and roasted red pepper seasoning, and bring to a boil stirring often. Add margarine. Simmer on low until grits are to desired doneness (½ to 1 hour or 2 hours in a crock-pot). Add cheese and hot sauce, and cook to dissolve cheese. Mixture is now ready for serving.
ADLUH STONE GROUND CHEESE GRITS
2 c ADLUH stone-ground yellow grits
salt to taste
6 c water
2 c sharp cheddar cheese
½ c margarine
1 T tabasco
2 c heavy whipping cream
Add water, salt, margarine and whipping cream to grits and bring to a boil. Reduce temperature and simmer, stirring occasionally, for 1-1½ hours. Add cheese and tabasco when completely cooked.
**For added taste, substitute ½ a chicken bouillon cube for the salt.
**Adding additional cooking time softens the grits.
HAM AND SHRIMP FOR GRITS
1 lb Tasso or country ham, cut into half inch pieces
1 lb. shrimp, peeled and de-veined
1 lb. fire-roasted peppers and onions
In sauté pan, heat peppers, onions and ham. Add shrimp and stir, heating only until fully cooked. Serve next to grits.
BECKY’S GRITS
1 lb. ADLUH white grits
1 cup water
3 quarts free range chicken broth
1 teaspoon black pepper
2 cups half & half
3 cups Parmesan cheese
1 stick butter
Mix all ingredients together except cheese. Bring to a boil then cook on low for one hour. Add the cheese and still until melted throughout
JACK’S CROCK POT ADLUH CHEESE GRITS
1 c ADLUH stone-ground grits
3 c hot water
1 c milk, heavy cream or half-and-half (water may be substituted for milk product)
1 pinch salt (for added flavor, substitute ¼ to ½ chicken bullion cube and omit pinch of salt)
1 pinch sugar
¼ stick margarine
¾ c shredded cheese
1-2 t Texas Pete hot sauce
Add hot water to crock-pot set on high then add grits. Cook on high, stirring every 15-20 minutes. After 1 ½ - 2 hours add milk or cream and continue stirring. Wait 30-40 minutes then add cheese and hot sauce. Add margarine, sugar, and salt/bullion at any time. Reduce heat and simmer until ready to serve. Lid should be kept on pot during entire cooking cycle. The longer they cook, the better they taste! Make 4-6 servings.
*When first adding grits to hot water, stir and remove floating particles (corn bran) with a ladle or spoon (if desired).
*Cooking time can be reduced or increased depending on consistency desired.
*Recipe can be doubled or tripled to fit cooking container size.
*For standard grits, omit the cheese and hot sauce.
PLAIN JANE’S GRITS
1 c ADLUH grits
1 quart chicken stock (or water)
¼ pound butter
1 6 oz roll Kraft Garlic cheese (or 1 c shredded cheddar cheese and use 1 medium clove of garlic while cooking grits…remove before adding any other ingredients.)
2 eggs
½ c half & half (or milk)
Prepare grits per package directions and set aside. Melt butter and cheese and add to grits. Mix eggs and half & half and stir slowly into grit mixture. Pour mixture into a greased casserole and bake at 350º for 45 minutes or until slightly browned on top.
SHIRLEY’S GRITS CASSEROLE
1 cup ADLUH yellow grits
1 cup sausage
½ cup shredded sharp cheddar cheese
4 eggs
salt & pepper, to taste
1 – Prepare grits per package, season well with salt and pepper (keep stirring, no lumps!)
2 – Cook sausage until well done; drain and towel off as much grease as possible
3 – Mix the cheese and eggs
4 – Stir in the sausage and grits
5 – Pour in a lightly sprayed glass casserole dish
6 – Bake at 350º until brown on the bottom; drain/pat off grease before serving
7 – Cut in squares – can be frozen
NASSAU GRITS
4 strips bacon, crisply fried
1 (1 lb.) can tomatoes, cut up
1 small bell pepper, finely chopped
1 cup cooked ham, diced
1 medium onion, finely chopped
1 cup ADLUH grits
1 large garlic clove, finely chopped
Fry bacon, drain and crumble. Set aside, reserving 2 tablespoons of drippings in skillet. Sauté bell pepper, onion and garlic 5 minutes in drippings or until soft. Add tomatoes (reserve juice) and simmer 20 minutes. Cook grits in separate quart of water and set aside. Add ham to mixture and simmer 10 minutes more. Add some reserved tomato juice as necessary to keep moist. Add grits to mixture and additional juice just to liquefy. Simmer 10 more minutes, stirring frequently to mingle flavors. Sprinkle bacon on top and serve with biscuits, eggs and fruit for a special breakfast or brunch.
GRITS PIE
3 eggs
2 ¼ cups cooked ADLUH yellow grits
1 ½ cups sugar
6 teaspoons flour
1 stick margarine
2 cups evaporated milk
9” pie shell
cinnamon and nutmeg
Beat eggs and margarine. Add sugar and milk, one cup at a time. Add flour and grits. Pour into 9” pie shell. Bake at 300° for one hour. Serve warm or cold. Season to taste with cinnamon and nutmeg.
BLUE MARLIN SHRIMP AND GRITS
For the grits:
1 gallon chicken stock or water and bouillon cubes to equal 1 gallon
1 ¾ pounds ADLUH stone ground grits
4 tablespoons kosher salt
2 cups heavy cream
1 teaspoon white pepper
2 cups whole milk
For the Tasso gravy:
1 stick butter
3 cups chicken stock, hot
about ½ pound Tasso ham, finely diced
2 teaspoons kosher salt
½ cup all purpose flour
For the shrimp:
6 pounds medium-sized shrimp (8 oz per person, peeled)
½ stick butter
Andouille sausage, about 4 half-inch slices per person
Salt, pepper, Old Bay seasoning and parsley, to taste
For the grits, use a heavy bottom stockpot and a large whisk. Bring chicken stock, salt and pepper to a boil. Add grits and reduce heat to medium low. Whisk steadily until grits and liquid are combined. Cook 30-45 minutes on medium-low heat, stirring frequently to prevent grits from burning to bottom of pot. Once the grits begin to soften to the bite, whisk in milk and cream. Taste and adjust seasoning if needed. If you have leftovers, you can pour into a shallow pan and refrigerate overnight and make grit cakes the next day. To make the grit cakes, cut grits with a cookie cutter, dredge in seasoned flour and pan fry on a griddle or sauté pan in butter or olive oil.
For the gravy, in a saucepot, melt butter and sauté ham for 2 minutes to release flavors. Whisk in flour and cook for 5 minutes, stirring frequently. This is a roux. Slowly add hot chicken stock to the roux and whisk continuously to prevent lumps of flour. Simmer 5 minutes and taste.
For the shrimp and sausage, heat butter until sizzling in pan. Add andouille sausage (4 pieces per person) and let cook for one minute so the sausage releases it’s fat. Add shrimp. Sauté the shrimp until they are translucent. Season with salt, pepper, Old Bay and fresh parsley.
To plate, place grits in a bowl, the shrimp and sausage in the middle of the grits and ladle the gravy on top of the shrimp. Garnish with parsley.
CREAMY POLENTA (GRITS)
1 cup ADLUH white grits
3 ½ cups low fat milk
½ teaspoon garlic salt
pinch of black pepper
½ cup grated Parmesan cheese
Stir grits into 1 cup of milk. Place remaining milk in a large pan and simmer over medium heat. When milk is gently bubbling, stir in the grits mixture, garlic salt and pepper. Continue stirring until thickened (10-12 minutes). Remove from heat and stir in Parmesan cheese.
BAKED GRIT CASSEROLE
1 cup ADLUH yellow grits
¼ teaspoon red pepper
4 ¼ cups water
3 eggs
½ cup butter
¾ cup milk
1 cup shredded cheese
1 pound hot sausage
1 teaspoon salt
Cook the grits in the water. As they begin to thicken, as the butter, cheese, salt and red pepper. Beat the eggs in the milk and add to the grits mixture. After the grits are done, add the hot sausage to the mixture. Bake in a casserole dish or individual casserole dishes at 350º for 30-35 minutes.
GREG’S SOUTHERN GRITS
2 cups whole milk
2 cups water
1 cup ADLUH grits
1 ½ strips bacon
1 ½ teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons butter
¼ - 1/3 cup Parmesan cheese
1/3 – ½ cup grated cheddar cheese
3 tablespoons honey
1 heaping tablespoon salsa con queso cheese
Bring milk, water and salt to a light boil in a medium/large pan over medium-high heat. Slowly add the grits, stirring constantly to prevent sticking and clumping. Reduce heat to low, cover and cook for 30-45 minutes, stirring frequently. In a small skillet, cook the bacon until crispy. Remove the bacon to a paper towel and reserve the grease. When the grits are done, add 1 cup of grits to the bacon grease, stir and return this mixture to the cooked grits. Add the butter, all cheeses and honey. Season with salt and pepper. Garnish with crumbled bacon.
BBQ SHRIMP ON GRITS WITH TOMATO, CORN AND JALAPENO CREAM RELISH
½ small onion, diced
2 tablespoons olive oil
2 cloves garlic, crushed
1 ear corn, cut from the cob
½ cup heavy cream
¼ cup diced tomato
¼ cup red pepper, diced
1 small jalapeno pepper
½ teaspoon thyme
½ pound shrimp
3 tablespoons BBQ sauce
2 tablespoons butter
Enough ADLUH grits for two people
Clean shrimp and place in cold water. Add olive oil to a skillet and sauté onion over medium high heat until soft. Add garlic and sauté another two minutes. Add corn, jalapeno, red pepper and thyme and cook for another three minutes. Turn heat to high, add cream and reduce down for five minutes. Add tomatoes. Cook grits according to the directions for two servings. Add butter to a sauté pan and sauté shrimp for about four minutes. Add the BBQ sauce and simmer for another few minutes to concentrate sauce on shrimp. Place grits on a plate, pour the cream sauce on top of the grits and arrange the shrimp on top.
CREAMY ADLUH GRITS WITH BACON AND ONION CUSTARD
½ cup ADLUH white grits
½ cup heavy cream
1 ½ cups water
salt, to taste
2 tablespoons butter
2-3 slices bacon, small diced
½ onion, small diced
1 teaspoon butter
1 cup heavy cream
2 egg yolks
white pepper, to taste
8 3” ramekins, buttered
Bring water and ½ cup cream to a boil. Stir in the grits and cook, stirring constantly. Season and stir in 2 tablespoons butter. Cook and drain the bacon. Sweat the onions in 1 teaspoon butter until translucent. Add 1 cup cream and bring to a simmer. Turn off heat and let the mixture sit for 10-15 minutes. Strain off the cream and reserve. Discard the onions. Beat the egg yolks. Mix the yolks with 2 oz of the cream mixture to bring up the temperature. Mix the yolk mixture with the rest of the cream. Season. Place the grits in the bottom of the buttered ramekins. Pour a layer of the custard mix on top. Cover and bake in a water bath in a 325° oven. Carefully remove from the ramekins and serve.
GOAT CHEESE GRITS
3 cups chicken stock
2 ½ tablespoons olive oil
¼ cup dry white wine
1 teaspoon salt
1 pound uncooked, peeled, deveined shrimp
3 tablespoons butter
1 ¼ cups ADLUH white grits
1 tablespoon minced garlic
1 cup heavy cream
½ cup roasted red bell peppers, thinly sliced
4 oz. goat cheese
2 tablespoon creole spice
In a heavy sauce pan, bring chicken stock and salt to boil. Stir in the grits and butter and bring back to a boil. Add the heavy cream and decrease heat to low, simmering for five minutes or until it’s creamy and thick. Remove from heat and whisk in the goat cheese until melted. Heat the olive oil in a large skillet on high heat. And the shrimp and garlic and cook for about four minutes or until the shrimp starts to turn pink. Add the bell peppers and creole spice and cook for another two minutes or until the peppers are heated through. Add the wine and cook for another one to two minutes until the shrimp turn pink. Remove from heat and add the butter, swirling the pan to mix all liquids. Serve the shrimp over the grits and top with warm sauce that is left in the skillet. Serves four.
PORTOBELLO MUSHROOMS WITH ADLUH STONE GROUND GRITS
2 Portobello mushrooms, stemmed, cut in half and sliced
1 pound shiitake mushrooms, stemmed and sliced
4 tablespoons olive oil
½ pound button mushrooms, sliced
1 large onion, chopped
1 28oz can diced tomatoes
½ tablespoon minced fresh garlic
1 8oz can tomato paste
3 tablespoon flour
1 roasted red bell pepper, peeled, seeded and diced
2 cups mushroom stock
1 tablespoon cayenne pepper
2 cups vegetable stock
½ tablespoon thyme
½ cup red wine
1 package fresh spinach leaves
Salt and pepper to taste
Bring mushroom stems to a boil in four cups water. Reduce heat and simmer for 25-30 minutes. Remove the mushroom stems and reduce the liquid by half to produce mushroom stock. Sauté the Portobello mushrooms in oil for about 4-5 minutes. Remove the mushrooms and sauté the onion in the same oil until wilted. Add the garlic and cook for another minute. Add the flour to make a light roux. Add the mushroom stock, vegetable stock and red wine. Stir. Add all three mushrooms, tomatoes, tomato paste, bell pepper, cayenne and thyme. Stir. Simmer over medium heat for 35-40 minutes. Season with salt and pepper. Sauté spinach in vegetable oil until withered. Drain if necessary. Season with salt and pepper. To serve, spoon grits or rice onto plates, top with spinach, then mushrooms and garnish with green onions. Serves 6-8.
If using grits, boil 1 pound ADLUH white grits in three quarts water, 1 ½ cups chicken broth and 1 stick of butter. Simmer on low until grits are done then add two cups shredded sharp cheddar cheese, 1 ½ cup heavy cream and hot sauce to taste.
JUMBO LOUISIANA SHRIMP WITH ANDOUILLE AND GRITS
2 T. extra virgin olive oil 30 jumbo shrimp
Creole spice, as needed to season Salt, as needed
6 T. small-diced Andouille 1 T. minced shallot
1 T. minced garlic 2 T. small-diced paquillo peppers
1 T. chopped thyme 30 oz. shrimp stock
2 T. butter 1 t. fresh lemon juice
2 cups diced tomatoes 1 T. chopped chives
Prepared ADLUH grits ½ cup picked chervil
- Heat large pan over medium heat; add olive oil. Season shrimp with Creole spice and salt; sauté until they start to brown but are not cooked all the way through. Remove shrimp; hold on side.
- Add Andouille, shallot, garlic, paquillo peppers and thyme to pan; sauté until aromatic. Add shrimp stock; bring to low simmer. Stir in butter; reduce until thickened. Add shrimp back in; cook through. Finish with lemon juice, diced tomatoes and chives.
- Per serving: Place 4 T. grits (generous) in middle of large bowl. Arrange 5 shrimp in middle so they stand up (tails facing in); spoon sauce around to fill negative space. Garnish with fresh chervil. Yield: 6 servings
SEA ISLAND SMOTHERED SHRIMP ON CREAMY STONE GROUND GRITS
4 slices slab bacon, diced
1 cup all-purpose flour
1 medium Vidalia onion, diced
4 cloves garlic, minced
1 T paprika
2 lbs. shrimp (medium), peeled and deveined
3 cups shrimp stock (recipe follows)
1/4 cup fresh chives, chopped
1/2 cup scallion, thinly sliced
1/2 t cayenne pepper
Salt and pepper to taste
4 cups stone-ground grits, cooked (recipe follows)
Shrimp Stock -
1/8 cup peanut oil
3/4 pound shrimp shells
1 celery rib, coarsely chopped
1 small carrot, coarsely chopped
1 small onion, coarsely chopped
2 cloves garlic, chopped
1 quart water
1/8 cup dry white wine
1 T tomato paste
1 sprig parsley
1 sprig thyme
2 each black peppercorns
1 each bay leaf
Creamy Stone-Ground Grits -
4 cups water
1 t salt
1/2 t white pepper
1/4 cup butter
1 cup ADLUH grits
1/4 cup heavy cream
1) Rinse shrimp; pat dry. Dredge in flour, shaking off excess.
2) In large skillet Fry diced slab bacon until brown. Add Vidalia onions; sauté 2 minutes, add garlic and paprika. Stir; add shrimp. Cook 3 minutes or until shrimp turn pink. Add shrimp stock and chives; stir; reduce heat. Simmer 10 minutes. Add scallions and cayenne pep- per; stir and season to taste with salt and pepper.
3) Spoon grits into center of warm soup plate; spoon smothered shrimp over grits. Serve immediately.
Shrimp Stock
1) Heat oil in stockpot over medium heat. Add shrimp shells and sauté for 3-4 minutes, stirring until shells look dry.
2) Add celery, carrots, onions, garlic; continue to sauté For 2—3 minutes. Add water, wine, tomato paste, parsley, thyme, peppercorns, and bay leaf
3) Bring stock to boil; reduce heat. Simmer for 1 hour.
4) Strain stock through fine-mesh strainer. Return to heat; boil until reduced to 1/2 quart. (Will keep 2 to 3 days refrigerated, can be frozen.)
Creamy Stone-Ground Grits
1) Bring water, salt, pepper and butter to boil in saucepan.
2) Gradually stir in grits, cover and cook over low heat for 35-40 minutes, stirring occasionally.
3) Add cream; cook over medium high heat for 4-5 minutes longer, being careful not to burn.
Yield: 8 portions
FRIED WILD MUSHROOM ADLUH GRIT CAKES
4 cups ADLUH grits
3 tablespoons flour
2 Portobello mushrooms, stemmed, cut in half & sliced
2 cups mushroom stock
4 tablespoons olive oil
2 cups vegetable stock
1 large onion chopped
½ cup red wine - optional
½ tablespoon minced fresh garlic
1 pound shiitake mushrooms, stemmed & sliced
½ pound button mushrooms, sliced
Place mushroom stems in a pot with 4 cups of water. Bring to a boil, reduce heat and simmer for 25-30 minutes. Remove stems and reduce liquid by half. You now have about 2 cups of mushroom stock. Sauté Portobello mushrooms in oil for 4-5 minutes. Using a slotted spoon, transfer mushrooms to a bowl. Add the onion to the oil and wilt down for 4-5 minutes. Add garlic and cook for 1 minute. Then add flour to make a light roux. Add the grits then add the mushroom stock, vegetable stock and red wine. Stir well to eliminate lumps. Add all the mushrooms into the grits. Pour into a pan and let set overnight. Cut into squares and deep fry.
GRITS A YAYA
2 cups vegetable broth
¼ cup heavy cream
¼ cup evaporated milk [or regular milk]
1 cup of ADLUH grits
4 TBSP unsalted butter
¼ lb. Gouda cheese, freshly grated
For the sauce:
¼ cup heavy cream
¼ cup evaporated milk
2 TBSP butter
3 TBSP minced onion
½ tbsp. minced garlic [approx. 2 cloves]
1 cup spinach, chopped or torn
1 cup Portobello mushroom, chopped or sliced
2 TBSP green onion, chopped
Salt, pepper, and hot sauce to taste
A drizzle of oil, for sautéing
For the shrimp:
½ pound shrimp, peeled and deveined [tail on or off - up to you!]
Cayenne pepper
Garlic powder
Parsley
Salt, to taste
Top with extra chopped green onion and a pinch of red pepper flakes
As a quick note before you start: having everything prepped and ready to toss together ahead of time will save time. You can also multitask by starting the grits first and, while they cook, whip up the sauce and shrimp. This way they'll all be done around the same time so you can plate it all up and dig in!
First bring vegetable broth to a boil in medium-sized pot.
At a rolling boil, add in grits and stir constantly [this doubles as an arm workout - score!]
Reduce heat to lowest setting and simmer for 30-40 minutes, stirring occasionally.
When the grits start to soak up the broth, add in the evaporated milk and stir.
Once their time is just about up, fold in the butter and heavy cream.
Lastly add the grated Gouda and stir thoroughly until smooth and creamy.
While the grits are simmering away, bring a large non-stick pan to medium heat and sauté the white/yellow onion and garlic in a teeny drizzle of your favorite healthy oil, taking care not to burn the garlic.
Once tender, add in butter, mushrooms, and shrimp and sauté until the shrimp are just barely opaque before scooping out the shrimp and setting them aside. This way when you add the shrimp back to the pan they can continue cooking without overcooking. You can also choose to simply sauté the shrimp at the very end, if desired!
After removing the shrimp, add spinach, green onion, and heavy cream and allow it to simmer while you stir to reduce the sauce.
Once it reaches desired thickness, season with a pinch of salt and pepper and a dash of hot sauce, to taste.
Pour sauce into a bowl and add a drizzle of oil to your now-empty pan.
Turn up the heat and finish cooking the shrimp, seasoning it with garlic powder, cayenne, parsley and salt, if desired.
Ready to eat? Spoon the sauce and shrimp onto heaping mounds of the cheese grits and top with chopped green onion and a pinch of red pepper flakes.
MICROWAVE GRITS
1 cup ADLUH grits
1 ½ cup low fat milk
1 ½ cups water
1 teaspoon salt
Combine all ingredients in a large (4 cups or larger) microwave-safe bowl. Microwave for 10-15 minutes, giving the grits a good stir every two minutes, especially near the end. Then add any additional ingredients of your choice, if desired: cheese, spices, etc. They can also be re-heated in the microwave, but be sure to add more liquid as needed.