For the Grits:
Bring the chicken stock,
br>While chicken cooks, prepare grits.
Stir tomatoes, green peppers
br>Slowly stir in the grits.
Reduce the heat to
Pour water over instant grits and cheese, stirring well to blend.
Add small amount of hot grits to egg.
Add egg mixture and milk to grits, stirring quickly.
Pour into greased 1-quart casserole. Sprinkle with paprika.
Bake, uncovered, in preheated moderate oven at 350\u00b0 about 25 to 30 minutes. Serve hot with butter.
Prepare grits in broth and salt according
large saucepan; stir in grits and salt and return to
Cook grits according to package instructions. Add margarine to hot grits and stir until melted. Add cheese and stir. Combine eggs with milk and stir into grits. Add crumbled bacon. Pour into greased 2 quart casserole dish. Sprinkle extra cheese on top if you desire. Bake 30 to 40 minutes at 325\u00b0 until mixture is set and lightly browned.
Cook grits according to package directions.
Add butter and cheese; stir until melted.
Add Worcestershire sauce and 1 teaspoon paprika, mixing well.
Add a small amount of hot grits to eggs, stirring well; stir egg mixture into remaining grits.
Pour grits into a lightly greased 2-quart baking dish.
Sprinkle with 1 teaspoon paprika.
Cover and refrigerate overnight.
Remove from refrigerator 15 minutes before baking.
Bake, uncovered, at 325\u00b0 for 1 hour.
Grits: Heat olive oil in a
minutes. Add in the grits and 6 cups of water
Cook grits according to package.
Remove from heat; stir in butter, pepper and cheese until melted.
Stir 1 cup hot mixture into egg yolks.
Stir the egg yolks mixture into remaining grits. Beat egg whites until stiff peaks form.
Fold into grits.
Pour into greased 2-quart casserole dish.
Sprinkle paprika over top. Bake, uncovered, at 350\u00b0 about 30 minutes, until puffed.
Let stand 5 to 10 minutes.
Grate cheese over top and serve.
n a saucepan. Stir in grits, reduce heat to low, and
Combine the chicken broth and milk in a saucepan, and bring to a simmer over medium-low heat. Gradually stir in the grits. Cover the pan and simmer over low heat for about 5 minutes, until the grits are thickened and tender.
Remove the grits from the heat, and stir in the blue cheese, garlic powder, salt, and pepper. Mix well to combine, and serve hot.
o low. Simmer, whisking the grits frequently until thickened, about 10
Heat water and salt to boiling.
Gradually add grits and return to boiling.
Reduce heat.
Simmer uncovered, stirring for 5 minutes.
Remove from heat and allow to cool, slightly.
Add cheese, butter and eggs, mix well to ensure all of the grits are incorporated.
Bake at 350 degrees until a light golden brown, about 50 minutes.
Set oven to 350 degrees.
Grease 1 13x9-in casserole dish.
In a saucepan, bring water and salt to a boil.
Slowly stir in grits.
Reduce heat, and cook for 4-5 minutes, stirring occasionally.
Remove grits from the heat; add a small amount of hot grits to the eggs.
Return all to the pan.
Stir in sausage, 1 cup milk and butter; stir until butter is melted.
Pour into prepared baking pan.
Sprinkle with remaining cheese.
Bake, uncovered for 50-55 minutes, or until top begins to brown.
Prepare grits recipe, using full amount of cheese.
Season to taste with black pepper; keep warm.
Peel shrimp.
Dice bacon and saute in skillet lightly.
Add enough peanut oil to bacon fat to make layer 1/8-inch deep.
When hot, add shrimp in even layer, turning as they color.
Add mushrooms, garlic and green onions. Stir and cook for several minutes.
Season with lemon juice, Tabasco, parsley, salt and pepper.
Divide grits on 4 plates. Spoon shrimp over top and serve immediately.
Cook grits in water, add butter and cheddar cheese and seasoning salt.
In a separate bowl, stir 2 eggs.
Mix in slowly to the grits mixture.
Put in 9 x 13 casserole and cook for 1 hour at 350.
Can be made the night before and bake the following morning.
In a large saucepan, combine the water, milk, onion, garlic, olive oil, salt, and bring to a boil.
Reduce heat and simmer over moderate heat until the onion and garlic are softened, about 3 minutes. Return to a boil and whisk in the grits. Cook over low heat, stirring frequently with a wooden spoon, until the grits are tender, about 25 minutes.
Add the cheese, scallions, and thyme and stir until the cheese has melted. Transfer to bowls and serve.
dd the 3 cups of grits. Stir again. Cover and cook