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.
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.
1.
Buy 16 oz. box of instant grits.
irections for sauce:
This recipe makes enough sauce for about
br>Slowly stir in the grits.
Reduce the heat to
AKE YOUR OWN RICE GRITS: Although you can order Carolina
ilk to a boil, add grits slowly stirring the whole time
Cook grits in boiling water according to package directions. Stir in remaining ingredients except cornflakes and melted butter; mix well. Pour into greased 9 x 13 inch baking dish. Combine cornflakes and butter; sprinkle over casserole. Top with additional paprika. if desired. Bake at 250 degrees 1 1/2 -2 hours, or until set.
Note: Casserole can be prepared a day ahead, covered and refrigerated. Additional baking time may be needed.
side.
Next, make your grits. In a medium saucepan, bring
large saucepan. Stir in grits, and return to a boil
hopped parsley. Keep warm until grits are finished cooking.
In
utch oven.
pour in grits and stir to combine.
o boil.
Stir in grits then reduce heat and cook
Combine water, jalapeno chili, cumin and salt in medium saucepan; heat to boiling.
Gradually stir in grits. Reduce heat and simmer, stirring occasionally, until thickened, about 7-8 minutes.
Stir in cheese and Blackeyes.
Spoon grits onto plates, then spoon Blackeye Salsa over grits.
o plate.
Cheddar Grits:
Heat oil in
For The Cheese Grits: Place the milk, water, and
Cook grits as directed, using water, milk or a combination. Add cheese and butter. Stir until melted and mixed in. Cool. Combine eggs and milk. Pour into grits mixture. Stir until smooth. Pour all into a buttered 2-quart casserole. Bake, uncovered, at 375\u00b0 for 30 to 45 minutes. If desired, dust top with paprika and/or sprinkle with more cheese. Serves 8. Recipe may be doubled by simply doubling each ingredient and baking in 9 x 13 rectangular dish.
Cook the
grits.
Beat
the
eggs
in the milk mixture, then add to the grits.
Add the oleo and garlic cheese and mix well. Pour
into
greased
casserole
and bake, uncovered, 45 minutes at 350\u00b0 or until nicely browned.
cups water), prepare the grits according to the package directions
arge saucepan.
Whisk in grits. Reduce heat, cover and simmer