medium, heavy saucepan. Add corn kernels and saute over medium
Bring water (or milk) and salt to a boil.
Add corn grits and reduce heat.
Cook slowly for about 5 minutes, stirring occasionally
Remove from heat, cover and let stand for a couple of minutes before serving.
Feel free to add butter, brown sugar, honey, etc.
Remove husk from corn and roast on grill until
igh heat. Gradually stir in grits; cook on low heat 5
Bring liquids to a boil. Stir in grits. Add butter. Cook at simmer until thickened (20-25 minutes) At end, stir in corn. ENJOY.
In a bowl combine egg, Parmesan, Bisquick, salt, pepper, and milk with the can of creamed corn and stir well.
Heat cooking oil in a frying pan and drop the fritter mixture by spoonfuls into the oil. Brown on each side.
Goes well with seafood for dinner or served with syrup for breakfast.
Makes 6-8 fritters.
Make the grits: in a small saucepan over
AKE YOUR OWN RICE GRITS: Although you can order Carolina
Toss the chicken stock, creamed corn, stick of butter and 2
Mix eggs, yogurt and oil in big bowl.
In another bowl, mix flour, corn grits, baking powder and salt.
Combine dry and wet ingredients and finally add cheese.
Fill greased muffin tins 2/3 full.
Bake 30-35 minutes at 480\u00b0F (250\u00b0C).
Ragu Recipe Contest Entry.
Pre-heat
iquid.
Meanwhile, prepare the grits according to the package directions
Place the water in a medium sauce pan over high heat.
When the water boils reduce the heat to medium-high and slowly add the grits. Stir continuously while adding the grits.
Add the salt and stir.
Reduce the heat to medium and cook the grits for 12 minutes stirring to keep the grits from sticking to the bottom of the pan.
Add the cheese and stir until well blended.
In a medium sauce pan bring the water and grits to a boil, stirring constantly once they begin to thicken.
Add corn and cheese and stir until cheese is melted.
Salt and pepper to taste.
o medium-high and add corn to the skillet. Cook and
Add water and salt to a large pot; bring to a boil.
Gradually stir in grits.
Lower heat; simmer 30 minutes or until thick and tender, stirring often.
Remove pot from heat; stir in cheeses, pepper sauce, and pepper; cover.
Melt butter in a large nonstick skillet over medium-high heat.
Add in corn; saute 4 minutes or until lightly browned.
Add corn and onions to grits mixture; stir well to combine.
br>Slowly whisk in the corn grits, simmer stirring often for 3
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.
Melt the butter in a medium saucepan.
Add the jalapeno, corn and onion.
Saute until the vegetables are tender.
Stir in the grits.
Add the water gradually, stirring constantly. Cook over medium heat until the grits have absorbed all the water, stirring constantly.
Stir in the thyme and season with salt and pepper.
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.