o plate.
Cheddar Grits:
Heat oil in
boil; stir in grits.
Cook grits until done, following the
Boil
grits,
and 1 teaspoon salt until thick.\tStir in cheese and parsley.
Spread into 9 x 13-inch pan.
Cover with plastic wrap;
freeze
2 hours.
Cut grits into rounds.
Beat eggs\twith 2 tablespoons of water.
Dip grits in and coat with crumbs.
Heat 2 tablespoons oil in a large skillet.
Fry until golden brown.
utter and salt. Fold in grits and reduce heat to simmer
oftened. Set aside.
Bring grits and water to a slow
Generously butter deep 2-quart baking dish.
Place basic grits in a large bowl.
Add cheese and butter; beat until smooth.
Stir in beaten eggs and jalapeno peppers.
Season to taste with salt and pepper.
Pour mixture into prepared baking dish.
Bake at 350\u00b0 until grits are set and top is lightly browned, about 35 minutes. Makes 6 servings.
Cook grits according to box, any amount.
After cooking, pour into pie plate or flat bowl.
Let set until cold.
Cut into pie shaped pieces.
Dip in beaten eggs and fry in oil until brown. Tastes like fish.
Cook the grits in 4 times as much water.
Boil several minutes and stir in a heaping tablespoon of flour.
Remove from fire and stir in egg, mixing thoroughly.
Add just enough water to make consistency of pancake batter.
Spoon into hot (375\u00b0) grease in size of small pancakes.
Brown on both sides.
Note:
This classic recipe has many variations. Serve with vine-ripened tomatoes, crisp bacon, toast and preserves for truly wonderful meal.
o boiling. Slowly stir in grits.
Cook, covered, over low
br>Slowly stir in the grits.
Reduce the heat to
AKE YOUR OWN RICE GRITS: Although you can order Carolina
Fried Potatoes:
Fry potatoes, onion, bell pepper and garlic on medium heat in just enough oil to keep potatoes from sticking (3 to 4 tablespoons of oil): season with salt and pepper.
GRITS TOAST.
Bring broth to
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 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.
emove to plate.
Prepare grits per package direction, cook for
large saucepan. Stir in grits, and return to a boil
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.
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.