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Bacon And Mushroom Stone Ground Grits

hopped parsley. Keep warm until grits are finished cooking.
In

Creamy Stone-Ground Grits

Saute onion in butter.
Add chicken stock and half and half; bring to a boil.
Whisk in the grits. Reduce heat and simmer for 15 minutes.
Stir in cream cheese, salt, and pepper.
Continue to simmer 1-2 minutes longer until grits are creamy.
Stir in Parmesan cheese and green onions. Serve immediately or cover and keep warm.

Shrimp Cognac And Andouille Grits

immer. Slowly whisk in the grits to avoid lumps.
Bring

Grits And Greens

boil. Gradually stir in grits. Cook over medium heat until

Shrimp And Grits -- One Of President Obama'S Favorites

it while you begin the grits and gravy.
Prepare the

Southern Shrimp And Grits

auce is simmering, prepare the grits:.
In a large pot

Highlands Baked Grits

wooden spoon, add the grits in a slow, steady stream

Lemon-Garlic Shrimp And Grits

aucepan and slowly whisk in grits, followed by salt and black

Bacon And Cheddar Grits Quiche

edium heat. Gradually whisk in grits, 1 teaspoons kosher salt, and

"Sensational Centennial Souffle"(Grits Souffle)

alt.
Slowly dribble in grits, stirring constantly.
Reduce to

Grits With Corn And Vidalia Onion

In a saucepan, heat the oil over medium heat; add in onion; stir/saute until transparent, about 2 minutes.
Add in corn; stir/saute, until kernels become soft, about 5 minutes.
Add in the milk, water, and 1 teaspoon salt; bring mixture to a boil over high heat.
Whisk in the grits; decrease heat to low, and simmer, whisking occasionally, until the grits are creamy and thick, 45-60 minutes.
Stir in the butter, cheese, parsley, and chives.
Taste and adjust for seasoning with salt and pepper.

Crescent Moon'S Griddle-Fried Grits

oftened. Set aside.
Bring grits and water to a slow

Creamy Cheese Grits

Bring 5 cups of water and salt to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits; bring to a boil Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes or until thickened. Stir in remaining ingredients until cheese is melted and mixture is blended. Serve immediately. Stone-ground grits may be substituted but increase liquid to 6 cups and increase cooking time to 50 minutes.

Creamy Grits

In large pot, heat milk and butter until simmering.
Add grits, whisking to prevent sticking to pan. Season if desired with salt and pepper.
Add water when grits begin to bubble.
Cook until consistency of oatmeal.
Stir in cream cheese and heavy cream until incorporated.
NOTE: I like to add \"Old Bay Seasoning\" and grilled shrimp and prosciutto for dinner. Otherwise, enjoy as you usually do grits!

Grits, Sausage, And Egg Casserole

saucepan; slowly whisk in grits. Reduce heat to low and

Low Country Shrimp & Grits

Bring water to a boil. Add salt and pepper. Add grits and cook 20-25 minutes. Remove from heat; add butter and cheese. Fry bacon until browned; drain well. In bacon grease, add shrimp and cook until pink. Add lemon juice, chopped bacon, parsley and garlic. Saute for 3 minutes. Spoon grits into a serving bowl. Add shrimp mixture.

Panhandle Grits

br>Gradually stir in the grits, cover and reduce the heat

Charleston Shrimp And Grits

o boil, stir in the grits.
Cook for 30 minutes

Lowcountry Shrimp And Grits

In a medium saucepan, bring the milk to a boil. Stir in the grits, and reduce heat to low. Cook, stirring occasionally, until silky, about 10 minutes.
Meanwhile, heat olive oil and butter in a skillet over medium heat. Saute onions until tender, then toss in shrimp. Season with salt and pepper, and cook 4 to 5 minutes, or until shrimp turn pink. Stir shrimp mixture into grits, and continue cooking for 10 to 15 minutes. Serve hot.

Shrimp And Grits

Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter.
Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, chive and garlic. Saute for 3 minutes.
Spoon grits into a serving bowl and top with shrimp mixture serve immediately.

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