It has been my observation that food is very “trendy.” By reading magazines and watching television food programs, it is easy to see what the most recent food trends are out there. Another way is while dining out in different restaurants and observing their individual menus. My husband and I enjoy dining out. I have noticed that almost every restaurant has some form of grits as a side item or part of an entrée. Shrimp and grits totally satisfies my love for both of these foods.
My husband, Steve, has always loved grits. I have acquired a taste for them. My sister, Beth, lives in San Francisco and can’t always find them at the grocery store. They try to pass off cream of wheat as grits, but you can’t fool a Southern girl. My mama sends her frequent “care packages” of Blue Plate mayonnaise and grits.
I ran across the following and thought you grits lovers might enjoy.
THE 10 COMMANDMENTS OF EATING GRITS
- Thou shalt not put syrup on thy grits.
- Thou shalt not eat thy grits with a spoon.
- Thou shalt not eat cream of wheat and call it grits.
- Thou shalt not covet thy neighbor’s grits.
- Thou shalt use only salt, butter and red-eye gravy as toppings for thy grits.
- Thou shalt not eat instant grits.
- Thou shalt not put ketchup on thy grits.
- Thou shalt not put margarine on thy grits — only butter.
- Thou shalt not eat toast with thy grits, only biscuits made from scratch.
- Thou shalt eat grits on the Sabbath for this is manna from heaven.
Hope you will try some of these grits dishes. Thanks for reading.
JALAPENO CHEESE GRITS
4 cups water
½ teaspoon salt
1 cup quick grits
1 cup sharp cheddar cheese, shredded
1 (8-ounce) package Mexican Velveeta cheese, cubed
¼ cup butter
3 eggs, beaten
2 tablespoons chopped jalapeno peppers
1 tablespoon Worcestershire sauce
Paprika
Preheat oven to 350 degrees; grease a 2-quart baking dish.
In a large saucepan, bring water and salt to a boil; stir in grits, cover and reduce heat to low. Cook for 5 minutes, stirring occasionally. Remove from heat; stir in cheeses and butter until melted. Add eggs, peppers and Worcestershire sauce. Mix well, and pour into prepared baking dish. Sprinkle with paprika, and bake for 40 to 45 minutes or until set. Cool for 10 minutes before serving.
AWESOME LAYERED GRITS
4 cups water
1 cup uncooked grits
1 teaspoon salt
1 (8-ounce) package Velveeta
½ teaspoon garlic powder
½ cup butter
2 large eggs, lightly beaten
¼ cup milk
3 medium tomatoes, sliced
1 cup fresh basil, chopped
½ large Vidalia onion, shredded
2 cups Monterey Jack cheese, shredded
2 cups cheddar cheese, shredded
Preheat oven to 350 degrees. Bring water to a boil; add grits and salt and prepare according to package directions. Add cheese, garlic powder, butter, eggs and milk to grits; stirring well. Transfer to a 2½-quart baking dish. Bake for 45 to 50 minutes; let cool. Layer tomato slices, basil, onion and cheeses over grits. Bake an additional 20 minutes or until thoroughly heated.
EASY SHRIMP GRITS
1 pound medium shrimp, cooked and peeled
3 cups water
1 cup whipping cream
¼ cup butter
1 teaspoon salt
1 cup quick-cooking grits, uncooked
2 cups shredded sharp cheddar cheese
2 coves garlic, minced
Bring water, cream, butter and salt to a boil in a large saucepan over medium-high heat. Reduce heat to medium, and whisk in grits. Cook, whisking until mixture is smooth, about 7 minutes. Stir in shrimp, cheese and garlic. Cook several minutes until thoroughly heated.
- Contact Lee Ann Flemming at lafkitchen@hughes.net.
