Down South Grits

Down South

Grits

There is no such thing as a 'Grit Tree'. Southerners like to hide a smile when a Northern friend wants to know where grits grow.

Grits are coarsely ground corn or hominy cooked as a cereal or a side dish to the Southern breakfast of Eggs, Bacon or Country Ham, Red-Eye Gravy and Biscuits.

In the Deep South, grits are a staple. And now, it seems that Grits are 'Chic'. Several upscale restaurants in Atlanta have them on their elegant dinner entree menus. There's even cook books just about Grits! But no matter how fancy or 'Chic' they become, the basic Grits and Red-Eye Gravy will remain in front......

Grits And Red-Eye Gravy

Prepare Grits, according to package directions, for 6 servings. Meanwhile, cook the Country Ham in your cast iron skillet. Remove Ham and keep warm. Drain all but about 2 teaspoons of the drippings. Add about 1\2 cup of brewed coffee to hot drippings. Cook about 2 minutes, stirring all the ham flavorings left on the bottom of the pan. Take a serving of Grits and make a hole in the center. Fill to barely overflowing with some of the gravy. Enjoy!

Grits Breakfast Casserole

This recipe can be made ahead and frozen. Freeze uncooked. Thaw in the refrigerator and cook according to baking directions. When I have a lot of weekend guests at the lake house I can pop this into the oven in the morning along with a pan of Buttermilk Biscuits ( now I know everyone knows how to make biscuits!) Pull out the homemade Georgia peach preserves and make a pot of fresh coffee.....I can smell it now....Your guests will think you've worked so hard ! Wrong....

Ingredients:

2 pounds of bulk sausage (can use a hot and a regular)

1 cup raw grits, cooked

2 cups sharp cheddar cheese

5 eggs

1&1/2 cups milk

1/2 stick butter

salt and pepper to taste

Brown and drain sausage and crumble in bottom of a 9x13 inch greased casserole. Cook grits according to package directions (stiff is better than runny) . Add oleo and cheese to cooked grits. Beat eggs, milk, salt and pepper together and add to slightly cooled grits mixture. Pour over sausage in casserole. Bake at 350 degrees for 1 hour

GARLIC CHEESE GRITS
Garlic

1 cup quick-cooking grits

1 cup shredded cheese

1/2 cup butter

1 tsp. garlic salt

1 egg

1/4 cup milk

additional cheese

Cook grits according to package. Add cheese, butter, and garlic salt; stir until cheese and butter are melted. In a measuring cup, beat egg; add milk to measure 1/2 cup. Stir into grits. Pour into a greased 1 1/2 qt. baking dish. Bake, uncovered, at 350 for 20-25 minutes or until bubbly around the edges. Sprinkle top with additional shredded cheese.

Makes 4-6 servings.

This recipe sent in by Kim from Maryland

Approved by Southerners too!

Garlic Grits

1 cup grits - cooked usual way

1 stick oleo

2 eggs

1/2 cup milk

1 roll of garlic cheese

Crushed corn flakes

Melt oleo and cheese in hot grits (after they are cooked).

Add milk and beaten eggs.

Grease casserole - put above mixture in casserole. Cover with crushed corn flakes.

Cook at 350 degrees for 30 - 40 minutes or until set.

Serves 6 - 8 people

TRUE GRIT

The Ten Commandments of Grits

   1.Thou shalt not put syrup on thy Grits
   2.Thou shalt not eat thy Grits with a spoon
   3.Thou shalt not eat Cream of Wheat and call it Grits for this is blasphemy
   4.Thou shalt not covet thy neighbors Grits
   5.Thou shalt only use Salt, Butter and Cheese as toppings for thy Grits
   6.Thou shalt not eat Instant Grits!
   7.Thou shalt not put syrup on thy Grits
   8.Thou shalt not put syrup on thy Grits
   9.Thou shalt not put syrup on thy Grits
10.Thou shalt not put sugar on thy Grits either

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