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Need Good Grits Recipe

Posted: Dec 4, 2014

Hi All- I had a really good shrimp and grits dinner a while back while on vacation. I've tried the Internet, but OMG, there are soooo many, I don't know where to begin. The recipe I had was with cheddar cheese, and the grits were ohhh, sooo, creamy. Someone gave me some grits (the real McCoy, not quick, not instant), and I'd love to use them. Anyone have any good grits recipes? I don't mean grits as a side for breakfast, I'm talking about as a meal for dinner. I did enjoy the shrimp, so I'd like a tried and true recipe for that, but am open for other grit suggestions. For the record, hot pepper heat is definitely an option, but not mandatory.;

Not a recipe but--sm - anon

[ In Reply To ..]
I have cooked mine in the crockpot. For a richer taste, use milk in place of at least some of the water. Add cheese at the end of cooking or sprinkle on top.

I like my grits with andouille sausage and some chopped kale mixed in with the cheese too.

Oh, That Sounds Great - I Did Not Mean Exact Recipes

[ In Reply To ..]
That sounds wonderful. I love andouille!

I didn't necessarily mean exact measurements for recipes, just ideas. I do have the measurements for the actual grits, so I'm probably okay there. And you answered the one question in my brain as to when to add the cheese--I figured add it at the end of any recipe.

Thanks!

Keep at it, folks!

We have andouille in the freezer - OP

[ In Reply To ..]
We actually have andouille in the freezer. I'm going to throw that in with the shrimp.

If I were going by the seat of my pants I would--sma - anon

[ In Reply To ..]
saute onion, garlic, green pepper and celery, add the andouille, a can of tomatoes and the shrimp and some greens (spinach, collards or kale) at the end and serve it over the grits. Now I wish I had those things in my pantry.

Thanks! - OP

[ In Reply To ..]
Well, hubby here is the best cook around. I see he's got shrimp and andouille in the frig, along with chopped shallots, garlic and onion ready to saute. He also has some cheddar cheese ready to shred. He is flying by the seat of his pants, but it sure sounds good!

Thanks for all the help!

I love cheesy, creamy grits and am always trying new recipes. - CB.

[ In Reply To ..]
This one always turns out good and is pretty simple: Google "Flying Biscuit's Creamy Dreamy White Cheddar Grits".

Thanks - And a Question

[ In Reply To ..]
We made our grits last night. Really, really good. He sauteed shallots, onions, garlic, then made bacon and sauteed the andouille in the bacon.

Anyway, they were a bit "gritty." Is that normal? Or should they be totally creamy only---like mashed potatoes? He didn't time the cook time on the grits, so they may have been undercooked--neither of us knows a thing about it.

Gritty grits - Someone new chiming in

[ In Reply To ..]
For maximum yumminess, grits should not be gritty. They won't be complete mush like mashed potatoes, but they should be cooked through to the point that they don't have little hard bits in them. They should not crunch, in other words, nor should you fear breaking a tooth on them.

Each little grits doodle should be soft and smooth, even if it is still an individual doodle. The whole lot of them should be encased in creamy goo, even if you are not cooking them with cheese.

I think you should pay attention to cooking time only in general terms. If the package says to cook for 20 minutes, that is more of a general expectation. Maybe they are edible at that point, i.e., you can choke them down somehow, but they might not be perfection.

Grits just happened to become popular in the South. They are not low-class or animal fodder. The closest international equivalent is polenta.

Thanks! - From OP

[ In Reply To ..]
Thanks--that explanation of what they should be like helps me a lot! I think next time we will cook them a little longer.

Thanks to all who responded.

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