unhealthy eating and grits


I’ve been a grit freak since I was a kid.  I didn’t realize they were a southern phenomenon until, as an adult, I either couldn’t find them on a menu or, because they are rarely requested, were only cooked to order.

I actually post recipes instead of collecting them on paper (which end up strewn or stuck in weird places) and reference my blog later.  I’m going to make both of these, for shiz.

Both recipes: Barbara Smith, author of “B. Smith Cooks Southern-Style”

Lobster Grits

3.5 cup seafood broth or stock, or bottled clam juice
0.75 cup old-fashioned stone-ground grits
0.25 teaspoon paprika
2 tablespoon butter
0.5 cup Fontina cheese, or more to taste
1 tablespoon fresh chopped tarragon, or ½ teaspoon dried tarragon
1 cup cooked diced lobster
Salt and freshly ground white pepper to taste
Chopped scallions, for garnish

In a medium saucepan, bring the seafood broth to a boil and slowly stir in the grits. Reduce heat to medium-low, cover, and cook for 12 to 14 minutes or until thickened, stirring occasionally.

Stir in butter, paprika, cheese, tarragon and lobster. Continue cooking until cheese is melted, about 2 to 3 minutes. Serve immediately, garnished with chopped scallions.

Note: For thicker grits, decrease the amount of liquid; for thinner grits, increase the amount of liquid.

And a freaking grits casserole … it must be good:


Turkey Andouille sausage and cheese grits casserole

0.5 pound cooked crumbled turkey Andouille sausage
3 cup low-sodium chicken stock or broth
0.5 teaspoon salt
1 cup uncooked quick grits
1.5 cup shredded sharp cheddar cheese
2 tablespoon butter, plus more for greasing pan
2 eggs, beaten
1 tablespoon chopped fresh parsley
Hot pepper sauce to taste, optional

Preheat oven to 350°F. Butter the inside of a 2-quart casserole or 8-inch square baking dish, or coat with non-stick cooking spray.

In large saucepan, heat chicken broth and salt to boiling over high heat. Slowly stir in grits and reduce heat to low. Cover and simmer, stirring occasionally, until thickened, 5 to 7 minutes.

Remove pan from heat; stir in 1 cup of the cheese and the butter, stirring until melted. Set aside to cool slightly, about 5 minutes.

Stir in the eggs, sausage, parsley and hot sauce, if using. Pour the grits mixture into the prepared casserole and spread evenly.

Bake uncovered for 30 minutes. Sprinkle the top evenly with the remaining ½ cup of cheese. Continue baking until the center is slightly puffed and set (when a knife comes out clean or it springs back when lightly pressed), and top is golden brown, about 20 minutes.


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