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Creamy Grits
Bring water and milk to a boil.
Stir in grits, 1/2 tsp salt, 4 tbs butter.
After cooking for 20 minutes, turn the grits into the top half of double broiler. Hold over simmering water, stirring occasionally, for 30 more minutes.
NOFO's Shrimo & Grits
(Based on Bill Neal's Recipe)
Serves 4
1 pound shrimp, shelled
6 slices of bacon
Blended oil
2 cups white mushrooms, sliced
1 cup scallions, sliced
1 large clove garlic, crushed
1 shallot, minced
2 tsp lemon juice
2 tsp white wine
Dash of Tabasco
Salt & Pepper to taste
4 servings of cheese grits
Rinse shrimp. Pat dry.
Dice bacon and fry lightly in a large skillet until brown, but not too crisp.
Drain bacon on paper towels.
Add enough oil to skillet to make a thin layer.
When fat is hot, add shrimp and cook until they begin to color.
Add mushrooms and saute, stirring about 4 minutes.
Sprinkle with bacon and scallions.
Add garlic, lemon juice, wine, Tabasco, parsley, salt & pepper.
Spoon over cheese grits.
Grits Cakes
Spread cooked grits in a shallow buttered casserole pan.
Place in freezer for 30 minutes or in the refrigerator overnight.
When ready to eat, heat oil or bacon drippings in a frying pan.
Cut cold grits into squares or circles using a cookies cutter.
Dip cakes into lightly beaten egg, then coat with bread crumbs or flour - do this twice.
Fry until crispy on both sides.
Gruyere Grits
1 quart milk
1/2 cup plus 1/3 cup butter
1 cup grits
1 tsp salt
1/2 tsp pepper
1 cup Gruyere cheese, chopped
1/2 cup grated parmesan
Preheat oven to 350 degrees.
Bring milk and 1/2 cup of butter to a boil.
Stir in grits.
Cook until liquid is absorbed. Remove from stove.
Beat with electric mixer.
Add 1/3 cup butter, salt & pepper and blend well.
Stir in Gruyere until melted. Put in casserole dish.
Sprinkle parmesan on top.
Bake one hour until crispy.
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