Grits Like You've Never Had 'em

Tasty toppings elevate this Southern favorite to new heights.

Grits are hot, and I'm not just talking heat. We've watched this humble breakfast side move to center stage in fabulous entrées. Menus everywhere feature grits in dishes ranging from easy to elaborate and elegant to unusual, but they're always good.

Simmer grits in your choice of water, broth, milk, or cream. Then have fun pairing them with toppings that go far beyond butter and brown gravy. All that's left is to enjoy every scrumptious bite.

Parmesan Grits

MAKES 6 SERVINGS

PREP: 10 MIN., COOK: 7 MIN., BAKE: 30 MIN.

1 cup uncooked regular grits

1 ¼ cups milk

1 (14-oz.) can chicken broth

1 (10 ¾-oz.) can cream of celery soup

1 cup grated Parmesan cheese

3 Tbsp. butter

2 Tbsp. chopped fresh basil

2 Tbsp. grated Parmesan cheese

1 . Bring grits, milk, and broth to a boil in a medium saucepan over medium-high heat; reduce heat to low, and simmer, stirring occasionally, 4 to 5 minutes or until thickened. Remove from heat; stir in soup and next 3 ingredients. Pour mixture into a lightly greased 8-inch square baking dish.

2. Bake at 350° for 30 minutes. Top evenly with 2 Tbsp. grated Parmesan cheese. SUSANNAH JOHNSTON

ROME, GEORGIA

Creamy Grits Casserole

MAKES 8 SERVINGS

PREP: 10 MIN., COOK: 8 MIN., BAKE: 40

MIN., STAND: 5 MIN.

1 ¼ cups uncooked regular grits

2 cups chicken broth

2 cups milk

1 tsp. salt

¼ tsp. ground red pepper

½ cup butter, cut into cubes

1 (10-oz.) block sharp Cheddar cheese, shredded

1 (4-oz.) smoked Gouda cheese round, shredded

2 large eggs, lightly beaten

1. Bring grits, chicken broth, and next 3 ingredients to a boil in a medium saucepan over medium-high heat; reduce heat to low, and simmer, stirring occasionally, 4 to 5 minutes or until thickened. Stir in butter and cheeses until melted.

2. Gradually stir about one-fourth of hot grits mixture into eggs; add egg mixture to remaining hot grits mixture, stirring constantly. Pour grits mixture into a lightly greased 2 ½-qt. baking dish.

3. Bake at 350° for 35 to 40 minutes or until golden brown and bubbly around edges. Let stand 5 minutes before serving.

Shrimp-and-Tasso Gravy

MAKES 4 SERVINGS

PREP: 20 MIN., COOK: 25 MIN.

1 lb. peeled, medium-size raw shrimp

1 Tbsp. barbecue seasoning

3 Tbsp. olive oil

½ cup butter

½ cup chopped tasso ham*

[fraction one-third] cup all-purpose flour

1 ½ cups chicken broth

½ cup half-and-half

2 Tbsp. chopped fresh parsley

1. Devein shrimp, if desired. Rinse and pat dry with paper towels. Sprinkle barbecue seasoning evenly over shrimp.

2. Sauté shrimp in hot oil in a large skillet over high heat 3 to 4 minutes or just until shrimp turn pink. Remove shrimp from skillet.

3. Melt butter in skillet over medium heat; add tasso ham, and sauté 5 minutes. Gradually whisk in flour. Cook, whisking constantly, 1 ½ to 2 minutes or until mixture is golden brown. Whisk in chicken broth and half-and-half. Bring to a boil. Boil, whisking constantly, 6 to 8 minutes or until smooth and thickened. Stir in shrimp and parsley.

*Smoked ham or hot smoked sausage maybe substituted.

Note: For testing purposes only, we used McCormick Grill Mates Barbecue Seasoning.

Collard Green Pesto

MAKES 4 CUPS

PREP: 15 MIN., COOK: 4 MIN.

Refrigerate leftovers up to one week. Cover tightly with plastic wrap to keep pesto a vibrant green.

5 cups packaged fresh co I lard greens, washed, trimmed, and chopped

3 garlic cloves

¼ cup pecans

½ cup olive oil

[fraction one-third] cup grated Parmesan cheese

½ tsp. salt

1. Cook greens in boiling water to cover 3 ½ to 4 minutes or until tender; drain. Plunge into ice water to stop the cooking process; drain well.

2. Process garlic and pecans in a food processor until finely ground. Add greens, oil, cheese, salt, and ¼ cup water; process 2 to 3 seconds or until smooth, stopping to scrape down sides. (Mixture will be thick.)

Tomato Gravy

MAKES 2 ½ CUPS

PREP: 10 MIN., COOK: 30 MIN.

YOM'// love the flavor of this gravy. We tried it with canned tomatoes but prefer the flavor and texture of fresh.

2 garlic cloves, minced

1 medium onion, finely chopped

2 Tbsp. olive oil

4 large tomatoes, chopped

½ cup whipping cream

½ tsp. salt

½ tsp. ground red pepper

½ tsp. dried thyme

1 . Sauté garlic and onion hi hot oil in a medium skillet over medium heat 5 minutes or until tender. Stir in tomatoes; reduce heat to low, and simmer, stirring occasionally, 20 minutes.

2. Stir in whipping cream and remaining ingredients; simmer, stirring occasionally, 4 to 5 minutes or until slightly thickened.

Copyright Southern Progress Corporation Sep 2007
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