No one looked for Paula Deen's endorsement. She has collector grits.

Paula promotes instant grits?  Ah, come on.  Grits is corn.  She doesn't shuck her own grits?  Martha Stewart she is not.

Servings: 4 servings (click title to entry - thank you)

Prep Time: 10 min
Cook Time: 30 min
Difficulty: Easy

Ingredients Add to grocery list

2 cups water
1 1/4 cup milk
1 teaspoon salt
1 cup Quaker Grits, quick cooking, not instant 
1/2 cup butter

Directions

In a small pot, bring water, milk, and salt to a boil.  Slowly stir grits into boiling mixture.  Stir continuously and thoroughly until grits are well mixed.  Let the pot return to a boil, cover pot with a lid, lower the temperature, and cook for approximately 30 minutes stirring occasionally.  Add more water if necessary.

Grits are done when they have the consistency of smooth cream of wheat.

Serve with butter, fruit, or savory with a meal.

Recipe courtesy Paula Deen


Baked Garlic Cheese Grits (click here)

Ingredients

• 6 cups chicken broth
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 2 cups regular grits
• 16 ounces Cheddar, cubed
• 1/2 cup milk
• 4 large eggs, beaten
• 1/2 cup (1 stick) unsalted butter
• 8 ounces grated sharp white Cheddar

Directions

Preheat the oven to 350 degrees F. Grease a 4-quart casserole dish.

Bring the broth, salt, pepper, and garlic powder to a boil in a 2-quart sauce pan. Stir in the grits and whisk until completely combined. Reduce the heat to low and simmer until the grits are thick, about 8 to 10 minutes. Add the cubed Cheddar and milk and stir. Gradually stir in the eggs and butter, stirring until all are combined. Pour the mixture into the prepared casserole dish. Sprinkle with the white Cheddar and bake for 35 to 40 minutes or until set.

Shrimp and Grits (click here)


Ingredients

• 2 servings cooked grits
• 2 tablespoons olive oil
• 1/2 cup diced tasso ham*
• 2 tablespoons diced leeks
• 2 tablespoons diced onion
• 2 tablespoons diced green peppers
• 20 medium to large shrimp, peeled and de-veined, with tails on
• 1 to 2 tablespoons white wine
• 1 cup heavy cream
• Salt and pepper
• Green onion tops, chopped
• *Cook's Note: Tasso is a Cajun ham and is often hard to find outside of Louisiana, but you can find it at some specialty gourmet shops or by mail order. If not, you can substitute salt pork, pancetta, or prosciutto, but you will have to beef up your seasonings, as tasso is very flavorful.

Directions

Cook grits according to package directions; set aside and keep warm.

Heat oil in a large skillet over medium-high heat. Add tasso and saute until crisp. Add diced vegetables and saute until onions are translucent. Add shrimp and saute for 30 to 45 seconds, or until pink. Remove from the pan and set aside. Deglaze the pan with a little white wine. Slowly add the cream and let reduce until thickened. Season with salt and pepper, to taste.

Divide grits among 2 serving plates. Line plate edges with shrimp (10 shrimp per serving). Pour sauce over grits. Garnish with green onion tops.

For a great wedding idea, use martini glasses to serve shrimp and grits, with the grits on the bottom and shrimp and sauce on top.