Cheese Grits
 

This is my recipe for cheese grits that I developed when I was Executive Chef of City Grill in downtown Atlanta. I made this to go along with any seafood main course. It was featured in Southern Living and Atlanta Magazine but that don't me nothing until you try it. I'm gonna make them this weekend and thought I'd share it. As a trained chef I never measure(unless baking) instead I use ratios with rice, grits, polenta etc.........so these amounts are approx. and to taste and easy......here we go:

2 cups shredded sharp cheddar yellow
1 cup shredded sharp cheddar white
1/2 cup grated parm(try the real stuff)
liquid/grits ratio 4 to 1
liquid for grits use half cream and half chicken stock
kosher salt
fresh cracked blacked pepper
1/2 tsp garlic powder(not garlic salt)
green onions or chives if available
2 eggs
1 stick butter

In a large pot with a good lid turn heat to high and add stick of butter.
Add 4 parts of the combined stock and cream.
Season with salt and pepper to taste
Whisk this together and bring to boil.
While boiling WHISK in a little at a time grits
Reduce heat to low and stir
Cover and finish cooking, check seasoning
In seperate bowl whisk eggs
Uncover grits turn off heat and:
Fold in cheese
Add garlic powder
Add finely chopped chives or green onions
Fold in eggs
Pour into nonstick baking dish
Bake at 375 for 30-40 min
Serve with grilled black sea bass(hopefully) and a spinach salad
Get drunk and repeat

Grits are the bomb for fried fish!!!


Yall yankees dont know what yall are missing out on!!! :sun:

i can actually hear my arteries hardening.

Sounds great, gotta do it!!
 

No CTT, this will.
GRITS WITH SHRIMP GRAVY

1 1/2 pounds fresh or frozen medium shrimp
5 slices bacon
1 cup green onion, thinly sliced
1 medium green sweet pepper (3/4 cup), chopped
4 cloves garlic, minced
1 tablespoon all-purpose flour
1/4 teaspoon garlic salt
1/4 teaspoon ground black pepper
12 ounces fresh mushrooms (4 1/2 cups), sliced
3 cups hot cooked grits

Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry. Set aside.

In a large skillet, cook bacon until crisp. Remove bacon from skillet; drain on paper towels. Reserve 2 tablespoons drippings in the skillet. Crumble bacon and set aside.

Heat reserved bacon drippings over medium heat. Add green onion, sweet pepper, and garlic; cook until tender. Stir in the flour, garlic salt, and black pepper. Stir in sliced mushrooms and shrimp. Cover and cook about 5 minutes or until shrimp turn pink and mushrooms are tender, stirring mixture occasionally.

Serve immediately with hot cooked grits. Top each serving with crumbled bacon.

Thanks guys. FWB, I am sure to give your recipe a try. Sounds absolutely delicious. What would it take for us to persuade you to start doing a monthly recipe post?

Roger that.
 

Recipe of the month.

i to would like to try this recipe however i have no idea what a grit is or where to find one.

You know, grit, its the stuff on sandpaper. Comes in a variety of flavors. 50, 100, 150, with the finest grits being in the 320 plus range. Just put your favorite in along with the other stuff FishingwithBlue said and make up a tasty dish.

thank you nipple.
i can always count on you for a helping hand.
why dont i mix up a batch and send it over. . . . you can tell me how you like it.

Glad to lend a helping hand handsome.