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Grits Recipe

TheLazyCTheLazyC Posts: 87
edited July 2012 in Sides
Recently we visited Austin, Texas and ate at Moonshine Grill. We ordered Green Chile Cheddar Grits and they were the best we had ever eaten. I want to try and duplicate them and cannot find any recipes that seem to come close.

Anyone have a good grits recipe, want to have some Shrimp and Grits for dinner tonight.
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Comments

  • BYS1981BYS1981 Posts: 1,576
    I don't, but I hope someone does.. I had shrimp and grits Friday.
  • Grits on the Grill!?  I make shrimp and grits almost every Saturday morning. It could only be heavenly on the grill. I may have to start experimenting to get this right!
  • NibbleMeThisNibbleMeThis Posts: 2,246
    I use grits a lot but don't really have a recipe, just make them as a side for grilled dishes. 

    As long as I use stone ground coarse grits, they always turn out good for me.  I like to add salty cheeses (manchego, pecorino-Romano, etc) at the last 10 minutes of cooking.

    Were their grits just cheese grits with roasted green diced chiles added in or was there a lot more stuff in there?  I like that idea and will play around with it.
  • SantanaSantana Posts: 58
    edited July 2012
    I made Paula Deen's Garlic Cheese Grits for my wife's office party, and now they want that to be a regular donation.  Adding a 4 oz. can of Old El Paso chopped green chiles would be a very good addition.

  • TheLazyCTheLazyC Posts: 87
    I use grits a lot but don't really have a recipe, just make them as a side for grilled dishes. 

    As long as I use stone ground coarse grits, they always turn out good for me.  I like to add salty cheeses (manchego, pecorino-Romano, etc) at the last 10 minutes of cooking.

    Were their grits just cheese grits with roasted green diced chiles added in or was there a lot more stuff in there?  I like that idea and will play around with it.



    I lot more, had a creamy like sour cream and cheese and green chile peppers, just assume
  • SamFerriseSamFerrise Posts: 544
    Always use stone ground grits.  Instead of water I use evaporated milk.  It gives the grits an extra bit of creaminess and bumps up the taste.  Stone ground grits take much longer to cook so don't try any shortcuts.  The best grits come from South Carolina and they are not cheap.  I use Bear Creek $2.49 for 2 lbs at Lowes Foods.

    Simple ingredients, amazing results!
  • Recently we visited Austin, Texas and ate at Moonshine Grill. We ordered Green Chile Cheddar Grits and they were the best we had ever eaten. I want to try and duplicate them and cannot find any recipes that seem to come close.

    Anyone have a good grits recipe, want to have some Shrimp and Grits for dinner tonight.
    I live in austin and I got ya covered. One of my favorite dishes. I'll get my wife to post it here in a few. Love moonshine! Great place.

  • SamFerriseSamFerrise Posts: 544
    The trick is making the Tasso based sauce to saute the shrimp in.  Recipes abound on the web.  Pancetta is a good substitute for Tasso or cured Spanish ham.

    Simple ingredients, amazing results!
  • GA_DawgsGA_Dawgs Posts: 273

    Ok, definitely not healthy but probably the best grits I have ever had.  Liquid is 50% 1/2&1/2 and 50% Heavy cream and lots of butter that is whisked in at the end. To do it healthier I use mostly chicken stock for the liquid and finish with some 1/2&1/2 or heavy cream  and whisk in about 1-2 tbsp of butter at the end.

    I start with finely chopped onion and minced garlic.  Saute in olive oil until transucent. Pour in cooking liquid and bring to a boil.  Once boiling constantly whisk while slowly adding the grits (I prefer stone ground as most do) and reduce to a simmer.  Stir frequently until done.

  • From the Fabulous Janell:

    Jalapeno Garlic Cheese Grits

    Ingredients
            3 Cups Water
            3/4 Cups Quick Grits
            16 oz Mild Mexican Velveeta
            3 Cloves Garlic, Minced
            2 Eggs
            Cayenne To Taste
            1 Cup Shredded Sharp Cheddar
    Directions
    Preheat oven to 350 degrees
    Bring water to boil, add grits & reduce heat to medium low
    Cover and cook 5 - 7 minutes, stirring occasionally
    Add next 3 ingredients and stir over low heat until cheese melts
    Remove from heat and let cool slightly
    Add beaten eggs to grits and stir until well combined
    Pour into 9 x 13 inch casserole and top with cheddar
    Bake 30 - 40 min until golden and bubbly

    From Me:

    Ok- so we aren't big velveeta eaters (this is the only time we ever buy it) but you need it for cheese grits. Full fat cheeses can separate and leave oil on top of the grits (not what you want). We do mexican Velveeta with jalapeno but you can use regular velveeta and add a can a drained green chiles (which is what Moonshine does)

    adjust the spice to your liking

    Hope you enjoy

  • GrannyX4GrannyX4 Posts: 1,292
    I'm a Yank and I'm not real fond of grits until I had some at the Briar Patch in Winter Park. So I went on a quest to figure out what made them so good. It's so simple - it's the grits. The 5 minute grits will give you a nice smooth texture. Also need to cook them longer than 5 minutes, 15 to 20 minutes. I use chicken broth instead of water, white American cheese and either cream cheese or sour cream and a little velveta too.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !

  • From the Fabulous Janell: Jalapeno Garlic Cheese Grits Ingredients         3 Cups Water         3/4 Cups Quick Grits         16 oz Mild Mexican Velveeta         3 Cloves Garlic, Minced         2 Eggs         Cayenne To Taste         1 Cup Shredded Sharp Cheddar Directions Preheat oven to 350 degrees Bring water to boil, add grits & reduce heat to medium low Cover and cook 5 - 7 minutes, stirring occasionally Add next 3 ingredients and stir over low heat until cheese melts Remove from heat and let cool slightly Add beaten eggs to grits and stir until well combined Pour into 9 x 13 inch casserole and top with cheddar Bake 30 - 40 min until golden and bubbly From Me: Ok- so we aren't big velveeta eaters (this is the only time we ever buy it) but you need it for cheese grits. Full fat cheeses can separate and leave oil on top of the grits (not what you want). We do mexican Velveeta with jalapeno but you can use regular velveeta and add a can a drained green chiles (which is what Moonshine does) adjust the spice to your liking Hope you enjoy
    Added to my list!!! Sounds delicious!
    LBGE April 2011 • SBGE December 2012 •  XLBGE December 2013
    Location: Jasper, Georgia
  • Thanks for the recipe, Cen-Tex! 

    I don't apologize for Velveeta anymore;)  We use it in 2 things:  mac and cheese and queso.  Well now 3 things with your grits added! 
  • MickeyMickey Posts: 14,443
    edited September 2013

    @The Cen-Tex Smoker   very close to what we do except the velveeta. I like gouda or smoked gouda in place of it (keeping the cheddar) then the grilled shrimp..... But I will give Janell's a shot next time plus the grilled shrimp (I think it is not legal w/o them south of the Mason-Dixon Line).

    Salado TX Egg Family: 2 Large and a very well used Mini.... 5th Salado EggFest is March 14, 2015

  • I never acquired a taste for southern porridge. Maybe the 3 bears scared me away.

    image

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

  • We've cooked shrimp and grits at several Eggfests.  We use Paul Prudhomme's Seafood Magic on the shrimp and cook it on a cast iron griddle on the mini.  They cook very quickly this way.  Also, I highly recommend using Bob's Red Mill Yellow Grits as your base.  These are absolutely delicious! Here's a link: http://www.bobsredmill.com/corn-grits_polenta.html  I'm able to find them at HEB here. Good luck and enjoy!!
    Kelley 
    Egging with NoJokeSmoke (Bruce) in SW Austin, Texas
  • I have used grits once in a competition and liked them ever since. It's diddicult to get them here.
    I was at Gordon Ramsay steak I. Las Vegas last week and he had a Kiribati pork belly with cheesy grits and tomato jam. Quite good.
    I came home an found some regular yellow "coarse" grits and going to make them tonight with some wings.
    I went to go and fin this Mexican Velveeta but I could not. Sonoma improvising and using Cheez Whiz and some taco seasoning and green chilies.

    Winnipeg, Manitoba.

    Sledder, Quadder, Rock and Roller, Big Green Egg Smoker.

  • AcnAcn Posts: 492

    Here are my favorite grits:

    image

    Can you find those locally? I've been mailordering grits from McEwen &Sons (http://www.mcewenandsons.com) which are absolutely fantastic, but if I could find something nearly as good that I don't need shipped, I wouldn't complain.

    LBGE

    Pikesville, MD

  • MickeyMickey Posts: 14,443
    hondabbq said:
    I have used grits once in a competition and liked them ever since. It's diddicult to get them here. I was at Gordon Ramsay steak I. Las Vegas last week and he had a Kiribati pork belly with cheesy grits and tomato jam. Quite good. I came home an found some regular yellow "coarse" grits and going to make them tonight with some wings. I went to go and fin this Mexican Velveeta but I could not. Sonoma improvising and using Cheez Whiz and some taco seasoning and green chilies.
     

    Please tell me you are kidding about the Cheese Whiz.........................please be kidding.....

    Salado TX Egg Family: 2 Large and a very well used Mini.... 5th Salado EggFest is March 14, 2015

  • Mickey said:


    hondabbq said:

    I have used grits once in a competition and liked them ever since. It's diddicult to get them here. I was at Gordon Ramsay steak I. Las Vegas last week and he had a Kiribati pork belly with cheesy grits and tomato jam. Quite good. I came home an found some regular yellow "coarse" grits and going to make them tonight with some wings. I went to go and fin this Mexican Velveeta but I could not. Sonoma improvising and using Cheez Whiz and some taco seasoning and green chilies.

     

    Please tell me you are kidding about the Cheese Whiz.........................please be kidding.....

    That is all I have. I use that for Mac and cheese too. They are both 1 process away from being plastic.

    Winnipeg, Manitoba.

    Sledder, Quadder, Rock and Roller, Big Green Egg Smoker.

  • MickeyMickey Posts: 14,443

    @hondabbq ......... I am not making fun of you, just not understanding. I use shredded gouda and shredded cheddar in mine. You do have those?

    Salado TX Egg Family: 2 Large and a very well used Mini.... 5th Salado EggFest is March 14, 2015

  • henapplehenapple Posts: 11,745
    Somebody had to do it... This will also tell your age.
    705941-1.jpeg
    100 x 100 - 19K
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • MickeyMickey Posts: 14,443
    @henapple  How do you know that show? And yes, my age fits..
    Salado TX Egg Family: 2 Large and a very well used Mini.... 5th Salado EggFest is March 14, 2015

  • AcnAcn Posts: 492
    Goat cheese works well, and mascarpone works really well for cheeses too.

    I've also made butter poached shrimp and finished the grits with about 1/4 cup of the melted butter that the shrimp poached it, which worked very well.

    LBGE

    Pikesville, MD

  • MickeyMickey Posts: 14,443
    Acn said:
    Goat cheese works well, and mascarpone works really well for cheeses too. I've also made butter poached shrimp and finished the grits with about 1/4 cup of the melted butter that the shrimp poached it, which worked very well.
    Would have never thought of mascarpone. Have you used it and mixed with what?
    Salado TX Egg Family: 2 Large and a very well used Mini.... 5th Salado EggFest is March 14, 2015

  • Mickey said:

    @hondabbq ......... I am not making fun of you, just not understanding. I use shredded gouda and shredded cheddar in mine. You do have those?


    One other poster said not to use full fat cheese as it separates. I went with the next best thing in the original recipe that I had on hand. I have some Bergeron cheese in the fridge but is a white mild cheese not much punch. If I can get my hands on some real grits I will be trying everything under the sun.

    Winnipeg, Manitoba.

    Sledder, Quadder, Rock and Roller, Big Green Egg Smoker.

  • henapplehenapple Posts: 11,745
    Mickey said:

    @henapple  How do you know that show? And yes, my age fits..

    Mel's, Rhoda, Mary Tyler Moore, Dick Van Dyke...
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • henapplehenapple Posts: 11,745
    @Eggcelsior...No, Dick Van Dyke is not a porn movie.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • EggcelsiorEggcelsior Posts: 9,190
    @ACN, I grab these when I am in Charleston. They can be ordered online as well.
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