Grits Recipe

TheLazyC

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.

BYS1981

I don't, but I hope someone does.. I had shrimp and grits Friday.

Kamisha100

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!

NibbleMeThis

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.

Santana

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.

Click here.

TheLazyC

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

SamFerrise

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.

The Cen-Tex Smoker

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.

SamFerrise

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.

GA_Dawgs

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.

The Cen-Tex Smoker

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

GrannyX4

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.

jtippers

The Cen-Tex Smoker said:

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!

NibbleMeThis

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! 

Mickey

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).

Fred19Flintstone

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

EggObsessed

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!!

Eggcelsior

Here are my favorite grits:

hondabbq

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.

Acn

Eggcelsior said:

Here are my favorite grits:

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.

Mickey

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.....

hondabbq

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.

Mickey

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

henapple

Somebody had to do it... This will also tell your age.

Mickey

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

Acn

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.

Mickey

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?

hondabbq

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.

henapple

Mickey said:

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

Mel's, Rhoda, Mary Tyler Moore, **** Van Dyke...

henapple

@Eggcelsior...No, **** Van Dyke is not a porn movie.

Eggcelsior

@ACN, I grab these when I am in Charleston. They can be ordered online as well.