grits

mollyshark · February 2008

Evans, was it you that had the fabulous grits recipe with the tomatoes and all that? I've looked at Julie Appledog's recipe in the archive here and I don't think that is it, but I could be losing it.

Thanks. mshark

Michael B · February 2008

I used to dig my own grits from along the Chattahoochee River in Georgia. You can't beat fresh Chattahoochee River Sand!

Richard Fl · February 2008

This should help. You coming to Ocala in March?

Grits & Tomato Gravy

INGREDIENTS:
Grits:
1 cup old fashioned grist mill style grits (not instant), washed several times to get rid of hulls (They
float to the top of the water)
3 cups water
1 1/2 tsp salt
Tomato Gravy :
(Makes 2 & 1/2 cups)
Tomato Gravy :
Ingredients:
2 Strips Thick-sliced bacon, diced
1 cup diced onion
1/2 cup dry red wine ( I used Beringers Cabernet Sauvignon)
(Note: you can enjoy the rest of the bottle while stirring the gravy)
1 14 Ozs Can Beef Broth
1 1/2 Cups Roma tomatoes, seeded and chopped
1/4 cup ketchup
2 Tbs prepared yellow mustard (not dry)
2 Tbs brown sugar

Directions:
Grits:
1 Bring to a boil, stirring often. Reduce to a low bubbling simmer until cooked to desired creamy
2 consistency. (About 1 hour)
Tomato Gravy :
1 Saute bacon in saucepan on medium heat until crisp. Add onion and saute approx 3 min. until soft.
2 Deglaze with wine, scraping the brown bits from bottom of pan. Reduce to almost dry, with a little
3 liquid left.
4 Add broth, tomatoes, ketchup, mustard , and brown sugar & bring to a boil. Simmer until gravy is
5 reduced to 2 & 1/2 cups, to desired consistency. Season with salt and pepper as desired; however, I
6 found that no salt was necessary. Taste first.
7 The natural starch of the tomatoes acts as the thickener, so no thickening agent is used. This recipe
8 was published to go with meatloaf; however, it worked very well with the grits.

Recipe Type
Side Dish

Recipe Source
Author: Connie and Leonard Webb (Lenscamp)

Source: BGE Florida Eggfest '05, Lenscamp

Recipe Source: Cuisine at Home Magazine, Issue No. 49, Feb. 2005

Richard Fl · February 2008

Here is Julie's, if you have not found it.

Polenta, Grilled Grits

INGREDIENTS:
1 Pkg Grits or polenta, NOT instant
1-2 Clove garlic, minced
1 tsp Mrs. Dog's or your favorite hot sauce
1 tsp seasoned salt, your choice
1/2 tsp fresh ground pepper
1/2-3/4 Cup Grated cheese. Gruyere or cheddar. Again, your choice
Can chicken broth + water
1/3 cup butter, melted

Preparation Directions:
1 Butter a non-stick round pan. I use a cake pan or a straight-sided skillet.
Cooking Directions:
1 Grits vary from brand to brand. Cook enough for 4 servings using chicken broth and/or water in the amount specified, plus the garlic, hot sauce, salt and pepper. When the grits are cooked, stir in the cheese until it's melted. Adjust seasonings to taste.
2 Spread mixture evenly into greased pan and chill until firm. This can be done up to 2 days in advance.
3 When grill is ready, cut grits into wedges and put on a plate. Brush with melted butter and grill until browned, about 3-4 minutes per side, brushing with remaining butter while they cook.
Special Instructions:
1 If I'm in a hurry I will float the cake pan in ice water to set up the grits.

Yield: Grits for 6, grilled direct.

Recipe Type
Side Dish, Vegetarian

Recipe Source
Author: Julie Appledog mrsdogs@mrsdogs.com

Source: BGE Forum, J Appledog, 12/14/06

Inspired by Steve Raichlen in his The BARBEQUE! Bible

YB · February 2008

Julies are really good Richard...I also like shrimp and grits with gravy and cheese.
Larry

Wise One · February 2008

Molly - are you looking for grits to grill (like Julie's) or just a good grits recipe done in a pot (that could be done on the BGE).

mollyshark · February 2008

Shoot, all I remember is these were at Floridafest one year and served in little paper cup thingies and were delicious. I know I have it saved somewhere, but I'm 3 computers past that! I'll copy both of these and give em a try.

mShark

Wise One · February 2008

Molly - try this one:

Shrimp, Cheesy, On Grits Toast

Ingredients
3 14 Ozs Can Chicken Broth
1 1/3 cups quick-cooking Grits
1/2 cup grated Parmesan
1/2 tsp Salt
2 Tbs Tbls. Butter (melted)
1 8 Ozs. Pkg Cream Cheese (softened)
1 Tbs Half-and-Half
1/2 cup grated Italian Cheese Blend
1 tsp Dizzy Pig Tsunami Spin rub
1/2 lb cooked, peeled, and deveined Shrimp (chopped)
1/2 cup grated Cheddar Cheese

Preparation :
1 Stabilize egg at 400° with plate setter (legs down) and (4) 2” ceramic spacers on top of the platesetter
2 Bring broth to a boil in a large saucepan. Stir in grits, and return to a boil. Cover, reduce heat, and simmer 5 minutes, or until grits are thickened, stirring occasionally.
3 Stir in cheese and salt. Remove from heat. Spoon grits into a greased 9 by 13-inch baking pan. Cover, and chill at least 2 hours, or until firm. Un-mold grits onto a large cutting board. Cut out 24 circles using a round or fluted cookie cutter. Brush a large jellyroll pan with melted butter. Place grit rounds on pan. Bake for 15 minutes.
4 Turn grits, and bake 45 minutes more. Set aside. (Up to this point, the recipe can be prepared ahead. If preparing early, cover and refrigerate grit rounds until you are ready to top with shrimp mixture.)
5 In a large bowl, combine cream cheese and half-and-half, stirring until combined.
6 Stir in cheese, parsley, and shrimp.
7 Place grits rounds on a pizza screen. or other perforated grid.
8 Top each grits round evenly with shrimp mixture. Top mixture with grated Cheddar.
9 Place pizza screen on ceramic spacers and bake until lightly browned and heated through.

grits

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