Side Dish: Grits

blackgrass · January 2009

I am going to try some blackened fish this evening and thinking about what side dishes I would like to serve.

Does anyone have a good grits recipe? Something along the lines of what you would find in South Carolina?

I'm pretty sure instant grits are a no-no and that there is a way of doing them so they come out nice and creamy.
Thanks all...

Fidel · January 2009

Get your water boiling, add butter, return to a slow boil, then add your grits slowly, whisking as you add them to prevent lumps.

Simmer at a very slow boil until they are done, stirring occasionally. Salt and pepper to taste.

Get the measurements from the side of the box/bag. I prefer to use stone ground grits. Should be easy to find in most grocery stores.

jeffinsgf · January 2009

Do you just want grits, or do you want a grits dish? Fidel gave you the lowdown on grits. My favorites are grits casseroles. Go to Food Network dot com and search for "grits casserole". Many will come up, including this one:
Paula Deen's Garlic Cheese Grits

blackgrass · January 2009

Have you ever substituted milk or stock for the water?

I've eaten tons of grits but must confess that most of them were instant.

reelgem · January 2009

Never instant grits. I order from a company called Anson Mills and they have a fantastic product. I've tried all different brands and have stuck with these. For a side dish with blackened fish you might want to make grits with a tasso gravy. I'm at work and don't have my recipes handy but I'm sure if you google tasso gravy you'll come up with something.I would think it would go quite well with your fish. For tonite you'll have to get grits at your local store. But sometime try Anson Mills.

vidalia1 · January 2009

If you have any leftover grits save them and use them in ABT's...I stuff the jalapenos with leftover grits, cheese & a little piece of ham, or leftover pulled pork or a l'il smoke...grits they are just not for breakfast anymore....

reelgem · January 2009

What a great idea Kim!! I will definitely give that a try sometime.

YB · January 2009

These are very good.
Larry

http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=71&func=detail&id=162

Desert Filly · January 2009

I'm a grits lover...I tried this recipe last summer and it was wonderful. If you like garlic...double up on it. Main thing is to spray the grill so that the grits don't stick.

Kim

Buckethead · January 2009

Simple and turn out excellent
Substitute 1/2 the liquid with milk, (add after the water boils.)
Add grits, whisk the grits into the liquid. Whisk at least every 5 minutes for the 20 minute cooking time.
Add 1/4 stick butter. S&P to taste.
Add Jack, and yellow cheddar, whisk.
top with fresh grated parm and your fish.
Perfect every time.

Your entree, spicy blacken fish and three cheese grits.
doug

YB · January 2009

It has been years since we cooked these Kim but they are good.Everything we have tried that Julie and Steve cooked is very good.
Larry

blackgrass · January 2009

Thanks all....will give this a shot this evening.

Misippi Egger · January 2009

I'm impressed at the people north of the "Sweet tea line" who like grits ! WOW !

Last month we were in Guilford County, NC (near Greensboro) and bought grits at a working mill. They are great !

www.oldmillofguilford.com

Lots of people were in there buying grits, corn meal, etc. and having it shipped around the country.

NibbleMeThis · January 2009

This is our favorite grit dish. I came up with this trying to replicate the Shrimp and Grits at Puleo's Grill, except I didn't want shrimp.

Ingredients

1/4 cup Butter
1/2 cup Flour
3 cups Chicken broth cooled
2 pound Smoked sausages sliced on 1/2" bias
1/2 ea Red bell pepper sliced into strips
1/2 ea Green bell pepper sliced into strips
1/2 ea Yellow bell pepper sliced into strips
1 ea Vidalia onion sliced into lengthwise strips
2 clove Garlic minced
1 teaspoon Cajun seasoning
1 sprig Parsley diced
1 cup Grits stone ground
1 1/2 cup Chicken broth
1 1/2 cup Milk
2 ounce Reggiano cheese grated

Instructions
Gravy: Melt butter and sift in flour, whisking constantly. Whisk for 3 to 5 minutes until mixture becomes golden brown. Whisk in cold broth and return to a boil. Add some tasso ham if you have some. Reduce heat and simmer for 10 to 15 minutes. Season lightly with salt, pepper, and ground red pepper.

Grits: Cook grits according to package directions, substituting broth/milk for water. As the grits firm up, add reggiano or parmesan cheese and stir in. Remove from heat.

Sausage: Saute sausage in 1 tablespoon of oil or butter over high heat for about 1 minute (should START to brown). Add veggies and cajun seasoning and continue cooking over medium high heat, until veggies become translucent. Add fresh chopped parsley. If residue starts building up, deglaze with a little bit of beer. Add enough tasso gravy to coat all of the mixture and simmer for another 3-5 minutes.

Serve sausage/gravy mix over the grits.

We used Old World Kitchen brand Smoked Mozzarella w/ arthichoke/garlic chicken sausage links.

blackgrass · January 2009

Well....both the fish and grits turned out awesome.
I had tried to make blackened fish a few years ago and it just didn't turn out like I would have liked.

This time I just followed the advice on the forum. I set up the egg with the grate on the fire ring and my 14" Lodge CI pizza pan directly on the grate.
I used tilapia for the fish and dipped each one in a little olive oil, sprinkled on the blackening seasoning and laid them on the hot CI pan. They were done quick! I didn't have any problem with sticking and they were about the easiest thing to cook ever. I think they would be great for a dinner party. You could easily have everything ready to go with all the sides....have the egg up to temp. and toss on the fish at the last minute and walk inside a couple minutes later with a big plate of steaming, blackened fish....Just awesome!

For the grits...I kind of modified Buckethead's recipe. I used two cups of water brought to a boil. Then added a cup of milk and a pat of butter. I used Red Mills grits found in the health food section of the local grocery store. After the milk and water mixture started to boil I added some garlic, red pepper, salt, tabasco and slowly wisked in the grits. Once it started to thicken up a bit I added in a few slices of Boar's Head horseradish cheddar cheese. I cooked this in a small CI bean pot and I felt it was cooking a little too quickly so I heated up a cup or two of chicken broth and added that to the grits. The end product was very creamy with nice layers of flavor. Impressed. Grits seem a lot like gravy...to think add moisture...too watery just cook longer.

I plated the grits in the middle, laid a slice of the fish on top and then drizzled with a balsamic reduction. It was a great meal.
Sorry for the lack of pics but the fast and furious nature of the cook and tempting plate of fish was just too much to pause for...

momcooks · January 2009

LOL, lot's of people like grits. We love them. I'm from North Dakota, now in Wyoming.

I like casserole type myself. Cook the grits, cool, and eggs and cheese, and bake. No real recipe Approx 350° 30 minutes.

Side Dish: Grits

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