Grits Bread Food

GRITS BREAD

Steps:

• Bring milk to a boil and gently stit in grits. Stirring to keep from lumping.
• Cook until thick, stirring constantly.
• Add butter or margarine; stir until it melts.
• Stir in salt and well beaten eggs
• Pour into well greased 9 inch oven proof dish.
• Bake in preheated 400 degree oven until top is browning and bread rises, about 30 minutes. ( It should look something like corn bread ).
• Cut into wedges and serve.

GRITS BREAD

Steps:

• Add all ingredients to bread machine and set on basic cycle.
• May need to add water during mixing.
• Leftover grits which have been refrigerated will be drier than freshly cooked grits.

SHRIMP-AND-GRITS CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Bring 1 1/2 cups water to a simmer in a large saucepan.
• Meanwhile, add the grits, 1/2 cup of the Cheddar, 2 tablespoons of the butter and a few grinds of black pepper to a 2-quart casserole dish. Pour in the simmering water, and whisk until there are no lumps.
• Toss the shrimp with 1/4 teaspoon salt in a medium bowl; set aside. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the bread and a pinch of salt to the butter, toss quickly to coat, then transfer to a small bowl; set aside.
• Wipe out the skillet, and melt the remaining 2 tablespoons butter over medium heat. Add the scallions (reserve 1 tablespoon for garnish), andouille, celery, bell pepper and garlic, and cook, stirring occasionally, until the celery and bell pepper soften, about 8 minutes. Sprinkle in the flour, stir for 1 minute, then add the chicken broth, Worcestershire sauce, hot sauce, lemon juice, 1/2 teaspoon salt and 1/8 teaspoon black pepper. Scrape up the flavorful bits stuck to the bottom of the pan with a wooden spoon. The mixture should come to a simmer quickly, then remove from the heat and stir in the shrimp. Immediately spread the shrimp mixture evenly over the grits in the casserole dish. Top with the bread and the remaining 1/2 cup Cheddar.
• Bake the casserole until the shrimp is opaque and cooked through and the top is golden, 20 to 25 minutes. Sprinkle with the reserved scallions. Serve with extra hot sauce on the side.

CREAMY SWEET BREAKFAST GRITS

Steps:

• Add the milk, grits, honey, and salt to a saucepan.
• Over medium heat, bring mixture to a boil, stirring frequently.
• Once the mixture has reached boiling, lower the heat and cook, stirring frequently, for 8-10 minutes or until thickened.
• Serve warm, topped with fruit.

CORN GRITS CORNBREAD

Steps:

• (Make "buttermilk" if you're going to do that, so it can sit a bit and do whatever it does that makes it buttermilky.).
• Preheat oven to 425°F.
• Combine the dry ingredients (except the soda).
• Stir the baking soda into the buttermilk and add that to the dry ingredients.
• Add eggs and melted butter. Stir together and pour into a 9x9 pan.
• Bake for 20 minutes.

BREAKFAST GRITS

Steps:

• Bring the water and salt to a boil in a saucepan. Whisk in the grits and continue to whisk for 1 minute. When the mixture comes to a boil again, turn the heat to low. Stir frequently, cook for 10 to 15 minutes.
• Remove the grits from the heat and add pepper, butter and cheese; mix well. Stir until the butter and cheese are melted.

GRITS CORNBREAD

Steps:

• Preheat oven to 425. Place a 10-inch cast-iron skillet in oven to heat.
• In a large bowl, stir together cornmeal, flour, grits, baking powder and salt.
• In a separate bowl, whisk together buttermilk and eggs. Add to cornmeal mixture, stirring until just combined.
• Remove skillet from oven and add butter to hot skillet. When butter has melted, swirl skillet to coat bottom and sides. Pour excess butter into batter and stir. Pour batter into skillet.
• Bake for 25-30 minutes, until browned and has begun to pull away from sides of skillet. Let cool in pan for 10 minutes, then invert onto plate and cut into wedges.