Panhandle Grits Food

PANHANDLE GRITS

Panhandle Grits image

What's more Southern than grits? My own version of a dish that is a house specialty at a restaurant in the Florida Panhandle. I've tweaked the original recipe, and I think this version is even better than the original! You can use either yellow or white grits, but the yellow ones make a more attractive presentation.

Provided by Aggie

Categories Side Dish Grain Side Dish Recipes Polenta Recipes

Time 45m

Yield 6

Number Of Ingredients 15

Ingredients

½ pound smoked sausage, thinly sliced
1 cup diced cooked ham
½ pound sliced bacon, diced
1 onion, finely chopped
½ cup chopped green bell pepper
3 cups chopped fresh tomato
1 teaspoon garlic powder
1 teaspoon garlic powder
4 cups water
1 tablespoon Worcestershire sauce
1 teaspoon ground black pepper
1 teaspoon salt
1 tablespoon hot pepper sauce (e.g. Tabasco™)
1 cup yellow stone-ground grits
1 cup shredded Cheddar cheese

Steps:

Heat a large saucepan over medium-high heat. Add sausage, ham and bacon; cook and stir until browned. Remove the meat from the pan and set aside. Reserve 2 tablespoons of grease in the pan.
Return the pan to medium heat and add the onion, bell pepper, tomatoes and garlic powder. Cook and stir until onion is tender. Pour in the water and season with Worcestershire sauce, pepper, salt and hot pepper sauce; bring to a boil.
Gradually stir in the grits, cover and reduce the heat to low. Simmer, stirring frequently, until the mixture is thick, 5 to 10 minutes. Return the meat to the pot and stir in cheese. Heat through until cheese is melted.

Nutrition Facts : Calories 458.3 calories, Carbohydrate 28.8 g, Cholesterol 74.8 mg, Fat 27 g, Fiber 2.5 g, Protein 25.1 g, SaturatedFat 11.5 g, Sodium 1691 mg, Sugar 4.9 g

CHEESE GRITS

Cheese Grits image

Whisk butter, whole milk and sharp cheddar together with ground cornmeal for Alton Brown's creamy Cheese Grits recipe from Good Eats on Food Network.

Provided by Alton Brown

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 cups whole milk
2 cups water
1 1/2 teaspoons kosher salt
1 cup coarse ground cornmeal
1/2 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
4 ounces sharp Cheddar, shredded

Steps:

Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy.
Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately.

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