Southern Grits And Eggs Food
SOUTHERN GRITS
Hubby says these grits are fit for a Southern Tea Room. No higher compliment than that! It is not a mistake to use quick cooking grits, and cook them for almost half an hour. These grits have body!
Provided by Connie K
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a small pot, bring water, milk, and salt to a boil.
- Slowly stir grits into boiling mixture.
- Stir continuously and thoroughly until grits are well mixed.
- Let the pot return to a boil, cover pot with a lid, lower the temperature, and cook for approximately 30 minutes stirring frequently.
- Add more water if necessary.
- Grits are done when they have the consistency of stiff cream of wheat.
- Stir in butter.
- Serve with additional butter on top of each portion, or serve with fruit or with a savory meal.
Nutrition Facts : Calories 295.2, Fat 14.8, SaturatedFat 9.1, Cholesterol 41.2, Sodium 724, Carbohydrate 34.6, Fiber 0.6, Sugar 0.3, Protein 6
TOMATO GRITS WITH FRIED EGGS
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Grate 3 tomatoes into a bowl, discarding any remaining skin. Chop the remaining tomato and set aside. Bring 3 cups water to a boil in a medium saucepan. Add the grits and the grated tomatoes; reduce the heat to medium and cook, stirring occasionally, until thickened, about 5 minutes. Season with salt and pepper. Remove from the heat and cover to keep warm.
- Meanwhile, cook the bacon in a medium nonstick skillet over medium-high heat, turning, until crisp, about 8 minutes. Remove to a paper towel-lined plate; discard all but 1 tablespoon drippings from the skillet. Let the bacon cool slightly, then crumble. Heat the bacon drippings over medium-high heat. Crack in the eggs and cook until the whites are set and the yolks are cooked to desired doneness, 2 to 5 minutes.
- Top each serving of grits with bacon, chopped tomato, cheese and a fried egg; season with salt and pepper.
SOUTHERN EGGS BENEDICT
This is a southern take on the classic poached egg breakfast. The biggest change is going from a Hollandaise to a Remoulade which wakes the dish up and adds the surprise of shrimp. This dish requires some prep work the night before to make the grits crispy.
Provided by PJ991092
Categories Breakfast
Time P1DT30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- The day before, cook the grits according to package directions (usually 4 cups of water to 1 cup of grits) to taste. Allow to cool and then spread onto cookie sheet or something similar and spread out grits so they are about 1" thick. Refrigerate overnight. The idea is to make them stiff and dry them out.
- The Morning of, create the Remoulade by combining all ingredients (except grits, ham, eggs) in a bowl. Rinse and thaw shrimp before adding to Remoulade.
- Cut grits into 4 sections the size of a piece bread or an English Muffin (a large cookie cutter works perfect). Lightly flour the grits so they will brown and hold together.
- Pan fry the grit cakes in butter and oil until slightly brown.
- Cut the country ham in a similar fashion to the grits so when you put the ham on the grit "cake" it will have similar proportions.
- Poach each egg and plate with grit section on bottom followed by country ham then poached egg.
- Pour Remoulade over stack and sprinkle with paprika.
Nutrition Facts : Calories 412.4, Fat 27.2, SaturatedFat 12.3, Cholesterol 258.6, Sodium 1149.5, Carbohydrate 21.4, Fiber 1.5, Sugar 0.6, Protein 20
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BREAKFAST GRITS CASSEROLE - THE ANTHONY …
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4.5/5 (13)Total Time 1 hrCategory BreakfastCalories 377 per serving
- If using instant grits, stop here and see notes below. In a large saucepan, bring 6 1/2 cups of chicken broth and 1 tablespoon of Kosher salt to a roaring boil.
- Slowly whisk in the grits, then, reduce the heat until you have reached a simmer. Cook the grits for 15-20 minutes, until they are no longer hard or chewy, stirring often. If the grits have thickened too much before they've fully cooked through, stir in an additional 1/2 cup of broth as needed throughout the cooking process.
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SOUTHERN GRITS RECIPES THAT'LL STAND THE TEST OF TIME
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- Deviled Grits. Recipe: Deviled Grits. Orange juice, grits, and bacon come together for the ultimate everything-bite in this tasty breakfast recipe.
- Mini Cheese Grits Casseroles. Recipe: Mini Cheese Grits Casseroles. Whip out this scrumptious, make-ahead recipe when you're in a pinch for time.
- Goat Cheese-and-Spring Onion Grits Soufflés. Recipe: Goat Cheese-and-Spring Onion Grits Soufflés. Don't let the word "soufflé" scare you. This elegant recipe is actually quite easy to pull off.
- Slow-Cooker Buttermilk Grits. Recipe: Slow-Cooker Buttermilk Grits. Let your slow-cooker do the work in this buttermilk-infused grits recipe.
- Shrimp and Grits Casserole. Recipe: Shrimp and Grits Casserole. Make this family-style dish in under an hour for a quick and easy weeknight meal.
- Leek-and-Mushroom Grits Frittata. Recipe: Leek-and-Mushroom Grits Frittata. Serve this grits frittata for any meal of the day for a dish the whole family is sure to love.
- Heirloom Red Corn Grits. Recipe: Heirloom Red Corn Grits. Simplicity is key in this heirloom grits recipe. Just a bit of cheese, salt, and butter create a tasty dish that's sure to keep you coming back for more.
- Southern Shrimp and Grits. Recipe: Southern Shrimp and Grits. This traditional shrimp and grits recipe is quick and easy. It's a classic choice for a delicious weeknight meal.
- Italian-Style Grits and Greens with Pulled Pork and Mushrooms. Recipe: Italian-Style Grits and Greens with Pulled Pork and Mushrooms. We topped creamy grits and greens with pulled pork and garlicky sautéed mushrooms.
- Buttermilk Grits with Country Ham and Shrimp. Recipe: Buttermilk Grits with Country Ham and Shrimp. Add a little Southern flair to your shrimp n' grits with some country ham.
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