Southend Brewery and Smokehouse Charleston Grits recipe

Source: Southend Brewery and Smokehouse - Raleigh, North Carolina

4 cups heavy cream
4 cups water
1/4 pound (1 stick) butter
2 cups grits (not instant)
Salt and white pepper, to taste

In a deep, heavy-bottomed pot, bring cream, water and butter to a boil.

Slowly sprinkle grits over boiling liquid, stirring constantly to prevent lumps. Reduce heat to medium-low and cook, stirring frequently, 20 to 30 minutes, until grits have thickened to desired consistency. Season to taste with salt and white pepper.

Makes 6 servings.

Per serving: fats, 75 grams (77% of calories); calories, 881; cholesterol, 261 milligrams; carbohydrate, 46 grams; fiber, 1 gram; protein, 8 grams; sodium, 411 milligrams

Slightly North of Broad Maverick Grits recipe

Source: Slightly North of Broad - Charleston, South Carolina

Grits:
4 cups water
1/2 teaspoon salt
2 tablespoons unsalted butter
1 cup old-fashioned stone-ground grits
1/4 cup heavy cream

Bring water, salt, and 1 tablespoon butter to a boil in a 3-quart heavy saucepan. Whisk in grits and cook at a bare simmer, covered, stirring frequently, until grits are tender and thick, about 1 hour. Stir in cream and remaining tablespoon butter and remove from heat. Make topping 15 minutes before grits are done:

Topping:
1 1/2 chorizo links (spicy pork sausage),
    cut into 1/4-inch thick slices
4 ounces country ham, cut into julienne strips
2 tablespoons unsalted butter
8 medium sea scallops
12 medium shrimp, peeled, and deveined if desired
2 tomatoes, peeled, seeded, and chopped
1/4 cup sliced scallion
1/4 teaspoon minced garlic
Pinch of Cajun seasoning
1/4 cup water

Cook chorizo and ham in 1/2 tablespoon butter in a 12-inch heavy skillet over moderate heat, stirring, until ham is golden, about 3 minutes. Transfer chorizo and ham to a plate with a slotted spoon. Add 1/2 tablespoon butter to skillet and heat until foam subsides. Cook scallops until golden on both sides and just cooked through, about 2 minutes.

Transfer scallops to a plate with a slotted spoon. Add another 1/2 tablespoon butter to skillet and cook shrimp, turning, until just cooked through, about 3 minutes. Stir in chorizo, ham, scallops, remaining 1/2 tablespoon butter and remaining ingredients. Cook, stirring and scraping up any brown bits in skillet, until heated through, then season with salt and pepper.

Serve Topping over grits.

Shaw House Bed & Breakfast Grits Casserole recipe

1 cup raw grits
4 cups water
1 box Jiffy cornbread
1 cup milk
1 pound sausage
1 cup shredded cheese
1/2 cup (1 stick) butter
4 eggs
1 teaspoon salt

Add 1 cup raw grits to 4 cups boiling water and 1 teaspoon salt. Let cool.

Saute 1 pound sausage and drain.

Beat 4 eggs with 1 cup milk.

Add all together with 1 box of Jiffy mix. Put in 13 x 9-inch casserole. Cover all with cheese.

Bake at 325 degrees F for 30 minutes.

Orange Blossom Grits recipe

Source: Quaker Oats test kitchens, Chicago, Illinois

2 cups water
1 cup orange juice
3/4 quick grits, uncooked *
1/2 teaspoon grated orange peel (optional)
1/4 teaspoon salt (optional)
1/2 cup firmly packed brown sugar

Mix water with orange juice and bring to a boil. Slowly stir in grits, with orange peel and salt if desired. Reduce heat and simmer 3 to 4 minutes, stirring occasionally. Pour into a 1-quart serving dish. Sprinkle evenly with brown sugar. Let stand until brown sugar melts, about 3 to 4 minutes.

Serve with ham or poultry. Serves 6.

* To make this recipe with regular grits, increase water to 2 1/2 cups and simmer for an extra 12 to 14 minutes.

The Lady and Sons Grits recipe
 recipe courtesy Paula Deen

2 cups water
1 1/4 cups milk
1 teaspoon salt
1 cup quick cooking grits, not instant (suggested: Quaker)
1/2 cup butter

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 occasionally. Add more water if necessary.

Grits are done when they have the consistency of smooth cream of wheat. Stir in half the butter and serve with remaining butter divided equally on top of each portion, or serve with fruit or with a savory meal.

Yield: 4 servings

The Lady and Sons Tomato Grits recipe

Recipe courtesy Paula Deen

2 cups water
1 1/4 cup milk
1 teaspoon salt
1 cup quick cooking grits
1/2 cup plus 1 tablespoon butter
1/3 cup diced green onions
4 teaspoons processed Cheddar cheese, cubed (suggested: Velveeta)
1/4 teaspoon garlic powder
2 1/2 cups shredded Cheddar cheese, divided
1 can diced tomatoes and green chiles (suggested: Ro*Tel)

Heat oven to 350 degrees F.

In a saucepan, bring the water and milk to a boil. Add the salt and slowly add the grits and return to a boil, stirring constantly for 1 minute. Reduce the heat, cover, and cook for 3 minutes. While stirring the grits add the 1/2 cup of butter and stir until butter is melted. Cover and cook for 3 to 5 minutes, or until the grits are thick and creamy. Remove from heat and set aside.

Using a skillet, saute the onions in the remaining tablespoon of butter for 1 minute. Add the processed cheese, garlic powder, 1 1/2 cups Cheddar, and onions to grits, and stir until the cheese is melted. Add the tomatoes and mix well. Pour the grits into a greased 8 by 11 by 2-inch casserole and bake for 40 minutes.

Sprinkle remaining 1 cup cheese over the casserole for the last 5 minutes of cooking time.

Yield: 8 to 10 servings

Arizona Cheese Grits recipe

This dish freezes very well after cooking.

12 servings

6 cups water
1 1/2 cups dry quick-cooking grits
1/2 cup butter
1 pound processed cheese, cubed
2 teaspoons seasoning salt
1/2 teaspoon hot pepper sauce, more or less as desired
3 eggs, beaten

Heat oven to 350 degrees F (175 degrees C). Lightly grease a 9 x 13-inch baking dish.

In a medium saucepan, bring the water and season salt to a boil. Stir in grits. Immediately reduce heat to medium and cook 5 to 6 minutes, stirring often. Be careful, the grits will "pop" while thickening, and you could get burned. Cook until thick, then mix in the butter and cheese and continue cooking for 5 minutes, or until the cheese is melted.

Add grits mixture into beaten eggs, a spoonful at a time, until you can add the eggs to the grits. Pour into the prepared baking dish.

Bake 1 hour or until the top is lightly browned.

Southern Grits Casserole

6 cups water
2 cups uncooked grits
1/2 cup butter
3 cups shredded Cheddar cheese
1 pound ground pork sausage
12 eggs
1/2 cup milk
Salt and pepper to taste

Preheat oven to 350 degrees. Lightly grease a large baking dish. Bring water to a boil in a large saucepan, and stir in grits. Reduce heat, cover, and simmer about 5 minutes, until liquid has been absorbed. Mix in 1/2 the butter and 2 cups cheese until melted.

In a large, heavy skillet over medium-high heat, cook the sausage until evenly browned. Drain, and mix into the grits. In a medium bowl, beat together the eggs and milk. Stir into the grits mixture.

Pour the grits mixture into the prepared baking dish. Dot with remaining butter, and top with remaining cheese. Season with salt and pepper. Bake 30 minutes in the preheated oven, until lightly browned.

Makes 16 servings

Jalapeno Cheese Grits

2 Quarts Water
12 Ounces Quick grits
1/2 Pound Butter
2 Jalapenos, diced, remove seeds for sissies
1 Medium Red bell pepper, diced
1 Medium Poblano pepper, diced
1 Medium Onion, diced
1/2 Pound Cheddar cheese, grated
1/2 Pound Monterey Jack, grated
4 Eggs, beaten
Salt, to taste

Bring water to a boil. Add grits and simmer for 5 minutes. (For thinner grits, add more water.) Set aside. Melt butter in a large skillet over medium high heat; add peppers and onion. Saute until tender, about 5 minutes. Add to grits, along with cheeses. Add eggs and season with salt. Pour into a 2-quart casserole and refrigerate until ready to cook. Bake in a preheated 350 degree oven for 25 minutes, or until set. Serve immediately.