Grits are a staple in south whether they are prepared for breakfast, lunch or dinner. In almost every southern movie, you’ll find snappy one liners about grits. If you didn’t know, Grits are coarsely ground corn kernels that are boiled with water or milk to create a creamy porridge like dish. They come in stone ground, hominy, quick and instant. Many cooks have their own preferences about which ones they will use.
“I never make the instant kind – some things a Southerner just won’t do!” Paula Deen
At Broadbent, we sell Stone Ground Grits. You’ll see them sold alone or in part of our breakfast combinations. There are a huge variety of ways to fix them. We are sharing three very popular ways in our recipes below.
Sausage & Grits Breakfast Casserole
1 cup Stone Ground Grits, uncooked
1 lb Grandma Broadbent’s Hickory Smoked sausage
1/2 stick butter
1 1/2 cups cheddar cheese, shredded
1 tsp paprika
1/4 cup fresh parsley, chopped
Preheat oven to 325 degrees Fahrenheit. Cook grits in 4 C. of salted water until thick. Saute your sausage separating it into small even sized pieces. Drain grease from the sausage and pat dry, setting aside. Add egg, butter and 1 c. of shredded cheese to the grits stir to combine. Combine grits with sausage, then pour into a greased 13 x9 casserole dish. Top the dish with the additional cheese, paprika and parsley. Bake around 45-60 minutes, casserole should be lightly brown.
Shrimp & Cheese Grits with Bacon
4 cup water
1 cup stone ground grits
3 T butter
2 cup cheddar cheese, shredded
6 slices Broadbent Hickory Smoked Bacon, chopped
1 lb shrimp, peeled and deveined
3 tsp lemon juice
2 T parsley, chopped
1 cup green onion, thinly sliced
1 clove garlic, minced
1 black pepper, to taste
Bring 4 C. of water to a boil in a large pan. Add grits and cook until the water is completely absorbed est. 20-25 minutes. In the meantime, cook your bacon slices then remove from grease and pat dry. In your bacon pan, save the grease and use to fry your shrimp until they turn pink. Then add lemon juice, green onions, garlic, parsley and sauté a few minutes longer. When your grits have completely cooked, remove grits form heat and stir in your butter and cheddar cheese. Then layer your grits onto your serving plate(s) and top with the shrimp mixture, then sprinkle with bacon.
4 C. Chicken Broth
3 ½ C. Milk
2 tsp. salt
½ tsp black pepper
2 C. uncooked quick grits
6 oz. Gouda Cheese, shredded
¼ C. Butter
In a large pan bring broth, milk, salt and pepper to a boil. Gradually whisk in your grits pouring in evenly as you stir. Reduce heat and simmer uncovered about 10 minutes or until thick, whisking often. Remove from heat and stir in your butter and Gouda cheese. Serve warm.
Grits are really a solid foundation for many recipes, don’t be afraid to try them. Once you’ve got down how to prepare the grits experiment with a variety of pairings to create your own southern traditions. What are some of your favorite ways to prepare grits? Share in the comments below.