2 Enticing Grits Recipes

Grits are a staple in the 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 many ways to fix them. Here are two very popular recipes for you and your family to enjoy!


  • Sausage & Grits Breakfast Casserole– A perfect weekend brunch!



4 cups of salted water

1 cup Stone Ground Grits, uncooked

1 lb Grandma Broadbent’s Hickory Smoked sausage

1/2 stick butter

1 egg

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. Sautee your sausage, baking it into small, even sized pieces. Drain grease from the sausage, pat dry, and set 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 45-60 minutes, casserole should be lightly brown.


  • Shrimp & Cheese Grits with Bacon-Wonderful for entertaining!



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 about 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. 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.

Broadbent B&B Foods

Broadbent B & B Foods, have been producing Old Fashioned Country Hams since 1909. A Truly American Food that has been on this continent since colonial days, it was a staple that sustained many of our first settlers as they moved west. The climate had to be just right to cure hams in the days before electricity, and Kentucky's climate fit the bill! Therefore, the Broadbent family brought those traditions with them and used them to dry cure and preserve their pork. Today, we are still dry curing Country Ham, Bacon, and Sausage like our forefathers did. In modern cuisine, country ham is far from a Staple. It is found on the menus of ritzy restaurants across The United States. While it is still, in fact, Country Ham, it is often cut paper thin, and labelled as Prosciutto; which is used as the center piece for many Charcuterie Boards.