email this pageThat's near heresy to a person from the South. I grew up on grits. Grits with red-eye gravy, grits swimming in butter, garlic cheese grits (made with that roll of processed garlic "cheese.")
What I've learned recently, though, is that grits aren't just for breakfast and they can be flavored with much more than pork fat and processed cheese. Add cilantro and jalapenos (Green Chile-Cheese Grits) for a dish that's great with pork chops or fish. Add chipotle peppers in adobo sauce (Chipotle Cheese Grits) for a smoky flavor. Add Parmigiano Reggiano, cool overnight, and cut into wedges to grill and top with sausage and pomodoro sauce (Grilled Polenta and Sausage). With these recipes, you'll be singing grits' praises.
Chipotle Cheese Grits
Photography: Mark Boughton, Food Styling: Teresa Blackburn
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Chipotle peppers are smoked jalapeños that are often sold packed in adobo sauce, a thick purée of tomatoes, onions, garlic and vinegar.
Ingredients
Ingredients
3 cups water
3/4 cup quick-cooking grits
1/4 teaspoon salt
4 ounces (1 cup) shredded extra-sharp white Cheddar cheese
1 chipotle pepper in adobo sauce, mashed
Instructions
3/4 cup quick-cooking grits
1/4 teaspoon salt
4 ounces (1 cup) shredded extra-sharp white Cheddar cheese
1 chipotle pepper in adobo sauce, mashed
1. Boil water; add grits and salt.
2. Cover, reduce heat to medium-low, and cook 5 minutes, stirring twice.
3. Once thickened, remove from heat and stir in cheese and pepper. Serves 4.
Recipe by Anne E. Stewart, Relish Good Food Fast, "Meat & Three," July 2008.
Nutritional Information
2. Cover, reduce heat to medium-low, and cook 5 minutes, stirring twice.
3. Once thickened, remove from heat and stir in cheese and pepper. Serves 4.
Recipe by Anne E. Stewart, Relish Good Food Fast, "Meat & Three," July 2008.
Per serving: 220 calories 10g fat, 30mg chol., 9g prot., 25g carbs., 1g fiber, 610mg sodium.
Grilled Polenta and Sausage
Mark Boughton Photography; styling by Teresa Blackburn
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Ingredients
6 cups water
2 cups polenta (stone-ground grits)
½ cup grated Parmigiano Reggiano cheese
3 tablespoons butter
2 tablespoons extra-virgin olive oil
1 pound bulk Italian sausage
1 tablespoon chopped fresh rosemary
1½ cups Pomodoro Sauce (see recipe)
Instructions
2 cups polenta (stone-ground grits)
½ cup grated Parmigiano Reggiano cheese
3 tablespoons butter
2 tablespoons extra-virgin olive oil
1 pound bulk Italian sausage
1 tablespoon chopped fresh rosemary
1½ cups Pomodoro Sauce (see recipe)
1. Bring water to boil and slowly add polenta, whisking constantly. Cook, stirring frequently, over medium heat until polenta is thick and creamy, 15 to 20 minutes. Add cheese and butter. Pour olive oil in the bottom of a 13 x 9-inch baking dish. Spread polenta in pan. Allow to cool completely; store overnight in refrigerator. When completely cooled, cut into 12 triangles.
2. Prepare grill.
3. Cook sausage and rosemary in a skillet. Drain.
4. Place polenta triangles on grill rack. Cook on both sides. Place polenta on individual serving dishes. Top each with 1 tablespoon Pomodoro Sauce. Scatter sausage on top. Serves 6.
Recipe by Kristine Gasbarre, a food writer in DuBois, Pa. ("Grilled Dinner, Italian Style," May 2009.)
Nutritional Information
2. Prepare grill.
3. Cook sausage and rosemary in a skillet. Drain.
4. Place polenta triangles on grill rack. Cook on both sides. Place polenta on individual serving dishes. Top each with 1 tablespoon Pomodoro Sauce. Scatter sausage on top. Serves 6.
Recipe by Kristine Gasbarre, a food writer in DuBois, Pa. ("Grilled Dinner, Italian Style," May 2009.)
Per serving: 485 calories, 26g fat, 50mg chol., 15g prot., 40g carbs., 3g fiber, 890mg sodium.
Green Chile-Cheese Grits
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“Adding chile and cheese to grits has become the Texas way to improve on one of the best dishes to come out of the Old South. Pair it with grilled pork chops or roasted trout for a great supper.” Roast the chiles and garlic together on a baking sheet in advance. Caciotta cheese is made from a blend of sheep’s milk and cow’s milk. Substitute a combination of feta and Monterey Jack if you can’t find it.
Ingredients
Ingredients
2 roasted green chiles (Anaheim), seeded and chopped
1/2 cup roasted garlic (3 heads)
3/4 cup chopped cilantro
1 to 2 jalapenos, seeded and minced
6 cups water
1 1/3 cups stone-ground grits
3 eggs, beaten
1/4 to 1/2 cup (1/2 to 1 stick) butter
1 cup shredded sharp Cheddar cheese
1 cup shredded Caciotta or Monterey Jack cheese
1/2 teaspoon salt
Ground white pepper
Instructions
1/2 cup roasted garlic (3 heads)
3/4 cup chopped cilantro
1 to 2 jalapenos, seeded and minced
6 cups water
1 1/3 cups stone-ground grits
3 eggs, beaten
1/4 to 1/2 cup (1/2 to 1 stick) butter
1 cup shredded sharp Cheddar cheese
1 cup shredded Caciotta or Monterey Jack cheese
1/2 teaspoon salt
Ground white pepper
1. Preheat oven to 350F. Spray a 13 x 9-inch dish with cooking spray.
2. Combine chiles, garlic, cilantro and jalapenos in a food processor. Process until smooth.
3. Bring water to boil in a large pot. Add grits; stir well. Reduce heat to low; cook, stirring, until grits are thickened. Remove from heat. Slowly stir in eggs. Add butter, cheese and chile mixture. Pour into casserole dish. Bake 45 minutes. Serves 8 to 10.
Recipe adapted with permission from Grady Spears and June Naylor’s, The Texas Cowboy Kitchen (Andrew McMeel Publishing, 2007).
"Home at the Range," Cooks We Love, July 2009.
2. Combine chiles, garlic, cilantro and jalapenos in a food processor. Process until smooth.
3. Bring water to boil in a large pot. Add grits; stir well. Reduce heat to low; cook, stirring, until grits are thickened. Remove from heat. Slowly stir in eggs. Add butter, cheese and chile mixture. Pour into casserole dish. Bake 45 minutes. Serves 8 to 10.
Recipe adapted with permission from Grady Spears and June Naylor’s, The Texas Cowboy Kitchen (Andrew McMeel Publishing, 2007).
"Home at the Range," Cooks We Love, July 2009.
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