Romano Grits Recipes

BREAKFAST GRITS

Steps:

• Put the chicken stock and butter in a medium pot over medium-high heat and bring to a boil. Add the grits, stir, cover and reduce the heat to low. Cook for 15 minutes, then add the cream. Stir and cook for 10 more minutes. Stir in the bacon and jalapenos. Simmer until the grits are done, about 10 minutes more. Stir in the mascarpone and Cheddar.

LEMON-GARLIC SHRIMP AND GRITS

Steps:

• Bring 4 cups water to a boil in a saucepan and slowly whisk in grits, followed by salt and black pepper. Reduce heat to low and simmer the grits until tender and thickened, about 30 minutes.
• Stir 1 tablespoon unsalted butter into grits, season with more salt and black pepper if needed, and remove from heat. Cover pan and keep grits warm.
• Sprinkle shrimp with salt and black pepper. Melt 2 tablespoons unsalted butter in a skillet over medium-high heat; cook and stir shrimp, garlic, and cayenne pepper until shrimp are pink and no longer translucent inside, 3 to 4 minutes.
• Stir 2 tablespoons water into shrimp and mix in lemon juice and parsley. Sprinkle with more salt and pepper if desired.
• Portion cooked grits into serving bowls and top with shrimp and sauce; serve with lemon wedges.

ROMANO GRITS

Steps:

• Place the water in a medium sauce pan over high heat.
• When the water boils reduce the heat to medium-high and slowly add the grits. Stir continuously while adding the grits.
• Add the salt and stir.
• Reduce the heat to medium and cook the grits for 12 minutes stirring to keep the grits from sticking to the bottom of the pan.
• Add the cheese and stir until well blended.