Yankeegrits Recipes

CHEESE GRITS

Steps:

• Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy.
• Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately.

YANKEE GRITS

Steps:

• Preheat oven to 350º.
• Cook the grits according to package directions.
• Over low heat, add the salt, butter, and cheese and stir until melted.
• Remove from heat and let cool for several minutes.
• In a medium bowl, beat 2 of the eggs until foamy; stir thoroughly into the grits.
• Pour into a 2 quart casserole.
• Set aside about 1/2 cup of the bacon crumbles and sprinkle the remaining bacon over the mixture.
• In a medium mixing bowl, beat the remaining 4 eggs with the half and half and parsley and pour this over the bacon and grits.
• Bake until golden for 30 to 45 minutes.
• Top with reserved bacon and serve hot.

PANHANDLE GRITS

Steps:

• Heat a large saucepan over medium-high heat. Add sausage, ham and bacon; cook and stir until browned. Remove the meat from the pan and set aside. Reserve 2 tablespoons of grease in the pan.
• Return the pan to medium heat and add the onion, bell pepper, tomatoes and garlic powder. Cook and stir until onion is tender. Pour in the water and season with Worcestershire sauce, pepper, salt and hot pepper sauce; bring to a boil.
• Gradually stir in the grits, cover and reduce the heat to low. Simmer, stirring frequently, until the mixture is thick, 5 to 10 minutes. Return the meat to the pot and stir in cheese. Heat through until cheese is melted.