02.27.10

Bacon and Cheese Casserole

Posted in Southern Specialities at 5:29 pm


This is one of my favorite Grit Casseroles. Give it a try and let me know what ya’ll think.

 

Bacon and Cheese Casserole:

8 slices bacon

1 cup quick-cooking hominy grits

4 cups water

1 (8 ounce) package cream cheese cubed

2/3 cup milk

3 eggs, beaten

salt and pepper to taste

2 cups shredded Cheddar cheese

 

Preheat the oven to 350 degrees.

Fry the bacon in a large deep skillet over medium heat until crisp. Drain on paper towels, reserving 3 tablespoons of the drippings.

Bring the water to a boil and stir in the grits. Cook and stir over medium heat until thick, about 5 minutes. Crumble in about half of the bacon and stir in bacon drippings, cream cheese, milk and eggs. Stir till cheese is melted. Season with salt and pepper. Pour into a greased 9×13 inch baking dish and sprinkle Cheddar cheese over the top.

Bake in the preheated oven until the top is browned and grits are set, about 40 minutes.

02.25.10

Grit Spoon Bread

Posted in Southern Specialities at 5:07 pm

This is another terrific Grit recipe. Give it a try and let me know what you think.

Patti’s Grit Spoon Bread:

2 cups milk

1/2 cup grits

1 teaspoon butter

1/2 teaspoon salt

1 egg, well beaten

 

Preheat the oven to 400 degrees.

Bring milk to a boil; add grits gradually, stirring constantly to keep from lumping. Cook until thickened, stirring constantly. Add butter, stir until it melts. Add salt and beaten egg. Pour into well greased 9-inch skillet. Bake in the  oven  for about 20 to 30 minutes or until top is browned and bread rises a bit. It should look a bit like cornbread. Cut into wedges to serve or serve straight from the pan.

02.23.10

My Jalapeno Grits

Posted in Southern Specialities at 4:58 pm

Since most of my family comes from Georgia. I love my grits this is just one dish I have come up with that makes the grits more than a breakfast dish.

 

 

Jalapeno  Cheddar Grit Bread:

2 cups quick-cooking grits

2 1/2 cups grated extra-sharp Cheddar

1 stick unsalted butter

1 tablespoon hot sauce ( I recommend Tabasco Chipotle)

3 large eggs, well beaten

2 jalapeno finely diced

1/4 cup canned chopped green Chiles

Garlic powder

 

Preheat oven to 350 degrees.

Cook the grits according to the directions on the back of the package. Remove from the heat and add next 6 ingredients. Stir well and season with garlic powder, to taste. Pour into a buttered 9-inch baking dish and bake for 1 hour. Let cool slightly before slicing and serving.