Creative ways with grits

Explore the different and delicious possibilities of this beloved dish.

Most folks would agree that hot cooked grits rank high among adored Southern sides. The addition of cheese and eggs over the years has made them a must at brunch. These recipes, however, pair this old favorite with unique ingredients to create delightfully different memories. So have fun serving this down-home side in new and clever ways.

KATE NICHOLSON

CHEESE GRITS WITH CHICKEN SAUSAGE AND SHIITAKE MUSHROOMS

MAKES 6 SERVINGS

PREP: 15 MIN., COOK: 25 MIN., BAKE: 50 MIN.

This tasty recipe is really a basic cheese grits casserole transformed by the addition of unexpected ingredients.

9 ounces fully cooked smoked chicken sausage with apples and Chardonnay

6 ounces shiitake mushrooms

½ cup butter or margarine, divided

3 cups water

¾ cup uncooked quick-cooking grits

1 (8-ounce) loaf pasteurized prepared cheese product, cubed

2 large eggs, lightly beaten

½ teaspoon dried rosemary

¼ teaspoon seasoned salt

Sliced ripe olives (optional)

CUT sausage into ½-inch-thick slices; cut slices into quarters. Cut stems from mushrooms and, if desired, reserve for another use; cut mushroom caps into slices.

MELT 1 tablespoon butter in a nonstick skillet over medium-high heat; add sausage, and saute 7 minutes or until lightly browned. Remove sausage from skillet. Add mushroom caps to skillet, and saute 5 minutes or until tender.

BRING 3 cups water to a boil in a Dutch oven. Gradually stir in grits; return to a boil. Reduce heat, and simmer, stirring occasionally, 5 minutes or until thickened. Add remaining 7 tablespoons butter and cheese; cook, stirring often, 5 minutes or until melted and blended. Remove from heat; stir in eggs, rosemary, and seasoned salt until blended. Stir in sausage and mushrooms; pour mixture into a lightly greased 11- x 7-inch baking dish.

BAKE at 350° for 45 to 50 minutes or just until set. Sprinkle top with olives, if desired. MARY CLARKE

NASHVILLE, TENNESSEE

NOTE: For testing purposes only, we used Gerhard's Smoked Chicken Sausage with Apples & Chardonnay.

SHRIMP 'N' GRITS TARTS

MAKES 36 TARTS

PREP: 30 MIN., COOK: 25 MIN., BAKE: 35 MIN.

3 ½ cups chicken broth, divided

1 cup milk

¼ cup butter or margarine, divided

½ teaspoon white pepper

1 cup uncooked coarse-ground or regular grits

2/3 cup shredded Parmesan cheese

2/3 cup diced smoked ham

3 tablespoons all-purpose flour

3 tablespoons chopped fresh parsley

¾ teaspoon white wine Worcestershire sauce

36 medium peeled and cooked shrimp

Garnish: chopped parsley

BRING 2 cups chicken broth, milk, 2 tablespoons butter, and white pepper to a boil in a large saucepan over medium-high heat. Gradually whisk in grits; return to a boil. Reduce heat, and simmer, stirring occasionally, 5 to 10 minutes or until thickened. Add Parmesan cheese, and whisk until melted and blended.

SPOON 1 rounded tablespoonful of grits-and-cheese mixture into each lightly greased cup of 3 (12-cup) miniature muffin pans.

BAKE at 350° for 20 to 25 minutes or until lightly browned. Make an indentation in centers of warm grits tarts, using the back of a spoon. Let cool completely in pans. Remove tarts from muffin pans, and place on a 15- x 10-inch jellyroll pan.

MELT remaining 2 tablespoons butter in a medium saucepan over medium-high heat; add ham, and saute 1 to 2 minutes. Sprinkle 3 tablespoons flour evenly over ham, and cook, stirring often, 1 to 2 minutes or until lightly brown. Gradually add remaining 1 ½ cups chicken broth, stirring until smooth.

REDUCE heat, and cook, stirring often, 5 to 10 minutes or until thickened. Stir in 3 tablespoons chopped parsley and white wine Worcestershire sauce, and spoon evenly into tarts. Top each with 1 shrimp.

BAKE at 350° 5 to 10 minutes or just until warm. Garnish, if desired.

MARY OREENE

COLUMBIA, SOUTH CAROLINA

NOTE: For testing purposes only, we used Cumberland Gap Diced Ham.

Copyright Southern Progress Corporation Nov 2003
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