1 Cup Grits
4 Cups Water
1 Tsp Salt
1 Stick of butter, at room temp and cut into pieces
2 Eggs well beaten
1/4 cup Milk
Salt and Pepper to taste
Dash of Tabasco
Dash of Worcestershire
2 cups (or I usually put more)
Shredded Mexican Cheese
Cook grits in water with salt added according to package directions.
After grits are cooked, add cheese, eggs, butter, salt and pepper, milk and other seasonings.
Put in a 2 quart casserole that has been sprayed with Pam.
Bake 40 minutes to 1 hour at 350 degrees.
Can make ahead and refrigerate until ready to bake.
1-1/2 cups chicken broth
1-1/2 cups milk
3/4 cup Dixie Lily Quick Grits
1/4 tsp. salt or garlic salt
1 cup shredded cheddar cheese
2-3 lbs. medium shrimp, deveined
4-6 slices of bacon, diced
1/2 cup chopped green onion (4-5 onions)
1/2 cup thinly sliced green bell pepper
1/2 cup thinly sliced red bell pepper
1/2 cup thinly sliced yellow bell pepper
2 tsp. hot sauce, or to taste
1 tsp. granulated garlic
Sliced green onions and shredded cheddar for garnish
To prepare grits:
Bring chicken broth and milk to a boil in large saucepan. Stir in grits and salt; return to boil. Cover and reduce heat to low. Cook 5 minutes until thickened; stirring occasionally. Stir in cheddar cheese. Keep warm.
To prepare shrimp:
Cook bacon in skillet until crisp; drain all but 2-3 tablespoons of fat from skillet.
Add peppers and onion; sauté vegetables with creole seasoning, salt, pepper, and one teaspoon granulated garlic.
When vegetables are tender; add peeled and deveined shrimp and cook until they turn pink. (Approximately 2-3 minutes).
Serve shrimp mixture over warm cheese grits. Garnish with chopped green onions and cheddar cheese.