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If you weren't raised in the South, you probably don't like grits. However, if you were raised in the North, you probably were served Cream of Wheat as a child, and that is a first cousin to grits! I am a firm believer that you will like anything if it has enough butter, sugar, or hot sauce on it.... so give these recipes a try and you might find a new love!
Creamy Cheese Grits
3 (10 1/2 ounce) cans condensed chicken broth, undiluted
1/2 cup whipping cream
1 cup uncooked quick cooking grits
2 cups ( 8 ounces) shredded sharp Cheddar cheese
Combine chicken broth and whipping cream in a large saucepan;
bring to a boil. Stir in grits, and return to a boil. Cover, reduce heat, and simmer 5 to 7 minutes. Stir in cheese. Cool 10 minutes.
Yield: 6 cups
Shrimp and Grits ( 4 to 6 servings)
This recipe is from Bill Smith, and executive chef at Crook's Corner, the
Landmark Southern restaurant in Chapel Hill, North Carolina.
2 bacon slices
1 lb. unpeeled medium sized shrimp
1/8 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 cup sliced fresh mushrooms
2 teaspoons Canola oil
1/2 cup chopped green onions
2 garlic cloves, minced
1 cup low sodium, fat free, chicken broth
2 Tablespoons fresh lemon juice
1/4 teaspoon hot sauce
Cheese Grits
Cook bacon until crisp; remove and drain on paper towels, reserving 1 teaspoon
drippings in skillet. Crumble bacon.
Peel shrimp and devein, if desired. Sprinkle shrimp with salt and pepper; dredge in
Saute mushrooms in hot drippings with oil in skillet 5 minutes or until tender. Add
green onions, and saute 2 minutes. Add shrimp and garlic, and saute 2 minutes or
until shrimp are lightly browned. Stir in chicken broth, lemon juice, and hot sauce,
and cook 2 more minutes, stirring to loosen particles from bottom of skillet. Spoon
shrimp mixture over hot Cheese Grits; sprinkle with crumbled bacon.
CHEESE GRITS (as in "Kiss My Grits!")
1 (14 oz,) can low-sodium fat-free chicken broth
1 cup fat-free milk
1/2 teaspoon salt
1 cup uncooked quick-cooking grits
3/4 cup (3 oz.) shredded 2 % reduced-fat sharp cheddar cheese
1/4 cup freshly grated Parmesan cheese
1/2 teaspoon hot sauce
1/4 teaspoon ground white pepper
Bring first 3 ingredients and 1 1/3 cups water to a boil in a medium
saucepan over medium-high heat; gradually whisk in grits. Reduce heat to
low, and simmer, stirring occasionally, 10 minutes or until thickened.
Stir in Cheddar cheese and next 3 ingredients.
-- Keep sliced apples or pears from browning by tossing them with
lemon-lime soda. It works just like lemon juice, but without the
sour taste. The citric acid in the soda will keep the fruit looking
fresh! ---