Does anybody have any good grits recipes?

Question

I love grits, but all I put in them is salt...
(Please make them kinda easy!!!)
THANX!!

Answer 1

quick grits!e-z p-z lemon squeezy
INGREDIENTS:
4 envelopes of Quaker Instant Grits
6 eggs
2 cups water
1/3 to 1/2 pound of bacon
dash of pepper, salt and hot sauce
olive oil
PREPARATION:
Prepare two bowls by pouring 2 packages of grits (we like cheese flavor) in each bowl. Boil the water. For bacon, we cook at home, tear into pieces, and store in a plastic container. Scramble your eggs in a skillet coated with olive oil. This is the only real cooking involved! Throw in your precooked bacon long enough to warm. When water is hot enough, pour into bowls and stir grits. Add your eggs and bacon and stir.
Servings: 2
Preparation time: 15 minutes

Answer 2

ELSA'S QUICK GRITS

1 c. quick grits
3 1/2 c. water
1 1/2 tsp. salt
1 stick butter, melted (1/2 c.)
1 roll garlic cheese (may substitute)
2 eggs, add milk to make 1 c.

Melt butter and let cool. Mix grits, water, salt in obling baking dish (12 x 7 1/2 x 2). Add egg mixture, cooled butter, and sliced grated cheese. Stir well. Place in oven at 325 degrees. As mixture heats, stir to keep it mixed. When beginning to set, finish baking. Total time is 45 minutes. Add grated cheese and paprika on top if desired.

Answer 3

Easy Cheese Grits Recipe

2 cups water
1 cup grits
2 teaspoons instant chicken bouillon
1 clove garlic, minced fine
1/4 cup chopped onions
2 tablespoons butter or margarine
1 dash black pepper
1/4 cup half-and-half
2-4 ounces cheese (American, Cheddar, Havarti, Swiss)
cooking spray



Spray a heavy-bottomed saucepan with cooking spray (Pam).
Bring 2 cups water, onion, instant chicken bouillion, garlic, pepper and butter to a boil.
Add grits to the boiling mixture.
Reduce heat to low and cook, covered, 20 minutes, stirring occasionally until grits soften.
Add half and half and cheese; stir until cheese melts.
Serve hot.

Answer 4

i'm going from reminiscence here, so submit to with me. that's ham and cheese spoon bread. save on with the guidelines on the kit to make a million cup of dry grits. (The yield would be extra.) upload a million Tbsp. butter and a million cup shredded cheddar. upload a solid sprinkle of cayenne. Stir in 2 eggs and a solid a million/2 cup of diced ham. put in a greased 8x8 pan and bake at 425F for sort of 20 minutes. i admire making this for Sunday brunches when you consider that I often have all of the factors obtainable.

Answer 5

Bacon-Cheddar Grits Bread:

Prep: 15 min.; Cook: 10 min.; Stand: 30 min.; Rise: 1 hr., 45 min.; Bake: 40 min. We added some of our own twists to reader Catherine Boettner's flavorful recipe.

2 cups milk
3/4 cup quick-cooking grits, uncooked
2 teaspoons salt
1 (10-ounce) block white Cheddar cheese, shredded
1 cup warm water (100° to 110°)
1/4 cup sugar
2 (1/4-ounce) envelopes rapid-rise yeast
5 to 6 cups bread flour
1/2 cup cooked, crumbled bacon
3/4 cup shredded sharp Cheddar cheese

Bring milk to a boil in a large sauce-pan over medium heat; stir in grits, and cook, stirring often, 5 minutes (mixture will be very thick). Remove from heat; add salt and cheese, stirring until cheese is melted. Let stand 25 minutes, stirring occasionally.

Combine 1 cup warm water, sugar, and yeast in the mixing bowl of a heavy-duty stand mixer; let stand 5 minutes. Add grits mixture, beating at medium-low speed with the dough hook attachment until well blended.

Add 4 cups flour, 1 cup at a time, beating until blended after each addition and stopping to scrape down sides as necessary. Gradually add enough flour to make a stiff but slightly sticky dough. Dough will form a ball around mixer attachment.

Shape dough into a ball with well-floured hands, and place in a well- greased bowl, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

Punch dough down, and divide into thirds; roll each third into a 14- x 9-inch rectangle on a lightly floured surface. Sprinkle each dough rectangle evenly with bacon and 3/4 cup shredded sharp Cheddar cheese. Roll up, jelly-roll fashion, starting with each short side and ending at middle of dough; form 2 rolls per loaf. Place into lightly greased 9- x 5-inch loafpans; cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.

Bake at 350° for 35 to 40 minutes or until golden. Let bread cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.

Yield: Makes 3 loaves

Answer 6

i am a big grits eater.i eat them like this.this is my favorite way.i fry eggs.then i smash them a little salt and butter and mix the eggs and you have a good breakfast that is healthy too.

Answer 7

http://www.google.com/search?lr=&ie=UTF-8&oe=UTF-8&q=grits%20recipes
Several dozen grits recipes for any meal of the day. Grits are small broken grains of corn, originally produced by Native Americans.

Answer 8

if you go to www.foodtv.com and type in paula deen she has like 3 or 4 gtits recipes