Grits Recipes from the Low Country

I say true grits because if you live in the South either by birth or relocation you have a box of grits on your kitchen shelf. If you don't then you are just passing through the Low Country. What's more, you know how to cook them, not one way but many ways. Whether it's for breakfast, brunch, lunch or dinner we know how to eat and cook grits especially if we plan on living her for any length of time.

On to a mini history lesson, Turner Catledge a former editor of the New York Times, called grits "the first truly American food". The first colonists over 400 yrs ago were eating warm bowls of "rockahominie" with the Native Americans. This was the beginning of our love and passion for grits. Grits are also known as the "Southern Oatmeal", a fact I can attest to as I traded in my oatmeal for grits upon moving to the South some 32 years ago. During the depression many Southern families lived on grits as they were inexpensive and bountiful in the Low Country. In 1976, South Carolina declared grits the state food.

Today fine innovative cuisine has taken this Southern staple from the simple kitchens of the home and local food joints to the upscale restaurants boasting five stars. You are in for a treat if you have yet to taste grits. And if for some reason you don't like them, well you're just missing out.

Good old fashioned slow cooking grits, with a cooking time of 25-40 minutes. If you don't have the time or the patience then Quick grits are okay, but please no instant.

You can buy grits at your local grocery store if you live in the South or mail order in other areas of the country. I know all newcomers will want to give them a try, so links to mills and specialty stores are below.

GRITS RECIPE

1 tsp kosher salt
4 cups water
1 cup coarsely ground grits

Bring water and salt to a boil. When water is boiling, slowly add the grits stirring to prevent lumps. Cook 30-40 minutes over a double boiler stirring often so they don't stick to the bottom or get lumpy. They are done when creamy and thick.

Serving Suggestions;
With butter, salt & pepper.
With butter, salt & pepper, and grated cheddar.

Extra creamy version: Use a little less water.
About 5-10 minutes before done, add chunks of cream cheese and heavy cream stirring till cream cheese is melted and they are extra creamy. Serve with butter, salt & pepper and cheddar cheese grated if the above version is not fattening enough.

Our men's group at Grace Episcopal Church cooks breakfast every Sunday after the early services. They make their grits the cream cheese & cream version. It's the best, so worth the calories, especially if you figure in the sausage, eggs, pancakes, bisquits & fruit that goes with the grits!!!

CHARLESTON "SHRIMP N GRITS" RECIPE

1 onion, chopped
1 green bell pepper coarsely chopped
1 tbsp. finely minced garlic
2 tsps. Seasoned salt Lowry's a good choice
2 tbsp. butter
2 tbsp. olive oil
4 tbsp all-purpose flour
1 lb. large shrimp, peeled and deveined
1 1/2 cups chicken stock preferably homemade
1 green onion, chopped
1 tbsp. fresh chopped parsley

When the butter & oil begins to sizzle, sprinkle 3 tablespoons of flour over it. Reduce the heat to medium-low, and cook for about 12 minutes, stirring frequently, until you get a dark brown roux. Be careful, don't let the roux get burnt, if your pan becomes to hot, lower the heat. When the roux reaches a rich dark brown color, increase the heat to medium-high, and add the onions, bell pepper & garlic. Cook and stir for a couple of minutes, just until softened. Meanwhile, place the cleaned & deveined shrimp in a bowl, toss with seasoned salt, fresh ground pepper, and remaining flour. Pour into the pan, and stir constantly for 1 minute. Whisk in the chicken stock, and reduce the heat to low. Cook for just a few minutes to thicken the broth being careful to not overcook the shrimp.

Serve the shrimp over creamy grits, sprinkle with chopped green onion, chopped parsley and fresh ground pepper to taste!

I like to serve my "Shrimp n Grits" in a dinner bowl warmed in the oven.

If you want an extra rich version add cheddar to the grits.

COMING SOON, MISPLACING MY RECIPE IS THE CAUSE OF THE DELAY FOR THIS FABULOUS DESSERT OR BRUNCH AU GRATIN RECIPE USING GRITS, PEACHES AND VANILLA ICE CREAM ON TOP.

BOOKMARK THIS SITE AND STOP BY AGAIN IN A FEW DAYS.