Brown Butter Grits

Brown Butter Grits
Originally uploaded by weezienyc.

I made this the other night for dinner. Try out this easy recipe:

Brown Butter grits
Serves 4

2 cups water
2 cups vegetable broth
1 teaspoon salt
1/2 cup butter
1 cup white stone-ground grits
freshly ground pepper

Bring water, broth, 1 tablespoon butter, and salt to boil in heavy medium saucepan. Gradually stir in grits and bring to boil. Reduce heat to low and simmer grits for 30 minutes, stirring constantly.

Cut remaining butter into pieces and heat in a heavy saucepan over medium heat. Stir the butter or swirl the pan so that the butter doesn't burn. Remove from heat when butter turns light brown and gives off a nutty aroma.

Pour grits into four individual ramekins and spoon brown butter evenly over grits.

Baked Cheese Grits

Low Country Boil
Originally uploaded by weezienyc.

I spent the weekend with friends off the gulf coast in florida. While shrimp and grits is my usual go-to meal for beach vacations, I decided to change it up. So I served low country boil with baked cheese grits instead. Delicious!

Baked Cheese Grits
Makes 8 servings
6 cups water
2 1/4 teaspoons salt
2 tablespoons chopped garlic
1 stick (1/2 cup) unsalted butter
2 cups yellow stone ground grits
2 cups whole milk
1/2 teaspoon black pepper
2 cups Cheddar cheese, coarsely grated
3 large eggs

Preheat oven to 350°F.

Bring water, 2 tablespoons butter, garlic, and 1 teaspoon salt to a boil in a 4-quart heavy pot. Slowly add grits, stirring constantly until they return to a boil. Reduce heat and gently simmer, stirring frequently for 20 minutes. Add 1 cup milk and continue to boil for 20 minutes.

Add butter, remaining 1 ¼ teaspoons salt, pepper, and cheese, stirring until butter and cheese are melted. Lightly beat eggs and milk, then stir into grits until combined.

Pour into an ungreased 8-inch square baking dish. Bake for 45 minutes until lightly browned.

Carolina Shrimp & Grits

Carolina Shrimp & Grits
Originally uploaded by weezienyc.

Here is the recipe for the Carolina Shrimp & Grits appetizer that I served with the menu a few weeks ago. I served this dish in "tasting servings" but the recipe serves four entrees. Also, the picture was taken before I crumbled the bacon on top, but the bacon makes it even better!

Enjoy! It is delicious!

4 cups water
1 teaspoon salt
1 cup yellow stone-ground grits
1/2 cup butter, plus 2 tablespoons divided
2 cups shredded Cheddar cheese
1/4 teaspoon garlic powder
3 eggs
3/4 cup half-and-half
1/4 cup diced onion
1 lb. fresh shrimp, peeled and de-veined
1 1/2 teaspoons herbs de provence
1 1/2 teaspoons Cajun seasoning
½ pound bacon, crumbled

Preheat oven to 350° F. Combine water, ¼ cup butter, and salt in 2-quart saucepan and bring to a boil. Slowly whisk in grits. Reduce heat to low-medium and simmer for 30 minutes, stirring constantly.

Meanwhile, beat eggs and half-and-half together. Once grits have thickened, remove them from heat and stir in ¼ cup butter, cheese, and garlic powder. Add the egg mixture and stir well.

Pour mixture into greased 2-quart casserole dish and bake for 30 minutes.

15 minutes before grits are finished baking, sauté onion in 1 tablespoon butter in heavy saucepan until soft, approximately 5 minutes. Add shrimp, herbs de provence, cajun seasoning and remaining butter. Cook, stirring constantly, until a rue forms.

Divide grits on four plates. Spoon shrimp over grits and top with crumbled bacon.