HELP! Recipe Testers Needed

I tried to make this recipe last week, but wasn't sure whether it needed something added to it or not. It may just be a personal issue as I'm not a fan of Gorgonzola and think this fact tainted my experience. So give it a try and let me know what you think.

Grits with Bacon and Gorgonzola
Serves: 4

3 cups chicken broth
1 cup quick-cooking grits
4 ounces Gorgonzola cheese, crumbled
1/3 cup sour cream
1/4 teaspoon ground nutmeg
Black pepper, freshly ground
6 slices of bacon, fried crisp and crumbled


Bring broth to a boil in a medium saucepan; gradually add grits, stirring constantly. Cover, reduce heat, and simmer until thick (for about 5 minutes), stirring occasionally.

Remove from heat; stir in the cheese, sour cream, and nutmeg. Divide grits into four servings on plates. Sprinkle with pepper and bacon.

Grits and Cheese Biscuits

Grits Biscuits with Ham and Strawberry Jam
Originally uploaded by weezienyc.

A few weeks ago I had some friends over for another recipe tasting. As an appetizer, I served mini grits and cheese biscuits filled with ham or strawberry jam. The biscuits had a great flavor, especially when served with the jam, but were too dry.

The addition of the grits adds a crunchy texture to the biscuit, but I want to find a way to keep the crunch without drying out the palettes of my guests. I’ve posted the recipe and welcome (translation = am begging for) any suggestions.

Recipe for Grits and Cheese Biscuits:
Makes 12 - 14 biscuits

1-1/2 cups all-purpose flour
½ cup quick cooking grits, uncooked
4 teaspoons baking powder
¼ teaspoon salt
½ cup butter
1 cup shredded sharp cheddar cheese
½ cup milk

Heat oven to 425ºF. Combine the flour, grits, baking powder, and salt. Cut in margarine until mixture resembles course crumbs. Stir in cheese. add milk, mixing just until dry ingredients are moistened.

Shape dough to form a ball; knead gently on lightly floured surface 3 to 4 times. Roll out dough to form 8-inch square. Cut dough into four 2-inch wide strips; cut each strip crosswise into 4 pieces. Place biscuits about 1 inch apart on ungreased cookie sheet. Bake 12 to 14 minutes or until golden brown.

Grits and More

I’m writing a cookbook on...take a guess? Give up? Grits...and More!

The inspiration for this book came from combined a love of grits and a feeling of total shock when I realized how many people claim to “hate grits” simply because they’ve never tasted good ones.

Taking on this project has been fun, but I wasn’t prepared for how difficult it would be. Cooking takes on a whole new level of complication when you are creating and testing recipes in order for someone else to prepare them. But I’m still having a good time and to add to the fun, I’ll be documenting my progress here on Grits and More!

Check back for updates, stories, and recipes!