101 Things To Do With Grits

by Harriss Cottingham

Overview

With recipes ranging from basic breakfast grits to elaborate dinners and even desserts—this is your comprehensive guide to a great American staple.
 
Grits have been called the "first truly American food." But any Southern cook worth their salt knows it's what you add to grits that makes them a delicious part of any meal. A simple porridge made from stone-ground hominy corn, grits can transform into anything from pancakes to appetizers and even desserts. Here are 101 delicious and inventive recipes for using grits at every meal, with tips and cooking techniques that show just how quick and versatile grits can be. 
 
Featured recipes include Tropical Grit Fretters with Mango Salsa, Southern Grit Sushi, Grits Eggs Benedict, Country Ham and Grits with Redeye Gravy, Vanilla-Scented Grit Pancakes, Sweet Grits Porridge with Fresh Fruit, Lobster Tempura over Lemon-Scented Grits, Thai-Style Red Curry Grits, Hickory-Smoked Chicken over Pesto-Scented Grits, Bacon and Jalapeño Fried Grits, and Red Curry Grits—and even Chocolate Grits!

Product Details

ISBN-13:	9781423612247
Publisher:	Smith, Gibbs Publisher
Publication date:	05/29/2020
Series:	101 Things To Do With
Sold by:	Barnes & Noble
Format:	eBook
Pages:	128
Sales rank:	914,178
File size:	438 KB

About the Author

A true southerner living in Greenville, South Carolina, Harriss Cottingham knows grits. Harriss learned the culinary arts at Johnson and Wales University Culinary School in Charleston, South Carolina, and has worked in several fine dining restaurants.

Read an Excerpt

Southern Chocolate Grit Truffles

1 batch Chocolate Grits

parchment paper

water

2 pounds high-quality baker's milk chocolate

Prepare grits according to recipe on page x or use instant grits and follow the package directions. (Stone ground grits offer a courser texture, instant grits offer a smoother texture.) Chill for 2-4 hours or until set firm. Roll grits into 1/2-inch balls. Place onto 2 parchment-lined sheet pans and refrigerate.

In a pot, heat 1/4 inch water to boil. Chop chocolate into small pieces and place 1 pound chocolate into glass bowl. Place glass bowl over boiling water to create a double boiler. Melt chocolate until smooth. Remove one sheet pan of truffles from refrigerator. Submerge each truffle one at a time in melted chocolate, removing with fork and placing back on parchment. Repeat until all truffles are coated. Melt remaining chocolate as needed with double boiler method. Makes 75 individual truffles.

Pan Fried Lobster Tails

1 batch Lemon Grits

1/2 stick of butter

2 large lobster tails

1 cup House Autry Seafood breader

5 steams fresh lemon thyme, chopped

Prepare grits according to recipe on page x. Remove lobster meat from shell and lightly bread. In a frying pan, melt butter on high heat, add lobster and fry until golden brown. Serve over grits. Spoon drippings over lobster. Garnish with fresh thyme.

Table of Contents

Helpful Hints

Basic Grits

White Stone-Ground Grits 12 • Yellow Stone-Ground Grits 13 • Instant Grits Done Right 14

Flavored Grits

Truffle-Scented Grits 16 • Savory Grits 17 • Pesto-Flavored Grits 18 • Roasted Garlic–Infused Grits 19 • White Cheddar Cheese Grits 20 • Stilton Blue Cheese Grits 21• Chipotle Grits 22 • Red Curry Grits 23• Old Bay Lemon Grits 24
• Sweet Vanilla Grits 25 • Chocolate Grits 26 • Pistachio Grits 27 • Hazelnut Grits 28 • Strawberry Grits 29 • Key Lime Grits 30 • Espresso Grits 31 • Gouda Grits 32

Breakfast

Shrimp and Grits with Bacon and Cheddar 34 • Old-Fashioned Salmon and Grits 35 • Eggs Benedict 36 • Salmon and Grits Terrine 37 • Country Ham and Redeye Gravy 38 • Biscuits with Sausage and Grits Gravy 39 • Veggie Omelets 40 • Corned Beef Grits Hash 41 • Sweet Porridge with Fresh Fruit 42 • Chipotle Omelets 43 • Tomato Basil Quiche 44

Appetizers

Stuffed Mushrooms 46 • Hot Cajun Crab Dip 47 • Roasted Garlic and Chive Terrine 48 • Spinach and Artichoke Dip 49 • Pesto Toast Points with Beef Tenderloin 50 • Salmon and Grits Cakes 51 • Southwestern Seven-Layer Dip 52 • Fried Shrimp and Grits Balls 53 • Grits Maki 54 • Sausage Dip 55 • Velveeta Mexican Dip 56

Entrees

Roasted Pork Loin with Apple Compote 58 • Pan-Fried Lobster Tails 59 • Seafood Paella 60 • Old-Timey White Grits with Meatballs 61 • Yellow StoneGround Grits with Southern Caviar 62 • Shrimp & Scallop Scampi 63 • Farm-Raised Quail with Mushroom Gravy 64 • Grilled Tuna Steaks 65 • Thai Red Curry 66 • Black and Blue Grits 67 • Crab & Grits Cake Burger 68 • Hickory Smoked Chicken 69 • Baked Maple Grits with Country Ham 70 • Short Ribs with Cheddar Cheese Grits 71 • Apple Blossom Grits and Roasted Pork Loin 72 • Chicken Burrito with Chipotle Grits 73 • Barbecued Shrimp and Grits Souffle 74 • Grits and Crawfish 75 • Veggie Grits Chili 76 • Gouda Shrimp and Grits 77

Side Dishes

Roasted Corn and Sun-Dried Tomatoes 80 • Jalapeno and Bacon Grits 81 • Bacon and Jalapeno Fried Grits Squares 82 • Parmesan-Encrusted Grits Croutons 83 • Roasted Jalapeno-and-Cherry Stuffing 84 • Green Onion Cheesy Biscuits 85 • Ma Ethel’s Mixed Bread 86 • Cheese Bread 87 • Stuffed Bell Peppers 88 • Grits & Black Beans 89• Big R’s Barbecue Grits 90 • Vidalia Onion Casserole 91 • Very Garlicky Grits Casserole 92 • Panhandle Grits 93 • Extra Cheese Grits Souffle 94 • Baked Gruyere Grits Casserole 95

Desserts

Caramel Grits 98 • Southern Chocolate Grits Truffles 99 • Vanilla Bean Brûlée 100 • White Chocolate Brûlée 101 • Espresso Grits Brûlée 102 • Chocolate Grits and Sweet Waffles 103 • Buttermilk Waffles 104 • Orange and Maple Cream Pudding 105 • Fried Chocolate Grits 106 • Seasonal Berry Crepe 107 • Grits Neapolitan 108 • Hazelnut Trifle 109 • Key Lime Trifle 110 • Hazelnut Grits Napoleon 111 • Rum Raisin and Banana Porridge 112 • Tiramisu 113 • Strawberry Shortcakes 114 • Chocolate Cream Cheese Cake 115 • Grits with Tart Granny Smith Apples 116 • Strawberry Grits with Balsamic Reduction 117

Hominy Grits

Boiled Hominy 120 • Fried Hominy 121 • Hominy Casserole 122 • Southwest Baked Hominy 123