Easy Cheese, Sausage, and Jalepeno Grits

Three Recipes that Capture the Versatility and Simplicity of Grits

© Christopher T. Reilly

Mar 7, 2009

Basically, grits are coarsely ground corn made into a porridge and are prepared simply by boiling the grits to the desired consistency. While they are traditionally served at breakfast, they are very versatile, and like their northern Italian cousin Polenta, can be transformed into a wide variety of dishes as a main course or an accompaniment. In the Low Country of South Carolina for example, shrimp and grits has been considered a basic breakfast for coastal fishermen and families for decades.

Many southern families survived the Depression era by eating grits since they were plentiful and inexpensive, easily made and filling. Often referred to as “Southern oatmeal” before the invention of air conditioning, they could withstand the heat and humidity of the South whereas oatmeal could not. As the wheels of time have rolled, grits have transformed from a regional survival food into a preferred food in many homes, and gourmet versions are now offered at some of the finest restaurants throughout the United States.

Versatile Grits

The versatility of grits has spurred its growth and acceptance, and now they are prepared in a variety of ways, not only as a breakfast food, but lunch and dinner as well. Below are three delicious grits recipes that illustrate its adaptability and that with grits, you are only limited by your imagination.

Cheese grits (Made w/ instant grits)

Ingredients

• 3 cups whole milk
• 1 cup instant grits
• 1 teaspoon salt
• 1 cup grated sharp white cheddar (or cheese of your choice)

Directions

1. Heat the salted milk in a saucepan over medium heat until bubbles form around the outside.
2. Slowly stir in the grits and continue whisking until the mixture barely simmers. Whisk often while cooking until very thick, about 5-6 minutes.
3. Remove from the heat and stir in the cheese until melted and smooth. Serve immediately.

Serves 4

Grits and Sausage

Ingredients

• 1 pound ground sausage
• 1 cup grits
• 1 stick margarine
• 1 cup shredded cheddar cheese
• 3 eggs
• ½ cup of milk

Directions

1. Cook 1 pound sausage. Drain.
2. Cook 1 cup grits in 4 cups water for 5 minutes. Add 1 stick of margarine and cheddar cheese. Stir until creamy.
3. Beat 3 eggs and 1/2 cup milk. Add to grits.
4. Add cooked sausage.
5. Pour into 9”x 13" greased casserole. Bake at 350 degrees for 45 minutes. Let sit 5 minutes. Cut in squares and enjoy.

Serves 12

Jalepeno Cheese Grits

Ingredients

• 2 quarts Water
• 1 & ½ cup Quick grits
• ½ pound Butter
• 2 Jalapenos, diced, remove seeds, or leave them in for extra spicy.
• 1 medium Red bell pepper, diced
• 1 medium Poblano pepper, diced
• 1 medium Onion, diced
• 1/2 pound Cheddar cheese, grated
• 1/2 pound Monterey Jack, grated
• 4 Eggs, beaten
• Salt, to taste

Directions

1. Bring water to a boil. Add grits and simmer for 5 minutes. (For thinner grits, add more water.) Set aside.
2. Melt butter in a large skillet over medium high heat; add peppers and onion. Saute' until tender, about 5 minutes. Add to grits, along with cheeses.
3. Add eggs and season with salt.
4. Pour into a 2 quart casserole and refrigerate until ready to cook. Bake in a preheated 350 degree oven for 25 minutes, or until set. Serve immediately.

Serves 8

“A man full of grits is a man of peace.” - Charleston News and Courier, 1952

For a great polenta recipe, often referred to as "Italian grits," please go here.

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