New Ways to Dress Up Your Grits

Last Updated August 31, 2017
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Grits and Greens from edible Nashville
Photo from Sunday Dinner in the South: Recipes to Keep Them Coming Back for More by Tammy Algood, for edible Nashville

Grits, like rice, take on the flavor of whatever you add to them. This means that the possibilities are endless! Grits are great with butter, salt, and pepper...or you can dress them up with shrimp, truffles, chiles, greens, mushrooms, pork belly, and more.

Louismill Parmesan Smoked Grits

Louismill Parmesan Smoked Grits pair nicely with both the Farmer’s Market Ratatouille or Mom’s BBQ Chicken… but then grits can go with just about anything!

Speckled Grits in the Style of Polenta with Black Truffles

speckled grits
Humble grits prepared with patience and served piping hot are the perfect backdrop for truffles’ earthy funk. I recommend using quality grits for this dish. Geechie Boy Mill grits are what we use at...

Shrimp and Grits

shrimp and grits
Shrimp and grits started as a breakfast food in the low country of the East coast. Fisherman had shrimp, not hogs for sausage and bacon and they made due with their catch to feed the family. Shrimp...

Sous Vide Shrimp Over Avocado Green Chile Grits

Shrimp over avocado grits
This is how I make this dish, but there are myriad paths to the same destination. I really like the circulator for shell fish as I find the texture superior, but grilled or sautéed shrimp will work...

Creamy Grits with Collard Greens and Wild Mushrooms

Creamy Grits with Collard Greens and Wild Mushrooms
I continue to explore ways to cook and serve wild mushrooms. This is a Southern-style version of mushrooms over toasts that I once had at a French friend’s house after a mushroom hunting day. Here,...

Family Wash "Stoned Grits"

Make the grits and the beer cheese a day ahead. The day of brunch, cook your eggs, sauté the greens, heat up the grits and sauce, and assemble.

Grits and Greens

This grits recipe has quickly become one of my favorites because it includes everything I love in one dish. The combination of sausage, cheese, greens, and hot sauce could not be better than when...

Pork Belly and Grits

Courtesy of Chef Jason LaIacona of Saffire Restaurant
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