Authentic Compassion

Thursday, December 10, 2009

Gear up for Grits!

Grits are not a gelatinous slab of pale goo on your plate - only the worst of southern cooks make grits which are not a tasty, basic corn dish adaptable in SO many ways.
I'm showing a spoon of freshly baked cheese and jalapeno grits. Wonderful side dish for brunch or supper. For a bit fancier presentation - bake in individual ramekins (also know as those little baking dishes).

1 cup quick cooking grits

2 cups water

2 cups milk

1 lb. Breakfast sausage – cooked and fat drained off

2 teaspoons Lawry’s season salt

2 cups shredded cheddar cheese

1 15 ounce can cream style corn

¼ cup butter

3 beaten eggs

Preheat over to 375. Grease or spray with Pam a 13X9 inch baking dish. Bring milk, water and salt to boil and stir in grits. Cook grits over lowered flame stirring occasionally – until thickened but not stiff. Turn off heat, whisk in cheese, butter ,cooked sausage( and/or chopped jalapenos), cream style corn, then add beaten eggs. Bake in prepared baking dish for 45 minutes or until slightly puffed and browned on top.

NOTE: use “quick cooking” grits – not instant and whatever cooking directions are given on the box - use half water and half milk. For a kickier taste - add finely chopped jalapenos - I used about a tablespoon of dried jalapeno but you can add minced fresh or pickled jalapenos to your taste. Be careful - easy to get carried away and need a fire extinguisher at the table.

Try it - let me know if you like them. Highly adaptable dish - use chorizo instead of sausage or your favorite easily crumbled up meat (cooked bacon, venison sausage - almost anything goes)

We began making this dish while we owned a Bed and Breakfast in Colorado - because so many people have negative ideas of grits -we would tell them it is a ground corn dish! - worked because we had people from all over the world eat grits and love 'em.
It is comfort food on Buhlaland. I'll be back with more Christmasy cooking but have been wanting "real food" lately - sweets are coming soon!
Still cold here - ready for a burst of warm weather so we can do some fencing - goats got out last week and we've had to close off one of the pastures until the fencing can be done. Goats don't mind too much - they are getting extra rations of alfalfa to make up for less grazing area!
It is good on Buhlaland, the Lord provides such a bounty - for our eyes, stomach and heart!
From David JeremiahHe who raised up the Lord Jesus will also raise us up with Jesus” (2 Corinthians 4:14). Our future is filled with optimism and hope because we know that someday we will be like Him. We cannot lose heart and settle for a bag-lunch life when a heavenly feast beyond all imagination awaits us!"
Now THAT is a feast worth celebrating - May your Advent days build anticipation for the coming of the King.


Pam said...

Um, I have a confession to make. I attended college in the South, married a Southerner, and have lived in the South for a number of years now, and I have never made grits. Shame on me! Your recipe makes me want to do it!

(I did make homemade yogurt the other day, and I am never going back!!!)

Kelly or Alex said...

I could use a big bowl of grits right about now. I have brought Southern dishes up north and converted many a Northerner. I love the coarse ground grits best. They take about an hour to cook but are wonderful. What a way to warm up.

Mary Humphrey said...

I love grits! I have not had them in so long. Instant grits will not do. I may just have to buy and fix some for myself.

Life is full of blessings...and opportunities...

Speaking of goats, love it how they escape just once, and go for it again. They learn fast.

KathyB. said...

I like that last quote a lot! I always appreciate how you sum up life on Buhl-a-Land too.

I do remember eating grits when I lived in Louisiana, but around here grits are just not served. I have seen canned grits in the supermarkets though. You make them sound mighty tasty LindaSue!

Lanny said...

This is terrible! No one has fed the sick mommy yet and here you have yummy food on your blog! The girls are scrambling to prepare for some special company today and I have been forgotten I am afraid to say!

Vickie said...

I LOVE grits. That is a recipe I'll have to try. I've added things to mine before, but it's been awhile. Now I'm wanting grits TODAY! Thanks for sharing your recipe, Linda Sue! It would be good medicine for what ails me!

Spring Lake Farm said...

Yum, grits! (said like the good Georgia girl that I am).

Happy Holidays,


Eggs In My Pocket / Yesteryear Embroideries said...

I have never been able to acquire an appetite for grits.....however, my husband loves them. Thank you for the recipe...I will make them for him! blessings,Kathleen

Farm Chick Paula said...

Yummm- grits!! I love mine with butter, salt and sugar, but this recipe sounds wonderful- this might get Hubby to like them too! (I hope!)
Beautiful words at the end, too!

Eggs In My Pocket / Yesteryear Embroideries said...

Just dropped back by to wish you a wonderfu Christmas! blessings,Kathleen

Vickie said...

Linda - I'm back to wish you and your hubby a Merry CHRISTmas. Sounds like it might be a nice quiet Christmas at home. That would be nice, too! Blessings upon the both of you!