This recipe comes courtesy of Moore Farms and Friends. Add a half pound of cooked crumbled sausage for a real treat (for the meat lovers in your crowd).
Cornbread and Grits Dressing
Grits
Grilled Shrimp and Smoky Grilled Corn Grits
Shrimp and grits is the most requested dish I get for the AJC’s “From the menu of” column. This recipe was printed in Southern Living. I just happen to have a few ears of fresh corn in my vegetable bin – but maybe you have some you froze from the bounty this summer?
Local Republic’s Shrimp and “Grits”
Let me share the simplest, best way to fix cornmeal polenta, courtesy of Scott Simon chef at Local Republic in Lawrenceville. He uses cooked cornmeal as a substitute for grits in what is otherwise a pretty traditional shrimp and grits recipe. I’ve used this idea now a half dozen times as a bed for fresh fish (while at the beach), sautéed vegetables, you name it. Love it.
After you try this, if you like the texture of the cooked cornmeal, remember the proportion of 4 cups liquid to 1 1/4 cups cornmeal. And of course, if you want yours thicker or thinner, just adjust the amount of liquid. Now you can make this any time you need a quick carb. Really – a side dish in 3 minutes? What’s not to love?
Eggs Baked on Grits with Bacon and Tomatoes
Veering away from a focus on onions and garlic, just a reminder that those veggies make great breakfast food. This recipe from seriouseats.com calls for quick cooking grits, but you can (and should!) substitute long cooking grits like those from Riverview. Grits are another one of those things that you can cook up in a slow cooker – start them the night before and let them cook on slow overnight. Season to taste in the morning.
Grits-and-Greens Breakfast Bake
A great make-ahead dish from the pages of Southern Living. Use your collards, or your kale, or your beet greens, or a combination of all three. Make up a big batch of greens and then reserve some for this dish.
Highland Bakery’s Shrimp and Grits
When grits appear in our boxes, my first thought is “shrimp and grits.” This is the dish most often requested by AJC readers for our “From the menu of” column. We publish a shrimp and grits recipe at least four time a year. This is from my early days with the column, published back in 2009.
Ma Ethel’s Mixed Bread
I thought this week I’d share a batch of recipes I’ve been collecting from Atlanta chefs and various chef demos at farmers markets this year. Just extending the “eating local” theme.
Our first “chef” is Annie Peterle. Annie does a wonderful thing – she bakes every week and brings her treats to the Riverview pickup spot on a Grant Park porch. Pick up your box and sample one of Annie’s home baked surprises. This recipe uses the grits you got in last week’s box.
One of the great things about grits is that they’re good freshly cooked, but any leftovers can be used in many different ways. Of course you can just reheat them, but you can add eggs and bake them. Voila – spoonbread! Or take your leftover grits and try them in this recipe. This is the recipe as it appears in “101 Things To Do With Grits” by Harris Cottingham. Annie said it makes a pretty wet batter so she’s been known to add more flour to make the dough kneadable.