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Spicy Grits Recipes

© Judy Howle

Grits are considered a staple food in the South and are making inroads in other areas with such tasty recipes as these. Grits don't have to be bland although there is nothing wrong with a big bowl of grits with butter to accompany a breakfast of eggs and bacon! Cheese grits have long been popular in the South as the favorite variant of the standard grits recipe and here are several versions for you to try.

Grits are made from ground hominy, the same thing that masa is made from, for tortillas, but are very coarsely ground as oppsed to being ground to flour for tortillas.

Enjoy!

CORN-SERRANO GRITS

• 1 ear of corn
• 2 serrano chiles
• 1 cup yellow stone-ground corn grits
• 1 tablespoon basil, cut in strips
• 11/2teaspoons olive oil
• salt and freshly ground pepper to taste

Preheat oven to 375 degrees or heat up a grill. Roast whole corn in oven for 45 minutes or grill it until nicely brown. Cut kernels off cob. Blacken chiles in a hot skillet, no oil, and finely chop. Bring 4 cups water to a boil and stir grits in slowly. Simmer until creamy, stirring occasionally, about 10 minutes. Stir in corn and remaining ingredients.

JALAPEÑO-CHEESE GRITS
Southern Living online

• 1 (32-ounce) container chicken broth
• 1 3/4 cups uncooked quick-cooking grits
• 1/2 cup butter or margarine
• 1 medium onion, chopped
• 2 jalapeño peppers, seeded and diced
• 1 large red or green bell pepper, chopped
• 2 garlic cloves, pressed
• 2 cups (8 ounces) shredded sharp Cheddar cheese
• 2 cups (8 ounces) shredded Monterey Jack cheese
• 5 large eggs, lightly beaten
• 1/4 teaspoon salt

BRING broth to a boil in a large saucepan; stir in grits. Reduce heat, and simmer, stirring occasionally, 5 minutes. Cover.

MELT butter in a large skillet; add onion and next 3 ingredients, and sauté 5 minutes or until tender. Stir in grits and remaining ingredients. Pour into a lightly greased 13- x 9-inch baking dish.

BAKE, covered, at 350° for 45 minutes or until set; serve immediately. Yield: 8 to 10 servings. Prep: 20 min., Cook: 15 min., Bake: 45 min.

La Juan Coward Jasper, Texas

SOUTHWESTERN GRITS, OINION AND CHILE CASSEROLE

• 5 cups water
• 1 ¼ cups grits
• 1 tablespoon olive or vegetable oil
• ½ teaspoon salt
• 1 or 2 large onions, quartered and sliced 3/8" thick
• 1 cup milk
• 3 extra-large eggs
• 1 teaspoon dried thyme crumbled
• ½ teaspoon Hungarian paprika
• 4 or 5 dashes Tabasco sauce
• Salt and fresh ground pepper
• 1 ½ cups sharp Cheddar cheese, grated
• 6 Anaheim or New Mexico green chiles, (roasted, peeled and cut into
• strips)
• 15 ounce can pear tomatoes cut in large dice

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