Filed under: Food I Make, Food Made by Other Food Folks, Random Foodie Thoughts | Tags: breakfast, Christmas food, food, fried grits, grits, life, recipes
Once a year, we get to eat this breakfast. It is a favorite.
We have bacon, eggs, biscuits with chocolate gravy, pancakes, country ham, and my favorite part-fried grits.
Why do we not make them more often? Good question.
Grits, cooked ahead of time-like the day before-and cooled. Store them in a glass covered in plastic wrap.
A pan with a shallow amount of bacon grease, extra bacon grease as needed
Using a knife, pull the grits out of the glass while keeping the shape of the glass as best you can. Cut the grits into slices of about a quarter of an inch or a little less. Coat them in the corn meal, and then fry them in batches in the bacon grease until they are slightly browned. You are not looking for a dark brown here; you want more like a tan color. Drain the grits on paper towels and eat immediately. However, these are good after they have cooled as well.
Make sure to tell someone to kiss them. As in, “Hey, you. Come here and kiss my grits.” It’s a funny I get to make once a year.
I amuse myself.
There will be no leftover fried grits. Trust me. I have looked for leftover grits on Christmas morning after breakfast my whole life. They are the one thing Santa never leaves.
Filed under: Food I Make | Tags: brunch food, butter, food, girl food, grits, pecans, recipes
The girls came over this morning for a brunch. I love having people over, and I love eating great food. I would do it way more often if only I didn’t have to clean me house first. I gotta figure that part out….
We ate entirely too much and had a great time.
Filed under: Food I Make | Tags: food, food blog, grits, recipe, seafood, shrimp
Simple supper-and easy. This took no time at all, and it was really pretty.
Ingredients-one onion, one green pepper, one pound of raw shrimp-shell off, butter, olive oil, grits, chicken stock, marinara
1. In a large skillet, saute the thickly chopped onion and pepper in one heaping tablespoon each of the butter and oil. When softened, add the shrimp and continue to saute until the shrimp are pink.
2. In a stockpot, cook the grits in the stock according to the package directions. I used instant grits, and they were fine. I cooked them for a while, and then I kissed them. That’s right-I kissed my grits.
3. Assemble. I used my cute creme brulee ramekins and layered the grits, the shrimp mixture, and then some store-bought marinara. I used a Kroger brand marinara that is really thin and good.
4. Eat. Kiss the grits again. Yum.