18 Ways to Elevate Grits With Cheese, Shrimp, Short Ribs, and More
Serve the Southern brunch staple with shrimp, beef, scallops, gravy, and more.
Grits are a quintessential Southern dish. Native Americans introduced the cracked corn porridge to colonists in Virginia, and it's been a staple in Southern cuisine since. "Folks in the South start eating grits young," says Alabama fashion designer Billy Reid. "You learn to love them as a kid and it never goes away." The comfort food has evolved from a humble breakfast to fine dining status far beyond the South. Here are some of our favorite recipes that demonstrate the versatility of grits, from classic cheese grits and shrimp and grits to an elevated New Orleans classic, grillades and grits.
Cheese Grits
Cara Cormack
Southern chef Amber Huffman adds extra-sharp cheddar and barbecue shrimp to old-fashioned grits, pairing Lowcountry staples.
Grillades and Cheesy Grits
Fred Hardy II / Food Styling by Emily Nabors Hall / Prop Styling by Christina Daley
New Orleans chef Michael Gulotta cooks succulent beef top round low and slow to serve the city's classic grillades with savory, cheesy grits and a luscious gravy made with the fond from the beef,
Fried Shrimp and Grits
Use up leftover grits with Tiffany Derry's recipe for cheesy, gooey grits with the texture of crunchy panko breadcrumbs and complexity of smoky, meaty tomato sauce.
Creamed Corn Grits
Harness the sweetness and versatility of late-summer corn in this creamy recipe from Alecia Moore (aka recording artist and songwriter Pink) that calls for an unexpected but welcome seasoning.
Shrimp with Cheddar-Parmesan Grits
Chef Michael Reed takes the time to peel and devein shrimp to cook the shells along with vegetables and herbs in a deeply flavorful shellfish stock that will serve as the sauce over this mound of cheesy grits topped with pan-fried shrimp.
Cheesy Grits Casserole
© Lucy Schaeffer
Old-fashioned stone-ground grits give this baked cheddar casserole from the famed southern clothing designer Billy Reid a great texture. It's a crowd-pleasing potluck dish that works for breakfast, lunch, and dinner.
Crispy Pork Belly with Kimchi Rice Grits and Peanuts
© Con Poulos
Chef Hugh Acheson uses corn for his Southern grits and stirs in kimchi to amp up the flavor in this hearty, satisfying recipe.
Smoky Shrimp and Cheesy Grits
Bobby Flay was inspired by Savannah cook Martha Nesbit, who made him steaming hot grits mixed with cheddar cheese and topped with shrimp cooked with garlic and smoky bacon when she appeared on FoodNation with Bobby Flay. His 25-minute rendition is loaded with bacon, cheddar, and garlic.
Sancerre-Poached Scallops with Soft Grits
© Con Poulos
Make quick-cooking grits with chicken stock, then stir in Parmigiano-Reggiano, and poach scallops with Sauvignon Blanc to serve on top. Finish the dish with warm hazelnuts and snipped chives.
Smothered Shrimp and Crabmeat Gravy with Rice Grits
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
Alexander Smalls uses nutty, thick rice grits to stand up to a rich roux-based pan gravy made with lump crabmeat and shrimp in this 1-hour recipe.
Fresh Corn Grits with Shrimp
Yardbird chef and owner Jeff McInnis makes grits with shucked and grated corn to top with sautéed shrimp, country ham, sugar snap peas, and fresh corn kernels.
Pimiento Cheese Grits
Bobby Flay folds the classic ingredients of pimiento cheese into warm, creamy grits in this dish with heat from jarred pimientos.
Cheddar-Cheese Grits with Spicy Black Beans
Celebrate flavors of the South and Southwest by incorporating Tabasco, paprika, and cayenne into quick-cooking grits and topping them with beans, peppers, and tomatoes.
Shrimp and Grits with Mustard Seed Chowchow
New Orleans chef Isaac Toups uses Bellegarde grits for their creamy texture and buttered popcorn flavor. He tosses shrimp with Cajun seasoning before sautéing. Chowchow, which is a tomato and bell pepper vegetable mixture, can be made up to a week in advance.
Grits with Yogurt and Vegan Chorizo Oil
Miami chef Brad Kilgore mixes milk, cream, tangy fresh goat cheese, and Greek yogurt to make decadent, creamy grits drizzled with a smoky, fragrant vegan oil that tastes just like chorizo.
Grits with Wild Mushrooms and Sherry Broth
Sautéed porcini and sherry broth elevate humble grits in this recipe chef Douglas Keane and his mother, Kathryn Douglas, created, inspired by their time spent foraging for mushrooms in California.
Cheesy Grits with Scallions
Add zip to comforting grits with slivers of scallion in this quick recipe from Daniel Orr of FARMBloomington in Bloomington, Indiana. He serves these grits with seared sausages and apples.
Creamy Parmesan Grits
Chef Sarah Simmons, a self-described grits fanatic, adds Parmesan to 40-minute stone-ground grits to serve with short ribs or pork tenderloin.
For more Food & Wine news, make sure to sign up for our newsletter!
Read the original article on Food & Wine.
