3 3/4 cups water
2 tablespoons butter or margarine
1/2 ounce canned jalapenos, diced
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup grits
1/2 cup sour cream
1 cup grated Cheddar
1 cup grated Monterey jack
1 cup diced green peppers
1 cup diced onions
3.5 ounces canned pimentos, drained
6 ounces sugar-cured ham or deli ham, diced
1/4 cup diced scallions
1/4 cup diced tomatoes
In a large pan, combine 3 1/2 cups of water, the butter, jalapenos, garlic powder, salt, and cayenne pepper and bring it to a boil. Add the grits and stir. Reduce the heat to medium and continue stirring until the grits start to thicken. Add the sour cream, half of the Cheddar, and half of the Monterey jack and stir until creamy. Preheat the oven broiler. In a small skillet, add the remaining 1/4 cup water, green peppers, onions, and pimentos and cook over high heat until tender. Pour the grits mixture into a large casserole dish and top it with the cooked vegetables and ham. Add the remaining cheese on top and broil in the oven until the cheese is melted. Garnish each serving with scallions and tomatoes and serve immediately

1 cup 3 Minute Brand Quick Grits
1/2 cup sour cream
1/2 cup chopped onions
1 pkg (3 oz) cream cheese, softened
1 Tblsp margarine
1 Tblsp dried parkley flakes or dried chives
1/2 teaspoon each: garlic powder, onion powder and salt
1/8 teaspoon black pepper
Preheat oven to 350 degrees. Grease a 2 qt. baking dish. Prepare grits according to package directions. Combine all ingredients and mix well. Pour into prepared dish and bake 30 minutes. Serve immediately. Makes 8 servings. Note: I used light cream cheese and sour cream and it still tasted great. Actually, I think I left out the onions too bec. I didn't have any. I served this with garlic shrimp, bread, salad.

2 cups chicken stock
2 cups half and half
1/2 tsp. salt
1/4 tsp. black pepper
1 cup quick-cook grits, uncooked
3 oz. cream cheese, cubed and softened
1-1/2 cups shredded pepper jack cheese
1/2 tsp. hot sauce
In a large saucepan over medium-high heat, combine the stock, cream, salt, pepper, and garlic. Just as the mixture comes to a boil, gradually stir in the grits. Return to a boil, cover, and reduce heat to low. Simmer 20-30 minutes, stirring occasionally, adding more stock as needed. Remove from heat and add cream cheese, pepper jack, and hot sauce, stirring until the cheeses melt. Serve immediately.

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