grits recipes

Lemon-Garlic Shrimp and Grits

instant grits

salt and black pepper

parmesan cheese

unsalted butter

medium shrimp, peeled and deveined (tails intact)

garlic, minced

cayenne pepper (optional)

lemon,

parsley

Bobby Flay takes Southern-style Shrimp and Grits to the next level by adding sharp cheddar, bacon and lime juice in this easy recipe from Food Network.

Shrimp and Grits

water

Salt and pepper

grits

butter

cheddar cheese

shrimp,

bacon, chopped

lemon juice

scallions

Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.

Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.

Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

Between ease of preparation, outcome and simplicity of ingredients, this recipe was a winner all-round. My family loved it. One key was to use chicken stock for the grits instead of water. I could have spiced it up quite a bit more for my own taste, but kept it mostly as-is except substituted cilantro for the parsley and added chopped ham along with the bacon.

Very good and quite easy to make.  Better than mine but if you tell anyone I will deny ever having said that!

Absolutely delicious and so easy.  The only substitution I made was chicken broth rather than water for the grits. 

Super easy and delicious. Made exact first time and it turned out good. Second time I used chicken broth for my grits and they tasted amazing!!!! Going to make again but add in some red pepper and asparagus to the shrimp. A good basic shrimp and grits recipe that can easily be tweaked to each individuals liking.

This was our first time eating shrimp and grits.  This recipe is delicious and the meal was very easy to make.  It is a very rich dish and no one was able to enjoy a second plate!  We added some extra black pepper and a dash of hot sauce to the shrimp because we thought it needed a little heat.  NYers like shrimp and grits!

This was my bf's first time eating shrimp and grits. His response? "This is so *expletive* good!" Haha. This really is a delicious recipe, the only thing I added was a dirzzle of chili oil around the grits. Be ready for a nap when you finish eating. 

Excellent recipe. Didn't have fresh parsley, so I substituted Cilantro. I think it may be better with the Cilantro. Plan to add chopped green chilies to the grits next time. 

Very good and easy too.  I dusted the shrimp with Old Bay before sautéing in the bacon fat.  How can you go wrong?  The grits were cheesy and flavorful.  I will definitely make this again.  Quick easy meal.

One of the very few recipes I followed verbatim. Nothing needs to be changed - this recipe is INCREDIBLE!  Served with Paula Deen's collard greens for a spectacular meal!<div> </div>

https://www.foodnetwork.com/videos/grits-with-shrimp-93113

Chef Bobby Flay does his take on Southern grits, with shrimp and cheese.

Grits With Shrimp

Our chopped challenge this week was quick cooking grits. We wanted to take advantage of the grits' crunch, so we added it to our waffle batter for an unexpected texture. Chopped Basket Ingredient: quick cooking grits

Butter Roasted Chicken with Grit Waffles

maple syrup

finely chopped chipotle in adobo (about 2 chipotle chiles)

Kosher salt

chicken drumsticks (about 1 pound)

bone-in, skin-on chicken thighs (about 1 pound)

black pepper

unsalted butter, melted

all-purpose flour

quick cooking grits

baking powder

milk

Nonstick cooking spray

Special equipment: 6 1/2-inch waffle iron

Preheat the oven to 425 degrees F with a rack set in the top. Place a baking sheet on the rack to heat up.

Whisk together 1 cup of the maple syrup and the chipotles in a bowl. Season with salt.

Place the chicken drumsticks and thighs in a large bowl and sprinkle liberally with salt and pepper. Add half of the melted butter and toss the chicken to coat. Remove the hot baking sheet from the oven and carefully place the chicken on the baking sheet, skin-side up for the thighs. Bake until the skin is golden brown and crispy and the internal temperature on an instant-read thermometer registers 160 degrees F, 20 to 25 minutes.

Meanwhile, make the waffles. Preheat a 6 1/2-inch waffle iron to medium-high heat. Whisk together the flour, grits, baking powder and 1/4 teaspoon salt in a mixing bowl. In a separate bowl, whisk together the milk, egg and the remaining melted butter and maple syrup. Slowly mix the wet ingredients into the dry ingredients, stirring until just combined.

Spray the hot waffle iron with the cooking spray. Pour 1/2 cup of the batter in the center of the waffle iron, close the lid and cook until golden brown and cooked through, 3 to 5 minutes. Transfer the cooked waffle to a plate. Continue cooking waffles with the remaining batter, spraying between batches, making 4 waffles total.

To serve, place a waffle on a large plate. Top each waffle with a drumstick and thigh. Drizzle all over with the chipotle maple syrup, serving any remaining syrup on the side.

Whisk butter, whole milk and sharp cheddar together with ground cornmeal for Alton Brown's creamy Cheese Grits recipe from Good Eats on Food Network.

Cheese Grits

salt

cornmeal

Cheddar,

Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy.

Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately.

Take it from a born, bred, and raised deep South girl...I use Jim Dandy brand white grits. The ONLY brand I use. No milk involved. This is the brand my grandmother, and mother used, they can't keep the stuff on the shelves in our stores...Quaker Grits...can't sell enough of them! ANY-who...Just follow the package directions, or do as I do, 3 cups of water, salt...bring to a boil, slowly stir in, with a whisk,  the grits(3/4 cups). If you just dump them in the water, they will clump, so stir while pouring. Once they begin to 'blurp', or bubble as they thicken, turn off heat, and put a lid on the pot. Once they have thickened, add a whole stick, yes, I said a whole stick, of butter, stir...now comes the fun part, the CHEESE!! I use mozzarella, shredded colby/jack, mexican blend shredded, asiago, provolone, both shredded, a slice of American cheese, and one each of Baby bel mozzarella, and white cheddar, about a 1/4 cup of each. YUM!
G.R.I.T.S....Girls Raised In The South!!

Outstanding recipe!  I’ve made several attempts at other recipes; some off the side of a package; some off the internet: all were mediocre.  Alton’s recipe is perfect.  Simple ingredients, perfectly direct instructions = made to perfection.  I can’t thank him enough!  This is now a staple in my permanent recipe binder!

Why not call the recipe "Cheese Polenta" since you're NOT using GRITS!!!

I'm Canadian and we don't have grits up here except in a few Southern US style restaurants. First time I tried them I was 22. Loved them immediately.

Used a bit of this recipe and one from Paula Dean.  Added garlic to milk and chicken broth, stirred in the grits and then brought to boil and reduced to simmer.  When thick and creamy added butter, grated cheese (manchego,parm) and a couple of Tablespoons of mascarpone (for half a recipe).  

Used grits not cornmeal. Was trying to find a recipe to make yellow corn grits taste better and i  have to say this was the best grits i ever had and I've had grits all my life. Will  cook grits this way from now on. 

I'm quite sure an ingredient is missing...the grits

Not saying this recipe isn't good but, cornmeal and grits are two different things.  Grits are mostly made from nixtamalized (treated with an alkaline solution) white corn and have a very different flavor and texture then yellow cornmeal.  If you like cheesy cornmeal, that's totally fine, but cheesy cornmeal is NOT cheesy grits.  Don't really know how to rate this.  It's not what it claims to be.

Excellent.  The only change I made was to use 4 cups of nonfat milk rather than a combo of whole milk and water

Live in nashville, and these grits are the truest thing you get!  Incredible!

corn,

cilantro

Cotija,

olive oil

garlic,

21-25 count shrimp, peeled and deveined, tails intact

seafood seasoning,

beer liquor

Special guest Michael Voltaggio's dish, Corn Grits with Shrimp, as seen on Guy's Ranch Kitchen, Season 4.

Add the grated corn a large nonstick saute pan and heat over medium heat until bubbling, stirring often to cook the corn evenly, about 5 minutes. Add the butter and fold in until fully melted. Stir in the scallions, cilantro and Cotija until combined. Taste and adjust the seasoning. Keep warm in the pan until ready to serve.

Add the olive oil and garlic to a large saute pan over medium heat, allowing to heat through and flavor the oil, about 5 minutes. Meanwhile, toss the shrimp with the seafood seasoning. Add the shrimp and sear for 1 minute. Turn off the heat and allow the shrimp to finish cooking through from the residual heat, another 3 to 4 minutes. Carefully stir in the beer or malt liquor to combine with the shrimp.

Ladle the grits into serving dishes. Top with the shrimp and garnish with more Cotija.

Deconstructed Tamales: Trisha's Cheese Grit Cake with Tamale-Style Pulled Pork

vegetable oil

Trisha's Pulled Pork, recipe follows, plus about 1 cup cooking liquid

chili powder

garlic powder

salt,

cumin

Grit Cakes, recipe follows

Corn Salsa, recipe follows

Sour cream,

green onions,

cilantro leaves,

boneless country-style pork spareribs

garlic, crushed

carrots,

yellow onion, quartered

tomato paste

Nonstick cooking spray, for spraying the parchment

vegetable broth

queso fresco

white corn

jar medium salsa (or hot, if desired)

In a large skillet over medium heat, add the oil and heat to a shimmer. Add Trisha's Pulled Pork, the chili powder, garlic powder, salt, cumin and black pepper; stir to combine. Add enough reserved cooking liquid to coat the meat but not saturate it. Cook until the meat starts to brown and the spices become fragrant, 8 to 10 minutes. Remove from the heat and hold.

Place a Grit Cake on each serving plate and top with some pork, Corn Salsa, sour cream, chopped green onions and cilantro.

Season the ribs well on all sides with salt and pepper.

In a large Dutch oven over high heat, heat the oil to a shimmer. Add the ribs and sear until browned on all sides, about 8 minutes. Remove the ribs and transfer to a plate. Add the garlic, carrots and onion and cook until golden and caramelized, about 10 minutes. Add the tomato paste and cook for 2 minutes. Add 1 cup of water and, using a wooden spoon, scrape up any browned bits from the bottom of the pan. Add 2 more cups of water and stir to combine.

Return the ribs to the Dutch oven, cover and reduce the heat to low. Cook until fork-tender, about 3 hours.

Remove the ribs from the liquid and transfer to a baking sheet to cool. Strain the cooking liquid and reserve. When cool enough to handle, use 2 forks to shred the pork.

Line an 8-by-10-inch baking pan with parchment paper, leaving any excess hanging off the sides, and spray with cooking spray.

In a medium saucepan over medium-high heat, combine the vegetable broth, grits and salt. Bring to a boil and cook until the grits are thickened and soft, 3 to 5 minutes. Fold in the cheese. Pour the grits into the prepared pan and chill for 30 minutes to 1 hour.

Using a round cutter or a knife, cut the grits into 2 1/2-inch cakes.

In a large skillet, heat the oil to a shimmer and add the cakes. Fry until golden brown, 2 to 3 minutes, then flip and continue cooking until golden brown on the other side, 2 to 3 minutes more. Remove from the skillet and drain on paper towels.

In a medium skillet over high heat, heat the oil until it shimmers. Add the corn and cook until beginning to caramelize, about 4 minutes. Add the salsa and enough broth, starting with a 1/4 cup, to make it thick yet pourable. Serve warm.

Very yummy recipe, thank you. Honestly I fun making it too.

Absolutely love the deconstructed tamales recipe! I have made it many times and it’s always well received.

This was easy to make. A little time consuming but well worth the wait. The sauce gave the carrots the best taste and the meat just fell apart.  I'm not a big grit fan but my husband is.  Even the grit cake was great.  I will definitely make this again. This recipe is Family Sunday Dinner worthy. 

I'm sorry, but NO WHERE DO I SEE THE WORD MEXICAN IN THIS RECIPE!!! This recipe was created on the show about her trip to MEMPHIS (NOT MEXICO), TN &amp; she &amp; Julie stopped at the Commissary, a restaurant that is famous for THEIR hot tamales! The recipe is Trisha's take on THEIR hot tamales. She IS NOT claiming that this is authentic MEXICAN food. Geez! Anyway, my experience with this recipe was a GREAT ONE! This recipe has a lot of short cuts which makes it easy for even a novice to follow and I love grit cakes in any form!

I made this for the Superbowl and everyone loved it.  It was a little time consuming but it was fun to make.  Those grit cakes were delicious.  You could use half of the spices and it would still be very good.

This is one of the worst recipes yet. This pork was awful. The flavors were awful. Firstly, Cumin does NOT make a dish Mexican! Maybe it does to people that have never eaten REAL Mexican food but only 2% of ALL Mexican food has cumin in it &amp; not very much at that. This does NOT taste like tamales at all. The amount of cumin in here with the other spices is too much. I spent all this time braising the pork and it was not good. Add the spices to it and it really ruined it. Another recipe that is not good. I keep saying never again w/ recipes from this show and I ruined good ingredients again. Grit cakes were NOT good. Why the vegetable broth? You just braised pork! The queso fresco doesn't work either. The corn salsa was not good at all. Flavor was lacking and a processed taste. Ruined all my ingredients. I hope the moderators post this as they seem not to want to post my reviews. Don't make this !

Made this yesterday. Time consuming but I'm not a great cook. I made this early afternoon so was able to make ahead.  Made salsa topping about 1/2 hour ahead though of eating. Did a test run with grit cakes and SO glad I did because oil spattered all over and they didn't  brown. SO..looked at other grit cakes recipes.  Msny said that keep the grit cakes in fridge (after you cut them)  until about 30-40 minutes before serving.  Place on parchment paper and at. 350 degrees bake 15-20 minute then flip for rest of time. I'm e were t yet brown so I put each side under the broiler for about 40 seconds. They looked great on the plate but not sure what else if anything to serve. I did make a winter salad that had oranges and arugula and that was ok. Anyway, my husband and I both loved the recipe! Next time I'm going to try fresh corn salsa this! Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/deconstructed-tamales-trishas-cheese-grit-cake-with-tamale-style-pulled-pork.html#communityReviews?oc=linkback

https://www.foodnetwork.com/videos/trishas-deconstructed-tamales-0252009

Trisha prepares a deconstructed tamale with a grit cake and pulled pork.

Trisha's Deconstructed Tamales

Roasted Garlic Jalapeno Cheese Grits

butter, unsalted,

garlic

Olive oil

kosher salt, plus extra for roasted garlic

cracked black pepper, plus extra for roasted garlic

chicken stock

grits, not quick style

eggs, well beaten

pepper jack cheese, shredded

pickled, jalapeno

cayenne pepper

white pepper

Preheat the oven to 325 degrees F. Lightly butter a 2-quart oven-safe dish.

Cut the top off of the garlic head to expose the garlic. Put the head on a piece of aluminum and drizzle with olive oil. Sprinkle with salt and pepper and close. Place the garlic into the oven and roast until soft, about 45 minutes. Remove from the oven and open to cool slightly before using.

Bring the chicken stock, 1 1/2 cups water and 1 teaspoon salt to a rolling boil in a large pot over high heat. Add the grits and stir well with a whisk. Cook, stirring constantly, until the liquid is absorbed, about 5 minutes. Remove from the heat and stir in the butter. Add the eggs while whisking quickly, and fold in 3 tablespoons of the roasted garlic, the cheeses, jalapenos, cayenne, 1/2 teaspoon black pepper and white pepper. Once the grits are thoroughly combined and smooth, transfer to the prepared baking dish and cover with foil.

Bake for 1 hour 20 minutes, then remove foil and cook 10 minutes longer to brown the top.

Off the hook, as Guy might say.  Delicious recipe!  Made this for the first time for my boyfriend's birthday to go with crab cakes and shredded brussel sprouts.  These grits were fabulous.  Had leftovers with breakfast.  Used fresh jalapeno since I didn't have any pickled, but yummy nonetheless. Thanks, Guy!

This was my first time trying grits and these were amazing!  I did use fresh jalapeno instead since it's what I had.  I knew with all that cheese and roasted garlic it had to be good!

Definately the best dinner grit recipe I've ever made.  I get the ingredients together beforehand to shorten the prep time.  I don't change a thing!!!

I made sure I prepped everything before even starting the recipe.  It is a very easy recipe and I wouldn't change a thing.  A new family favorite!

Smothered Shrimp and Andouille Sausage with Creamy Parmesan Peppercorn Grits is decadent, delicious and the perfect way to enjoy a New Orleans-inspired dinner at home!  The Cajun seasoning, fire-roasted tomatoes and Andouille sausage give this smothered shrimp dish an amazing depth of flavor without having to make a time-consuming roux.

Smothered Shrimp with Andouille Sausage and Creamy Parmesan Peppercorn Grits

SHRIMP

onion,

green bell pepper, finely chopped

celery,

Cajun seasoning,

cayenne pepper,

(7 ounces) cooked Andouille sausage links, halved lengthwise and sliced

chicken broth

(15-ounce) diced fire-roasted tomatoes, undrained

heavy cream

salt and black pepper,

GRITS

quick grits

Parmesan cheese

SHRIMP: Heat butter and oil in a large,...

SHRIMP:  Heat butter and oil in a large, heavy skillet over medium-high heat.

Add the onion, reduce heat to medium-low and...

Add the onion, reduce heat to medium-low and cook 3 to 4 minutes or until beginning to soften.  Add the green bell pepper and celery.  Cook 7 to 8 minutes or until very soft.

Stir in garlic, flour, Cajun seasoning and cayenne...

Stir in garlic, flour, Cajun seasoning and cayenne and cook briefly (15 seconds).

Add sausage, chicken broth and tomatoes. Bring to...

Add sausage, chicken broth and tomatoes.  Bring to a boil, reduce heat to low and simmer for 8 to 10 minutes or until reduced slightly and thickened.

Stir in shrimp and cook 2 to 3...

Stir in shrimp and cook 2 to 3 minutes or until just firm.

Stir in heavy cream and heat through. Serve...

Stir in heavy cream and heat through.  Serve with grits.

GRITS: Bring chicken broth to a boil. Add...

GRITS:  Bring chicken broth to a boil.  Add salt to taste.

Slowly stir in quick grits and cook per...

Slowly stir in quick grits and cook per package directions.  Stir in cheese, cream and black pepper.  Serve with shrimp.

Kardea's Gullah Style Shrimp and Grits

bacon

wild shrimp, peeled and deveined

Sea salt and black pepper

all-purpose flour,

garlic powder, plus more if needed

canola or vegetable oil, plus more if needed

green onions

Kardea Brown's Gullah Style Shrimp and Grits

Heat a heavy-bottomed skillet (preferably cast-iron) over medium-high heat. Add the bacon and cook until crispy. Remove and set aside, reserving the drippings. Add the onions to the skillet and cook on medium-low, stirring, until slightly tender and the skillet has browned bits, about 3 minutes.

Meanwhile, sprinkle the uncooked shrimp with a few pinches of salt and pepper in a large bowl, then sprinkle with 1/4 cup flour and the garlic powder and toss. Set aside.

Turn the skillet up to medium-high heat and add the canola oil. Test the oil temperature by dropping in a dab of flour. When it sizzles, add the remaining 1/4 cup flour. Brown the flour and onions, adding more oil if too dry, until slightly dark brown. Add the shrimp and bacon, breaking the bacon into small pieces, and stir with a wooden spoon. Slowly whisk in the hot water and bring to a slight boil, then stir and reduce the heat to a simmer until the gravy thickens and browns, 5 to 10 minutes. Taste the gravy and add more salt, pepper or garlic powder if needed.

Serve the shrimp over the prepared grits topped with green onions.

Made this today but added diced red pepper. Did cheese grits. This was absolutely delicious and the brown gravy took it over the top!

Delicious! I love the fact that Miss Kardea's recipe doesn't have cheese in it like so many shrimp and grits recipes. I can't stand the flavor of any kind of cheese and sometimes if you leave it out of a recipe, it doesn't turn out right. The only change I made was to make stone ground yellow grits from scratch (they're easy to make, just takes a little longer). Once you try them, you'll never go back to white grits!

I’m from Columbia SC and we eat shrimp and grits all the time 

I haven’t made this as yet, but just the fact that it’s not spicy hot, I know I will try it!  We stay in the Charleston area in the winter to be near our son and his family (he’s a firefighter in Charleston!). I love this area so much, and my husband says we’d move there, if we didn’t have two sons and their family still here in NY.  I usually try shrimp n grits in most every restaurant we go to that has it on the menu.  Some are way too spicy.

I made this last night and it was amazing. I saw your Instagram post on this and made the same changes. The Smoked Gouda in the grits were a hit! This recipe will be in my recipe storehouse. So good!!

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Top 23 grits recipes recipes from across the web

The most viewed grits recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon-Garlic Shrimp and Grits

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Butter Roasted Chicken with Grit Wa...

Cheese Grits

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Deconstructed Tamales: Trisha's Che...

Roasted Garlic Jalapeno Cheese Grit...

Smothered Shrimp with Andouille Sau...

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The most viewed grits recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine