The Table: All about the grits…

Here are two grits recipes that are good anytime. Hope you enjoy
Creamy Grits from Chef in Blowing Rock, NC
I attend the wonderful food festival in Blowing Rock each spring. One of the lodges that served a very elegant dinner had the most wonderful grits. I got the chef to give us this recipe.
Ingredients:
3 Cups Water
3 Cups Heavy Cream
2 Cups Stone Ground Grits Dry
1 Cup Butter
1 Teaspoons Kosher Salt
In a medium saucepan, bring the water/cream to a gentle boil. Stir in grits, and reduce heat to low. Cover, and cook 5 to 6 minutes, stirring occasionally. Mix in the butter, Continue cooking for 5 minutes. Great as a side or with your favorite shrimp and grits recipe.
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Oklahoma Cheese Grits
Ingredients:
3 Cups Water
3 Cups Heavy Cream
2 Cups Quick-Cooking Grits, Dry
1 Cup Butter
1 Pound Cheddar Cheese Shredded
2 Teaspoons Seasoning Salt
1 Tablespoon Worcestershire Sauce
½ Teaspoon Hot Pepper Sauce
2 Teaspoons Kosher Salt
3 Eggs, Beaten
Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
In a medium saucepan, bring the water/cream to a gentle boil. Stir in grits, and reduce heat to low. Cover, and cook 5 to 6 minutes, stirring occasionally. Mix in the butter, cheese, seasoning salt, Worcestershire sauce, hot pepper sauce, and salt. Continue cooking for 5 minutes, or until the cheese is melted. Remove from heat, cool slightly, and fold in the eggs. Pour into the prepared baking dish.
Bake 1 hour in the preheated oven, or until the top is lightly browned.
It’s a great day when my mom serves up this Southern specialty! Cooked grits are combined with seasonings, cheese, and eggs, then baked. The eggs are the secret to light fluffy grits that melt in your mouth! You may adjust or eliminate the hot sauce to suit your taste.
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