Best City Grits Recipes

CITY GRITS RECIPE - (4.1/5)

City Grits Recipe - (4.1/5) image

Provided by tammy1365

Number Of Ingredients 10

Ingredients

1 cup quick cooking grits
2 1/2 cups water
2 tablespoons butter
1/2 cup heavy cream
2 cloves roasted garlic
1 small caramelized onion
5 to 6 ounces smoked Gouda, shredded
4 to 6 pieces of bacon, crisped and crumbled
1 medium tomato, diced
3 green onions, diced

Steps:

Add water and pureed or finely diced onion and garlic to a stock pot. Simmer grits in water about 5 minutes. Add butter and cream; simmer for about 2 more minutes until thick. Add cheese. Top with bacon, tomato, and green onion.

CRESCENT CITY SHRIMP AND GRITS

Crescent City Shrimp and Grits image

This is my copycat recipe of my favorite brunch item at chef Robert St. John's Crescent City Grill. Shrimp and grits are a pretty classic Southern food, and this one is the definitive creole version in my opinion. Andouille and Boursin may not be available everywhere. To aid in substitution, Andouille is a spicy smoked sausage, and Boursin is a garlic flavored soft cheese spread. If you're an unfortunate soul who lives in a place with no grits, polenta is an acceptable substitution.

Provided by EmmyDuckie

Categories Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup grits (NOT instant)
4 cups water
1/2 teaspoon salt
1/2 lb andouille sausage, cut into small cubes
1/2 cup boursin cheese spread
fresh ground black pepper
2 -3 tablespoons fresh minced parsley
1 lb peeled shrimp, tail on
1 tablespoon seafood seasoning (your favorite brand)
1/2 white onion, minced
1 garlic clove, minced
1/2 green bell pepper, minced
4 tablespoons butter
1/4 cup white wine

Steps:

For Grits:.
Saute sausage in a medium saucepan just until hot, and some oil is released.
Add water, bring to a boil, add salt and grits. Cook until thick and soft.
Stir in cheese spread until melted through. Add parsley and adjust seasoning to taste.
For Shrimp:.
Generously sprinkle shrimp with seafood seasoning. I use Chef Paul's, but use whatever kind you happen to like.
Melt butter in a nonstick skillet, add onion and pepper and cook gently until onion is translucent.
Add garlic and cook a few moments more, stirring constantly.
Add shrimp and wine and cook until nice and pink, but still tender.
To serve:.
Ladle grits into shallow bowls, top with shrimp, and drizzle with the butter and wine left in the pan. You can top it with a bit more parsley or green onions if you like. Traditionally, we would serve this with a crisp green salad and mimosas for a special brunch.

Nutrition Facts : Calories 586.6, Fat 34.6, SaturatedFat 16.9, Cholesterol 299.4, Sodium 1780.3, Carbohydrate 23.3, Fiber 0.9, Sugar 1.7, Protein 41.4