Best Green Grits Pie Recipes

Grits Pie image

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 10 servings.

Number Of Ingredients 11

3/4 cup water
1/8 teaspoon salt
1/4 cup quick-cooking grits
1/2 cup butter, cubed
3/4 cup sugar
2 tablespoons all-purpose flour
3 large eggs
1/4 cup buttermilk
1 teaspoon vanilla extract
Pastry for single-crust pie (9 inches)
Whipped cream, orange slices or sliced fresh strawberries, optional

Steps:

In a small saucepan, bring water and salt to a boil. Slowly stir in grits. Reduce heat; cook and stir for 4-5 minutes or until thickened. Add butter; stir until melted. Remove from the heat; cool to room temperature., In a small bowl, whisk the sugar, flour, eggs, buttermilk and vanilla. Slowly stir into grits. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Add filling., Bake at 325° for 30-35 minutes or just until set. Serve warm or cool to room temperature. Garnish with whipped cream and orange or strawberries if desired.

Nutrition Facts :

Green Grits image

Provided by Andrew Carmellini

Yield Serves 6 to 8 as a side dish

Number Of Ingredients 10

1 1/2 cups whole milk
1 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1 cup grits
1 heaping cup fresh cilantro leaves
One 4-ounce can diced green chiles (preferably Hatch brand, fire-roasted)
6 green onions, chopped (about 1/2 cup)
3 tablespoons unsalted butter
1/2 cup grated sharp cheddar cheese
1/4 cup grated Parmesan cheese

Steps:

Combine the milk and 2 1/2 cups of water in a medium-sized pot, and bring the mixture up to a simmer over medium-high heat.
Mix in the salt and pepper. Then whisk in the grits, pouring them in slowly and whisking continuously until they're smooth, with no lumps. The grits should look a little like oatmeal, only finer.
Turn the heat down to medium-low and keep cooking, whisking regularly so nothing sticks.
Meanwhile, combine the cilantro leaves, diced green chiles, and green onions in a food processor and pulse for 30 seconds or so, until everything is finely chopped.
When the grits have cooked through and thickened, pull the pot off the heat and add the cilantro mixture. Whisk everything together so the grits turn green. Then add the butter and whisk again, so the butter melts in.
Whisk in the grated cheddar and Parmesan cheeses. Serve it up hot.

Good Ol' Grits Pie image

Provided by The George Family

Categories Pie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

1 cup quick-cooking grits, cooled and cooked slightly
1 cup brown sugar
2 teaspoons flour
2 large eggs, lightly beaten
4 tablespoons milk
2 tablespoons butter or 2 tablespoons margarine, melted
1 teaspoon pure vanilla extract
1 teaspoon white vinegar
1 9-inch pie shell, unbaked

Steps:

Preheat the oven to 350 degrees F.
In a bowl, combine the grits, brown sugar, flour, and eggs.
Blend well, then stir in the milk and butter or margarine. Add the vanilla and vinegar, and blend well.
Pour the mixture into the pie shell and bake for 35 to 40 minutes, or until the center is just set. Let cool briefly, then serve while still warm.
Serve warm by itself or topped with ice cream.

Nutrition Facts : Calories 347.6, Fat 12.4, SaturatedFat 4.4, Cholesterol 55.2, Sodium 176.8, Carbohydrate 54.2, Fiber 0.7, Sugar 27, Protein 5.1

Grits and Greens Casserole image

Provided by Trisha Yearwood

Categories side-dish

Time 1h30m

Yield 10 servings

Number Of Ingredients 12

Nonstick cooking spray, for spraying the baking dish
2 cups half-and-half
8 cups chicken stock
2 cups grits, such as Quaker Old Fashioned
6 slices bacon, cut into small pieces
1 medium sweet onion, such as Vidalia, finely chopped
One 16-ounce package frozen collard greens, thawed
1 3/4 cups grated Parmesan (6 ounces)
1/2 cup (1 stick) unsalted butter
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup shredded Monterey jack cheese

Steps:

Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray and set aside.
In a large pot or Dutch oven, combine the half-and-half and 6 cups of the chicken stock and bring to a boil over medium-high heat. Once up to a boil, stir in the grits. Bring it back up to a boil, and then reduce the heat to low and cover. Simmer, stirring frequently, until the mixture has slightly thickened (it should resemble cooked oatmeal in thickness), 10 to 15 minutes. Use a whisk to break up any lumps that have formed.
Meanwhile, in a large saucepan, cook the bacon over medium-high heat until just turning crispy, about 7 minutes. With a slotted spoon, remove the bacon and place it on a paper towel, patting it to remove any excess fat. Using the same saucepan, add the onions to the leftover bacon drippings and saute until translucent, 5 to 7 minutes. Then add the collard greens and the remaining 2 cups chicken stock and cook until tender, another 10 minutes. Drain the collards and onions in a colander.
Once the grits are done, add the Parmesan, butter, salt, pepper and 1/2 cup of the Monterey jack. Stir until the butter has melted and all the ingredients are well combined. Then add the drained collards mixture and stir.
Transfer the grits mixture to the prepared baking dish and top with the crumbled bacon and the remaining 1/2 cup Monterey jack. Bake until the cheese is melted and bubbly, about 15 minutes.