Best Mrs Paysons Spam And Grits Brunch Casserole Recipes

GRITS A YA YA

Steps:

• Bring the chicken stock to a boil in a saucepan over high heat.
• Slowly pour the grits into the stock while stirring constantly.
• Reduce heat to low; simmer until the grits are tender and thick, 15 to 20 minutes, stirring occasionally.
• Stir in 1/4 cup heavy cream to thin the grits.
• Stir in the Gouda cheese and 1/4 cup butter until melted and smooth.
• While the grits are cooking, place the bacon in a large, deep skillet over medium heat; cook until the bacon fat is rendered, about 3 minutes.
• Stir in the shallot and garlic; cooking and stirring until the shallots are tender, about 5 minutes.
• Pour in the white wine and stir in 3 tablespoons butter, cooking and stirring until the butter has melted.
• Drop the shrimp in the skillet; cook and stir until they are bright pink on the outside and the meat is no longer transparent in the center, about 3 minutes.
• Stir in the spinach, mushrooms, and green onions; cook and stir until the spinach wilts, about 2 minutes more.
• Remove the shrimp with a slotted spoon.
• Stir in 2 cups heavy cream. Simmer until the cream is reduced by about a third, about 10 minutes.
• Season with hot sauce, salt, and pepper.
• Return the shrimp to the skillet to heat through.
• Serve shrimp and sauce over the prepared grits.

SOUTHERN GRITS CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
• Bring water to a boil in a large saucepan, and stir in grits. Reduce heat, cover, and simmer about 5 minutes, until liquid has been absorbed. Mix in 1/2 the butter and 2 cups cheese until melted.
• In a skillet over medium-high heat, cook the sausage until evenly browned. Drain, and mix into the grits. Beat together the eggs and milk in a bowl, and pour into the skillet. Lightly scramble, then mix into the grits.
• Pour the grits mixture into the prepared baking dish. Dot with remaining butter, and top with remaining cheese. Season with salt and pepper.
• Bake 30 minutes in the preheated oven, until lightly browned.

SOUTHERN CHEESE GRITS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 2-quart casserole dish with nonstick cooking spray.
• Bring water and salt to a boil in a pot over high heat. Add grits, reduce heat to low, and let simmer until tender, about 30 minutes.
• Pour grits into a large mixing bowl. Add beaten egg slowly, followed by 1 1/4 cups Cheddar cheese, milk, Worcestershire sauce, butter, pepper, garlic powder, and hot sauce. Mix thoroughly and pour into the prepared dish. Sprinkle remaining Cheddar cheese on top and sprinkle lightly with paprika for coloring. Cover.
• Bake in the preheated oven until thickened and cheese is melted, about 1 hour, uncovering the last 10 minutes to let a crust form on top.

CHEF JOHN'S SHRIMP AND GRITS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost crisp, 5 to 7 minutes. Remove from heat and transfer bacon to a dish, leaving drippings in the skillet.
• Whisk 1/4 cup water, cream, lemon juice, and Worcestershire sauce together in a bowl.
• Stir 4 cups water, butter, and 1 teaspoon salt together in a pot; bring to a boil. Whisk grits into pot, bring to a simmer, reduce heat to low, and cook until grits are creamy, 20 to 25 minutes. Remove from heat and stir white Cheddar cheese into grits.
• Place shrimp in a large bowl and season with Cajun seasoning, 1/2 teaspoon salt, black pepper, and a pinch of cayenne pepper.
• Heat skillet with bacon drippings over high heat. Cook shrimp in hot bacon fat in a single layer for 1 minute. Turn shrimp and add jalapeno; cook until fragrant, about 30 seconds. Stir cream mixture, bacon, green onion, and garlic to shrimp mixture; cook and stir, adding water as necessary to thin the sauce, until shrimp are cooked through, 3 to 4 minutes. Remove from heat and stir in parsley.
• Ladle grits into a bowl and top with shrimp and sauce.

TV'S GRITS CASSEROLE

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Butter a 2-quart casserole dish.
• Heat a large skillet over medium heat; cook the sausage in the hot skillet until completely browned, 5 to 7 minutes. Add the onion, celery, and green pepper; cook and stir until tender, about 5 minutes more. Transfer to the prepared casserole dish.
• Bring the grits, water, and salt to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until the grits are tender, about 30 minutes. Add to the sausage mixture in the casserole dish and stir; press into an even layer. Pour the soup over the mixture in an even layer. Sprinkle the Cheddar cheese over the soup.
• Bake in the preheated oven until the cheese has melted, about 30 minutes.

BREAKFAST GRITS

Steps:

• Bring the water and salt to a boil in a saucepan. Whisk in the grits and continue to whisk for 1 minute. When the mixture comes to a boil again, turn the heat to low. Stir frequently, cook for 10 to 15 minutes.
• Remove the grits from the heat and add pepper, butter and cheese; mix well. Stir until the butter and cheese are melted.