Best Yankee Grits Recipes

BASIC OLD-FASHIONED GRITS

Steps:

• Combine 4 cups water and 1 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Gradually add the grits, whisking constantly. Reduce the heat to medium low and cook, stirring occasionally with a wooden spoon, until tender, about 20 minutes. If the grits seem too thick, thin with water, 1 to 2 tablespoons at a time.
• Stir in the butter and season with pepper. Remove from the heat and cover to keep warm.

NO-FUSS GRITS

Steps:

• Put the water or stock and milk in a small saucepan and bring it to a boil over medium-high heat. Turn the heat to low and slowly stir or whisk in the grits. Beat with a wire whisk to eliminate lumps and stir in the salt and pepper. Continue to cook, stirring.
• Heat 2 tablespoons of butter in a skillet over medium-high heat and cook the mushrooms, stirring occasionally until they give up their liquid; stir in the ham and continue to cook until the mushrooms are browned.
• When the grits are creamy and have lost their raw taste (after about 50 minutes), season to taste, stir in the remaining butter and serve, garnished with the mushroom ham mixture.

YANKEE GRITS

Steps:

• Preheat oven to 350º.
• Cook the grits according to package directions.
• Over low heat, add the salt, butter, and cheese and stir until melted.
• Remove from heat and let cool for several minutes.
• In a medium bowl, beat 2 of the eggs until foamy; stir thoroughly into the grits.
• Pour into a 2 quart casserole.
• Set aside about 1/2 cup of the bacon crumbles and sprinkle the remaining bacon over the mixture.
• In a medium mixing bowl, beat the remaining 4 eggs with the half and half and parsley and pour this over the bacon and grits.
• Bake until golden for 30 to 45 minutes.
• Top with reserved bacon and serve hot.