Showing posts with label grits. Show all posts
Showing posts with label grits. Show all posts

Thursday, March 4, 2010

Musings on Casseroles and a Grits Breakfast Casserole

First of all, congratulations to Jenn on the release of Sprinkle With Murder. We’ve got a fun way to celebrate Jenn’s delicious new release…look below my post for details!

RileyAdamsFoodBlogPostpic_thumb_thumb You know how when you’re a kid and you don’t want your foods touching each other? It’s so funny—you can watch a child eat and almost every time you’ll see the same thing: they’ll very methodically eat one thing right after another on their plate. First goes the ham (all the ham), then the peas (as many as they’ve bargained with you to eat), then the bread. They’re blog30not taking one bite of one food, then a bite of something else. No way! That might mean that the flavors mix in their mouths. Toddlers even get plates with dividers on them to keep the food completely separate—no pea juice on the ham or it’s contaminated!

Then, as adults, we’re all about the casseroles. How many foods can we possibly make touch each other? We even call casseroles ‘comfort food’ because having all these foods mixed together comforts our tummies.

Does this mean that our palate has gotten more sophisticated? Or does it maybe mean that it’s gott003en duller and we’re not tasting the sharp differences between flavors?

All right, enough deep thinking for the day…it’s exhausting! :) Y’all know I’ve been on a campaign to introduce the wonders of grits to an unknowing, and possibly uncaring, world. Here’s another recipe that’s very easy….and so tasty that even my eight year old daughter will forget that her food is touching.

Grits Breakfast Casserole011

1 cup uncooked grits
4 cups water
1 stick butter
1 box cornbread mix
8 slices bacon, cooked and crumbled (or substitute 1 lb. cooked sausage if you like a little more pop.)
1 cup milk
1 cup shredded cheese
4 eggs
1 tsp salt

  1. Add 1 cup uncooked grits to 4 cups boiling water, 1 tsp salt, and 1 stick of butter. Reduce heat, cover, and simmer about 5 minutes, until liquid has been absorbed. Remove from the heat.
  2. Cook bacon, drain, and crumble.
  3. Beat the 4 eggs with 1 cup milk.
  4. Mix everything together with 1 box of cornbread mix. Pour in a 13"x9" casserole, that has been sprayed with cooking spray. Sprinkle the cheese on the top.

Bake at 325o for 30 minutes.

When is it a good time for breakfast food? Anytime! We’re huge breakfast-for-supper fans in my family. Enjoy!

Delicious and Suspicious (July 6 2010) Riley Adams
Pretty is as Pretty Dies –Elizabeth Spann Craig


Contest Time!

sprinkleFont size It’s March and we’re celebrating cupcakes! Our own Jenn McKinlay’s Sprinkle with Murder is now out in bookstores near you! If you’d like to win cupcakes from Crumbs Bake Shop, send us an email or a comment with your idea of the wackiest cupcake ingredients you can think of.

Thursday, October 8, 2009

Garlic Cheese Grits, Baked


It’s amazing that I’ve been part of this food blog since its inception and haven’t yet featured grits. Where has my brain been?I eat grits nearly every day. You’d think I’d remember to include a recipe.

Grits is basically coarsely ground corn. You could compare it to a porridge like polenta or farina. It’s been around for hundreds of years and was introduced to settlers by Native Americans.

As I child I ate salmon in my grits. If that seems very foreign-sounding, you might be able to relate better to the shrimp and grits we eat fairly regularly here. They were and are a popular staple in the South , due to the fact they’re inexpensive, filling, and have some nutritional value (iron, riboflavin, thiamine, etc.) They’re not particularly fattening (if you don’t load them down with butter or cheese…like I’m about to do!) but the sodium content would be the one thing to keep an eye on….depending again on how you’re preparing it.

Garlic Cheese Grits

4 cups water
1 1/4 teaspoon salt
1 cup uncooked quick-cooking grits 009
1 1/2 cups (6 oz) shredded extra-sharp cheddar cheese (divided)
1 T butter
3/4 cup milk
2 t garlic powder
1 t Tabasco sauce
2 large eggs
cooking spray

1.Preheat oven to 350.
2. Boil water and salt. Gradually add grits, while stirring (they will spit at you when they get hot, so look out!) Cover and simmer the grits until they thicken—about 8 minutes. Take pot off the heat. Add one cup of the cheese and the butter, stirring to melt the cheese.

3. Combine milk, garlic powder, Tabasco sauce, and eggs and whisk. Stir milk mixture into the grits mixture. Cover a 8 inch baking dish with spray, then pour grits in. Bake uncovered for 45 minutes. Then put the rest of the cheese on top and cook fifteen minutes more. Let grits stand 10 minutes before serving.

And it’s even better the next day! :)

Pretty is as Pretty Dies
Memphis BBQ series (May 2010)