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Then head to your closest grocery store, scoop some up, and make a cheesy grits casserole. You'll become a believer in grits after just one bite. You'll become a believer in grits after just one bite.
Harbstreet echoes this, saying, “Often prepared with cream, butter or bacon, recipes with grits can end up high in saturated fat and sodium. If possible, swap for a low-sodium stock or broth ...
Shrimp and Grits – grits, made with cornmeal butter, shredded sharp cheddar and jack cheeses, and heavy cream, shaped into triangle cakes, floured and deep-fried, topped with local sautéed shrimp slathered with a sauce made with rendered bacon grease, chopped onion, green peppers and Cajun andouille sausage, shrimp stock, salt, pepper ...
Caramelized onions, melty cream cheese, and garlicky broth make every bite better than the last. And don't even get us started on that golden, toasty topping! Get Ree's One-Pot French Onion Pasta ...
Shrimp and grits is a traditional dish in the coastal communities in the South Carolina Lowcountry and Georgia's Lower Coastal Plain. [18] Solidified cooked grits can be sliced and fried in vegetable oil, butter, or bacon grease to make fried grits, or they can first be breaded in beaten egg and bread crumbs. [19]
"Gator and Pork Sausage" – homemade alligator-pork sausage (made with Louisiana alligator meat and fresh pork), char-grilled and served on top a cheesy grits cake (made with grits, salt, hot water, heavy cream, butter, herbed cream cheese, cheddar cheese, parmesan and American cheese), poured in a pan, chilled, coated in flour and deep-fried ...
Miami chef Brad Kilgore mixes milk, cream, tangy fresh goat cheese, and Greek yogurt to make decadent, creamy grits drizzled with a smoky, fragrant vegan oil that tastes just like chorizo.
Their flavor is lacking and thus butter or heavy cream is used to make them palatable, bringing together the blood-vessel-destroying, unholy marriage of simple carbohydrates and saturated fat." — Preceding unsigned comment added by 108.184.252.247 ( talk ) 06:22, 9 June 2013 (UTC) [ reply ]