Mike wrote:

> As long a we're talking grits, what's everyone's favorite way to prepare
> them?
>
> I've only had them once (back in '85), and I thought they were bland and
> disgusting (perhaps because it was at a Denny's that I tried them...), but
> I'm certainly willing to give it another go. :-)

With grated Cheddar and sliced jalapenos stirred in (so the Cheddar melts),
and a fried egg on top.

Yee-haw!

They're also good in this recipe from foodtv.com:

Magnolia's Spicy Shrimp, Sausage, and Tasso Gravy Over Creamy White Grits
Recipe courtesy Donald Barickman
Show: My Country, My Kitchen Episode: American South with Tyler Florence

Recipe Summary
Difficulty: Medium
Prep Time: 20 minutes
Cook Time: 40 minutes
Yield: 8 servings

Creamy White Grits:
12 cups chicken broth
4 1/2 cups coarse stone ground white grits
1 cup heavy cream
Salt and white pepper

Shrimp and Sausage:
1/2 pound spicy Italian sausage
1 tablespoon olive oil
2 pounds medium or large peeled and deveined shrimp, see Cook's Note
1 1/2 cups chicken broth
Tasso gravy, recipe follows
2 tablespoons finely chopped parsley

Cook's Note: If using large shrimp, allow 6 per person; for medium
sized shrimp, 8 to 10 shrimp.


To make the grits, bring the chicken broth to a boil in a
heavy-bottomed stockpot or large saucepan. Slowly pour in grits, stirring
constantly. Reduce the heat to low and continue to stir so that the grits so
not settle to the bottom and scorch. In about 5 minutes, the grits will
plump up and become a thick mass.
Continue to cook the grits for about 20 to 25 minutes, stirring
frequently. The grits should have absorbed all of the stock and become soft.

Stir in the heavy cream and cook for another 10 minutes, stirring
frequently. The grits should have a thick consistency and be creamy, like
oatmeal. Season, to taste, with salt and white pepper. Keep warm over low
heat until ready to serve. If the grits become to thick, add warm chicken
broth or water to thin them down. To make the Shrimp and Sausage: Preheat
the oven to 400 degrees F. Place the Italian sausage on a baking sheet with
raised sides. Place on the top rack of the oven and bake for 10 to 15
minutes or until the sausage is firm and the juices run clear. Cool and cut
into small bite size pieces.

Heat the olive oil in a heavy bottomed frying pan over medium heat.
Add the sausage and saute for 2 minutes to brown slightly. Add the shrimp
and saute until they begin to turn pink, no longer than 1 minute.

Add 1 cup of chicken broth to deglaze the pan. Add the Tasso Gravy and
1 tablespoon of the parsley. Bring up to a boil and simmer for 1 minute. The
last 1/2 cup of the chicken stock is to be used to thin the gravy, if
needed.

Divide the hot grits between 8 warm bowls. Spoon the shrimp, sausage
mixture over the grits. Sprinkle with the remaining tablespoon of parsley
and serve immediately.


Tasso Gravy:
4 tablespoons butter
1/2 cup sliced tasso, cut into 1-inch strips
1/2 cup flour
4 cups chicken broth
2 tablespoons finely chopped parsley
Salt and white pepper

To make the Tasso Gravy, melt the butter in a heavy bottomed saucepan
over low heat. Add the tasso. Saute for 1 minute, browning slightly. Make a
roux by adding the flour and stirring until well combined.
Continue to cook over low heat for 5 minutes. Stirring frequently
until the roux develops a nutty aroma. Turn the heat up to medium and
gradually add 2 cups of the chicken broth, stirring vigorously. Keep
stirring constantly until the broth begins to thicken and is smooth.
Gradually add the remaining 2 cups of broth, stirring constantly until the
broth thickens into gravy. Reduce the heat and simmer over low heat for 15
minutes to cook out the starchy flavor. Add the parsley. Simmer for another
5 minutes. Season, to taste, with salt and white pepper.



Bob