"Ward Abbott" > wrote in message
...
> On Fri, 16 Mar 2007 22:17:27 -0400, "MareCat"
> > wrote:
>
>>This looks good, but...what are the ingredients/directions for making the
>>grits? The first mention of them is at the end of the recipe ("Spoon the
>>grits in the center of each plate.").
>
> Mary...I didn't give a grits recipe since they are quite like oatmeal.
> The recipe is on the box!
>
> But...there are regular grits that take 60 minutes to cook, quick
> grits that take about 15-18 minutes and instant grits which are nasty.
> I always use quick grits. Here is a recipe I found but these are
> regular grits which take a while to cook. Use "quick" grits and you
> can make this under 30 minutes.
>
>
>
>
> @@@@@ Now You're Cooking! Export Format
>
> Creamy Stone Ground Grits
>
> vegetables
>
> 3 cup water
> 3 cup milk
> 1 teaspoon salt
> 1/2 teaspoon white pepper
> 2 tablespoon butter
> 3/4 cup stone ground white grits
> 1/2 lb white cheddar, grated
>
> In a large saucepan, over medium heat, combine the water, milk, salt,
> pepper and 2 tablespoons of the butter. Bring the liquid to a gentle
> boil.
> Stir in the grits. Cook for 1 hour 15 minutes, stirring occasionally.
> The
> grits will stick to the bottom of the pan, so make sure not to scrape
> the
> bottom of the pan. If the grits absorbed all the water, add some hot
> water
> to thin out the grits.
>
> Remove the pan from the heat and stir in the remaining 2 tablespoons
> butter
> and cheese. The grits can either be served immediately or prepared in
> advance and reheated.
>
> If preparing in advance, grease a pan with a teaspoon of butter. Pout
> the
> grits into the pan and reheat in a 400F. for 15 minutes.


Thanks, Ward! I've never made grits before; will have to try this. Regarding
the shrimp recipe, I'd have thought that Emeril would have listed prepared
grits as an ingredient (and then just said to serve the shrimp and sauce
over/around the grits--since the dish is called "BBQ Shrimp Over Creamy
Grits"). Just being anal...

Mary