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Full Online Book HomeLearning KitchenBeansandgrains - Grits - Grits Casserole
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Beansandgrains - Grits -  Grits Casserole Post by :jrtrot Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1136

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Beansandgrains - Grits - Grits Casserole

1 cup Jim Dandy grits (or the slow cooking kind)
1 pound pork sausage
1 small onion, chopped
1 small green pepper, chopped
1-1/2 cups shredded sharp Cheddar cheese, divided
Dash hot sauce

Cook grits according to package directions; set aside.

Crumble sausage in a large skillet; add onion and green pepper. Add hot sauce. Cook over medium heat until meat is browned and vegetable are tender. Drain well.

Combine grits, meat mixture and 1 cup cheese. Spoon into lightly greased 9x13 baking dish.

Bake at 350 degrees for 15 minutes. Sprinkle with remaining 1/2 cup cheese; bake an additional 5 minutes or until cheese melts.
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Beansandgrains - Grits -  Hot Grilled Grits Beansandgrains - Grits - Hot Grilled Grits

Beansandgrains - Grits -  Hot Grilled Grits
10-1/2 ounces chicken broth 8 ounces processed cheese spread 1/2 cup water 1/4 cup butter 1 tablespoon pickled jalapenos -- minced 1/2 teaspoon salt 1 cup quick-cooking grits 1 tablespoon olive oil Bring the first 6 ingredients to a boil in a large saucepan over medium heat. Stir in grits; cover, reduce heat, and cook, stirring often, 6 to 8 minutes (note: they cook faster than this.) Pour into a lightly greased 9-inch pie plate; cool. Unmold grits and cut into 6 wedges; lightly brush each side with oil. Coat food rack with cooking spray; place on grill over medium heat

Beansandgrains - Grits -  Grillades And Grits Beansandgrains - Grits - Grillades And Grits

Beansandgrains - Grits -  Grillades And Grits
4 veal steaks - pound thin 1 1/2 tsp. salt-free Creole seasoning 1/2 tsp. salt 6 Tbs. butter 1/4 cup tawny port or dry sherry 1/4 cup flour 1/2 cup chopped onion 1 cloves garlic, chopped 1/2 bell pepper, chopped 1 stalks celery, chopped 2 cups crushed canned tomatoes 1/4 tsp. thyme 1 1/2 cups light veal stock (optional) beef is Ok 8 black olives, pitted and halved 1 Tbs. capers, well drained 1/4. tsp. salt 1/4 tsp. black pepper 3/4 cup grits 1 Tbs. butter Season the veal with the Creole seasoning and salt. Heat 2 Tbs. butter in a