Explore by Tags

Entries tagged with 'grit'

Dinner Tonight: Shrimp and Grits Tacos

Dinner Tonight Nick Kindelsperger 8 comments

I know this dish sounds like a joke, but before you dismiss it right away, let me try and convince you. This is actually a riff on a kale and grit taco I had recently at Bullhead Cantina in Chicago. While the greens were great, the whole time I wanted to know how shrimp would perform. More

Shrimp and Grits Tacos

Serious Eats Nick Kindelsperger 1 comment

This dish may sound like a gimmick, but grits and tortillas actually are a corny match made in heaven. Shrimp provides a pop of texture and juiciness to each bite. More

Eat This Now: Grits at The Kitchen Table in Omaha, Nebraska

Tory Putnam 1 comment

Grits topped homemade butter, buttermilk and ricotta are not to be missed at Omaha's The Kitchen Table. On Sundays you'll find them topped with seasonal ingredients as the grand finale to a prix fixe brunch menu. More

Sunday Brunch: Eggs Baked on Grits with Bacon and Tomatoes

Sunday Brunch Sydney Oland 1 comment

Grits are a breakfast staple, and this simple baked egg dish takes this creamy comfort food and adds a quick sauté of tomatoes and bacon to bring some brightness to this quick and easy brunch. More

Eggs Baked on Grits with Bacon and Tomatoes

Serious Eats Sydney Oland 7 comments

Grits are a breakfast staple, and this simple baked egg dish takes this creamy comfort food and adds a quick sauté of tomatoes and bacon to bring some brightness to this quick and easy brunch. More

Shrimp and Grits from 'The Lee Bros. Charleston Kitchen'

Kate Williams 3 comments

A seamless union of land and sea, shrimp and grits just may be the perfect example of lowcountry cuisine. Briny shrimp tossed in butter, cream, or tomato-y gravy are a graceful foil to sweet, earthy grits. The dish itself has been around at least since the early 20th century and as such has spawned many variations. Some are totally bare-bones, containing only shrimp, butter, and grits, while others include bacon, tomatoes, and spice. Matt and Ted Lee's version in The Lee Bros. Charleston Kitchen is more akin the latter. More

Shrimp and Grits from 'The Lee Bros. Charleston Kitchen'

Serious Eats Kate Williams 10 comments

A seamless union of land and sea, shrimp and grits just may be the perfect example of lowcountry cuisine. Briny shrimp tossed in butter, cream, or tomato-y gravy are a graceful foil to sweet, earthy grits. The dish itself has been around at least since the early 20th century and as such has spawned many variations. Some are totally bare-bones, containing only shrimp, butter, and grits, while others include bacon, tomatoes, and spice. Matt and Ted Lee's version in The Lee Bros. Charleston Kitchen is more akin the latter. More

Charleston Hominy from 'The Lee Bros. Charleston Kitchen'

Serious Eats Kate Williams 2 comments

According to Matt and Ted Lee, older Charlestonians refer to cooked grits at "hominy," despite the difference between this dish and the larger nixtamalized corn used in Mexican cooking. These grits are the the bed for the Lee brothers' shrimp in their classic Shrimp and Grits recipe in their Charleston Kitchen cookbook. More

The Food Lab Rapido: Cheesy Grits with Spring Vegetables

The Food Lab J. Kenji López-Alt 8 comments

Like polenta, grits practically beg to be topped with a saucy accompaniment, something that'll ooze extra flavor into it. This is exceedingly easy to do in the spring, when sweet, tender green vegetables are at their finest. I use a mix of asparagus, fava beans, English peas, and snap peas and finish them off by glazing them with butter and herbs in a pan. A touch of lemon zest and juice adds bright freshness, while a poached egg adds its rich, creamy yolk. More

Cheesy Grits with Spring Vegetables

Serious Eats J. Kenji López-Alt 7 comments

Cheesy grits topped with a mix of spring vegetables sautéed with shallots in butter. A soft poached egg tops the whole mix. More

Sunday Brunch: Ham and Grits with Red Eye Gravy

Sunday Brunch Sydney Oland 5 comments

Ham and grits make an ideal morning after brunch when you've spent too much time on a bar stool the night before. More

Ham and Grits with Red Eye Gravy

Serious Eats Sydney Oland 4 comments

Ham and grits make an ideal morning after brunch when you've spent too much time on a bar stool the night before. More

Sunday Brunch: Fried Fish with Cheddar-Thyme Grits

Sunday Brunch Sydney Oland 2 comments

Grits two ways: as a classic cheesy porridge and a crust for fried fish. More

Fried Fish with Cheddar-Thyme Grits

Serious Eats Sydney Oland Post a comment

Grits two ways: as a classic cheesy porridge and a crust for fried fish. More

Robb Walsh's Shrimp and Grits

Caroline Russock 4 comments

As part of Robb Walsh's Tex-ploration for Texas Eats he spent time on a shrimp boat making his way around Corpus Christi Bay trawling for shrimp. One of our favorite shrimp recipes in his new book is Shrimp and Grits. Walsh steps up the recipe by sautéing the shrimp in bacon fat along with mushrooms, scallions, and garlic. More

Robb Walsh's Shrimp and Grits

Serious Eats Caroline Russock Post a comment

Texas Eats is full of plenty of wonderful recipes for the seasonal specialty that are Texas shrimp, and one of our perennial favorites is Shrimp and Grits, otherwise known as breakfast shrimp. You can't really go wrong with sweet shrimp served over smooth grits, but Walsh steps up the recipe by sautéing the shrimp in bacon fat along with mushrooms, scallions, and garlic, creating a pan sauce that's pretty over the top. And those grits? Well, let's just say that those are the grits of Southern breakfast dreams. More

Shrimp and Grits

Serious Eats Carrie Vasios Mullins 1 comment

This classic Southern dish is a base of creamy cheese grits topped with shrimp and spinach in a light sauce. More

Video: Grits With Pork Belly At Bondir

Jessica Leibowitz Post a comment

We're big fans of Bondir, Jason Bond's intimate restaurant in Cambridge, Massachusetts. This video showcases Bondir's Heirloom Keener Grits with Roasted Pork Belly & Broccoli, Shaved Dahlia Bulb & Black Truffle Chili Vinaigrette, a dish resplendent with Jason's support for sustaining local communities—and with his love for grits. More

Andrew Carmellini's Green Grits

Serious Eats Caroline Russock 5 comments

According to Andrew Carmellini's new cookbook American Flavor, his Northern upbringing doesn't exactly give him license to mess around with a Southern staple like grits. But lucky for us, he decided to go ahead and tackle them anyway. The green here comes from scallions, cilantro, and bright and spicy canned green chiles all buzzed together before being stirred into the creamy grits. More

Dinner Tonight: Sautéed Andouille and Greens With Grits

Serious Eats Nick Kindelsperger 3 comments

The grits come out creamy and rich. They're the perfect base for full-flavored greens, which are boiled first then sautéed in sausage fat. Yum. Since you're already going for real grits, try to track down some good andouille, or, at the very least, another fine smoked sausage. More

More Posts