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      13.5pt;font-family: “Times New Roman”,”serif”;”> 13.5pt;font-family: “Times New Roman”,”serif”;”>
      13.5pt;font-family: “Times New Roman”,”serif”;”>Leftover
      Grits & Eggs

      12pt;font-family: “Times New Roman”,”serif”;text-decoration: none;”> 12pt;font-family: “Times New Roman”,”serif”;”>

      This is one of my favorite recipes for breakfast

      Yield: 4 servings

      3- cups cold leftover cooked grits


      In a medium bowl mix the cold grits with the eggs with a fork until it forms a
      chunky batter.

      Pour the mixture into a hot skillet with melted butter and cook stirring
      several times with a spatula until well done.

      There should be a nice brown crust each time you turn them,

      Season with salt and pepper and serve with bacon or sausage and toast or

      This is a recipe my Mama used to serve us growing up and one of my favorite
      comfort foods. Enjoy!
      12pt;font-family: “Times New Roman”,”serif”;”>
      9pt;”>Ways to eat
      leftover Grits

      If you happen to have any leftover grits, spread them into the bottom of a
      casserole dish, cover and place them in the refrigerator overnight. The Grits
      will congeal into a gelatanous mass. The next morning, slice the Grits into
      squares and fry them in 1/2″ of cooking oil until they turn a golden

      Many people are tempted to pour syrup onto Grits served this way, this
      is, of course, unacceptable.
      12pt;font-family: “Times New Roman”,”serif”;”>uses for leftover grits 12pt;font-family: “Times New Roman”,”serif”;”>

      Printer version of
      this recipe

      12pt;font-family: “Times New Roman”,”serif”;”>Fried Grits – Perfect as side dish
      for supper, partucularly quail,

      pheasant, etc. in place of rice & bisquits…
      12pt;font-family: “Times New Roman”,”serif”;”>Press leftover cooked grits into a
      shallow buttered pie pan

      (I actually use that cooking spray oil stuff).

      Chill to firmness and cut into squares or sticks.
      12pt;font-family: “Times New Roman”,”serif”;”>Flour lightly with seafood breading
      mix or flour and saute in butter and oil until golden brown.
      12pt;font-family: “Times New Roman”,”serif”;”>Serve hot with molasses or butter
      & jam.
      12pt;font-family: “Times New Roman”,”serif”;”>- pax – Andrew H. Auld;
      Lockport, NY

      Date: Sat, 17 Mar

      Subject: For Dan: Lenten Gifts – drivel
      12pt;font-family: “Times New Roman”,”serif”;”>

      leftover grits can become Cheese Grits real easy—and taste real good!

      10pt;”>Just put
      cold grits in microwave and warm (not hot). Separate with fork or spoon, add
      chunks of favorite cheese, American, cheddar, etc., and season well with garlic
      salt (I add pepper, too). Pop back into microwave until cheese melts and stir
      well to mix.

      I like to use the small rolls of garlic cheese and jalapeno
      cheese, one each. Gives a real spicy taste. A little Southern with a kick.

      10pt;”>Garlic Grits
      are great as a side dish, especially with ham. I’m a grits girl, so I like them
      from a bowl with a hot roll on side. Love your emag!


      Vicksburg, MS


      How to Use Leftover Grits

      by Anne Stewart


      Grits are a Southern favorite that are similar to Italian

      They are a simple and tasty side dish and can even take center stage
      depending on how they are prepared.

      If you’re cooking up a pot of grits, it’s
      easy to make more than you need and get a head start on the next day’s meals.
      These are leftovers that everyone will like.


      Difficulty: Moderately Easy

      Things You’ll Need

      • Cooked grits
      • Cookie sheet
      • Frying pan
      • Butter or cooking



        Step One

        Cook grits according to package directions.

        Flavor with
        butter and a little salt.

        Step Two

        Pour hot grits onto a cookie sheet with a 1-inch lip. Spread
        grits into an even layer.

        Step Three

        Refrigerate until thoroughly chilled, 3 to 4 hours or

        Step Four

        Cut into squares or triangles, or use cookie cutters to make
        fun shapes.

        Step Five

        For breakfast, heat two tablespoons of butter or canola oil
        in a frying pan. Fry the grits cakes on both sides until a crunchy crust forms,
        about 5 to 6 minutes each side.

        Top with maple syrup like pancakes.

        Step Six

        For lunch or dinner, heat two or three tablespoons of olive
        oil in a frying pan. Season both sides of the cakes with salt, pepper and
        garlic powder. Fry them.

        These cakes are tasty topped with marinara sauce or
        gravy. They are also a delicious paired with steak.

        Tips & Warnings

        • The grits
          tend to stick to the frying pan. Use a sturdy metal spatula with a thin
          edge to turn the cakes.[/list]

          For grits… fall back on the classic souther tradition. Deep fry ’em.

          them out on sheet tray, topped with parchment or silt pad. Once firm, turn ’em
          out. Cut shapes.

          Drop in the fryer. You can season them with herbs and cheese
          up before you help them set up in the fridge.

          spread leftover grits onto sheet tray, cool to set; cut into cubes, roll in
          sugar and apply flame…tastes like caramel corn (I’ve only tried this with
          plain grits)

          I use leftover grits (if they are unsweetened) like polenta; flatten them
          and let them harden in a greased pan; then cut them into squares and saute in
          olive oil or butter with some kind of pasta sauce or cheese on top; yum! By the
          way, I just got back from the market, with our local fresh fruit – no stones
          yet, but incredible berries!


          Aunt Lorraine

          Do like italians do with leftover polenta: slice and fry it in plenty of
          butter. I like to put a few sage leaves in the melted butter and fry it
          together with the polenta. You can top it with shaved parmesan….


          paddle the hell out of them and turn them into spoon bread.

          I tend to smash them into a buttered pyrex and use them as a crust-type base
          for a casserole on one of those nights where you chop up whatever is left in
          the fridge, grate some cheese, add milk and eggs and throw the whole thing in
          the oven…

          How about spreading out very thin on silpat and dry in low oven, deep fry
          these tuilles and sprinkle w/savory salt for a new chip w/beer?

          Incorporate them into waffle batter. Then top the waffles with some unlikely
          combination of your choosing.

          I usually use the leftovers when I make bread on sundays. It makes the dough
          incredibly moist.

          12pt;font-family: “Times New Roman”,”serif”;color: rgb(204, 0, 0);”>Leftover Grits
          Casserole with Chives 12pt;font-family: “Times New Roman”,”serif”;”>
          12pt;font-family: “Times New Roman”,”serif”;”>
          12pt;font-family: “Times New Roman”,”serif”;color: rgb(51, 51, 51);”>2 cups leftover cheese
          grits 12pt;font-family: “Times New Roman”,”serif”;”>
          12pt;font-family: “Times New Roman”,”serif”;”>3 chopped scallions
          12pt;font-family: “Times New Roman”,”serif”;”>1 cup egg substitute or three beaten
          12pt;font-family: “Times New Roman”,”serif”;”>1/4 cup chopped fresh chives
          12pt;font-family: “Times New Roman”,”serif”;”>1 1/2 cups shredded cheddar cheese
          (reserve 1/2 cup)
          12pt;font-family: “Times New Roman”,”serif”;”>1/4 cup bacon bits or three slices
          cooked bacon broken into pieces
          12pt;font-family: “Times New Roman”,”serif”;”>
          12pt;font-family: “Times New Roman”,”serif”;”>Mix first three ingredients and stir
          in 1 and 1/4 cups of the cheese and the bacon bits.

          Spray casserole with
          non-stick spray or olive oil and pour grit mixture into casserole. Top with
          grated cheese and some additional chopped fresh chives.

          Bake in 350 degree oven
          about 25-30 minutes or until bubbly.
          12pt;font-family: “Times New Roman”,”serif”;”>Posted by Deborah Dowd at 5:55 PM 12pt;font-family: “Times New Roman”,”serif”;text-decoration: none;”> 12pt;font-family: “Times New Roman”,”serif”;text-decoration: none;”> 12pt;font-family: “Times New Roman”,”serif”;”>
          12pt;font-family: “Times New Roman”,”serif”;”>Labels: Leftovers,
          Herb Blogging

          Fried Grits Cakes With Sausage

          The Washington Post, April 25, 2007

          • Cuisine:
          • Course:
            Breakfast, Side Dish[/list]


            Leftover grits could be put to good use in this recipe, too, which Paula
            Deen included in her second cookbook. It comes from Elizabeth Terry, chef at
            Elizabeth on 37th Street in Savannah, Ga.

            The chilled grits-sausage mixture can be made up to 1 day in advance.

            6 servings


            • 1 pound
              hot sausage meat (no casings)
            • 2
              tablespoons finely grated orange zest
            • 4 cups
              low-sodium chicken broth
            • 1 cup
              stone-ground yellow grits
            • Salt
            • Freshly
              ground black pepper
            • 1 to 2
              tablespoon vegetable oil[/list]


              Have ready a large plate lined with paper towels and a 13-by-9-inch baking

              In a large skillet over medium heat, combine the sausage and orange zest.
              Cook for about 8 minutes, stirring to break up the sausage, until the mixture
              is evenly browned. Transfer to the paper towel-lined plate and set aside.

              In a large saucepan over medium-high heat, bring the chicken broth to a
              boil. Slowly add the grits, stirring to combine. Reduce the heat to medium-low,
              cover and cook for about 20 minutes, stirring occasionally.

              Add the cooked
              sausage mixture to the grits and mix well; add salt and pepper to taste. Spread
              in the baking dish, loosely cover and refrigerate for at least 30 minutes, or
              until well chilled.

              When ready to serve, cut the chilled grits into 6 large squares. Heat the
              oil in a large griddle or nonstick skillet over medium heat. Cook the squares,
              in batches if necessary, for 10 to 15 minutes, turning them over as needed and
              adding oil as needed, until they are crisp and browned on both sides.


              Recipe Source:

              Adapted from Deen’s “The Lady & Sons, Too!” (Random House,

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