grits – ginHill.com http://ginhill.com Your récipé to enjoying life on ginHill and everywhere Sun, 29 Dec 2013 02:28:11 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.1 http://ginhill.com/wp-content/uploads/2017/11/cropped-NPS.gov-image-09001-32x32.jpg grits – ginHill.com http://ginhill.com 32 32 19883991 Shrimp and Grits http://ginhill.com/2013/09/shrimp-and-grits/ http://ginhill.com/2013/09/shrimp-and-grits/#respond Mon, 09 Sep 2013 12:42:21 +0000 http://ginhill.com/?p=329 Ingredients
  • 1 cup coarsely ground grits
  • 2 cups water
  • 2 teaspoons salt
  • 2 cups whole milk
  • 2 pounds uncooked shrimp, peeled and deveined
  • Salt to taste
  • 1 pinch cayenne pepper, or to taste
  • 1 lemon, juiced
  • 1 pound andouille sausage
  • ¼ lb country ham (or cured ham or bacon) cut into small cubes
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 cup chopped onion
  • 1 teaspoon minced garlic
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 1 cup chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 cup shredded sharp Cheddar cheese

 Directions

  1. Bring water, milk, grits, and salt to a boil in a heavy saucepan with a lid.  Simmer until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
  2. Sprinkle shrimp with salt and cayenne pepper; drizzle with lemon juice. Set aside in a bowl.
  3. Remove andouille sausage from the casings and break the sausages into small pieces.  Place in a large skillet over medium heat; fry sausage until browned, 5 to 8 minutes. Remove skillet from heat.
  4. Cook the ham in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Retain drippings in skillet.
  5. Cook and stir green, red, and yellow bell peppers, onion, and garlic in the drippings until the onion is translucent, about 8 minutes.
  6. Stir shrimp and cooked vegetables into the andouille sausage and mix to combine.
  7. Melt butter in a saucepan over medium heat; stir in flour to make a smooth paste. Turn heat to low and cook, stirring constantly, until the mixture is medium brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.
  8. Pour the butter-flour mixture into the skillet with andouille sausage, shrimp, and vegetables. Place the skillet over medium heat and pour in chicken broth, ham and Worcestershire sauce, cooking and stirring until the sauce thickens and the shrimp become opaque and bright pink, about 8 minutes.
  9. Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.
]]> http://ginhill.com/2013/09/shrimp-and-grits/feed/ 0 329 Grits Pound Cake http://ginhill.com/2013/02/grits-pound-cake/ http://ginhill.com/2013/02/grits-pound-cake/#respond Thu, 07 Feb 2013 20:15:17 +0000 http://ginhill.com/?p=309 Ingredients
  • Cooking spray
  • 1 tablespoon stone-ground white cornmeal
  • 2 cups sugar, divided
  • 2/3 cup butter, softened
  • 1 teaspoon grated lemon rind
  • 1 teaspoon vanilla extract
  • 5 large egg yolks
  • 1 cup low-fat sour cream
  • 2 cups all-purpose flour
  • ½ cup stone-ground white cornmeal
  • ½ cup stone-ground white or yellow grits
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 5 large egg whites

Preparation

  1. Preheat oven to 325°.
  2. Coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon cornmeal.
  3. Place 1¾ cups sugar, butter, rind, and vanilla in a large bowl; beat with a mixer at medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Beat in sour cream.
  4. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, ½ cup cornmeal, grits, salt, and baking soda in a medium bowl; stir well with a whisk. Add flour mixture to sugar mixture, stirring to combine.
  5. Beat egg whites with a mixer at high speed until foamy. Gradually add ¼ cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Spoon batter into prepared pan.
  6. Bake at 325° for 50 minutes or until a wooden pick inserted in cake comes out clean. Cool in pan 15 minutes on a wire rack; remove from pan. Cool cake completely on wire rack.
Reproduced from Cooking Light
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