GRITS PIE
Simple, southern and scrumptious, this pie will be a definite hit even with people who dislike grits. It has the perfect custardy texture.-Victoria Hudson, Pickens, South Carolina
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, bring water and salt to a boil. Slowly stir in grits. Reduce heat; cook and stir for 4-5 minutes or until thickened. Add butter; stir until melted. Remove from the heat; cool to room temperature., In a small bowl, whisk the sugar, flour, eggs, buttermilk and vanilla. Slowly stir into grits. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Add filling., Bake at 325° for 30-35 minutes or just until set. Serve warm or cool to room temperature. Garnish with whipped cream and orange or strawberries if desired.
Nutrition Facts :
BREAKFAST GRITS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- Put the chicken stock and butter in a medium pot over medium-high heat and bring to a boil. Add the grits, stir, cover and reduce the heat to low. Cook for 15 minutes, then add the cream. Stir and cook for 10 more minutes. Stir in the bacon and jalapenos. Simmer until the grits are done, about 10 minutes more. Stir in the mascarpone and Cheddar.
GOOD OL' GRITS PIE
Make and share this Good Ol' Grits Pie recipe from Food.com.
Provided by The George Family
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- In a bowl, combine the grits, brown sugar, flour, and eggs.
- Blend well, then stir in the milk and butter or margarine. Add the vanilla and vinegar, and blend well.
- Pour the mixture into the pie shell and bake for 35 to 40 minutes, or until the center is just set. Let cool briefly, then serve while still warm.
- Serve warm by itself or topped with ice cream.
Nutrition Facts : Calories 347.6, Fat 12.4, SaturatedFat 4.4, Cholesterol 55.2, Sodium 176.8, Carbohydrate 54.2, Fiber 0.7, Sugar 27, Protein 5.1
GRITS
Steps:
- Place liquid and 1 teaspoon salt in a large heavy bottom pot over medium-high heat and bring to a boil. Sprinkle cornmeal in slowly, whisking all the while until it is all added and cornmeal is combined with liquid. Turn heat down to low until the mixture barely simmers and whisk frequently - almost constantly - until mixture is thickened and smooth. As the liquid absorbs and the mixture thickens you will be able to see whisk marks in the grits, but do not overcook. The mixture should remain fluid; you want the mixture to be able to flow from a spoon. Total cooking time will be about 20 to 25 minutes and they should be creamy and tender. Do not rush cooking or the grits will not soften adequately. Add more liquid if necessary if they firm up to quickly.
- Remove from heat and whisk in butter until incorporated. Taste and season generously with pepper and more salt, if desired.
- While freshly made grits are the best - they firm up tremendously upon cooling - you can make them up to two hours ahead and reheat them if absolutely necessary. Add a bit of water to the grits and place over low heat. Stir to re-loosen the grits, incorporate with the water and heat until hot all the way through. Serve immediately.
Nutrition Facts : Calories 141 kcal, Carbohydrate 19 g, Protein 2 g, Fat 7 g, Sodium 291 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving
GRITS FIESTA PIE
Steps:
- 1. In a large saucepan, bring the water and garlic to a boil; stir in the grits.
- 2. Return to a boil; reduce heat and cook 4 minutes, stirring occasionally.
- 3. Remove from the heat.
- 4. In a bowl, combine the flour and cheddar cheese; stir into the grits.
- 5. Stir 1 egg into the mixture until well blended.
- 6. Into a lightly greased 9-inch pie plate, spoon mixture; press with the back of a spoon to form a pie shell.
- 7. In a large skillet, cook the ground beef and taco seasoning until meat browns; drain.
- 8. Spread meat mixture into pie shell.
- 9. Top with 3/4 monterey jack cheese, tomato, ripe olives and green bell pepper; set aside.
- 10. In a bowl, combine 2 eggs and milk; pour over pie.
- 11. Bake in a preheated, 375 degree oven for 25 minutes.
- 12. Remove from oven; sprinkle with the remaining 1/4 cup of monterey jack cheese, and let stand for 5 minutes before slicing.
GRITS
Grits are a Southern staple. Serve this easy recipe with breakfast, as a meal or a side dish. The quick cooking grits, milk, salt, water and butter is ready to serve in just minutes.
Provided by Paula Deen
Time 5m
Yield 5
Number Of Ingredients 5
Steps:
- In a small pot, bring water, milk and salt to a boil. Slowly stir grits into boiling mixture. Stir continuously and thoroughly until grits are well mixed. Let the pot return to a boil, cover pot with a lid, lower the temperature, and cook for approximately 30 minutes stirring occasionally. Add more water if necessary.
- Grits are done when they have the consistency of smooth cream of wheat.
- Serve with butter, fruit or savory with a meal.
GRITS FIESTA PIE
Make and share this Grits Fiesta Pie recipe from Food.com.
Provided by Mr. Bill in TN
Categories Mexican
Time 54m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Bring water and garlic powder to boil in a large saucepan, stir in grits.
- Return to a boil and reduce heat, cook 4 minutes, stirring occasionally.
- Remove from heat.
- Combine flour and cheddar cheese; stir into grits.
- Stir 1 egg into mixture until well blended.
- Spoon mixture into a lightly greased 9" pie plate; press with back of a spoon to form a shell.
- Cook beef and taco seasoning mix in a large skillet until meat browns, drain.
- Spread meat mixture into pie shell.
- Top with 3/4 c Monterey Jack cheese, tomato, olives, and green pepper; set aside.
- Combine 2 eggs and milk.
- pour over pie.
- Bake at 375F degrees.
- for 25 minutes.
- Remove from oven, sprinkle with remaining 1/4 cup Monterey Jack cheese, and let stand 5 minutes before slicing.
Nutrition Facts : Calories 353.7, Fat 21.5, SaturatedFat 10.2, Cholesterol 171.1, Sodium 277.9, Carbohydrate 16.1, Fiber 0.7, Sugar 0.8, Protein 22.9
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