Chorizo & White Bean Ragu

2 T. butter or vegetable oil

2 onions, chopped

6 cloves garlic, finely chopped

2 T. finely chopped jalapeno 

1 lb. fresh chorizo, casing removed (or other fresh sausage)

3 c. canned or fresh tomatoes, pureed

3 c. cooked cannellini, navy, or butter beans

Salt and pepper to taste

Pasta, polenta, or grits, for serving

Romano or Parmesan cheese, grated, for serving

Melt the butter in a pan over medium heat, swirling to coat the pan. Add the onions and cook just until translucent, 3-4 minutes.

Toss in the garlic, jalapeno, and fresh chorizo; saute 1 minute. Add the tomatoes and beans, then simmer until the sauce is thick and the sausage is cooked, about 5 minutes. Taste and add salt and pepper as needed.

Serve over pasta, polenta, or grits, topped with Romano or Parmesan cheese.

Makes 6 cups.

Adapted from Good and Cheap, p. 128.

Cheddar Cheese Grits Casserole

4 c. whole milk

1 c. uncooked quick-cooking grits

1/4 c. butter

1 large egg, lightly beaten

2 c. (8 oz.) shredded sharp Cheddar cheese

1 t. kosher salt

1/2 t. black pepper

1/4 c. grated Parmesan cheese

Chopped fresh chives

Preheat oven to 350°F. Coat a 2-quart or 11- x 7-inch baking dish with cooking spray.

Bring milk just to a boil in a large saucepan over medium-high heat; gradually whisk in grits and butter. Reduce heat and simmer, whisking constantly, 5 to 7 minutes or until grits are done. Remove from heat.

Stir in egg, Cheddar, salt, and pepper. Pour into prepared baking dish. Sprinkle with grated Parmesan.

Bake, covered, until lightly browned, 35 to 40 minutes. Garnish with chives.

Serves 6.

Adapted from Southern Living magazine, March 2026, p. 101.

Cheesy Grits-&-Ale Soup

2 T. salted butter
1/2 large sweet onion, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, minced
4 c. whole milk
1 12-oz. bottle brown ale
1-1/2 c. reduced-sodium vegetable broth
1-1/2 t. kosher salt
3/4 c. uncooked stone ground grits
12 oz. extra-sharp cheddar cheese, grated
2 t. cornstarch
1/2 t. cayenne pepper
2 t. Dijon mustard
1 t. Worcestershire sauce
Thinly sliced scallions
Garlicky Pumpernickel Croutons

Melt butter in a Dutch oven over medium heat. Add onion, celery, and garlic, and cook, stirring constantly, until softened, about 5 minutes. Stir in milk, ale, broth, and salt. Bring to a gentle simmer; whisk in grits. Reduce heat to low and cook, whisking often, until grits are tender and thickened, about 25 minutes. (Liquid should barely bubble.)

Toss together cheese, cornstarch, and cayenne pepper in a bowl. Add cheese mixture to soup, 1/2 c. at a time, whisking until melted after each addition. Stir in mustard and Worcestershire sauce. Add salt to taste (if needed).

Top servings with scallions and croutons just before serving.

Serves 6.

Adapted from Southern Living magazine, October 2017, p. 81.

Grits & Greens with Brown Butter Hot Sauce

3-1/4 c. whole milk
1 c. uncooked stone-ground grits
2 T. salted butter, divided
2-1/2 t. salt, divided
1 lb. fresh turnip greens or other hearty winter greens
2 T. olive oil
4 cloves garlic, minced
1/4 t. crushed red pepper
4 oz. Parmigiano-Reggiano cheese, grated (about 1 c.)
1 c. vegetable stock
1 t. freshly ground black pepper

Hot Sauce:
4 T. salted butter
2 T. fresh lemon juice (about 1 lemon)
1 T. hot sauce (such as Tabasco)
1/4 t. salt

Stir together milk and grits in a double boiler. Using a small wire-mesh strainer, skim any hulls that float to the top. Cook over medium-high heat, whisking often to ensure grits don't stick to sides and bottom of pan, until the milk is completely absorbed and grits are thickened and tender, 25 to 40 minutes. Stir in 1 T. butter and 1-1/2 t. salt. Remove from heat.

Preheat oven to 400 degrees. Cut and discard tough ends from greens; slice stems and leaves into 1-1/2" pieces. Heat oil and remaining 1 T. butter in a 12" cast-iron skillet until butter melts. Add garlic and cook, stirring occasionally, just until garlic starts to sizzle. (Do not brown or burn garlic.) Add greens, red pepper, and remaining 1 t. salt. Using tongs, toss greens until they are just wilted. Add greens mixture and any accumulated liquid to grits in double boiler. Add cheese, stock, and black pepper; stir to combine.

Spoon grits mixture back into skillet (do not wipe skillet clean). Bake uncovered until set, about 30 minutes.

Meanwhile, prepare the hot sauce: Melt butter in an 8" skillet over medium until it starts to foam and turn slightly brown. Stir butter to distribute evenly on the bottom of skillet, and cook, undisturbed, until butter browns and smells nutty. Stir in lemon juice, hot sauce, and salt. Cook undisturbed until bubbly, about 15 seconds. Spoon over baked grits.

Serves 4.

Adapted from Southern Living magazine, Dec. 2016, p. 172.  

Baked Garlic Cheese Grits

6 c. vegetable broth
1 t. salt
1/4 t. pepper
1/4 t. garlic powder
2 c. regular grits
16 oz. cheddar cheese, cubed
1/2 c. milk
4 large eggs, beaten
1/2 c. unsalted butter
8 oz. grated sharp white cheddar cheese

Preheat oven to 350 degrees. Grease a 4-qt. casserole dish.

Bring broth, salt, pepper, and garlic powder to a boil in a 2 qt. saucepan. Stir in the grits and whisk until completely combined. Reduce heat to low and simmer until the grits are thick, about 8-10 minutes. Add the cubed cheese and milk, and stir. Gradually stir in the eggs and butter, stirring until all are combined. Pour the mixture into the prepared casserole dish. Sprinkle with the white cheddar and bake for 35-40 minutes or until set.

Serves 12 or more.

Adapted from Camellia Rose Inn Cookbook, p. 14. 

Shrimp 'n' Grits Pie

4 c. cooked grits
1 c. jarred marinara sauce
1/2 c. grated Parmesan cheese
3 large eggs
vegetable cooking spray
2 T. butter
1 T. bacon drippings [or additional 1 T. butter]
1 lb. medium-size raw shrimp, peeled and deveined
1/3 c. crumbled feta cheese
3 slices bacon, cooked and crumbled [leave out]
3 T. torn fresh basil leaves

Preheat oven to 425 degrees. Stir together grits, marinara sauce, Parmesan cheese, and eggs. Spread mixture in a 10-inch pie plate coated with cooking spray, and bake 1 hour or until browned. Let stand 20 minutes.

Melt butter with bacon drippings [or additional butter] in a large skillet over medium-high heat; add shrimp, and saute 3 minutes or until pink. Transfer shrimp to a medium bowl. Toss together shrimp and feta; add salt and pepper to taste. Top pie with shrimp mixture, bacon [omit], and basil.

6 servings.

Southern Living magazine, March 2015, p. 97.  

Overnight Slow-Cooker Grits

2 c. stone-ground grits
1/2 c. melted butter
1 T. kosher salt
6 c. water

Stir together grits, butter and salt in slow cooker. Stir in water. Cover and cook on LOW 8 hours. Stir just before serving.

Note: For quicker grits, cook on HIGH 4 hours.

Makes about 8 cups.

Southern Living magazine, March 2015, p. 92.   

Lemon-Garlic Shrimp and Grits

3/4 cup instant grits
Kosher salt and freshly ground black pepper
1/4 cup grated Parmesan cheese
3 tablespoons unsalted butter
1-1/4 pounds medium shrimp, peeled and deveined, tails intact
2 large cloves garlic, minced
Pinch of cayenne pepper (optional)
Juice of 1/2 lemon, plus wedges for serving
2 tablespoons roughly chopped fresh parsley

Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the Parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm.

Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic,and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove froM the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper.

Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.

Serves 4.

From Food Network magazine, Dec. 2010, p. 122.