A bowl of steaming grits is a wake-up call in many Southern homes. Topped with a fried egg, some would call it Southern heaven.
This week, I’m sharing ideas to help you think outside the bowl when it comes to Southern staples for the dinner table. I have a mac-a-rita cocktail that will wow your guests for the holidays. But today we’re doing grits from my friend Shirley’s special recipe. It’s basically a quiche made with a cheese grits pie shell. Tres bon! It’s a trendy taste worthy of the being called “New South.”
I had it at her house recently and begged for the recipe. She finally sent it in the mail and I received it today. I’m off to the store to get the ingredients.
Shirley’s Kiss my Grits Pie
1-1/2 c. water
1/4 tsp. garlic powder
1/4 c. flour
1/2 c. quick cooking grits
1/2 cup cheddar cheese
1 large egg, beaten
3/4 pound ground beef
1 pkg. taco seasoning mix
1 c. Monterey Jack cheese divided
1/3 cup chopped tomatoes
1/4 cup sliced ripe olives
3 T. chopped bell pepper
2 eggs beaten
2 T milk.
Boil water and garlic powder. Stir in grits and return to boil. Reduce heat and cook 4 minutes. Combine flour and cheddar and stir into grits. Stir 1 egg into mixture. Spoon into lightly greased 9-inch pie plate. Press to form shell.
Cook ground beef and taco mix in skillet till meat is brown – drain. Spread meat into pie shell. Top with 3/4 cup Monterrey Jack, tomato, ripe olives, and bell pepper. Set aside.
Combine two eggs and milk. Pour over pie and bake at 375 degrees for 25 minutes.
Remove from oven. Sprinkle with remaining 1/4 c. Monterrey Jack and let stand five minutes.