New use for old favorite makes you want to kiss my grits

Hash brown quiche 015

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.

3 thoughts on “New use for old favorite makes you want to kiss my grits

  1. I found the most interesting “convenience food” the other day — “precooked grits.” No, I’m serious! They come wrapped in plastic and tied off at each end with a thick staple-like piece of metal. Must be popular with Yankie ladies trying to be culturally sensitive or show off their culinary skills, or something.

    Anyway, thought I’d give ’em a shot, so sliced up a kilbasa (sp) sausage into a frying pan, and after they were nice ‘n browned, transferred ’em to a plate, and threw the grits into the pan with all that delicious fat. Must admit they were just perfect. (Wish I weren’t allergic to butter — shucks!)

    Wow, I didn’t realize how my life would be revolutionized by all that time I saved not having to wait for regular grits to cook.

    Well, do ya’ll think this would ever catch on in the REAL South?
    Me neither.

  2. I think that’s called “NEW SOUTH” – Yes- I think that’s a very politically correct way to celebrate diversity among the Yankees.
    I’m allergic to butter too – it does funny things to my posterior. Thanks for that info – the South shall rise again by the grace of grits!

  3. For the life of me, I couldn’t figure out what was wrong with my spelling of “Yankees.” Now I know.

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