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Ralph’s Cheesy Grits

Ingredients

4 cups milk
1 stick butter
1 cup stone ground Grits
1 large egg
Pinch of garlic powder
8 oz shredded cheddar cheese
1 tsp salt
½ tsp pepper
¼ cup parmesan cheese
Lagniappe

Pre heat the oven to 350. Bring the milk to a boil in a sauce pan over medium heat,
gradually whisk in the butter, garlic, and grits. Reduce the heat to simmer till the
grits are done and remove from heat. Add the egg along with the cheddar cheese and
whisk till they are well incorporated. Season to taste; place in a greased baking dish
and sprinkle with the Parmesan. Bake covered at 350 for 20-30 minutes, remove and
allow the mix to cool; cut into squares before serving.

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Shrimp & GRITS

Ingredients

Cooked Cheese Grits (above)
1 lb shrimp
1 pkg 12-16oz, thin sliced bacon
Garlic
Parsley
Lagniappe

Cut a package of thin sliced bacon into ¼” matchsticks, fry till rendered and remove
from the pan. Pour off all but about 4-5 tbsp of the grease and add about 1 tbsp of
minced garlic and sauté till fragrant. (Remember the grits contain some garlic so
don’t overdue the garlic) Add the shrimp and sauté for about 3 minutes. Stir in the
bacon and parsley and season to taste. Serve the cheese grits in shallow bowls and
top with the shrimp & bacon.

Note: I also like to add Andouille sausage instead of shrimp or along with the shrimp
to this dish.

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