Coast Cooking

Coast Cooking: Freshly ground grits are the best

Grits get a bad rep by some people.

To be fair, there are lots of bad grits out there; the instant boxed sort you find in the grocery store, even many of the regular packaged grits are not very good. The problem is you don’t know how long ago they were ground. Freshness does make a difference.

I am fond of yellow grits, but they have to be freshly milled. Grits are just like any other food, over time they get stale and don't taste as good.

If you want a hearty breakfast for those cool mornings that are here already, try yellow grits made with milk and a bit of butter. Add to that a 1/4 cup of crumbled breakfast sausage, and a 1/4 cup of good melting cheese, like Gruyere. Give it a good stir, and you will be on your way to a great day.

Shrimp and grits may be the best adaptation of this Southern staple. Give this one a try.


Shrimp and grits

3-4 shrimp per serving

1/4 cup raw grits per serving

1-2 tablespoons smoky bacon per serving

1 egg per serving

Red pepper flakes


Optional: tomato chutney, Parmesan

Prepare the grits according to package directions, but if it calls for water ignore it and use milk. Optionally add Parmesan cheese to the grits to make them even creamer.  Season the shrimp and quickly sauté in hot oil, just 1 minute or less per side. Fry the bacon until crispy. Plate the piping hot grits, add a raw egg, make sure it snuggles down into the grits, so it will cook. Cover the bowl and let the egg cook through. Top with the shrimp and bacon and serve warm.