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Old-fashioned stone-ground grits give this baked cheddar casserole from the famed southern clothing designer Billy Reid a great texture. It's a crowd-pleasing potluck dish that works for breakfast ...
Shrimp and grits is a famous Lowcountry dish made with a pool of creamy grits topped with shrimp in a simple sauce. This casserole version bakes the heavy cream-laden cheesy grits and spoons a ...
Coastal Carolina Shrimp and Cheddar Grits Cakes by Kimberly Schlapman This delightful appetizer showcases fresh shrimp in true Southern fashion — cooked in a creamy corn sauce with Creole ...
Remove the grits from the heat and stir in 1/2 cup/40 g of the cheddar and all of the Parmesan. Add the black pepper and cayenne and season with more salt, if needed. Spread the grits in an even layer in the prepared pan and sprinkle the remaining 1/4 cup/20 g cheddar over the top. (The grits can be prepared 1 day ahead; cool, cover, and ...
Butternut squash is common in winter, often prepared as a roasted casserole with butter and honey. Other typical vegetable sides include collard greens and congealed salads. Double stuffed potatoes with barbecue pork, cheddar cheese, cream cheese, mayonnaise and chives are served at barbecue restaurants throughout the South. [110]
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Shrimp & Grits – cheddar cheese grits in a ham-hock fortified stock, topped with Gulf shrimp in Cajun season and lemon juice, in a ragout (made with red & green bell peppers, onions, garlic, tomatoes, butter, andouille, and bacon), garnished with scallions and crostini.
Shrimp & Cheddar Grits The South's version of creamy polenta, grits are easy to make on a weeknight--especially when topped with quickly broiled shrimp and scallions. Use the sharpest Cheddar you ...