White Pepper Grits with Fresh Corn

I made white pepper and cheddar cheese grits back April and that was so good. This is pretty similar but traded the cheddar cheese out for corn that I had in the fridge.  

Ingredients:
1 cup grits
 2 cups water
1 cup 1% milk
1/4 teaspoon salt
1/8 teaspoon white pepper
1 cup cooked corn

Preparation:

Heat the water and milk up in a large sauce pan. Add the salt and white pepper. You may want to add another dash or two of white pepper, but wait until your all done with the grits, taste and then decide.

 

Add 1 cup of grits to the sauce pan and stir frequently with a whisk. As the grits cook they will thicken up and stop thickening when fully cooked. You want the consistency of the grits to be like a thick pancake batter. If the grits are to runny or thin, add another dash of grits. If the grits are too thick, add a little more milk. 

 

Toss in the cooked corn and let that heat up. Now is when you check to see if you need more white pepper. You want to taste the pepper, but not be overwhelmed. Serve with a little butter and chopped parsley for garnish.

Cheddar Cheese and White Pepper Grits

Holy Moly.....I'm gonna need a bigger spoon or two maybe spoon's... I've been making grits for a while and they're an under appreciated product, except in the south of course. Because grits are white in color, I use white pepper as an ingredient when making the grits. The white pepper add just a little heat, but really it's more about the pepper flavor than the heat. When you try this dish, you'll taste the creamy grits and sharp cheddar cheese, but you'll say to yourself, wow, what is that other flavor that makes this so good? Check this dish out sometime.

 

Ingredients:
1 cup grits
2 cups water
1 cup 1% milk
1/4 teaspoon salt
1/8 teaspoon white pepper
1 cup shredded sharp cheddar cheese

Preparation:

Heat the water and milk up in a large sauce pan. Add the salt and pepper. You may want to add another dash or two of white pepper, but you want to wait until your all done with the grits and then decide.

 

Add the 1 cup of grits to the sauce pan and stir frequently with a whisk. As the grits cook they will thicken up and stop thickening when fully cooked. You want the consistency of the grits to be like a thick pancake batter. If the grits are to runny or thin, add another dash of grits. If the grits are too thick, add a little more milk. 

 

Now is when you check to see if you need more white pepper. You want to taste the pepper, but not be overwhelmed. Add the cheddar cheese and stir until melted in and serve. Finish the dish with a little chopped Italian parsley, drizzle of olive oil and a grind od salt and black pepper. 

Shrimp, Chicken, Spinach, Peas and Sautéed Garlic Served on White Pepper Grits

WOW, you just died and went to comfort food heaven, you just didn't know this was the ticket to get there. I telling you, this is so much better than it looks.

Seriously though, if you've been to New Orleans then you may have noticed that grits are served for breakfast, lunch and dinner and it's all fantastic. For me, I like this combination of shrimp, chicken, spinach, peas and sautéed garlic served over grits. The key to this dish is to get the right consistency to the grits, not too thick, not too runny, right in the middle.

Ingredients: Shrimp

1lb medium large shrimp

1 grilled chicken breast

4 - 5 sliced garlic

1/4 cup frozen peas

1/4 cup cooked spinach

1 tablespoon olive oil

Ingredients: Grits

1/2 cup uncooked grits

1 cup water
1 cup 1% milk

1 tablespoon butter
1/8 teaspoon ground white pepper

Preparation: Chicken and Shrimp

For this dish I used cooked grilled chicken and cooked shrimp because that is what I had on hand, however you can quickly sauté up some chicken and shrimp for this dish.

Heat a 12" sauté pan to medium and add a little olive oil. Add the sliced garlic and sauté for a few minutes making sure not to burn the garlic. Add the cooked spinach and frozen peas and cook until the spinach is wilted and the peas are hot. Lastly, add the cooked chicken and shrimp and toss until hot. Be sure to check for proper seasoning and add salt and pepper to taste.

Preparation: Grits

Make the grits according to the package which is 1 cup water, 1 cup milk and some salt to taste. When cooked add 1 tablespoon butter and the white pepper.

To plate, place a generous amount of grits on a plate and top chicken, shrimp, spinach and peas. Finish the dish by drizzling a little olive oil over the top of the dish and garnish with chopped Italian parsley.

Garlic Shrimp and Grits

There's something special about this dish, so simple and so darn good. The key is to not over cook the shrimp. The shrimp cooks in just a few minutes and when cooked properly will be tender and juicy. Secondly, you want the consistency of the grits to be like thick pancake batter. As the grits begin to cool on the plate they will thicken up.

Ingredients:

1 pound U15 shrimp, about 15 shrimp per pound

3 cloves crushed garlic

1 tablespoon butter

1 tablespoon olive oil

1 cup uncooked grits

1 cup water
2 cups low fat milk
1 tablespoon butter

1/8 cup Parmesan cheese

Chopped Italian parsley
 

Preparation:
Peel and devein the shrimp. Rinse the shrimp in cold water, lay on some paper towels to dry and then place in a medium glass bowl. Add the crushed garlic and olive oil and mix in with the shrimp and let marinate while you preparing the rest of the meal.
 

Take a medium large sauce pan and heat to medium high and add the water, milk, salt and grits. Cook the grits until somewhat firm, like corn bread batter. When cooked add 1 tablespoon butter and the parmesan cheese.

Take a large 12" sauté pan and heat to medium. The reason we're using a 12" sauté pan is because we just want one layer of shrimp across the bottom of the pan for even cooking. Add the butter and marinated garlic shrimp and cook the shrimp for 5 minutes, about 2 1/2 minutes per side. This is a nice easy gentle cooking process leaving tender juicy shrimp. Add salt and pepper to taste.

To serve, place a generous amount of grits on a serving plate or shallow bowl. Pace the shrimp on the grits. Garnish the dish with chopped Italian parsley.