• 2 teaspoons cooking oil
• 1 onion, chopped
• 1 pound seasoned bulk breakfast sausage
• 4 cups milk
• ¼ cup butter
• 1 cup uncooked quick-cooking yellow grits
• 1 large egg, lightly beaten
• 8 ounces shredded sharp Cheddar cheese
• 1 teaspoon salt
• ½ teaspoon pepper
• ¼ cup finely grated Parmesan cheese

Cheese Grits Casserole

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Cheese Grits

• 5 cups chicken stock
• 1½ cups grits
• 1 cup heavy cream
• 1 round gouda cheese
• salt

Shrimp

• 3 tablespoons unsalted butter
• 1 cup minced onion
• 1 cup minced green bell pepper
• 1 cup minced red bell pepper
• 1 tablespoon minced garlic
• 1½ pounds fresh Gulf shrimp
• 1 cup dry white wine
• 1 cup heavy cream
• salt and pepper to taste
• cayenne pepper, to taste
• 4 strips cooked bacon, crumbled
• green onions, minced
• paprika

Gibson Shrimp and Grits a Ya-Ya

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• 1 (14.5-ounce) can whole tomatoes, undrained
• 2 pounds boneless beef round steak
• 2 teaspoons salt, or to taste
• 1 teaspoon black pepper, or to taste
• ½ teaspoon cayenne, or to taste
• 4 cloves garlic, finely minced
• ⅓ cup plain flour
• ⅓ cup lard or cooking oil
• water or wine for deglazing pan
• 1 medium onion, finely chopped
• ½ cup diced celery
• ½ cup diced green pepper
• 1½ cups water or beef broth
• 1 bay leaf
• sliced green onions, for garnish
• Cheese Grits, for serving (recipe follows)

Cheese Grits

• 3 cups water
• 3 cups whole milk
• 1¼ cups quick-cooking grits (not instant)
• 4 ounces sharp Cheddar, shredded
• 4 ounces mozzarella or Jack cheese, shredded
• 2 tablespoons butter
• salt and pepper

Grits & Beef Grillades

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• 5 cups water
• 3 cups whole milk
• 1½ cups medium-grind stone-ground corn grits
• Salt
• 4 ounces sharp yellow cheddar cheese, shredded (1¼ cups)
• 4 ounces sharp white cheddar cheese, shredded (1¼ cups)
• 3 ounces cream cheese, at room temperature
• 1/3 cup finely diced pimentos or jarred piquillo peppers, patted dry
• 1/8 teaspoon cayenne
• Freshly ground black pepper
• Thinly sliced scallions, for garnish

Pimento Cheese Grits

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FOR THE GRITS:

• 1 cup whole milk

• 2 tablespoons butter 

• 1/4 cup grits

FOR THE GRILLADES:

• 1/2 cup olive oil, divided
• 2 (4-ounce) veal medallions
• ¾ cup all-purpose flour, divided
• 3 tablespoons diced onion
• 3 tablespoons diced celery
• 2 tablespoon diced green bell pepper
• 1 teaspoon minced garlic
• 1 cup chicken stock
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Tiger Sauce
• 1 tablespoon Kitchen Bouquet
• Salt and freshly ground black pepper, to taste
• 1/4 cup sliced green onions, for garnish
• 1/4 cup finely chopped parsley, for garnish

Veal Grillades and Grits

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• 8 cups water
• 2 cups Stone Ground Yellow Grits
• 2 tablespoons butter
• 1 cup milk or heavy cream
• Cajun Seasoning

Shrimp Creole

• 1 tablespoon olive oil or butter
• 1 small yellow onion, small dice
• 1/2 small green bell pepper, small dice
• 2 ribs celery, small dice
• 6 cloves garlic, crushed
• 1 bay leaf
• 1 pinch thyme
• 2 pints fresh Creole tomatoes 
• 1 pint seafood stock or broth (water can be substituted)
• 2 pounds Vermilion Bay Sweet Shrimp
• 1 bunch parsley, chopped
• 1 bunch green onion, chopped
• Cajun Seasoning

Vermilion Bay Sweet Shrimp and Grits

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• 8 cups whole milk
• 8 ounces whole butter
• 2 cups stone ground grits
• 2 tablespoons chopped fresh rosemary, or to taste
• Kosher salt, to taste

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• 4  pounds veal shoulder, sliced into thin cutlets
• 2  cups flour
• 1  teaspoon Creole sesoninbg
• 1/4  cup  rendered bacon fat
• 1  large onion, small dice
• 1  stalk celery, small dice
• 1/2  bell pepper, small dice
• 2  cloves garlic, minced
• 2  cups tomatoes, diced
• 2  cups veal stock 
• leaves from 1  sprig thyme
• 1  teaspoon crushed red pepper flakes
• 1  bay leaf
• 1  tablespoon Worcestershire sauce
• 2  green onions, chopped
• salt, pepper and Tabasco to taste
• Jalapeño Cheese Grits (recipe foillows)

For the Jalapeño Cheese Grits

• 1  cup stone ground white corn grits
• 1  jalapeño
• 3  tablespoons butter
• 2  tablespoons mascarpone or cream cheese
• 1/4  cup grated  Edam cheese
• salt to taste

Slow-Cooked Grillades and Grits

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Hogs Head Cheese

• 1 hog's head, washed, scrubbed, dried
• 3 pork shanks, feet attached, washed, scrubbed, dried
• 1 pound chopped carrot, skin on
• 1 pound  quartered red onion, skin on
• 1 pound chopped celery, washed
• 1/2 pound chopped leek greens, washed
• 3  bay leaves, fresh
• 1 cup apple cider vinegar
• 3 gallons water
• 1 bunch flat-leaf parsley, finely chopped
• 8 ounces green onion, thinly sliced
• 1 cup Creole seasoning
•  Roasted Corn Grits (recipe follows)
• 6 Poached Eggs (method follows)

Roasted Corn Grits

• 1 pound stone-ground grits
• 1 quart heavy cream
• 1 quart water
• 1 tablespoon paprika
• 1 tablespoon kosher salt
• 1/2 red onion, finely chopped
• 1/2 cup corn kernels

Poached Eggs

• 6 cups water
• 3 tablespoons white vinegar
• 6  organic, free-range yard eggs

Hog's Head Cheese with Roasted Corn Grits and Poached Yard Egg

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• 6 tablespoons (3/4 stick) unsalted butter
• 1 sprig thyme

For the grits:

• 2 tablespoons unsalted butter
• 1 medium onion, very finely chopped (3/4 to 1 cup)
• 2½ cups water
• 3½ cups whole milk, or more as needed
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper, or more to taste
• 3/4 cup stone-ground grits
• 1 (15 ounce) can pumpkin puree (may substitute sweet potato puree)
• Leaves from 1/2 bunch thyme, chopped 3 tablespoons; may substitute leaves from 2 stems of sage
• 1/2 cup freshly grated Parmigiano-Reggiano cheese

Creamy Pumpkin Grits

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