Best 4 Panhandle Grits Recipes
In the realm of Southern comfort food, Panhandle grits stand as a testament to the culinary heritage of the region. Originating in the Florida Panhandle, this simple yet delectable dish has captured the hearts and palates of locals and visitors alike. Made with stone-ground grits, creamy milk, and a touch of butter, Panhandle grits embody the essence of Southern hospitality. Whether served as a hearty breakfast, a savory side dish, or a comforting dinner option, these grits offer a taste of authentic Southern charm. This article presents a collection of Panhandle grits recipes, each offering a unique twist on this classic dish. From traditional recipes passed down through generations to modern interpretations infused with innovative flavors, these recipes cater to every palate and occasion. Embark on a culinary journey through the Panhandle region as we explore the secrets behind this beloved Southern staple.
Check out the recipes below so you can choose the best recipe for yourself!
GRITS CASSEROLE
Grits is a main ingredient for many Southern meals. I've had this recipe for years and never grow tired of it. It's especially good to serve on a lazy weekend, since leftover portions are very tasty served cold.
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain and set aside. In a saucepan, bring water and salt to a boil. Slowly stir in grits. Reduce heat and cook 4-5 minutes, stirring occasionally. Remove from the heat. Stir a small amount of hot grits into the eggs; return all to the saucepan, stirring constantly. Add the sausage, 1 cup cheese, milk and butter, stirring until the butter is melted. , Pour into a greased 13x9-in. baking dish. Sprinkle with remaining cheese. Bake at 350° for 50-55 minutes or until the top begins to brown.
Nutrition Facts : Calories 280 calories, Fat 20g fat (10g saturated fat), Cholesterol 133mg cholesterol, Sodium 602mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein.
BASIC OLD-FASHIONED GRITS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Combine 4 cups water and 1 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Gradually add the grits, whisking constantly. Reduce the heat to medium low and cook, stirring occasionally with a wooden spoon, until tender, about 20 minutes. If the grits seem too thick, thin with water, 1 to 2 tablespoons at a time.
- Stir in the butter and season with pepper. Remove from the heat and cover to keep warm.
PANHANDLE GRITS
What's more Southern than grits? My own version of a dish that is a house specialty at a restaurant in the Florida Panhandle. I've tweaked the original recipe, and I think this version is even better than the original! You can use either yellow or white grits, but the yellow ones make a more attractive presentation.
Provided by Aggie
Categories Polenta
Time 45m
Yield 6
Number Of Ingredients 15
Steps:
- Heat a large saucepan over medium-high heat. Add sausage, ham and bacon; cook and stir until browned. Remove the meat from the pan and set aside. Reserve 2 tablespoons of grease in the pan.
- Return the pan to medium heat and add the onion, bell pepper, tomatoes and garlic powder. Cook and stir until onion is tender. Pour in the water and season with Worcestershire sauce, pepper, salt and hot pepper sauce; bring to a boil.
- Gradually stir in the grits, cover and reduce the heat to low. Simmer, stirring frequently, until the mixture is thick, 5 to 10 minutes. Return the meat to the pot and stir in cheese. Heat through until cheese is melted.
Nutrition Facts : Calories 458.3 calories, Carbohydrate 28.8 g, Cholesterol 74.8 mg, Fat 27 g, Fiber 2.5 g, Protein 25.1 g, SaturatedFat 11.5 g, Sodium 1691 mg, Sugar 4.9 g
PANHANDLE GRITS
What's more Southern than grits? My own version of a dish that is a house specialty at a restaurant in the Florida Panhandle. I've tweaked the original recipe, and I think this version is even better than the original! You can use either yellow or white grits, but the yellow ones make a more attractive presentation.
Provided by Aggie
Categories Polenta
Time 45m
Yield 6
Number Of Ingredients 15
Steps:
- Heat a large saucepan over medium-high heat. Add sausage, ham and bacon; cook and stir until browned. Remove the meat from the pan and set aside. Reserve 2 tablespoons of grease in the pan.
- Return the pan to medium heat and add the onion, bell pepper, tomatoes and garlic powder. Cook and stir until onion is tender. Pour in the water and season with Worcestershire sauce, pepper, salt and hot pepper sauce; bring to a boil.
- Gradually stir in the grits, cover and reduce the heat to low. Simmer, stirring frequently, until the mixture is thick, 5 to 10 minutes. Return the meat to the pot and stir in cheese. Heat through until cheese is melted.
Nutrition Facts : Calories 458.3 calories, Carbohydrate 28.8 g, Cholesterol 74.8 mg, Fat 27 g, Fiber 2.5 g, Protein 25.1 g, SaturatedFat 11.5 g, Sodium 1691 mg, Sugar 4.9 g
Tips:
- Choose the right grits. Stone-ground grits are the best choice for Panhandle grits because they have a more robust flavor and texture than quick-cooking grits.
- Use salted water. Salting the water before adding the grits helps to enhance their flavor.
- Cook the grits slowly. Low and slow cooking is the key to creamy, flavorful grits. Be patient and stir the grits frequently to prevent them from sticking to the bottom of the pot.
- Add butter and cheese. Butter and cheese are classic additions to Panhandle grits. They add richness and creaminess to the dish.
- Season to taste. Panhandle grits can be seasoned with various spices, such as salt, pepper, garlic powder, and onion powder. Add your favorite spices to taste.
- Serve hot. Panhandle grits are best served hot, so make sure to enjoy them immediately.
Conclusion:
Panhandle grits are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your taste. Whether you like them plain or loaded with butter, cheese, and spices, Panhandle grits are a surefire hit. So next time you're looking for a hearty and satisfying meal, give Panhandle grits a try. You won't be disappointed!
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