8 pot and grits Recipes

chicken broth, salt, quick-cooking grits, uncooked, green pepper, chopped, red pepper, chopped, green onions, chopped, garlic cloves, minced, shrimp, peeled & cleaned , vein removed, butter, shredded sharp cheddar cheese (3 oz), shredded monterey jack cheese (3 oz), diced tomatoes and green chilies, drained, cayenne pepper (optional)

extra virgin olive oil, carrots, chopped, onion, chopped, ribs celery with leafy greens, chopped, salt and pepper, frozen peas, chicken thighs, chopped, chicken broth, heavy cream, yellow corn grits or 1/2 cup polenta, shredded italian cheese blend, butter, flour, fresh tarragon, leaves chopped and stems discarded, dijon mustard

water, milk, quick-cooking grits, shredded sharp cheddar cheese, salt, seasoned pepper, eggs, lightly beaten, sweet onion, diced, vegetable oil, all-purpose flour, thick barbecue sauce, beef broth, shredded pork with barbecue sauce

green bell pepper, finely chopped, red bell pepper, finely chopped, celery, finely sliced, green onion, chopped, divided, butter, cubed, seafood seasoning, ground red pepper, uncooked shrimp, peeled, deveined and cleaned, water, quick-cooking grits, shredded sharp cheddar cheese, whipping cream or 1/4 cup half-and-half cream

sweet onion, diced, vegetable oil, all-purpose flour, thick barbecue sauce, beef broth, shredded barbecued pork, cheese grits crust batter

boiling water or 7 -8 cups milk or 7 -8 cups soymilk or 7 -8 cups vegetable broth, salt , to taste, cornmeal, butter (optional) or 1 tsp olive oil (optional)