Best 4 Panhandle Grits Recipes
Panhandle grits is a hearty dish originating from the Florida Panhandle region of the United States. It is typically made with stone-ground grits, cooked in a flavorful broth and seasoned with various spices. Panhandle grits are often served as a breakfast or brunch dish, but it can also be enjoyed as a comforting dinner option. With its diverse range of ingredients and cooking methods, there are numerous recipes available to create delicious and satisfying Panhandle grits. This article delves into the culinary world of Panhandle grits, providing a detailed guide to help readers discover the best recipe that suits their taste preferences. From classic to contemporary variations, the article offers insights into the key ingredients, cooking techniques, and serving suggestions to create an unforgettable Panhandle grits experience.
Check out the recipes below so you can choose the best recipe for yourself!
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
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:
- Use good quality grits. Stone-ground grits are the best choice, as they have a more complex flavor and texture. If you can't find stone-ground grits, use regular grits, but cook them for a little longer.
- Season the grits well. Salt and pepper are essential, but you can also add other seasonings, such as garlic powder, onion powder, or cayenne pepper. You can also stir in some grated cheese or chopped fresh herbs.
- Cook the grits slowly and evenly. Grits can easily become overcooked and mushy, so it's important to cook them slowly and evenly. Bring the grits to a boil, then reduce the heat to low and simmer for 20-30 minutes, or until the grits are tender and creamy.
- Serve the grits immediately. Grits are best when served hot and fresh. You can top them with a variety of ingredients, such as butter, syrup, fruit, or nuts.
Conclusion:
Panhandle grits are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With a few simple tips, you can make perfect grits every time. So next time you're looking for a hearty and satisfying meal, give Panhandle grits a try!
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