Braden Family Cookbook

Chuck Braden

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CHEESE GRITS              Richard’s Place Restaurant 

6 cups chicken stock
2 cups grits (Quick Grits)
1/4 pound unsalted butter
1 cup cheddar cheese 

In 2 quart sauce pan pot over medium heat, bring chicken stock to a rapid boil. Add grits

whipping continuously for approximately 3 minutes. Make sure that the grits do not

develop lumps. Reduce heat to low. Cook grits for approximately 5 minutes. Add butter

and cheese. Mix well. Remove sauce pot from heat.


CHEESY BACON GRITS      (my favorite)                       Emeril Lagasse 

½ pound chopped bacon
4 ½ cups whole milk
1 ½ teaspoon salt
1/4 teaspoon cayenne
1 tablespoon butter
2 cups quick white grits
1 cup grated white cheddar cheese (should be a sharp, possibly Vermont white cheddar)

Render the bacon in a saucepan, over medium high heat, cooking about 4 minutes. Add the milk, salt, cayenne, and butter and bring to a boil. Stir in the grits and reduce the heat to medium. Stir for 30 seconds, then add the cheese and stir until the cheese melts. Cook, uncovered, for 4 to 5 minutes, or until the grits are tender and creamy. Serve immediately. 

Yields: 4 servings 

GARLIC-BACON GRITS                 Basic 

6 slices bacon
12 cloves garlic, thinly sliced
1 medium white onion, minced
1 minced jalapeno
4 cups chicken stock
1 cup grits
1/4 cup sliced scallions
Salt and black pepper, to taste

In a skillet on medium heat, add bacon and cook until crisp. Drain bacon on paper towels and when cool, chop into 1/8-inch pieces. Pour off bacon fat and reserve. In the same skillet, add garlic, onions and jalapeno, brown and season, about 5 to 6 minutes. Add stock and boil. Slowly sprinkle in grits and whisk to incorporate well. Cover and let simmer, on very low heat for 12 minutes or until all liquid is absorbed and season. Check for seasoning and add back the bacon and scallions. Reserve hot.