Grits and Gravy. For the grits, bring the water and milk to a boil in a pan, whisk in the grits, and then reduce the heat and cook for an hour. Season with salt and pepper and set aside. Gradually add milk to pan and whisk constantly to make a thick gravy.
Serve steak and gravy over grits. The kind of easy comfort food I crave on a brisk winter morning or when things haven't been going my way. They can be eaten sprinkled with sugar, or enriched by cheese. You can cook Grits and Gravy using 19 ingredients and 7 steps. Here is how you cook it.
Ingredients of Grits and Gravy
- It's of Grits.
- Prepare 1 cup of grits.
- It's 4 cups of water.
- You need 1/2 teaspoon of salt.
- You need 1/2 teaspoon of ground black pepper.
- You need 1/2 stick of butter.
- You need of Gravy.
- It's 1 pound of chicken hearts and gizzards.
- It's 1 teaspoons of ground black pepper.
- It's 2 tablespoons of extra virgin olive oil.
- You need 2 of large boiled eggs.
- Prepare 1/2 teaspoon of ground sage.
- Prepare 1/2 teaspoon of dried thyme.
- It's To taste of salt.
- Prepare 3 leaves of bay leaves.
- You need 1 of large onion diced.
- It's 1 quart of chicken broth divided.
- Prepare 1/2 stick of butter.
- You need 1/4 cup of all purpose flour.
But if you really want them to be special, make these easy baked grits with sausage gravy. Shrimp and Grits with Red-Eye Gravy is a fun twist on traditional Shrimp and Grits. The sauce is based on Red-Eye Gravy, another classic southern recipe that is made with coffee and served over country ham. Shrimp and Grits with Red-Eye Gravy is a super easy dish to make.
Grits and Gravy step by step
- Heat the water for the grits. Add salt and pepper. When the water boils rapidly stir in the grits. You don't want any lumps. When the grits are done add the butter stir in and cover..
- Dice the onion and fry in the 2 tablespoons of extra virgin olive oil and spices. Add 1-1/2 pints of the broth. Clean the gizzards..
- Chop up the meat. Heat the broth. When boiling add the gizzards and hearts. Add the eggs. Remove the bay leaves..
- Cook the giblets till done. When the giblets are at your desired tenderness, then add the rest of the broth incorporate well..
- Melt the butter. When just melted add the flour making a paste. Let it cook 3 minutes stirring often. Add the giblet broth. Stirring constantly till it becomes a gravy. Simmer very low heat. Taste and adjust spices..
- Serve on top of the grits. I hope you enjoy!.
- Note the longer the giblets cook the more tender they become..
First, get your grits going because they take the longest to cook. When the roux reaches dark brown, increase the heat to medium-high, and add the onions and bell pepper. Cook and stir for a couple of minutes, just until softened. The grits should be tender and the liquid absorbed. You may add a bit more broth if needed.