Red beans and grits

Like red beans and rice, only with grits instead of rice. Why? Because I don't have enough rice left for a sufficient batch. So I'm using grits instead (regular grits, not cheese grits).

Pesto grits

Grits are like rice: quick, versatile, an easy way to round out a meal. I usually make grits with milk--better-tasting, creamier texture--but I was out of milk, so I used water. Grits made with water aren't nearly as delicious, so I threw in a large spoonful of pesto to see what happened.

The result tasted so good I had to use some more pesto.

As a bonus, I'm using up my supplies of both grits and frozen pesto. I served it with green beans and soft-shell crab (leftover from work!).

Other grits variations: cheese grits, spicy cheese grits, grits n' greens.

Spicy cheese grits

I used pepper jack cheese in this batch of cheese grits. You know what? REALLY tasty. Next time I think I'll add some chopped jalapeno, as well.

Crawfish n' grits

Just like shrimp n' grits, but with crawfish!

I made it out of Louisiana crawfish and gator sausage, combined with green peppers, onion, and tomatoes, served over cheese grits. It was really good.

1 onion, diced
2 green peppers, diced
1/2 cup celery, diced
olive oil or bacon fat
2 cups tomato sauce, or several big fresh tomatoes, chopped
1 lb sausage (I used gator sausage; andouille would also work)
1 lb crawfish (or shrimp)
seasonings: cayenne, dried chili flakes, salt and pepper, a little cumin
fresh parsley

Quick grits are okay here: make according to the directions, and stir in two big handfuls of shredded cheddar cheese.

Saute the onion, peppers and celery in a little olive oil or bacon fat until soft. Add the sliced sausage. Cook for another couple of minutes, and add the tomato sauce/tomatoes. Add the seasonings, stir well, and cook over medium-low for 15 minutes or so, to let the flavors meld. Add the crawfish/shrimp at the last minute, and serve over the cheese grits with fresh parsley on top.

Sausage n' grits

This is essentially shrimp n' grits, without the shrimp. Cheese grits, plus a mixture of andouille sausage and tomatoes.

For the sausage mixture:
1 package andouille sausage (I used chicken andouille), sliced
1 onion, chopped
2-3 cloves of garlic, chopped
1 red pepper, chopped
1 28-oz can tomatoes, with juice
Seasonings (I used Italian seasoning; fresh thyme and oregano would work well too; plus salt and pepper, and maybe a little paprika and/or cayenne)

Saute the onion, garlic and pepper in olive oil until soft. Add the sausage, and cook over medium a few minutes more. Add the tomatoes and seasonings and simmer down over medium-low until all the flavors are well-blended (maybe 15 minutes).

Meanwhile, cook up a big batch of cheese grits. Quick grits are okay--follow the directions, and when it's done, add in a big handful of shredded cheese (I used manchego; but plain old cheddar is just fine).

Serve by adding the sausage/tomato mixture on top of the cheese grits; garnish with fresh parsley.