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GRITS INSPIRED BY MY COUSIN VINNY

cook:

20 min

Picture for Grits inspired by My Cousin Vinny

1,873,221 views  This week, we’re finally taking a look at that most essential of Southern staples, grits with eggs and bacon from My Cousin Vinny. But that’s not all: sweet grits and shrimp & grits are both quite literally on the table! Just make sure they’re not instant if you’re using them as part of your testimony.

US

original

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INGREDIENTS

For the Breakfast Grits

For the Breakfast Grits

water

2 cup water

kosher salt + more to taste

½ tsp kosher salt + more to taste

stone ground white grits

½ cup stone ground white grits

large pork lard

1 dollop large pork lard

eggs

2 eggs

strips of bacon

3 strips of bacon

To garnish:  unsalted butter

2 tbsp To garnish: unsalted butter

For the Cheese Grits

For the Cheese Grits

chicken stock

1 cup chicken stock

whole milk

1 cup whole milk

kosher salt + more to taste

½ tsp kosher salt + more to taste

stone ground white grits

½ cup stone ground white grits

unsalted butter

2 tbsp unsalted butter

sharp cheddar, shredded

1 cup sharp cheddar, shredded

parmesan cheese, grated

¼ cup parmesan cheese, grated

To taste freshly ground black pepper

To taste freshly ground black pepper

For the Shrimp and Grits

For the Shrimp and Grits

fresh shrimp, shell on

1 lb fresh shrimp, shell on

kosher salt + more to taste

½ tsp kosher salt + more to taste

freshly ground black pepper + more to taste

¼ tsp freshly ground black pepper + more to taste

smoked paprika

¼ tsp smoked paprika

dried oregano

¼ tsp dried oregano

garlic powder

¼ tsp garlic powder

cayenne pepper

⅛ tsp cayenne pepper

neutral oil

1 tbsp neutral oil

water

2 cup water

black peppercorns

1 tsp black peppercorns

bay leaf

1 bay leaf

thick cut bacon

4 slices thick cut bacon

small green bell pepper, diced

1 small green bell pepper, diced

yellow onion, diced

0.5 yellow onion, diced

green onion, thinly sliced

1 green onion, thinly sliced

garlic, minced

2 cloves garlic, minced

lemon juice, freshly squeezed

½ tbsp lemon juice, freshly squeezed

Tabasco sauce (or more to taste)

¼ tsp Tabasco sauce (or more to taste)

unsalted butter

2 tbsp unsalted butter

Cheese Grits (see recipe above)

Cheese Grits (see recipe above)

To garnish: parsley, chopped

To garnish: parsley, chopped

For the Sweet Grits

For the Sweet Grits

whole milk

2 cup whole milk

kosher salt

½ tsp kosher salt

stone ground white grits

½ cup stone ground white grits

cinnamon

1 stick cinnamon

(packed) brown sugar

1 tbsp (packed) brown sugar

unsalted butter

2 tbsp unsalted butter

honey

1 tbsp honey

of jam (mixed berry, apricot, strawberry, ect.)

spoonful of jam (mixed berry, apricot, strawberry, ect.)

Nuts of choice

Nuts of choice

DIRECTIONS

1.

For the Breakfast Grits

1.

Combine the water and salt in a medium pot. Bring the water to a boil.

water

2 cup water

kosher salt + more to taste

½ tsp kosher salt + more to taste

2.

Add the grits to the water while whisking.

stone ground white grits

½ cup stone ground white grits

3.

Reduce the heat to low and simmer the mixture for 15-25 minutes (15 minutes for thinner grits, 25 minutes for thicker grits). Stir the mixture occasionally during the cooking process to avoid clumping.

4.

Once cooked to your desired thickness, season the grits with more salt to taste. Keep warm until ready to serve.

kosher salt + more to taste

kosher salt + more to taste

5.

Meanwhile, heat a large cast-iron skillet over medium-high heat. Add the lard and allow it to melt completely.

large pork lard

1 dollop large pork lard

6.

Add the bacon and eggs to the preheated lard.

eggs

2 eggs

strips of bacon

3 strips of bacon

7.

Cook the bacon until fully cooked and crisp, about 4-5 minutes. Cook the eggs until the whites are fully set and beginning to crisp, about 3 minutes. Then flip the eggs and cook for 30-seconds to 1 minutes to allow the yolk to solidify slightly.

8.

Plate the grits and top with the butter squares.

To garnish:  unsalted butter

2 tbsp To garnish: unsalted butter

9.

Serve with the bacon and over-easy eggs.

10.

For the Cheese Grits

1.

Combine the chicken stock, milk, and salt in a medium pot. Bring the water to a boil.

chicken stock

1 cup chicken stock

whole milk

1 cup whole milk

kosher salt + more to taste

½ tsp kosher salt + more to taste

2.

Add the grits to the boiling liquid while whisking.

stone ground white grits

½ cup stone ground white grits

3.

Reduce the heat to low and simmer the mixture for 15-25 minutes (15 minutes for thinner grits, 25 minutes for thicker grits). Stir the mixture occasionally during the cooking process to avoid clumping.

4.

Once cooked to your desired thickness, turn off the heat. Add the butter and cheeses to the grits and stir to combine them thoroughly. Season the grits to taste with more salt and pepper.

unsalted butter

2 tbsp unsalted butter

sharp cheddar, shredded

1 cup sharp cheddar, shredded

parmesan cheese, grated

¼ cup parmesan cheese, grated

kosher salt + more to taste

kosher salt + more to taste

To taste freshly ground black pepper

To taste freshly ground black pepper

5.

Keep the grits covered until ready to serve.

6.

For the Shrimp and Grits

1.

Peel and devein the shrimp. Reserve the shrimp shells.

fresh shrimp, shell on

1 lb fresh shrimp, shell on

2.

In a small bowl, combine the salt, pepper, paprika, oregano, garlic powder, and cayenne pepper.

kosher salt + more to taste

½ tsp kosher salt + more to taste

freshly ground black pepper + more to taste

¼ tsp freshly ground black pepper + more to taste

smoked paprika

¼ tsp smoked paprika

dried oregano

¼ tsp dried oregano

garlic powder

¼ tsp garlic powder

cayenne pepper

⅛ tsp cayenne pepper

3.

Combine the reserved shrimp shells in a medium pot with the oil. Sear the shrimp shells for 1-2 minutes, then add the water, peppercorns, and bay leaf. Bring the mixture to a boil and cook until the water has reduced to 1 cup of liquid. Strain the stock and reserve until ready to use.

neutral oil

1 tbsp neutral oil

water

2 cup water

black peppercorns

1 tsp black peppercorns

bay leaf

1 bay leaf

4.

Cook the bacon in a large high-sided skillet.

thick cut bacon

4 slices thick cut bacon

5.

Remove the bacon from the pan and chop into bite size pieces. Reserve until ready to use.

6.

Sear the shrimp for 30 seconds on each side in the residual bacon fat. Transfer the par-cooked shrimp to a separate plate. Sprinkle the cooking shrimp with the spice mixture.

7.

Add the onion, bell pepper, and green onion to the pan. Cook for 3-4 minutes or just until tender.

yellow onion, diced

0.5 yellow onion, diced

small green bell pepper, diced

1 small green bell pepper, diced

green onion, thinly sliced

1 green onion, thinly sliced

8.

Add the garlic and cook for 1 minute or until the garlic is fragrant.

garlic, minced

2 cloves garlic, minced

9.

Deglaze the pan with the reserved shrimp stock. Simmer the vegetables for 3-5 minutes or until the liquid has reduced to about ½ cup.

10.

Add the shrimp back to the pan and cook until the shrimp is heated through, about 2 minutes.

11.

Finish the sauce with the lemon juice, tabasco sauce, and butter. Season to taste with more salt and pepper.

lemon juice, freshly squeezed

½ tbsp lemon juice, freshly squeezed

Tabasco sauce (or more to taste)

¼ tsp Tabasco sauce (or more to taste)

unsalted butter

2 tbsp unsalted butter

kosher salt + more to taste

kosher salt + more to taste

freshly ground black pepper + more to taste

freshly ground black pepper + more to taste

12.

Serve the shrimp over top of the cheesy grits. Garnish with fresh parsley and reserved bacon.

Cheese Grits (see recipe above)

Cheese Grits (see recipe above)

To garnish: parsley, chopped

To garnish: parsley, chopped

thick cut bacon

4 slices thick cut bacon

13.

For the Sweet Grits

1.

Combine the milk and salt in a medium pot. Bring the milk to a boil.

whole milk

2 cup whole milk

kosher salt

½ tsp kosher salt

2.

Add the grits to the boiling liquid while whisking and add the cinnamon stick to the pot.

stone ground white grits

½ cup stone ground white grits

cinnamon

1 stick cinnamon

3.

Reduce the heat to low and simmer the mixture for 15-25 minutes (15 minutes for thinner grits, 25 minutes for thicker grits). Stir the mixture occasionally during the cooking process to avoid clumping.

4.

Once cooked to your desired thickness, remove the cinnamon stick and turn off the heat.

5.

Stir in the brown sugar and butter.

(packed) brown sugar

1 tbsp (packed) brown sugar

unsalted butter

2 tbsp unsalted butter

6.

Serve with sweet grits with a drizzle of honey, jam and nuts of your choice.

honey

1 tbsp honey

of jam (mixed berry, apricot, strawberry, ect.)

spoonful of jam (mixed berry, apricot, strawberry, ect.)

Nuts of choice

Nuts of choice

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