It’s a beautiful Sunday and although I just finished chopping up everything for a gumbo, I decided to make this quick fish and grits for breakfast…yes…breakfast people…lol!
The key to great grits is…well…great grits…and every since I was introduced to these grits by the wonderful people at Carolina Creole…I’ve been hooked!
Click the link for my shrimp and grits for the tutorial on making those grits sing!
I love fish and I find by slicing the fillets in half makes it easier to cook.
I like to serve my fish and grits by topping the grits with the hot fish and garnishing with a little Italian Parsley or green onions.
It’s time to eat, and don’t forget the Tabasco!
Fish and Grits
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4-6
Ingredients:
4-6 whitefish filets such as tilapia, swai, or red snapper
For the Grits
1 cup Carolina Creole Grits
3 cups of chicken broth
1 cup of heavy cream
1 cup of water
1 stick of butter
1 teaspoon black pepper
1 teaspoon creole seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup sharp cheddar cheese, grated
1 cup jack cheese, grated
a few dashes of hot sauce
Directions:
To prepare the grits, heat all the liquid ingredients in a stock pot over high heat, add butter and seasonings, when mixture comes to a boil, slowly stir in grits, while whisking non stop for 2 minutes, reduce heat to low, cover grits and cook stirring occasionally for about 30 minutes.
Add extra broth to thin grits if needed. Stir in cheeses and hot sauce whisk well.
Lift fish out with strainer and place on paper towel to assist with draining.
OK, Ms. Creole Contessa… PLEASE tell me how to make grits properly. The ONE and ONLY time I had them, they were mushy and sticky and something that I never EVER want to taste again.
I would absolutely sit down and have fish for breakfast… ESPECIALLY with you 🙂
I use cream, broth, water, or cream, water…you have to season the liquid before adding the grits because it’s hard to season properly once you add the grits. YOU MUST….I mean must, stir the grits for about the first 2 minutes as you slowly add them to the hot liquid…This pops the grits open…So start off on high, slowly stir in grits, whisk for 2 minutes after adding grits, reduce heat to low, cover, add more liquid if needed…cook about 30-35 minutes…and buy good grits…don’t be afraid to add more liquid if needed…a lot of people think they can’t but you must sometimes….and don’t forget the real butter…the real key is season the liquid…and pop those grits open when first adding them…hope this helps…
Yum!! This looks like chicken heaven! Thighs are my favorite, and like you, I used to be a breast girl too! Pinning to try! 🙂
This might be an extra dish to feed my fur babies (sheltie’s)(I cook for them)(no dog food for my “SERVICE DOGGIES”) They eat what I eat.. Good nutrition. They have the best coat that is outstanding. As the saying is, what goes into your body comes out proper!!! Was in the medical field for 23+ years…
Thank you Debbie, I just LOVE pinterest, I am so glad you found my site. I hope you enjoy it.
Lisa