Between catching up on work, trying to get the kids back in school, 
preparing for the possible visit of Tropical Storm Gabrielle, and celebrating my 33rd wedding anniversary, I wasn't sure that I would find the time to post to Weekend Herb Blogging, brainchild of Kalyn of Kalyn's Kitchen, and this week hosted by Katie of Thyme for Cooking. However, I made some cheese grits to go with some delicious scallops for our anniversary dinner (Before you say anything, we went out for lunch to my favorite sushi place!), and since I am still cooking for 8, I had leftovers, and being a good southerner, I could not throw out good cheese grits. But what can you do with leftover grits?
I decided to make a casserole to have the next night with some leftover barbecue pork, and in
searching for mix-ins I headed to my garden cart (featured on a earlier WHB), which I have to say has been seriously affected by the drought (it is that unruly, cart right). Despite watering from our well,our fennel has gone to seed, we have gotten maybe a half-dozen tomatoes and a dozen cherry tomatoes all season, however I 
have tons of chives, and my tricolor sage apparently does not need much water. So I decided to take my chives and add them to the cheese grits with some scallions, bacon bits (real, of course), and some eggbeaters. Since I was getting rid of leftovers, I put some steamed broccoli I had leftover on the bottom of the casserole and poured the grits mixture over it and topped with cheddar and parmesan cheese and more chives (I guess you can tell Dowds love cheese!). I baked this in the oven and it was a great hit!
The chives added a delicate flavor to the grits, that was less of a star than an understudy. You could mix in whatever you want to the basic leftover grits, egg base to customize it for your family and tastes (or the Tupperware containers full of leftovers in your fridge. A great alternative to rice and potatoes, particularly when paired with spicy foods!
Leftover Grits Casserole with Chives
preparing for the possible visit of Tropical Storm Gabrielle, and celebrating my 33rd wedding anniversary, I wasn't sure that I would find the time to post to Weekend Herb Blogging, brainchild of Kalyn of Kalyn's Kitchen, and this week hosted by Katie of Thyme for Cooking. However, I made some cheese grits to go with some delicious scallops for our anniversary dinner (Before you say anything, we went out for lunch to my favorite sushi place!), and since I am still cooking for 8, I had leftovers, and being a good southerner, I could not throw out good cheese grits. But what can you do with leftover grits?I decided to make a casserole to have the next night with some leftover barbecue pork, and in
searching for mix-ins I headed to my garden cart (featured on a earlier WHB), which I have to say has been seriously affected by the drought (it is that unruly, cart right). Despite watering from our well,our fennel has gone to seed, we have gotten maybe a half-dozen tomatoes and a dozen cherry tomatoes all season, however I 
have tons of chives, and my tricolor sage apparently does not need much water. So I decided to take my chives and add them to the cheese grits with some scallions, bacon bits (real, of course), and some eggbeaters. Since I was getting rid of leftovers, I put some steamed broccoli I had leftover on the bottom of the casserole and poured the grits mixture over it and topped with cheddar and parmesan cheese and more chives (I guess you can tell Dowds love cheese!). I baked this in the oven and it was a great hit!The chives added a delicate flavor to the grits, that was less of a star than an understudy. You could mix in whatever you want to the basic leftover grits, egg base to customize it for your family and tastes (or the Tupperware containers full of leftovers in your fridge. A great alternative to rice and potatoes, particularly when paired with spicy foods!
Leftover Grits Casserole with Chives
2 cups leftover cheese grits
3 chopped scallions
1 cup egg substitute or three beaten eggs
1/4 cup chopped fresh chives
1 1/2 cups shredded cheddar cheese (reserve 1/2 cup)
1/4 cup bacon bits or three slices cooked bacon broken into pieces
Mix first three ingredients and stir in 1 and 1/4 cups of the cheese and the bacon bits. Spray casserole with non-stick spray or olive oil and pour grit mixture into casserole. Top with grated cheese and some additional chopped fresh chives. Bake in 350 degree oven about 25-30 minutes or until bubbly.
Comments
I make polenta (same thing, right?) but mine is always too stiff, leftover, to do this with...must research 'grits'!
Jenndz- This is quite a compliment coming from leftover royalty!
Teesa- The trick is not in having 6 children, but raising them! Like anything worthwhile it has it moments! I've had my share of midnight calls, rolling eyes...and, as a famous poet said, I've "miles to go befre I sleep"!