KISS MY GRITS

[HostDave]

In 1974, a film came out called Alice Doesn’t Live Here Anymore. In Martin Scorsese’s fourth movie, this comedy-drama followed Ellen Burstyn who played a widow trying to search for a better life for her and her son in the Southwest with much of the action centering in and around Tucson. She finds love with Kris Kristofferson and one would have thought the story ended right there and, in a sense it did. But the general concept of the film became a TV sitcom called Alice that starred Linda Lavin and ran from 1976 to 1985 where the action centered at the diner in Phoenix where Alice worked. Characters included Vic Tayback as Mel, owner of Mel’s Diner, and, perhaps most famously, Polly Holiday as waitress Florence Jean Castleberry. Known as “Flo,” she had an acerbic comeback to those that offended her. Just as fast as she could sling hash, she would throw out the phrase that encapsulated her Southern roots: “Kiss my grits.”

We’ve always loved that old sitcom, and though we found the phrase “kiss my grits’ understandably amusing, we were never big fans because it seemed to be a put-down for a Southern culinary staple. The office staff here at the American Queen Steamboat Company in Memphis are fans of grits and we have found a number of ways to celebrate this basic ingredient into dishes aboard the American Queen, such as our Cajun shrimp and cheese grits served at our Jazz Brunch each cruise.

Grits date back to the Native Americans, who used the ground-corn food as a basic building block of their diet although the name is anglicized. The English used the term “grytt” to describe coarse meal and the Native American corn dish fit that description. On the American Queen, we’ve elevated grits to an art form and even those who might not once have been enamored of this Southern tradition find they can’t get enough. While we’re not at liberty to reveal the proprietary recipes we use aboard the American Queen, we have included a handful of recipes below which give you a taste of Southern cooking in your own home.

TRADITIONAL SOUTHERN GRITS
Courtesy of the Food Network

Ingredients

2 cups water
1 1/4 cups milk
1 teaspoon salt
1 cup quick cooking grits, not instant (suggested: Quaker)
1/2 cup butter

Preparation

In a small pot, bring water, milk, and salt to a boil. Slowly stir grits into boiling mixture. Stir continuously and thoroughly until grits are well mixed. Let the pot return to a boil, cover pot with a lid, lower the temperature, and cook for approximately 30 minutes stirring occasionally. Add more water if necessary.

Grits are done when they have the consistency of smooth cream of wheat. Stir in half the butter and serve with remaining butter divided equally on top of each portion, or serve with fruit or with a savory meal.

CREOLE SHRIMP AND GRITS
Courtesy of Southern Living magazine

Ingredients

2 pounds unpeeled, medium-size raw shrimp (26/30 count)
1/4 cup vegetable oil
1/3 cup all-purpose flour
1 medium onion, finely chopped
2 celery ribs, chopped
1 medium-size green bell pepper, chopped
2 garlic cloves, chopped
1 (6-oz.) can tomato paste
1 bay leaf
1 1/2 teaspoons Creole seasoning
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
2 1/2 cups milk
1 teaspoon salt
1 1/2 cups uncooked quick-cooking grits

Preparation

Peel shrimp, reserving shells; devein shrimp, if desired. Bring shells and 4 cups water to a boil in a medium saucepan over medium-high heat; reduce heat to low, and cook 20 minutes. Pour shrimp broth through a colander over a large bowl, pressing shells with back of a spoon; discard shells.

Heat oil in a Dutch oven over medium heat; stir in flour, and cook, stirring constantly, until flour is caramel colored (about 8 to 10 minutes). Add onion and next 3 ingredients, and cook, stirring often, 5 to 7 minutes or until tender. Stir in 2 cups shrimp broth, tomato paste, and next 4 ingredients. Reduce heat to low, and cook, stirring occasionally, 45 minutes. Add shrimp, and cook 10 minutes, stirring in 1/4 to 1/2 cup remaining shrimp broth to reach desired consistency.

Meanwhile, bring milk, 2 1/2 cups water, and salt to a boil in a saucepan over high heat. Gradually stir in grits. Reduce heat to low, and simmer, stirring occasionally, 10 to 12 minutes or until thickened. Serve Creole Shrimp over grits.

CHEDDAR CHEESE GRITS CASSEROLE
Courtesy of Southern Living magazine

Ingredients

4 cups milk
1/4 cup butter
1 cup uncooked quick-cooking grits
1 large egg, lightly beaten
1 teaspoon salt
1/2 teaspoon pepper
2 cups (8 ounces) shredded sharp Cheddar cheese
1/4 cup grated Parmesan cheese
Garnish: parsley sprigs

Preparation

Bring milk just to a boil in a large saucepan over medium-high heat; gradually whisk in butter and grits. Reduce heat, and simmer, whisking constantly, 5 to 7 minutes or until grits are done. Remove from heat.

Stir in egg and next 3 ingredients. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle evenly with grated Parmesan cheese. Bake, covered, at 350° for 35 to 40 minutes or until mixture is set. Serve immediately. Garnish, if desired.

GRITS AND GREENS BREAKFAST BAKE
Courtesy of Southern Living magazine

Ingredients

1 teaspoon salt
1 1/2 cups uncooked quick-cooking grits
1 cup (4 oz.) shredded white Cheddar cheese
3 tablespoons butter
1/2 cup half-and-half
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
10 large eggs, divided (not separated)
3 cups Simple Collard Greens, drained
Hot sauce (optional)

Preparation

Preheat oven to 375°. Bring salt and 4 cups water to a boil in a large saucepan over medium-high heat; gradually whisk in grits. Reduce heat to medium, and cook, whisking often, 5 to 7 minutes or until thickened. Remove from heat, and stir in cheese and butter.

Whisk together half-and-half, next 2 ingredients, and 2 eggs in a medium bowl. Stir half-and-half mixture into grits mixture. Stir in Simple Collard Greens. Pour mixture into a lightly greased 13- x 9-inch baking dish. Bake at 375° for 25 to 30 minutes or until set. Remove from oven.

Make 8 indentations in grits mixture with back of a large spoon. Break remaining 8 eggs, 1 at a time, and slip 1 egg into each indentation. Bake 12 to 14 minutes or until eggs are cooked to desired degree of doneness. Cover loosely with aluminum foil, and let stand 10 minutes. Serve with hot sauce, if desired.

You may have noticed that three of the four recipes from above come to us courtesy of Southern Living magazine. If you want a taste of the Southern hospitality available on the American Queen year-round in your own home, then we highly recommend this publication. It really brings the South alive, especially in its many recipes. Just click here to visit their website and learn how to subscribe. There’s nothing else in the world like the gracious hospitality of the South and one of the best examples is our special offers. But you’ll have to act quickly. Time has almost run out but if you book and pay-in-full by June 30, you can either save 50% on select June cruises and our Fourth of July cruise* or book and pay-in-full by July 30 for $2,000 per stateroom savings on a limited number of cruises in July, August and September.**

*Offer expires June 30, 2014 and is valid on new, paid-in-full bookings only. Offer of 50% savings applies to regular cruise fare only, regardless of cabin category, and is only valid on these 2014 American Queen voyage dates: 6/12, 6/20, 6/23 , 6/27 and 7/03. Offer valid on U.S. and Canada resident bookings only.