Jubilee Grits Recipe
This recipe by Gail Smith took home 2nd Place in the entree category at the 6th Annual National Shrimp Festival.
SERVES 8 – 10
Ingredients
4 cups water
1 teaspoon salt
1 cup Quick Quaker Grits
1 stick of margarine, cut in large chunks
1 – 6 ounce roll Kraft Garlic Cheese, cut in large chunks*
3 slightly beaten eggs
Scant half cup milk
1⁄2 cup finely chopped green pepper
1 cup fresh, boiled crab meat
1 cup fresh, boiled shrimp, cut into bite-sized pieces
1⁄2 cup crushed Corn Flakes
1⁄2 cup shredded cheddar cheese
Directions
1. Preheat oven to 350 degrees. Bring a heavy saucepan of water and salt to a boil. Stir grits in slowly and return to boil. Reduce heat and cook 2 1⁄2 to 5 minutes, stirring occasionally.
2. Add margarine and cheese and stir until well combined. Crack eggs into a one cup measurer and add enough milk to make 1 cup. Add that to the grits and stir to combine. Carefully stir in bell pepper, crabmeat and shrimp. Pour into a lightly greased 2 quart casserole.
3. Combine corn flakes and cheese in a small separate bowl, and sprinkle over casserole. Bake for 45 to 60 minutes or until center of dish is firmly set. Use a toothpick to test for doneness.
* Kraft has discontinued this product. You can substitute 6 ounces Velveeta Cheese and 1/2 teaspoon garlic powder
for a similar result.
Recipe featured in “50 Quintessential Mobile Bay Recipes” sponsored by
