The Sweet and Savory Sisters!



Sacred Grits Casserole


Sacred Grits Casserole
We are going to get off the beaten path for this one folks. We have a passion for grits and nowadays you can find all kinds of different recipes for grits. This recipe is nowhere near your ordinary Grits recipe, it’s sacred. One bite of this delicious creamy recipe and you will feel somewhat holy! You will most likely want to take this dish to your next soiree and give your pals something to talk about. They can talk all about your lovely grits casserole instead of who is doing who!

Make it-
3 fresh cobs of corn
1 pint cherry tomatoes, sliced in half
1 cup grits and salt to taste
2 cups heavy cream
2 cups chicken broth
4 ounces cream cheese
1 cup grated white cheddar cheese
Salt and pepper to taste
½ stick butter
Good quality olive oil, for garnish

Get it done-
Alright now let’s get this show on the road and make us some magic. First, toss your corn in the microwave and nuke for 7 minutes. Remove kernels from cob and set to the side. Next, preheat your oven to 400 degrees. Now get you a little bowl out and throw those cherry tomatoes in there that you already sliced in half, because that’s what we told you to do at the beginning. Now toss those jewels with some salt and pepper and a little olive oil. You want just enough oil to coat them, not bathe them. Now you are going to arrange the tomatoes cut side up on a sheet pan. You may want to line your cookie sheet with some aluminum foil, this makes for easy clean up. Cook for about 30-45 minutes or until they are soft, shriveling and turning brown. At this time, prepare to get sanctified! You are going to concoct the best of the best mouthwatering grits. Bring your heavy cream and chicken broth to a gentle boil in a heavy sauce pan. Next, you will slowly add your grits and salt while whisking constantly. Turn your heat down to medium low. You will need to whisk your grits at first, making sure that they are not sticking to the bottom or to each other. Put a lid on the pot and cook until they are thick and creamy, for about 10-15 minutes or until desired consistency is reached. Make sure to stir throughout the cooking process. You can add you a little water, broth or milk if they get too thick. Season kindly with salt and pepper. Next, add your butter, you may add more if you are feeling frisky.
Now comes the goodness, stir in that good ole corn, cream cheese and white cheddar cheese. Pour these babies into a greased casserole dish and top this stunning success with the roasted tomatoes. Drizzle with a little olive oil and place it in the oven and cook for about 25 minutes. Enjoy!


3 Tablespoon flour
3 Tablespoon butter, + 5 Tbsp butter
½ red or green bell pepper, diced small
2 stalk celery, diced small
½ cup Vidalia onion, diced small
½ pound Andouille Sausage, sliced (optional)
Salt and pepper to taste
Cajun seasoning
½ cup plus 2 cups heavy cream
1 ½ pounds Shrimp, reserve shells for stock
3 cups shrimp stock, divided
1 cup Quick Grits

Melt 3 tablespoons butter in a pan over medium high heat. Add flour and stir the roux until it becomes a light brown, about 10-12 minutes. Add bell pepper, celery and onion and sauté until vegetables are translucent, about 8–10 minutes. Add the andouille sausage and cook for an additional 8-10 minutes. Season with salt, pepper and Cajun seasoning. Add the ½ cup cream slowly, stirring constantly. Then add about 1 cup of the shrimp stock. Let simmer. Fold shrimp into sauce and cook until the shrimp are done. Serve on top of grits.
Bring 2 cups shrimp stock and 2 cups of cream to a boil. Slowly whisk 1 cup of grits, salt and 2 tablespoons of butter into the stock mixture. Cook 5–7 minutes, stirring occasionally. Add remaining 3 tablespoons of butter.

Shrimp Stock:

1 tablespoon oil
Shrimp peels
1 bay leaf
1 carrot
2 celery stalks
1 onion
1 clove garlic
Salt and pepper to taste
3 cups water

Heat oil, add all ingredients and cook for a few minutes. Add 3 cups of water. Bring to a boil and then reduce heat to low. Simmer for an hour or so.

Grit Talk

Lets talk about grits. What is a grit? GrIts are a food of American Indian origin. Grits are very popular In the south. Grits are coarsely ground corn. Grits are very inexpensive and they are great to serve when you are feeding a large group. They are mostly eaten for breakfast. Our family eats them for breakfast, lunch and dinner and even for an appetizer. There are a lot of different ways to prepare grits. Grits are usually prepared with one part grits to two parts water. Now if you know the Sweet and Savory Sisters you will know that we do not use water in our grits. Are you kidding me? We like to use heavy cream or chicken stock or a combination of the two. I also add butter to the grits while they are cooking. These girts are so good that they will make you want to slap your Mama. When cooking grits it is very important to salt your water/heavy cream or whatever liquid you are using. Don’t be afraid to salt them good because there ain’t nothing worse than a bland grit. It is very difficult to salt them after they have been cooked. It is also important that you slowly stir in your grits into the liquid and continue to stir the grits while they are cooking. If you don’t do this they will be lumpy and you don’t want lumpy grits.
I love grits and we have them a lot. I served them at my wedding and people loved them. That was the only thing I didn’t have any leftovers of. My friend came running in the house and said I need another pan of grits. I said are you freaking kidding me? I know they have not eaten all of those grits. Well she wasn’t kidding me. The cheapest thing I served was the most popular thing there. We had tons of shrimp and tenderloin leftover but no grits. A friend of ours from Hawaii had never had grits and he did not want to try them. His girlfriend got him to taste ours and he loves them now. Well, he loves our grits. Who wouldn’t love something that was cooked in heavy cream, butter and then finished off with cream cheese more butter and then baked with even more cheese. Shut up, this is good stuff.
Claire, a family friend sent me a message today and suggested that we have some grit talk on our blog. One question she had was, what were some recipes for left over grits? The first thing that came to mind was grit cakes. We were on the Paula Deen show not too long ago and made our plantation grits(recipe is on the blog). Jamie, her son, talked about how he loved making grit cakes with his leftover grits. We love them too. Grit cakes are great to make with leftover grits. They are very simple to make. Put your leftover grits in a greased cookie sheet or a 9×13 casserole dish and chill in the fridge for two hours. Take them out of the pan and place on a cutting board. Use a cookie cutter to make the cakes. Grease a cookie sheet and bake them in a preheated 400 degree oven for about 15 minutes on each side. Or you can pan fry them. Dust cakes in cornmeal or flour and fry until golden brown on each side. The possibilities from this point are endless. You can serve the cakes like a toast point for dip. You can serve sautéed mushrooms, shrimp or fish on top. I like to put them in the bottom of a bowl and ladle gumbo, stew or étouffée on top. They are also yummy with tomato gravy, sausage gravy, red eye gravy or any kind of gravy. I love a good gravy! Grits are great with any kind of fish, shrimp or seafood dish. In the south we always have them when we have a fish fry. We made a great casserole that are stepmother makes it has grits, sausage, cheese and rotel tomatoes.This dish was a huge hit. What are some of your favorite ways to prepare grits?
To our friend Claire, I hope this gave you some ideas so you will not have to throw out anymore grits. The Sweet and Savory Sisters love grits and gravy!

Tomato Pie


Tomato Pie

  • 1 deep dish pie crust, baked
  • 3 tomatoes peeled, sliced and drained (salt and pepper to taste)
  • ½ cup of chopped green onion
  • ¼ cup of fresh basil chopped
  • 2 ½ cups of grated Colby and Monterey jack cheese
  • ½ pound of bacon fried, drained and crumbled
  • 1 ½ cups of mayonnaise (Hellman’s)
  • Salt and pepper and garlic powder to taste


Peel tomatoes, cut tomatoes in half and then slice

 Drain tomatoes on paper towels

 Meanwhile mix the next six ingredients together

 Layer tomatoes and mayo mixture in baked pie crust

 Bake in a preheated 350 degree oven for 30 minutes

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