Pete's Yummy Grits


"If you don't have wrinkles,
you haven't laughed enough."

- Phyllis Diller






Recipe courtesy of
Pete Oberosler
  • 3 cups water
  • 3/4 cup grits, quick
  • 1 tsp. salt
  • 3 tsp. chili garlic sauce
  • 5 cloves garlic, minced
  • 1/3 to 1/2 cup shallots, diced
  • 1/4 to 1/2 cup cilantro, chopped


Prep: Dice the shallots, and garlic and set asside in a bowl. Rinse and chop the cilantro and set asside in a separate bowl. Put the water, salt and chili garlic sauce into a 3-quart sauce pan. Bring water mixture to a boil. You should slowly stir, and taste the water to make sure it tastes good. Adjust seasonings to your taste.

When the water begins to boil, slowly stir in the grits. Cook over medium heat for 5-6 minutes, stirring occasionally. Stir the shallots and garlic into the cooking grits, during the last 2 minutes of cooking. Remove pan from stove and stir in the chopped cilantro.

Pour into a lightly greased loaf pan [4" x 8.5"] to cool. Cool until firm. Remove from pan and cut into 1/2 inch thick slices. Grease large skillet. Fry slices over medium heat for 4-5 minutes on each side or until lightly browned. Serve immediately.

Amount: Serves 4 to 5



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