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Quarantine Cooking: Tomato Grits Recipe - Today Paula is serving up one of her most popular menu items from Paula Deen's Family Kitchen that's a must try...Tomato grits!
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Recipe link (see the instructions here): https://www.pauladeen.com/recipe/tomato-grits/
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0:00
- I'm going to share with y'all today
0:05
one of our most well received restaurant menu items.
0:11
We serve this at Paula Deen Family Kitchens,
0:16
and we serve it I think just at breakfast,
0:19
if I remember correctly.
0:22
The Family Kitchens that are open for breakfast.
0:26
We have one in Branson, Pigeon Forge, Myrtle Beach.
0:31
- [Theresa] OWA.
0:32
- OWA in Alabama.
0:36
What's the name, what town is that?
0:39
- [Theresa] Orange Beach, it's by Orange Beach, Florida.
0:41
- What's the name of the town?
0:43
- [Theresa] Foley.
0:43
Foley, Alabama.
0:44
Yeah, Foley, Alabama at OWA.
0:47
And oh, that's a fabulous restaurant there too.
0:50
And then we've got a Lady and Sons here in Savannah
0:53
and Paula Deen's Creek House here in Savannah.
0:57
But I think this recipe is just served
1:00
at Paula Deen's Family Kitchen.
1:02
But it gets wonderful raves from people.
1:06
And I'll never forget the night I formulated this.
1:10
Let me get this going
1:11
and then I'll tell you how it all came about.
1:14
Now I'm gonna start with two cups water.
1:18
And let me see,
1:19
I can't remember how much milk.
1:21
1 1/4 cup of milk,
1:26
'cause milk helps make those grits really, really creamy.
1:32
Now this is one of the most important part about grits,
1:40
salt.
1:42
If you don't salt your water
1:44
at the beginning of them cooking,
1:47
it would take 1/2 a cup of salt to get them salty
1:50
when you were ready to eat.
1:53
I know some people that don't live in the South
1:56
think of grits as cream of wheat
1:59
and they'll wanna put sugar on it,
2:02
but we never, ever, ever put sugar in or on our grits.
2:09
So we're going to put this salt
2:12
and that's gonna make them so very good.
2:16
And I'll check at the end,
2:17
we may still need a little bit more,
2:19
but right now that's all I'm gonna go with.
2:22
So we're going to bring this to a boil
2:28
and I use five minute grits.
2:33
I don't use the long cooking,
2:35
because, I don't even buy them,
2:37
because I don't know when I want to have grits
2:42
that I've got an hour for them to cook.
2:44
So I have just found that the five minute grit
2:47
works perfect for me.
2:49
And then I cook it for about 45 minutes.
2:52
So in this recipe it will tell you to cook it
2:54
for like three minutes.
2:55
I've never cooked a grit for three minutes
2:57
in my whole entire life.
2:59
But so I'm gonna let these cook just as long as I can.
3:05
And I've got a cup of grits.
3:08
And as soon as this boils
3:10
I'm going to whisk this, this into this.
3:15
And this is the most important tool when you get started,
3:19
because it's so important.
3:21
Those grits need stirring and stirring and stirring.
3:24
If you don't stir them up good
3:26
you'll have big glob, baseball size rounds of grits
3:32
and you don't want that.
3:33
So that's the key right there.
3:36
So anyway, I was writing my second cookbook,
3:41
"The Lady & Sons, Too!" T-O-O,
3:45
and I was living downtown in that little pre-civil war house
3:49
on, what square was that on?
3:53
Calhoun Square.
3:55
And I wrote that whole book with a pencil in a notebook,
4:00
the whole entire book, every word.
4:03
And I was sitting there that night,
4:07
I remember sometimes working until the sun came up,
4:11
and I said, gosh, I got to have a grits recipe for this,
4:16
but I'm not gonna tell them,
4:19
put your grits in boiling salted water
4:22
with a little milk and cook them.
4:24
So I got up from the table and went into the kitchen
4:28
and I found a can of Rotel tomatoes.
4:33
So I thought, mm-hm, tomato grits,
4:40
I'll do that.
4:43
So this recipe has turned out real good.
4:46
And I did the whole recipe just like the recipe calls for,
4:51
but you know, I found out that I kinda liked it
4:55
just as well leaving the eggs out and not baking it.
5:01
But if you're having company
5:02
and you want to serve this as a pretty side dish
5:05
I would recommend the eggs and baking it
5:08
and then top it with cheese at the last minute,
5:10
and it's really pretty.
5:12
Or you can stop when the grits are done
5:15
and all the cheeses are in it and call it a day.
5:20
But that was my reasoning for baking it off.
5:24
'Cause it's just prettier
5:25
and it looks like you ready to entertain friends.
5:31
So now this is starting to starting to boil.
5:35
Can you get over in there, Eddie?
5:39
I thought it was fixing the boil.
5:42
So that how tomato grits was born.
5:48
So you can add or take out anything that you don't like.
5:56
I wish I had put more onions in there.
6:01
I put down 1/3 a cup of chopped green onions.
6:05
That's not enough to even pull out the knife for.
6:10
- [Eddie] It's big flavor though.
6:12
- Yeah., it's going to be a lot of flavor, yes.
6:18
All right, that's boiling around the edges, Eddie.
6:22
So I'm gonna pull my grits in
6:24
and I'm going to start stirring,
6:26
stirring, stirring, stirring.
6:31
Now, if I just walked away at this point
6:33
I'd come back and I'd have a mess.
6:36
I'd find some baseballs down in the grits
6:42
Sure, as poopy stinks, I would.
6:48
So I'm gonna just stir this until it like comes back
6:52
to another rolling boil.
7:03
My best friend, bubbles,
7:09
Susan Green just sent me this.
7:14
I asked her, I said, what the hell is that for?
7:18
What's it called?
7:21
I can't remember.
7:22
- [Eddie] Something, muggle or something like that.
7:24
- Smuddle or muddle, but anyway this is what it's for,
7:28
getting down in the edge of the grits and oatmeal.
7:34
So, you'll be happy to see that I've used
7:37
her spuddilido or whatever.
7:41
All right, so it's a boiling
7:45
and I've cut it down, so it can do a soft boil.
7:51
And I'm going to cover it up
7:53
and I'm gonna let them thicken up.
7:57
Like I said, I've got them on low.
8:00
And when they are ready
8:04
I'm gonna add the butter and lots of cheese.
8:10
And when I formulated this recipe y'all,
8:15
you used to be able to buy a garlic cheese roll
8:19
and it had the little flap in the center of the roll
8:23
where you could pull that off
8:25
and then squeeze it onto your cracker,
8:28
or if you needed the whole.
8:29
- [Theresa] Cheese Whiz.
8:30
- No, it wasn't Cheese Whiz, it was garlic cheese.
8:33
It was called garlic cheese.
8:35
But you cannot find that anymore
8:38
and I don't believe they're making it anymore.
8:40
- [Theresa] I think it's discontinued.
8:42
I looked that up on Google too.
8:43
- Yeah, so I just put garlic powder in the grits
8:51
and that will be fine.
8:55
I left a drop of milk.
9:00
That would drive me crazy looking at that drop of milk.
9:04
Okay, look at them, Eddie.
9:09
See, they're starting to get thick.
9:16
Those are gonna be very, very, very good grits.
9:24
But they've gotta get a lot thicker,
9:26
'cause we're gonna put things in there.
9:29
I'm so glad y'all
9:30
that Bobby was able to come over here and help me,
9:32
because we're doing about six,
9:34
six short cooking videos today,
9:37
so I could use a.
9:39
- Professional.
9:40
- Yes, a professional.
9:41
- And here I am.
9:42
- All right, so I want y'all to look at these grits.
9:46
Now we put the milk and the water in there
9:49
and the salt and I covered them and just let them cook.
9:53
And they got real, real thick.
9:55
All right, so Bobby, let's put.
10:00
- [Bobby] Gonna make tomato grits?
10:01
- [Paula] Yes, yeah, we're doing tomato grits
10:04
and I was just telling everybody,
10:06
I remember the night I formulated these
10:10
and let's put the butter in, so it'll melt.
10:15
And I'm going to put in.
10:16
- [Bobby] Okay, I'm going to ask a stupid question.
10:19
- The whole thing, the whole thing,
10:24
'cause this is a good many grits.
10:27
- Is it?
10:28
It's at least two or three servings.
10:32
It's at least two bowls.
10:33
- Depending on who you are.
10:35
- Oo, Nellie, so the whole,
10:38
you don't want to start with a half?
10:39
- [Paula] Nope.
10:40
- [Bobby] We ain't going to ease into it,
10:41
we're just gonna go.
10:44
- [Paula] Well, we might should've eased it.
10:45
- [Bobby] We might should've.
10:46
That is a, you might wanna make some more grits.
10:49
- [Paula] So feel free to cut back
10:50
on the butter if you want to.
10:52
- [Bobby] Too late.
10:53
- [Paula] But I wouldn't.
10:56
All right, Bobby, would you crack those eggs right there
10:59
and beat them up, please.
11:01
- [Bobby] Okay, are we gonna make, are you going to.
11:04
- [Paula] I'm gonna temper them with these hot grits.
11:07
- [Bobby] All right, let me get a measuring cup.
11:08
- [Paula] That's all right,
11:09
you can crack them right in there.
11:12
- [Bobby] Is that, well, yeah,
11:13
that's deep enough to beat them.
11:14
- [Paula] And now I'm going to add some cheese.
11:16
Now this is like 2 1/2 cups of cheddar cheese.
11:21
And I'm going to save some for the top.
11:25
- [Bobby] So what was your decision?
11:27
You're going to bake?
11:29
- I'm going to bake it.
11:30
I'm going to do just like the recipe says,
11:33
but I really like mine,
11:37
after I get everything in it
11:38
and get it back steaming hot again.
11:41
- [Theresa] It's 'cause you can't wait.
11:44
- That might have something to do with it, Theresa.
11:47
- We need to do the,
11:50
"Not My Momma's Meals" version of this next time.
11:54
- How did you do it?
11:56
All right, now I'm gonna put in some blocks of cheese.
11:57
- I didn't, but it needs it,
11:58
it needs to be done.
12:00
It needs to be done.
12:01
This is screaming for a remake.
12:03
- Well, you know, grits are just fattening, son.
12:06
I don't know how you'd remake them where they wouldn't.
12:09
All right, we want to temper.
12:10
- Are they?
12:11
- I know, no.
12:13
All right, come here.
12:14
- How on earth might one make these grits
12:16
to be less fattening?
12:17
- [Eddie] Well, good grits are fattening.
12:19
- Yeah, good grits are fattening.
12:20
- Good grits, thanks, Ed, you said it.
12:22
- All right, so.
12:23
- [Theresa] So you take out all the good stuff, Bobby,
12:25
and that just takes away from it.
12:26
- No, not at all.
12:27
Not, not all.
12:29
- All right, beat that up in there and we're.
12:31
- See, this is why I was going for a little bit deeper dish.
12:34
- Oh no, it's fine.
12:35
- I'm supposed to be, okay, really?
12:37
Show me how to do that.
12:39
Just cause you can't see
12:40
don't mean that that's deep enough.
12:44
That's not beating, that is just stirring.
12:45
- You better leave your old momma alone.
12:47
Okay, well then stir it in.
12:50
- So explain to me, why.
12:52
Look at that.
12:53
- Okay, you were right.
12:55
- So how, why are we doing this?
12:56
- You were right.
12:57
- This surprised me that I'm beating eggs
12:59
and then you started to add the grits into it.
13:01
Tell me why we're doing that.
13:02
- Yeah, we're tempering it, son,
13:03
that's called tempering.
13:04
- This is tempering the eggs to add the hot grits to it?
13:06
- Yes, yes, because surely.
13:08
- Is that cheese?
13:10
- I understand tempering grits, I mean tempering eggs,
13:13
I understand, you're flustering me.
13:16
I understand tempering eggs.
13:17
- Okay, well you just beat your eggs.
13:18
- So they don't become scrambled eggs.
13:19
I understand how that works,
13:20
but I've never done it with a hot bowl of grits,
13:22
tempering eggs into a hot bowl of grits.
13:25
- [Theresa] She actually did it in the rice pudding too.
13:27
- Really?
13:28
That's why you're Paula and I'm Bobby.
13:33
(laughs)
13:37
Is that cantaloupe or is that chunks of cheese?
13:40
- It's cantaloupe.
13:41
- [Bobby] Mm, delicious.
13:43
- [Paula] No, it's not cantaloupe, y'all.
13:45
- [Bobby] Just giant globs, cubes of cheese.
13:49
This is going to be.
13:49
- Bobby, oh, I'm sorry.
13:54
Sorry.
13:55
- Are you really, or was it kind of on purpose?
13:58
- No, I'm.
13:59
- You got yourself too.
14:00
- Yes, I know.
14:01
- Glad I brought an apron.
14:02
I wish I had worn a face shield.
14:05
- I know it.
14:06
You know, we may need to go to those.
14:09
All right, so I'm adding our Rotel grits.
14:14
Now you can, I mean, our Rotel tomatoes
14:17
and you can get this, the original flavor,
14:19
which has got some heat to it,
14:21
or you can get it hot.
14:22
I can't eat the hot, but this is good,
14:25
it's got just a little bit of zip to it.
14:27
All right, son, so if you wanna pour.
14:29
- [Bobby] Rotel is just a great, that's a great product.
14:32
- [Paula] Yeah, it's a great product.
14:34
All right, so these grits have cooled down now
14:37
from putting the tomatoes in.
14:39
- [Bobby] Okay, so.
14:40
- [Paula] So if you just pour those back in.
14:42
- [Bobby] Okay.
14:44
Can you give me a?
14:46
- [Paula] Yes, I'll give you a hand.
14:52
- [Bobby] Beautiful.
14:53
Do you want me to take over that or no?
14:54
- [Paula] Please.
14:56
And, so we're going to put this in the oven, Bobby,
15:03
golly, Bob, I turned my oven off.
15:06
But it's still hot.
15:07
- This smells good. - It does smell good.
15:08
- [Paula] So I'm gonna put it in at like 325 or 350,
15:11
something like that.
15:14
And we're gonna let those cook.
15:19
- All right, well that's well mixed.
15:21
So we're gonna, we're making a casserole.
15:24
It's casserole.
15:25
- Yeah, it's, what did I name it?
15:28
I named it tomato grits.
15:30
- Tomato grits.
15:32
- But this is so popular, Bobby,
15:34
aren't you want to put it in this?
15:36
This is so popular.
15:37
- Can you give me a hand?
15:38
- Yeah.
15:40
- Come on, let's trade, Curly.
15:42
- Where the hell is Moe today?
15:46
I've been watching "The Three Stooges" again.
15:48
- Me too.
15:49
- I mean, they are back on.
15:51
- I started recording it.
15:53
- Oh no.
15:53
- Yeah, and Claudia is like, what is this?
15:57
- [Theresa] Good, clean fun.
15:59
- It's hilarious.
16:00
- But they kill each other
16:01
and then kids wanna do it to their friends.
16:05
- They were, if you hadn't seen an episode
16:07
of "The Three Stooges"
16:08
or if you don't know what I'm talking about,
16:10
Lord forbid that.
16:14
Those guys were so ahead of their time
16:17
as far as physical comedy.
16:20
Those men just beat the crap out of each other.
16:24
I mean, it was like either the sound effects
16:27
for the times were perfect
16:28
or they were truly just slapping the mess out of each other.
16:30
- And they did it to other people too.
16:32
- They did it to everybody.
16:33
They would just slap people
16:35
hit them with whole pies in the face,
16:36
just beat each other down.
16:39
It's the funniest thing ever.
16:41
So I discovered it, I discovered it recently
16:43
that it was on.
16:44
- [Paula] It's on MeTV.
16:45
- Probably at like three o'clock in the morning.
16:47
- [Paula] No, it was on Sunday afternoon,
16:50
like 5:30 to six, so go watch.
16:52
- Okay, well, I just started DVR
16:54
and started recording "The Three Stooges".
16:56
My wife is from Caracas, Venezuela, and she's 34 years old.
17:01
She probably had never heard
17:02
of "The Three Stooges" before anyway.
17:04
So the first time she saw this,
17:06
she was just looking over at me in the bed going, what,
17:09
what are you, what is this?
17:11
- I said, Claud, you wouldn't believe how old this is.
17:14
- Do you want to put your grits in the oven
17:16
or you just gonna talk?
17:16
- I said, Claudia, you wouldn't believe how old this is.
17:18
And so I brought up the guide on it
17:20
and it was from like, the episode I was watching
17:21
was from like around 1938 or something.
17:25
- Uh-huh, from the 30s and the 40s.
17:28
- Just unbelievable comedy from.
17:30
- We were still watching them in the 60s,
17:33
the 50s and the 60s.
17:35
- Well, imagine standing the test of time like that.
17:38
It's 2020 and we're still watching it, nine years later.
17:40
- I think there's a lot of people out there like me.
17:43
- Old?
17:44
- Yeah, old.
17:45
- [Theresa] Obviously Bobby.
17:47
- Yeah, like Bobby,
17:51
but you know, I'm very tired of TV, son.
17:56
- [Bobby] Okay.
17:57
- I can't stand all the negative.
18:00
- All right, well then let's talk about it.
18:02
- And all the backbiting.
18:04
- Let's fix it right now. - It just makes me so sad.
18:09
- Me too, so "Three Stooges" it is.
18:11
- So I have found MeTV and I watch "Andy Griffith,"
18:16
I watch "The Three Stooges," I watch "Lost in Space,"
18:20
I watch "Bonanza" and "Perry Mason."
18:26
Oh, I love me some Perry.
18:27
- Living in a bubble, aren't we?
18:28
- Living in a bubble,
18:29
'cause I can't live out there
18:31
in that huge bubble with folks.
18:32
- Are these clean?
18:33
- [Eddie] Yes.
18:34
- Yes.
18:35
- They smell great.
18:36
- Son, you wanna take them out and just put them right here.
18:38
Now, I just took them out of the oven
18:42
three or four minutes ago,
18:43
and you remember that big old bowl of cheese?
18:45
I just sprinkle the top with more cheese.
18:50
Oh, oh, oh, Bobby.
18:52
- That looks good.
18:54
- Oh, my gracious. - So good.
18:57
- You talk about hot, look how hot and bubbly, Eddie.
19:00
Can you get in there?
19:01
- [Bobby] You give me a spoon, what do you want me to do?
19:02
- [Paula] I want you to taste it.
19:04
- [Bobby] Okay, if you'd go grab
19:07
a fire extinguisher, I will.
19:08
- [Paula] Okay, look, look, look, look.
19:11
- [Bobby] Oh, you taste it.
19:12
- [Paula] Look, look, look.
19:14
- [Bobby] God, it just bubbling.
19:15
- [Paula] I know, looka, looka, looka.
19:18
- [Bobby] Oh my gosh, you're not about to eat that.
19:19
- I think I heard one of your triplets say that,
19:21
looka, looka, looka.
19:21
- [Bobby] You hear all sorts of things.
19:23
You're not about to try that, are you?
19:25
No, don't do that.
19:27
- Just a little edge.
19:28
- [Bobby] What are you doing?
19:30
What are you doing?
19:31
- I can't help it.
19:34
Holy gomoly.
19:35
- [Bobby] Mouth full of molten flesh.
19:37
- I just took a little piece.
19:40
- [Bobby] Well, look how delicious they look.
19:42
- [Paula] Y'all must try this,
19:45
even if you don't live anywhere in the South.
19:49
- [Bobby] It makes no difference.
19:51
And that's breakfast, lunch, or dinner, by the way.
19:53
- [Paula] Yes, yes.
19:54
- No rules on that.
19:55
- [Paula] Well, like I said, the Family Kitchen,
19:57
Paula Deen Family Kitchen only serves this at breakfast,
20:00
I think.
20:01
- [Bobby] Hey, why don't we let it sit.
20:04
- And people love it.
20:05
- [Bobby] And then we'll just cut out a chunk of it
20:06
and deep fried, since we got it deep fryer.
20:08
- You know what, we could let it get hard,
20:11
'Cause there's nothing any better
20:12
than leftover fried grits.
20:13
- [Bobby] Yeah, and then just deep fry the mess out of it.
20:17
- [Eddie] I love grit cakes, they are good.
20:20
- Uh-huh, grit cakes.
20:21
- [Bobby] They are good.
20:23
- Okay, another idea.
20:24
- [Bobby] You never know.
20:27
Okay.
20:28
- Okay, Bobby, I think they're ready to go.
20:31
- Bye, y'all.
20:32
(mumbling)
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