TV's Grits Casserole Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 25, 2009
I have been making this recipe for many years and it is always a hit!! I get asked for the recipe any time I bring it to a breakfast. Only thing I do different is 1/2 cup each of bell pepper, onion and celery and maybe a little more cheese because I love cheese!! Don't let the soup throw you off, it gives the flavor depth. YUMMY!
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Cooking Level: Intermediate

Living In: Matthews, North Carolina, USA

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Reviewed: Jan. 11, 2011
I fell in love with grits on a trip to the south some years ago, but this is the first time I've made them. I thought this was very good and comforting! The only thing I did different was to use beef summer sausage.
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Reviewed: Feb. 16, 2011
very tasty although we had to substitute the grits by polenta due to availability
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10 users found this review helpful

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Cooking Level: Intermediate

Living In: M√ľnster, Nordrhein-Westfalen, Germany

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Reviewed: May 22, 2011
This was very easy, but I didn't like the flavor. I wouldn't make this again.
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Cooking Level: Beginning

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Reviewed: May 7, 2013
This recipe has been in my recipe box for quite some time, so I finally decided to give it a try last night. It was pretty good and my husband seemed to like it. My only reservation is that the soup just gets spread on top of the meat/grits mixture instead of mixing in, so that when I cut into it, there was a soupy layer oozing out above the grits. Next time, I think I would just mix the soup with the grits before baking. Also, I don't know if it's a mistake, but the directions say to let the grits simmer for about 30 minutes. Typically, grits are done after about 4-5 minutes. I didn't want to risk burning them, so I removed them after 4 minutes, which is the only change I made to the recipe. Overall, it's not a bad little recipe, but it didn't excite me too much.
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Photo by slfortson

Cooking Level: Intermediate

Home Town: Montgomery, Alabama, USA


 
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