Fish & Grits Recipe

Southern With a Twist

For those who just can’t get enough of Southern classics but like a fresh take every now and then, we’ve got you covered. Here, area restauranteurs dish up some of the best flavors the region has to offer with a little something unexpected.

Photography by Ryan Long Photography

“Fish and grits is a fun take on the low country favorite of shrimp-n-grits. We like it because you can use a variety of fish, and we like to serve them with collard greens and andouille sausage for an added Southern flair.”

– Allyson Smith, Scottie’s On The River


Chef Allyson Smith

Waldrep Construction


fish & grits

Fish & Grits

Scottie's On The River
Cook Time 35 minutes
Course Main Course
Cuisine Cajun
Servings 8 servings


  • cup bacon bits
  • cup jalapeños, diced
  • 1 Tbsp. garlic, minced
  • 2 cups yellow stone-ground grits
  • 4 cups heavy cream
  • 4 cups chicken stock
  • ¼ cup green onion, diced
  • 1 pinch cayenne
  • Salt, to taste
  • Black pepper, to taste
  • 2 Tbsp. butter
  • ½ cup Vermont white sharp cheddar, shredded


  • In a large pot, render bacon until mostly crispy.
  • Remove from pan while leaving the grease and then add jalapeños and garlic. Sauté for 3-5 minutes or until jalapeños become soft but are not losing any color.
  • Spread grits around the bottom of the pan and allow to toast a bit.
  • Add cream and chicken stock while whisking to avoid any clumping. Reduce to medium heat and bring to a gentle simmer for 30 minutes.
  • Add green onions, cayenne, salt, pepper, and butter. Stir well.
  • Add cheese and stir until cheese is completely melted.
  • Top with your choice of a 6 oz. blackened fish fillet, collard greens, and andouille sausage and enjoy!
Keyword andouille sausage, blackened fish, collard greens, Fish, fish and grits, grits, southern comfort food
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