BACON AND GRITS FRITTERS
Progresso® panko crispy bread crumbs provide a wonderful addition to these bacon and grits fritters - a tasty appetizer to treat your guests.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 4h40m
Yield 32
Number Of Ingredients 11
Steps:
- Spray 8-inch square pan with cooking spray. In 2-quart saucepan, heat milk and salt to boiling. Gradually add grits, stirring constantly; reduce heat. Simmer uncovered about 5 minutes, stirring frequently, until thickened. Add cheese, bacon, onions and pepper; stir until cheese is melted. Spoon mixture into pan. Refrigerate at least 4 hours or up to 24 hours.
- Shape grits into 1 1/2-inch balls. In small bowl, beat eggs and water with whisk or fork. Place bread crumbs in medium bowl. Dip balls in egg mixture, then roll in bread crumbs.
- In deep fryer or heavy 3-quart saucepan, heat 3 inches oil over medium-high heat (350°F). Fry fritters, in batches, 3 to 4 minutes or until golden brown. Drain on paper towels. Place on metal cooling rack in baking pan and keep warm in 225°F oven up to 30 minutes. Serve warm.
Nutrition Facts : Calories 150, Carbohydrate 9 g, Fat 2, Fiber 0 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 170 mg
GRITS & BACON CASSEROLE
Steps:
- Preheat oven to 350°. In a large saucepan, bring water, salt and pepper to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, about 5 minutes or until thickened, stirring occasionally. Remove from heat. Pour grits into a greased 2-1/2-qt. souffle dish; cool completely., In a large bowl, whisk eggs; pour over grits. Sprinkle with bacon and cheese., Place casserole in a larger baking pan; add 1 in. of hot water to larger pan. Bake, covered, 45 minutes. Uncover; bake 30-40 minutes longer or until knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. , Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Place casserole in a larger baking pan; add 1 in. of hot water to larger pan. Bake, as directed, increasing time as necessary for a knife inserted in the center to come out clean. Let stand 5-10 minutes before serving., ,
Nutrition Facts : Calories 227 calories, Fat 12g fat (5g saturated fat), Cholesterol 210mg cholesterol, Sodium 480mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 14g protein.
CHEDDAR BACON GRITS
In the South, grits are served plain with a little butter or loaded with extras, like my recipe with bacon, cheddar and green chiles. -Amanda Reed, Nashville, Tennessee
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a 6-qt. stockpot, bring water to a boil. Slowly stir in grits, salt and paprika. Reduce heat; cook, covered, 15-20 minutes or until thickened, stirring occasionally., Reduce heat to low. Stir in cheese, bacon and chiles until cheese is melted. If desired, sprinkle with green onions.
Nutrition Facts : Calories 199 calories, Fat 8g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 418mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 1g fiber), Protein 7g protein.
GRITS WITH BACON AND BEANS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook the bacon in a large pot over medium heat until almost crisp, about 8 minutes. Add the vegetable oil and increase the heat to medium high; add the bell peppers, onion, collard greens, cayenne and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are slightly soft, about 8 minutes. Add the tomatoes and black-eyed peas (with their liquid) and bring to a simmer; cook 15 minutes. Season with salt.
- Meanwhile, combine the milk, 2 3/4 cups water and a pinch of salt in a saucepan and bring to a boil. Add the grits and cook, stirring, until thick, about 5 minutes. Serve the grits topped with the collard mixture.
Nutrition Facts : Calories 540 calorie, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 13 milligrams, Sodium 580 milligrams, Carbohydrate 86 grams, Fiber 10 grams, Protein 21 grams
BACON-CHEDDAR GRITS
This Southern side dish pairs well with fried chicken or grilled pork and shrimp.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 6
Steps:
- In a medium saucepan, cook bacon and jalapeno (optional) over medium heat, stirring occasionally, until bacon is browned, about 8 minutes. With a slotted spoon, transfer bacon and jalapeno (if using) to a small bowl. Remove pan from heat and carefully add 4 1/2 cups water (fat may sputter).
- Bring liquid to a boil over high and whisk in grits. Whisk until mixture begins to thicken, then reduce heat to low and gently simmer, stirring occasionally to prevent sticking, 25 minutes or until creamy. Season with salt and pepper. Whisk in 1 cup grated cheddar and three-fourths the bacon mixture. Pour into a 2-quart serving dish and top with remaining cheddar and remaining bacon mixture.
Nutrition Facts : Calories 300 g, Fat 13 g, Protein 13 g
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