Cheese Grits And Corn Pudding Recipes

Steps:

• Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy.
• Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately.

Steps:

• Preheat the oven to 350 degrees F. In a large, heavy-duty, oven-proof pot or Dutch oven, scald the milk over high heat.Slowly sprinkle the grits into the simmering milk, stirring constantly so they don't clump. Season with salt. Cover the pot and place in the oven for 40 minutes, stirring and scraping the bottom of the pot every 10 minutes.
• In a small saute pan set over medium heat, cook the bacon until brown and crispy. Drizzle in the olive oil, if necessary. Remove the bacon to a plate, leaving the fat in the pan.
• Place the chunks of day-old bread in the bowl of a food processor, and pulse until coarse crumbs are formed. Add the bread crumbs to the saute pan with the bacon fat, and toast over medium high heat, until light brown and toasty. Add the bacon to the bread crumbs and stir to combine. Remove from the heat, set aside.
• Continue to check and stir the grits every 10 minutes.
• After 40 minutes, remove the grits from the oven and check the doneness. Turn the oven to broil. Fold the butter into the grits. Add the cheese and stir to melt. Pour the grits into a wide, shallow, ovenproof dish and scatter the bread crumbs across the top. Run the grits under the broiler until bubbly and lightly browned, about 2 minutes.
• Remove the grits from the oven and serve immediately.

Steps:

• Preheat oven to 375°F.
• Bring milk to a simmer in a small saucepan over medium heat.
• Add 1/2 teaspoon salt and,stirring constantly, add the grits in a slow steady stream.
• Continue stirring until thick--about 25 minutes.
• Transfer to a large bowl and cool slightly.
• Stir cheese, yolks,and corn into grits.
• Transfer mixture to a large bowl and add the remaining salt and the pepper.
• Beat egg whites in a bowl until stiff peaks form.
• Gently fold egg whites,in thirds,into the corn mixture.
• Fill 8 one-cup ramekins and place on baking sheet.
• Bake until puffed-40 to 45 minutes.
• Serve immediately.

Steps:

• In a medium saucepan bring water and vegetable (or chicken) granules to boiling.
• Gradually stir in grits.
• Remove from heat.
• Cover and let stand 5 minutes.
• Stir in onion and the 1/2 cup cheese.
• Stir in eggs, milk, and corn.
• Transfer to a lightly greased 1-quart casserole.
• Bake, uncovered, in a 350 degree oven for 45 to 50 minutes or until set in center.
• Sprinkle with the remaining cheese.
• Let stand 1 to 2 minutes before serving to melt cheese.
• Makes 4 servings.