Cheesy Skillet Grits Recipes

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CHEESY GRITS

As a comfy side dish, cheese grits have fantastic potential but sometimes need a flavor boost. For add-ins, try red pepper flakes, fresh rosemary or crushed garlic. -Paula Hughes, Birmingham, Alabama

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 7



Cheesy Grits image

Steps:

  • Combine milk, broth and water in a large saucepan; bring to a boil. Add salt. Whisk in grits; reduce heat to low. Cook, stirring frequently, until creamy, 15-20 minutes., Stir in cheese until melted. Season with pepper and additional salt to taste.

Nutrition Facts : Calories 225 calories, Fat 11g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 629mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 10g protein.

2 cups 2% milk
1 cup chicken or vegetable broth
1 cup water
1 teaspoon salt
1 cup uncooked old-fashioned grits
2 to 3 cups shredded sharp cheddar or Monterey Jack cheese
Pepper and additional salt to taste

CREAMY CHEESY GRITS

Provided by Sunny Anderson

Categories     side-dish

Time 13m

Yield 4 servings

Number Of Ingredients 5



Creamy Cheesy Grits image

Steps:

  • In a saucepot over medium-high heat, add 3 cups water and a pinch of salt. Bring the water to a boil, and then stir in the grits and milk. Raise the heat to bring to a boil again, and then lower to a simmer and cook for about 4 minutes. When the grits begin to thicken but there is still plenty of moisture left, add the mozzarella and Cheddar along with a few grinds of pepper. Stir to melt the cheese, taste and season with salt, if needed. Serve warm.

Salt and freshly ground black pepper
3/4 cup quick grits
1 cup milk
1/2 cup shredded mozzarella
1/2 cup shredded Cheddar

CHEESE GRITS

Whisk butter, whole milk and sharp cheddar together with ground cornmeal for Alton Brown's creamy Cheese Grits recipe from Good Eats on Food Network.

Provided by Alton Brown

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7



Cheese Grits image

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.

2 cups whole milk
2 cups water
1 1/2 teaspoons kosher salt
1 cup coarse ground cornmeal
1/2 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
4 ounces sharp Cheddar, shredded

CHEESY SKILLET GRITS

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0



Cheesy Skillet Grits image

Steps:

  • Bring 2 cups each milk and water to a simmer in a medium ovenproof skillet; whisk in 1 cup quick-cooking grits, 1 teaspoon kosher salt and a few grinds of pepper. Simmer over medium-low heat, whisking occasionally, until tender, 7 to 10 minutes. Remove from the heat; stir in 1 tablespoon butter and 3/4 cup shredded cheddar cheese until melted. Top with 3/4 cup more cheese; broil until bubbling, 2 to 3 minutes.

SHRIMP AND SAUSAGE WITH CHEESY GRITS

Shake up your dinner rut with this PM-play on shrimp and grits. Here, smoky Andouille sausage and juicy shrimp are seared in the skillet and then arranged on top of a comforting bowl of cheesy grits. A saucy fried egg is the crowning achievement on this breakfast-for-dinner winner.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 50m

Number Of Ingredients 12



Shrimp and Sausage with Cheesy Grits image

Steps:

  • Stir grits into 4 cups salted boiling water. Reduce heat to medium; cook, stirring, until thickened, 10 minutes. Remove from heat. Stir in 2 tablespoons butter and cheese; season to taste.
  • Cook sausage in a large nonstick skillet over medium-high heat until browned, 6 minutes. Transfer to a plate. Add 1 tablespoon butter and shrimp to skillet; season to taste. Cook until just opaque, 2 to 3 minutes. Stir in lemon juice and hot sauce; transfer to another plate.
  • Add remaining butter, poblano, onion, and tomatoes to now-empty skillet and cook, stirring once, until browned, 5 minutes. Return sausage and 1/4 cup water to skillet; cover, reduce heat to medium-low, and cook until tomatoes collapse, 1 minute more. Stir in shrimp and serve, with grits and eggs.

1 cup stone-ground grits
Kosher salt and freshly ground pepper
4 tablespoons unsalted butter, room temperature
6 ounces sharp cheddar, grated (1 1/2 cups)
6 ounces andouille sausage, sliced 1/4 inch thick
12 ounces large peeled, deveined shrimp (about 16)
1 teaspoon fresh lemon juice
2 tablespoons hot sauce, such as Frank's Red Hot
1 poblano pepper, seeded and cut into 1/4-inch strips
1 small onion, cut into 1/4-inch-thick slices (1 cup)
1 cup halved cherry tomatoes
Fried eggs, for serving (optional)

CHEESY GRITS

Grits ... easy, cheesy, and delicious!

Provided by elljoymit

Categories     Side Dish     Grain Side Dish Recipes     Grits

Time 15m

Yield 4

Number Of Ingredients 7



Cheesy Grits image

Steps:

  • Bring water and salt to a boil in a saucepan. Whisk in grits, reduce heat to medium-low, and cook until thickened, 5 to 6 minutes. Remove from heat.
  • Stir in Cheddar cheese, Parmesan cheese, and butter until fully combined and cheeses have melted. Season with pepper and serve immediately.

Nutrition Facts : Calories 353.2 calories, Carbohydrate 32 g, Cholesterol 53.7 mg, Fat 18.5 g, Fiber 0.7 g, Protein 14.4 g, SaturatedFat 11.4 g, Sodium 958.2 mg, Sugar 0.5 g

4 cups water
1 teaspoon salt
1 cup uncooked quick-cooking grits
1 cup shredded Cheddar cheese
½ cup shredded Parmesan cheese
2 tablespoons butter
ground black pepper to taste

EASY CHEESY LOADED GRITS

A tasty bowl of grits inspired me to develop my own with sausage, green chilies and cheeses. It just might be better than the original. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 1h25m

Yield 8 servings.

Number Of Ingredients 13



Easy Cheesy Loaded Grits image

Steps:

  • Preheat oven to 325°. In a large skillet, cook sausage and onion over medium heat for 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain., In a large saucepan, bring water and salt 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., Add green chiles, 3/4 cup cheddar cheese, 3/4 cup Monterey Jack cheese, butter and pepper sauce; stir until cheese is melted. Stir in eggs, then sausage mixture., Transfer to a greased 13x9-in. baking dish. Top with remaining cheeses; sprinkle with paprika. Bake, uncovered, until golden brown and set, 50-60 minutes. Let stand 10 minutes before serving. Sprinkle with cilantro.

Nutrition Facts : Calories 399 calories, Fat 28g fat (15g saturated fat), Cholesterol 116mg cholesterol, Sodium 839mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 18g protein.

1 pound mild or spicy bulk pork sausage
1 small onion, chopped
4 cups water
1/2 teaspoon salt
1 cup quick-cooking grits
3 cans (4 ounces each) chopped green chiles
1-1/2 cups shredded sharp cheddar cheese, divided
1-1/2 cups shredded Monterey Jack cheese, divided
2 tablespoons butter
1/4 teaspoon hot pepper sauce
2 large eggs, lightly beaten
1/4 teaspoon paprika
Chopped fresh cilantro

CHEESY GRITS

Provided by Food Network

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 16



Cheesy Grits image

Steps:

  • For the blackened butter: Combine everything but the butter in a small bowl and mix until well blended.
  • Add 1 1/2 teaspoons of the spice mixture to the softened butter and blend completely. (Reserve the remaining spice mixture for another use.)
  • Lay a piece of plastic wrap on a work surface. Place the spiced butter on the lower third of the plastic in a 2- to 3-inch-wide oblong shape. Gently wrap the shorter end of the plastic up and over the butter, using it to help shape and roll the butter into a log. Twist the ends of the plastic closed, like a hard-candy wrapper. Chill until firm, at least 30 minutes, preferably 1 hour. (Makes 1/2 cup.)
  • For the cheesy grits: Combine the milk, 3/4 cup water, cream and salt in a medium saucepan over medium heat. Bring to a boil and slowly whisk in the grits, making sure there are no lumps. Reduce the heat to low, cover and cook, stirring occasionally, until thickened and soft, about 8 minutes. Remove from the heat, add the Muenster and Parmesan and stir until blended.
  • Top each serving with 1 tablespoon of the blackened butter.

1 tablespoon sweet paprika
2 1/2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
3/4 teaspoon ground black pepper
3/4 teaspoon ground white pepper
1/2 teaspoon cayenne
1 stick (8 tablespoons) unsalted butter, softened
1 1/2 cups whole milk
1/2 cup heavy cream
1 teaspoon salt
1 cup quick-cooking grits
5 ounces Muenster cheese, coarsely grated
2 tablespoons grated Parmesan

CHEESY SAUSAGE BREAKFAST GRITS

Provided by Food Network

Categories     side-dish

Time 1h25m

Yield 8 to 10 servings

Number Of Ingredients 10



Cheesy Sausage Breakfast Grits image

Steps:

  • Preheat the oven to 375 degrees F.
  • In a 10-inch cast-iron skillet over medium heat, cook the sausage until browned and the fat is rendered, about 10 minutes, breaking up the chunks of sausage with the back of a wooden spoon. Remove the sausage to a bowl and set aside.
  • Add 2 cups of the milk and 2 cups water to the skillet and bring to a boil. Whisk in the grits slowly until smooth and no lumps remain. Reduce the heat and continue to cook, whisking, until very thick, about 5 minutes. Remove from the heat and stir in about half of the grated cheese.
  • In a medium bowl, whisk together the eggs with the hot sauce and remaining 1 cup milk. Slowly stream the egg mixture into the skillet with the grits while continuously whisking. Fold in the cooked sausage, scallions and jalapeno and season with salt and pepper. Top with the remaining cheese and bake until a knife inserted in the center comes out mostly clean, 50 minutes to 1 hour.
  • Slice the reserved scallion tops and sprinkle on top just before serving.

1 pound ground breakfast sausage
3 cups lowfat (2 percent) milk
1 cup quick-cooking grits
3 cups grated Cheddar
4 large eggs
1 tablespoon hot sauce
4 scallions, white and light green parts, thinly sliced, dark green tops reserved for garnish
4 scallions, white and light green parts, thinly sliced, dark green tops reserved for garnish
1 jalapeno, minced
Kosher salt and freshly cracked black pepper

CHEESY BACON AND GRITS CASSEROLE

I was craving grits for breakfast, so I created this masterpiece with fresh corn and leftover bacon. Serve with avocado and hot sauce. -Rebecca Yankovich, Springfield, Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 10



Cheesy Bacon and Grits Casserole image

Steps:

  • Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., Meanwhile, in a Dutch oven, bring water, milk and salt to a boil. Slowly stir in grits. Reduce heat to low; cook, covered, until thickened, 15-20 minutes, stirring occasionally. Remove from heat. Stir in 1-1/2 cups cheese until melted. Slowly stir in eggs until blended. Stir in bacon, corn and pepper. Transfer to a greased 2-qt. baking dish. Sprinkle with remaining 1/2 cup cheese., Bake, uncovered, until edges are golden brown and cheese is melted, 35-40 minutes. Let stand 10 minutes before serving. If desired, serve with avocado. , Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake grits as directed until heated through and a thermometer inserted in center reads 165°, increasing time to 45-55 minutes.

Nutrition Facts : Calories 261 calories, Fat 13g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 534mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 13g protein.

6 bacon strips, chopped
3 cups water
1 cup whole milk
3/4 teaspoon salt
1 cup uncooked old-fashioned grits
2 cups shredded Colby-Monterey Jack cheese, divided
2 large eggs, room temperature, lightly beaten
1 cup fresh or frozen corn, thawed
1/4 teaspoon pepper
Sliced avocado, optional

CHEESY SHRIMP AND GRITS

Shrimp and grits with cheese.

Provided by Mr. du

Categories     Side Dish     Grain Side Dish Recipes     Grits

Time 1h

Yield 6

Number Of Ingredients 11



Cheesy Shrimp and Grits image

Steps:

  • Bring water to a boil in a pot. Add salt and pepper. Stir in grits; reduce heat and let simmer until water is absorbed, 20 to 25 minutes. Remove from heat and stir in Cheddar cheese and butter.
  • Rinse shrimp and pat dry.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
  • Heat remaining bacon grease in the skillet over medium heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Add bacon, scallions, parsley, garlic, and lemon juice. Saute for 3 minutes.
  • Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

Nutrition Facts : Calories 448.8 calories, Carbohydrate 23.4 g, Cholesterol 188.7 mg, Fat 25.8 g, Fiber 0.9 g, Protein 30 g, SaturatedFat 14.8 g, Sodium 704.8 mg, Sugar 0.9 g

4 cups water
salt and ground black pepper to taste
1 cup stone-ground grits
2 cups shredded sharp Cheddar cheese
3 tablespoons butter
1 pound shrimp, peeled and deveined
6 slices bacon, chopped
1 cup thinly sliced scallions
2 tablespoons chopped fresh parsley
1 large clove garlic, minced
4 teaspoons lemon juice

GARLIC SHRIMP AND CHEESY GRITS

Shrimp cooked with garlic and onion are served over garlic cheese grits. This is a dish for garlic lovers. Serve with garlic bread, or your preference of bread.

Provided by AURORAGLXY7

Categories     Side Dish     Grain Side Dish Recipes     Grits

Time 35m

Yield 6

Number Of Ingredients 12



Garlic Shrimp and Cheesy Grits image

Steps:

  • Bring chicken broth, milk, and 1 teaspoon garlic to a boil in a saucepan. Stir in grits, reduce heat to low, and simmer until thickened, about 5 minutes.
  • Remove from heat and thoroughly mix in Cheddar cheese; season with salt and black pepper. Set grits aside and keep warm.
  • Heat butter and olive oil in a skillet over medium heat. Cook and stir onion and 2 teaspoons garlic until softened and beginning to brown, about 5 minutes.
  • Stir shrimp into onion mixture and cook until shrimp are pink and no longer translucent in the center, about 5 more minutes. Stir in hot pepper sauce.
  • Serve grits in a large serving bowl topped with shrimp mixture.

Nutrition Facts : Calories 267.7 calories, Carbohydrate 10 g, Cholesterol 154.8 mg, Fat 15.3 g, Fiber 0.7 g, Protein 22 g, SaturatedFat 8.2 g, Sodium 664.7 mg, Sugar 4 g

2 cups chicken broth
1 cup milk
1 teaspoon minced garlic
1 cup quick-cooking grits
6 ounces shredded Cheddar cheese
salt and ground black pepper to taste
1 tablespoon butter
1 tablespoon olive oil
1 onion, chopped
2 teaspoons minced garlic
1 pound uncooked shrimp, peeled and deveined
1 dash hot pepper sauce, or to taste

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