City Grits Recipe 415

BASIC OLD-FASHIONED GRITS

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 4

Basic Old-Fashioned Grits image

Steps:

Combine 4 cups water and 1 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Gradually add the grits, whisking constantly. Reduce the heat to medium low and cook, stirring occasionally with a wooden spoon, until tender, about 20 minutes. If the grits seem too thick, thin with water, 1 to 2 tablespoons at a time.
Stir in the butter and season with pepper. Remove from the heat and cover to keep warm.

Ingredients

Kosher salt
1 cup old-fashioned grits (not instant or quick-cooking)
2 tablespoons unsalted butter, cut into pieces
Freshly ground pepper

GRITS AND GREENS

This weeknight dinner is the perfect homey and rustic dish. Quick-cooking grits become extra flavorful because they are simmered in vegetable stock and get a creamy bite from the combination of milk and sharp Cheddar that's stirred in once the grits are tender. Using both collard greens and Swiss chard lends more interesting and varied tastes and textures. Because the leaves are cooked just until wilted, apple cider vinegar is added at the end to help balance out any bitterness. A little hot sauce splashed on just before serving helps tie the entire dish together, awakening the flavors in both the greens and grits.

Provided by Vallery Lomas

Categories weeknight, vegetables, main course, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 16

Grits and Greens image

Steps:

Make the grits: In a medium saucepan, heat the vegetable stock and 2 cups water over medium-high until boiling. Once boiling, slowly pour in the grits while whisking to reduce lumps. Once the grits come to a boil, reduce the heat to maintain a simmer and cook, whisking frequently, until thickened, 5 to 8 minutes.
Remove the pan from the stove. Season the grits with the pepper, then stir in the milk and cheese until the cheese melts. Season to taste with salt. Set aside and cover to keep warm.
Meanwhile, make the greens: Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high. Add the shallot and garlic, and cook, stirring often, until softened, 2 to 3 minutes. Add the red-pepper flakes, collards and chard. Toss to combine until wilted, 3 to 5 minutes. Season with salt, add the vegetable stock and bring to a simmer.
Reduce the heat to maintain a simmer, and cook, stirring occasionally, until the greens are very tender, 10 to 15 minutes. Stir in the vinegar, and season again to taste with salt and pepper. Divide the grits among plates and top with the greens and a dash of hot sauce.

Ingredients

2 cups vegetable stock
1 cup quick-cooking grits
1/4 teaspoon ground black pepper
1/2 cup whole milk
1/2 cup shredded sharp Cheddar (3 ounces)
Salt
2 tablespoons extra-virgin olive oil
1 shallot, minced
2 garlic cloves, sliced
Pinch of red-pepper flakes
1 bunch collard greens (12 ½ ounces), stems removed, leaves cut into 1-inch pieces
1 bunch Swiss chard (10 ounces), leaves and stems cut into 1-inch pieces
Salt and black pepper
1 cup vegetable stock
2 tablespoons apple cider vinegar
Hot sauce, to serve

More about "city grits recipe 415"

HOW TO MAKE GRITS (THE BEST GRITS EVER!) | FROM SCRATCH FAST

Web May 15, 2019 Instructions. In a medium heavy saucepan, combine the water and milk and bring it to a boil (keep an eye on the pot, as the milk …
From fromscratchfast.com
4.6/5 (8)
Category Side Dish
Cuisine American
Total Time 35 mins

In a medium heavy saucepan, combine the water and milk and bring it to a boil (keep an eye on the pot, as the milk can boil over!). Season the liquid generously with salt, then whisk in the grits. Bring the mixture back to a boil while whisking. Continue whisking for 2-3 minutes, or until the grits are slightly thickened (the mixture will still be quite liquidy, and that’s okay).
Reduce the heat to low and partially cover the saucepan (there should be a small crack so that some steam can escape). Cook, stirring often with a rubber spatula, until the grits are tender and thickened, about 30-40 minutes (they should feel soft on the tongue, not gritty). Feel free to splash in more milk as needed while cooking if the grits start to look really thick—they should be creamy and should swirl easily. Stir in the butter. Season the grits generously with salt (this is key for flavor—you will need more than you think!).
Remove the saucepan from the heat and cover it until you're ready to serve, up to 30 minutes. If you want to hold the grits for longer, drizzle a bit of milk over the surface before covering (this will help prevent a skin from forming)—they can sit out for up to 1 hour. Before serving, reheat the grits over low, stirring and adding more milk if needed.

City Grits Recipe 415

BASIC OLD-FASHIONED GRITS

GRITS AND GREENS

More about "city grits recipe 415"

HOW TO MAKE GRITS (THE BEST GRITS EVER!) | FROM SCRATCH FAST

HOW TO MAKE GRITS: MY FAMILY'S SOUTHERN-STYLE RECIPE …

GRIT FRITTERS WITH COUNTRY HAM | THE SPLENDID TABLE

HOW TO MAKE SOUTH CITY KITCHEN’S SHRIMP AND GRITS

HOW TO MAKE GRITS - SOUTHERN STAPLE - COOKTHESTORY

HOW TO MAKE THE BEST GRITS YOU'VE EVER TASTED

SOUTHERN CHEESE GRITS - HOUSE OF YUMM

SLOW COOKER SMOKED GOUDA GRITS - PLAIN CHICKEN

DINERS, DRIVE-INS AND DIVES | RESTAURANTS - FOOD NETWORK

ANOTHER BROKEN EGG CAFE'S LOBSTER CITY GRITS

{VIDEO} WILL’S SOUTHERN STYLE GRITS {HOW TO MAKE CREAMY GRITS}

24 RECIPES TO MAKE WITH GRITS | TASTE OF HOME

CITY GRITS RECIPES ALL YOU NEED IS FOOD - STEVEHACKS

GRITS | RECIPE | SEARCH | FOOD CITY

BREAKFAST & BRUNCH — SILVER DINER

THE FOOD SECTION - FOOD NEWS, RECIPES, AND MORE

JOHNSON CITY GRITS - RECIPE - COOKS.COM

SAVORY RECIPES – RECIPES FROM THE GARDEN

HOW TO MAKE GRITS RECIPE - SERIOUS EATS

RECIPE: ELEVATE CREAMY, COMFORTING GRITS WITH WILD ALASKA SPOT …

RECIPE | CITY GRITS RECIPE, GRITS RECIPE, RECIPES - PINTEREST

You'll also love

Related Search