Creamy Baked Grits With Sun Dried Tomatoes Recipes

Steps:

• Preheat the oven to 350 degrees F. Butter an 8-inch cast iron skillet.
• Add the 2 tablespoons of butter to a medium-sized saucepan over medium heat. Once the butter foams, add the shallots and garlic and saute until tender, about 3 to 4 minutes. Stir in the tomato paste, then add the chicken broth, and whipping cream and bring to a simmer.
• Once simmering, slowly and gradually whisk in the grits. Keep stirring until the grits become thick, about 8 to 10 minutes. Add the chopped sun-dried tomatoes and stir until thoroughly mixed. Season with salt and pepper, to taste.
• Add the grits to the prepared skillet and top with the crumbled goat cheese. Bake for about 25 to 30 minutes. Remove the skillet from the oven and let cool for 5 to 10 minutes before serving. Slice into triangles and serve.

Steps:

• Preheat oven to 350°F
• Generously butter 8x8x2-inch glass baking dish.
• Bring broth, 2 tablespoons butter, and garlic to boil in heavy medium saucepan.
• Gradually whisk in grits and return mixture to boil, whisking occasionally.
• Reduce heat to medium-low, cover, and simmer until grits are thick and almost all broth is absorbed, whisking frequently, about 8 minutes.
• Whisk in 1/2 cup cream and simmer 5 minutes, whisking occasionally.
• Whisk in remaining 1/4 cup cream and simmer until very thick, stirring often, about 5 minutes longer.
• Stir in tomatoes and thyme.
• Season to taste with salt and pepper.
• Pour into prepared dish.
• Sprinkle goat cheese over.
• Bake until cheese softens, about 15 minutes.
• Garnish with chives, if desired, and serve immediately.

Steps:

• Bring the milk and water to a boil in a heavy-bottomed saucepan over medium heat. Stir in the salt. Slowly add the grits, stirring constantly. When the grits begin to thicken, turn the heat down to low and simmer for 30 to 40 minutes, stirring occasionally to prevent the grits from scorching. Add the butter and cream, stirring to incorporate thoroughly, and simmer for 5 minutes. Stir in the pepper. Serve the grits immediately or keep them warm, covered, in a double boiler over simmering water.
• Note: If the grits are too thick, stir in more cream or milk. Remember that grits solidify as they cool; they will get thicker once on the plates.

Steps:

• In a medium saucepan, bring the water to a boil; add 1 1/2 teaspoons salt. In a slow, steady stream, whisk in grits. Continue whisking constantly to prevent clumps until they come to a boil.
• Reduce heat to low, and simmer, stirring occasionally, until grits are thickened and tender, 45 minutes to 1 hour.
• Add butter and cheese, stirring to combine; season with salt and pepper. Add hot sauce, and more butter and cheese, if desired. Serve immediately.

Steps:

• Preheat oven to 350°; spray two 2 cup single-serving casseroles or baking dishes with cooking spray.
• Bring stock, butter and garlic to a boil; whisk in grits gradually until bubbling; reduce heat to moderately low, cover and simmer for 8 minutes, whisking frequently.
• Whisk in 1/2 cup half-and-half and simmer another 5 minutes, whisking frequently; add remaining half-and-half and simmer another 5 minutes,whisking often, until very thick.
• Stir in pesto and thyme; scatter the goat cheese over the surface and bake 15 minutes, until cheese softens; garnish with chives and serve immediately.

Steps:

• Preheat oven to 350°F. Generously butter 8x8x2-inch glass baking dish. Bring broth, 2 tablespoons butter, and garlic to boil in heavy medium saucepan. Gradually whisk in grits and return mixture to boil, whisking occasionally. Reduce heat to medium-low, cover, and simmer until grits are thick and almost all broth is absorbed, whisking frequently, about 8 minutes. Whisk in 1/2 cup cream and simmer 5 minutes, whisking occasionally. Whisk in remaining 1/4 cup cream and simmer until very thick, stirring often, about 5 minutes longer. Stir in tomatoes and thyme. Season to taste with salt and pepper. Pour into prepared dish. Sprinkle goat cheese over. Bake until cheese softens, about 15 minutes. Garnish with chives, if desired, and serve immediately.