Creamy Cheese Grits And Mushrooms Recipes

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.

Steps:

• Make the grits: Cook the grits with water according to the package instructions in a large, heavy-bottomed pot, stirring occasionally and adding more water if needed to ensure no grits stick to the pot. The cook time can range from 30 minutes to 2 hours, depending on the age and quality of the grits. When the grits are tender, remove from the hot burner and pour in the oat cream, oil and salt, stir well, and cover. (If you cooked the grits with salt, then start with 1 teaspoon and add more to taste.) Set aside.
• Meanwhile, make the sauce: Heat a cast-iron skillet over medium. Once heated, add the onion quarter, jalapeño and garlic cloves. Char and slightly cook the vegetables, turning occasionally. The garlic will likely be done first, after 4 or 6 minutes. Place each item in a bowl when charred and cover with a lid.
• When the charred vegetables are cool to the touch, remove the outer skin of the onion, the jalapeño stem and the garlic peels. If you are very sensitive to spice, slice the jalapeño in half lengthwise and remove one half's seeds and white veins to make it much milder.
• In a blender or mini food processor, blend the onion, jalapeño and garlic with the lemon juice, olive oil and cilantro until smooth. Add more olive oil if needed to blend, 1 tablespoon at a time. Clean the mushrooms with a damp towel and break apart or cut at the stem into 2-inch pieces. Place the mushrooms in a bowl and pour the jalapeño sauce on top; let sit for at least 15 minutes.
• Make the chard: Place the chard shiny side down on a cutting board and slice the stems and ribs away from the green leaves. Stack the leaves in a pile and cut crosswise into thin strips. Transfer to a bowl, toss with 2 tablespoons oil, and season with salt and pepper.
• Cut the chard stems into 2-inch-long matchsticks. In a medium saucepan, combine 1 cup water with the jalapeño, vinegar, garlic, onion and sugar, and bring to a boil. Remove the pan from the heat, add the chard stems and let sit, uncovered, for at least 10 minutes.
• Heat a medium cast-iron skillet over medium, add the chard leaves and cook, using tongs to move them around quickly in order to keep their bright green color, 1 to 2 minutes. Transfer to a bowl and set aside.
• In the same skillet, add the remaining 1 tablespoon oil and swirl to coat the bottom of the pan. Set over medium-high heat. Shake excess sauce off the mushrooms back into the bowl; too much sauce will cause them to steam instead of sear. Add the mushrooms to the hot oil, and cook until tender and caramelized, 2 to 5 minutes per side.
• To serve, spoon the grits onto a large platter and top with the chard, mushrooms and pickled stems.

Steps:

• For the quiche: Preheat the oven to 350 degrees F. Put a 10-inch square baking dish on a baking sheet, brush the bottom and sides with the butter and sprinkle with the toasted cornmeal.
• Heat 2 tablespoons of the canola oil in a large skillet over high heat until it begins to shimmer. Add the shallots and cook, stirring, about 1 minute, then add the garlic and cook, stirring, another minute. Add the mushrooms and cook, stirring occasionally and adding up to 1 tablespoon more of oil if necessary, until lightly golden brown and their liquid has evaporated, about 10 minutes. Add the parsley and thyme. Season with salt and pepper. Add the wine and cook until almost all of the liquid is gone, about 1 minute. Remove to a plate and cool.
• Bring the milk and 3 cups water to a boil in a large saucepan over high heat. Add 1 tablespoon salt and 1/4 teaspoon black pepper. Slowly whisk in the grits and bring to a boil, stirring. Cook the grits, stirring occasionally, until thickened and slightly soft, about 15 minutes. Remove from the heat and stir in the Asiago and half the Cheddar and some salt and pepper.
• Whisk the eggs in a large bowl. Whisk in a small amount of the grits mixture to warm the eggs, Whisk in the rest of the grits mixture and then fold in the mushrooms. Transfer the mixture to the prepared baking dish and top with the remaining Cheddar. Bake the quiche until it is just set and the cheese is bubbling, about 50 minutes. Cool 10 minutes before serving.
• For the pesto: Combine the kale, Parmesan, walnuts, garlic, salt and pepper and a splash of the olive oil in a food processor and pulse several times to coarsely chop. With the motor running, add the remaining oil until the pesto is thick and creamy. Stir in the lemon zest and season with some salt and pepper. If too thick, add a few tablespoons of cold water.
• To serve: Spoon the quiche into shallow bowls. Spoon some of the kale pesto on top and drizzle with olive oil. Serve warm with the hot sauce.

Steps:

• In a large saucepan, bring the broth, milk and salt to a boil. Gradually whisk in grits. Reduce heat to low; cook, uncovered, for 25 minutes or until grits become thick, stirring frequently. , Stir in the cheeses, white pepper, cayenne and nutmeg if desired. Serve hot.