GRITS A YA YA
A friend of mine made this for a Mardi Gras dinner. It was so delicious, I just had to have the recipe.
Provided by Irene
Categories Side Dish Grain Side Dish Recipes Grits
Time 50m
Yield 6
Number Of Ingredients 17
Steps:
- Bring the chicken stock to a boil in a saucepan over high heat.
- Slowly pour the grits into the stock while stirring constantly.
- Reduce heat to low; simmer until the grits are tender and thick, 15 to 20 minutes, stirring occasionally.
- Stir in 1/4 cup heavy cream to thin the grits.
- Stir in the Gouda cheese and 1/4 cup butter until melted and smooth.
- While the grits are cooking, place the bacon in a large, deep skillet over medium heat; cook until the bacon fat is rendered, about 3 minutes.
- Stir in the shallot and garlic; cooking and stirring until the shallots are tender, about 5 minutes.
- Pour in the white wine and stir in 3 tablespoons butter, cooking and stirring until the butter has melted.
- Drop the shrimp in the skillet; cook and stir until they are bright pink on the outside and the meat is no longer transparent in the center, about 3 minutes.
- Stir in the spinach, mushrooms, and green onions; cook and stir until the spinach wilts, about 2 minutes more.
- Remove the shrimp with a slotted spoon.
- Stir in 2 cups heavy cream. Simmer until the cream is reduced by about a third, about 10 minutes.
- Season with hot sauce, salt, and pepper.
- Return the shrimp to the skillet to heat through.
- Serve shrimp and sauce over the prepared grits.
Nutrition Facts : Calories 838.9 calories, Carbohydrate 21.8 g, Cholesterol 321.5 mg, Fat 70.5 g, Fiber 1.3 g, Protein 29.6 g, SaturatedFat 38.6 g, Sodium 1108.5 mg, Sugar 1.5 g
SMOKED GOUDA GRITS
Provided by Hans Rueffert
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Prepare grits per package directions, replacing half of the required water with half-and- half. When grits begin to thicken, stir in a large handful of Gouda. Add more as desired. Top with a pat of butter and season with sea salt and pepper.
SMOKED GOUDA CHEESE GRITS
Delicious side dish for breakfast or dinner. The Gouda gives a taste unlike other cheese grits I have had. Of course, cheddar or other cheese can be substituted. I got this from a lady in Louisiana.
Provided by LSU Tiger
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring broth, milk and seasoning to boil.
- Stir in grits.
- Reduce heat and simmer.
- Stir occasionally (about 5-10 minutes).
- Add cheese and butter.
- Stir until melted and the consistency is to your liking.
- I like my grits on the runny side.
- Easily doubled or tripled or more.
GOUDA GRITS CASSEROLE
Spinach adds a wonderful addition to this cheesy casserole dinner made using eggs, corn grits and bacon.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, heat 2 1/2 cups water, 1 1/2 cups of the half-and-half, the butter and salt to boiling. Gradually stir in grits. Reduce heat to low. Cover; simmer 5 to 7 minutes, stirring occasionally. Remove from heat. Stir in 3/4 cup of the cheese until melted. Cool 15 minutes.
- Stir 2 of the eggs into grits mixture. Pour into baking dish. Bake 20 minutes.
- Meanwhile, in 10-inch skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Cook onion in bacon drippings over medium heat, stirring occasionally, until tender. In large bowl, beat remaining 8 eggs, the pepper and remaining 3/4 cup half-and-half with whisk; stir in remaining 1 1/4 cups cheese, the bacon, onion and spinach. Pour over crust.
- Bake 25 to 30 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 280, Carbohydrate 15 g, Fat 1 1/2, Fiber 1 g, Protein 14 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 640 mg
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SMOKED GOUDA CHEESE GRITS CASSEROLE - A SOUTHERN SOUL
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4.7/5 (12)Category Breakfast, Side DishCuisine AmericanTotal Time 1 hr
- In a large pot, bring water, stock, and milk to a low boil. Add in salt, pepper, garlic powder, and cayenne pepper. Stir. Slowly pour in grits. Turn heat down to low and cook for 5 minutes stirring to make sure grits do not stick. Remove pot from the stove and let cool for 8 to 10 minutes.
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- Remove the casserole from the oven and let sit for 10 minutes. Sprinkle with chopped parsley if desired.
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