ROASTED GARLIC JALAPENO CHEESE GRITS
Steps:
- Preheat the oven to 325 degrees F. Lightly butter a 2-quart oven-safe dish.
- Cut the top off of the garlic head to expose the garlic. Put the head on a piece of aluminum and drizzle with olive oil. Sprinkle with salt and pepper and close. Place the garlic into the oven and roast until soft, about 45 minutes. Remove from the oven and open to cool slightly before using.
- Bring the chicken stock, 1 1/2 cups water and 1 teaspoon salt to a rolling boil in a large pot over high heat. Add the grits and stir well with a whisk. Cook, stirring constantly, until the liquid is absorbed, about 5 minutes. Remove from the heat and stir in the butter. Add the eggs while whisking quickly, and fold in 3 tablespoons of the roasted garlic, the cheeses, jalapenos, cayenne, 1/2 teaspoon black pepper and white pepper. Once the grits are thoroughly combined and smooth, transfer to the prepared baking dish and cover with foil.
- Bake for 1 hour 20 minutes, then remove foil and cook 10 minutes longer to brown the top.
SLOW COOKED JALAPENO CORN
Provided by Ree Drummond : Food Network
Categories side-dish
Time 2h20m
Yield 16 to 18 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 250 degrees F.
- Scrape the corn off the cobs with a knife into a large foil roasting pan. Add the cream, butter, paprika, salt, pepper, garlic and sliced jalapenos, and mix it all together.
- Cover the pan with foil and bake until the casserole is golden on top and the corn is tender, 1 1/2 to 2 hours.
BOBBY FLAY'S JALAPENO CHEESE GRITS
This is actually Bobby's wife's recipe (her name is Stephanie March); she makes them for him every year on his birthday. Awwww.... ;o)
Provided by Raquel Grinnell
Categories Corn
Time P1DT10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Cook the grits according to the directions on the back of the package (usually between 5-10 minutes), whisking the whole time to avoid lumps.
- Remove from the heat and add next 6 ingredients (cheddar through chilies).
- Stir well and season with garlic salt, to taste.
- Pour into a buttered 9x9-inch baking dish and bake for 1 hour.
- Let cool slightly before slicing and serving.
CREAMED CORN WITH JALAPENOS
A combination of puréed corn and whole corn kernels make up this creamy side dish recipe. If you don't want this dish too spicy, use only the flesh of the jalapeños and discard the seeds, which hold most of the heat in the pepper.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 8
Steps:
- Melt butter in a heated large straight-sided skillet over medium heat. Add shallot and jalapeno. Saute for 2 minutes.
- Puree 1/2 bag of corn in food processor or blender. Add pureed corn and remaining frozen corn to pan. Add cream, water, and cheese. Stir and cook until cheese is melted, about 2 to 3 minutes. Season with salt and serve warm.
JALAPEñO-MONTEREY JACK GRITS
Categories Cheese Breakfast Brunch Side Quick & Easy Bell Pepper Jalapeño Monterey Jack Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Melt butter in heavy medium skillet over medium-high heat. Add both peppers, jalapeño, and garlic; sauté until peppers are tender, about 5 minutes. Bring stock and cream to boil in heavy large saucepan. Add grits in thin stream, whisking constantly. Whisk until grits are cooked and mixture thickens, about 6 minutes. Add sautéed pepper mixture and cheese; stir until cheese melts. Season with salt and pepper.
JALAPENO CREAMED CORN
Corn with a zip!
Provided by Stephen Williams
Categories Side Dish Vegetables Corn
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Melt cream cheese and butter together in a saucepan over medium heat; add corn, Cheddar cheese, butter, and jalapeno pepper. Cook the corn mixture, stirring regularly, until the sauce is smooth and the ingredients are hot, about 10 minutes.
Nutrition Facts : Calories 293.1 calories, Carbohydrate 20.3 g, Cholesterol 60.6 mg, Fat 21.4 g, Fiber 2 g, Protein 8.9 g, SaturatedFat 13.1 g, Sodium 479.2 mg, Sugar 3.4 g
CREAMY GRITS WITH MUSHROOMS AND CHARD
In an ode to her Black, Mexican and Haitian backgrounds, the chef Rahanna Bisseret Martinez created this recipe, which honors one of the Americas's most important ingredients: corn. Corn grits cooked with unsweetened oat-milk cream act as a base for tender swiss chard leaves, pickled chard stems and mushrooms. Soaked then caramelized in a jalapeño sauce, the mushrooms create layers of varying textures along with the greens. This dish can be served on its own as a hearty one-plate vegan meal, or alongside a main dish or with a crisp and lightly dressed green salad.
Provided by Korsha Wilson
Categories dinner, grains and rice, vegetables, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 19
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.
CREAMY JALAPENO CORN
This comforting and creamy corn side dish is appealing to almost everyone. It gets its spicy kick from jalapeno peppers.-Judy Carty, Wichita, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 4h15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low until corn is tender, stirring occasionally, 4-5 hours.
Nutrition Facts : Calories 251 calories, Fat 16g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 275mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.
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