BREAKFAST GRITS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- Put the chicken stock and butter in a medium pot over medium-high heat and bring to a boil. Add the grits, stir, cover and reduce the heat to low. Cook for 15 minutes, then add the cream. Stir and cook for 10 more minutes. Stir in the bacon and jalapenos. Simmer until the grits are done, about 10 minutes more. Stir in the mascarpone and Cheddar.
CAJUN VEGGIES AND GRITS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Bring 3 cups of the vegetable broth to a boil in a saucepan. Slowly stir in the grits. Return to a boil and cook for 3 to 4 minutes. Turn down the heat and stir in the Monterey Jack, Cheddar and cream cheese. Cook for another 3 to 4 minutes. Stir in 2 tablespoons of the butter and keep warm.
- Heat the remaining 2 cups broth in a separate saucepan until hot.
- Meanwhile, heat the oil and remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the mushrooms, zucchini, corn, onion, bell pepper and jalapeno to the skillet and cook for 1 minute. Season the vegetables with the Cajun seasoning. Continue to cook until well browned, an additional minute. Add the tomato paste. Stir in the hot broth and add hot sauce and black pepper to taste. Cook until the vegetables are tender but not mushy, another 2 minutes. Add the lemon juice. Taste and adjust the seasoning.
- To serve, spoon a hefty serving of grits into a bowl. Top with the veggies and sauce. Garnish with some scallions and serve.
PIMENTO CHEESE GRITS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Put the bacon in a medium pot over medium heat and cook until crisp, 8 to 12 minutes. Remove to a paper towel-lined plate.
- Add the scallion whites and garlic to the pot to cook in the residual bacon fat. Cook, stirring, for a minute or two, then pour in the warmed stock. Raise the heat and bring it to a boil.
- Slowly whisk in the grits. Cook until the liquid is all absorbed, about 5 minutes, then stir in the cream cheese, pimentos, Cheddar, Monterey Jack, adobo, mustard, salt and pepper to taste and half of the reserved bacon. Serve garnished with the remaining bacon and reserved scallion greens.
CHEESE GRITS CASSEROLE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 8 servings
Number Of Ingredients 7
Steps:
- In a heavy pot, cook the bacon over medium heat to render the fat, about 2 minutes. Add the onions and cook with the bacon until the onions are golden brown and the bacon is chewy, about 5 minutes. Carefully add the chicken broth and 2 cups water. Whisk in the grits. Bring to a boil, lower to a simmer and cook until thickened, about 25 minutes. Stir in the cream and cheese until thoroughly combined. Season with salt and pepper.
PIMIENTO CHEESE AND BACON GRITS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- In a skillet over medium heat, cook the bacon until crisp, 10 to 12 minutes. Remove it to a paper towel-lined plate.
- Meanwhile, bring 4 cups of water to a boil in a medium saucepan. Whisk in the grits and salt. Reduce the heat to low, cover and cook, stirring occasionally, for 30 minutes.
- Stir in the half-and-half and cook until the grits are tender and creamy, about 20 more minutes.
- Add the pimientos, cream cheese, Cheddar and mustard and stir until melted together and combined. Chop the bacon into small pieces and add to the grits. Stir in the pepper and serve.
- If making ahead, allow the dish to cool, then cover and refrigerate. Reheat, covered in foil, at 350 degrees F for 30 minutes or until heated through.
CREAMY CHEESE GRITS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h25m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat the butter and oil in a pan and add the jalapenos, onions and bell peppers. Cook until softened, 5 minutes or so.
- Pour in the grits, followed by the broth and 3 cups water. Stir, and then bring to a boil. Reduce the heat to low, and then cover and cook for 30 to 40 minutes, stirring occasionally.
- Add the half-and-half. Stir, and then cook until the grits are tender, another 20 to 30 minutes. At any time, add more broth if the grits look like they need more cooking liquid.
- Remove the grits from the heat and stir in the cheese. Serve immediately.
PIONEER WOMAN CHEESE GRITS
My husband was hesitant to eat eat grits but loved this recipe from the Pioneer Woman Ree Drummond's cookbook. Most people eat grits at breakfast but they make a great dinner side dish as well. if you like a little spice in your food, try with chopped jalepenos or green chilies
Provided by GingerlyJ
Categories Breakfast
Time 50m
Yield 12 , 12 serving(s)
Number Of Ingredients 8
Steps:
- preheat oven to 350.
- add salt to water and bring to a boil in a large saucepan or dutch oven.
- pour in grits and stir to combine.
- cover and cook, for quick grits about five minutes and for regular grits about 15.
- remove grits from heat.
- whisk eggs in a small bowl.
- to temper eggs so they don't scramble, stir in two tablespoons hot grits.
- mix eggs into grits and stir til well combined.
- add the butter one tablespoon at a time and stir til melted.
- add the cheese and stir til melted.
- add in the garlic and cayenne.
- pour grits into a well buttered baking dish and bake 30-35 minutes until bubbly.
- let stand 10 minutes before serving as grits get firmer after the sit a minute.
Nutrition Facts : Calories 365.7, Fat 23, SaturatedFat 13.9, Cholesterol 122.2, Sodium 406.4, Carbohydrate 27.7, Fiber 1.6, Sugar 0.6, Protein 12.5
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