Smoked Gouda Grits Recipes

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.

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.

Steps:

• Stir together milk and 3/4 cup water in a 1 1/2-quart saucepan over medium-high heat; bring to a boil. Stir in grits, cheese, and 1/2 teaspoon salt. Cook, stirring constantly, 9 minutes or until thickened. Stir in 2 tablespoons butter. Pour grits into a lightly greased 11 by 7-inch baking dish. Cover and chill 3 hours or until firm.
• Combine flour, 2 tablespoons salt, and pepper in a shallow dish. Pour beer into a small bowl.
• Cut grits into 2-inch squares. Dip grits squares into beer; dredge in flour mixture, repeating procedure twice.
• Melt 1 tablespoon butter in a large skillet over medium heat; stir in 1 tablespoon oil.
• Cook grits squares, in batches, in hot butter mixture 5 minutes on each side or until golden, adding butter and oil as needed.
• Arrange 3 grits squares in center of 6 individual serving plates.
• Spoon Black Bean Salsa evenly over grits squares. Top evenly with sour cream. Sprinkle evenly with tomato, parsley, green onions, and chives.
• Melt butter in a medium saucepan over medium heat; add onion and garlic, and saute until tender. Stir in beans and next 6 ingredients; cook, stirring occasionally, 3 minutes or until thoroughly heated. Stir in parsley and green onions.

Steps:

• In 3-quart saucepan, heat milk and salt just to boiling over medium-high heat. Gradually stir in grits. Reduce heat; cook uncovered 20 minutes, stirring frequently, until thickened. Add butter and Gouda cheese; stir until melted.
• Lightly spray 3-quart casserole with cooking spray. Pour grits mixture into casserole. Cool 20 minutes.
• Meanwhile, in 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring to crumble, until no longer pink. Drain on paper towels.
• Heat oven to 350°F. In large bowl, slightly beat eggs with whisk; stir in whipping cream, 2 tablespoons parsley, 1 cup of the Cheddar cheese and the cooked sausage. Pour over grits mixture. Top with remaining 1/2 cup Cheddar cheese.
• Bake uncovered 35 to 40 minutes or until set and edges are lightly browned. Sprinkle with additional parsley.

Steps:

• Bring water and milk and salt to a boil in a large saucepan over medium-high heat. Gradually whisk in grits until smooth.
• Reduce heat to low, cover, and cook, whisking occasionally, until creamy but still with some bite, 20-25 minutes. Remove from heat and whisk in butter and cheese; season with salt and pepper. Serve topped with chives.