CREAMY STONE-GROUND GRITS
Stone-ground grits ensure nicely textured (never mushy!) results. Here, they're simmered with chicken broth until thick and creamy and finished with butter and cheese. They're the cornerstone of our Make-Ahead Southern Brunch Menu.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Yield Serves 8 to 10
Number Of Ingredients 5
Steps:
- In a large saucepan, bring broth, 5 cups water, and 2 teaspoons salt to a boil. Slowly add grits, whisking constantly. Return to a boil, then cover, reduce heat to low, and simmer, whisking occasionally, until thick and creamy, 40 to 50 minutes. Remove from heat. Whisk in butter and cheese until smooth.
CREAMY STONE-GROUND GRITS
We are always wowed by how complex in both flavor and texture hand-milled grits are compared to their supermarket counterpart, which we don't recommend for this particular recipe. Grits are best when freshly cooked, but if you're making an entire menu, you'll probably want to prepare them the day before (see cooks' note, below). We suggest storing raw grits in the refrigerator until you're ready to cook them.
Categories Milk/Cream Breakfast Brunch Side Vegetarian Cornmeal Simmer Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Bring water, salt, and 1 tablespoon butter to a boil in a 3- to 4-quart heavy saucepan, then add grits gradually, stirring constantly with a wooden spoon. Reduce heat and cook at a bare simmer, covered, stirring frequently, until water is absorbed and grits are thickened, about 15 minutes.
- Stir in 1/2 cup milk and simmer, partially covered, stirring occasionally to keep grits from sticking to bottom of pan, 10 minutes. Stir in remaining 1/2 cup milk and simmer, partially covered, stirring occasionally, until liquid is absorbed and grits are thick and tender, about 35 minutes more. (Grits will have a soft, mashed-potato-like consistency.)
- Stir in pepper and remaining tablespoon butter.
- *Available from John Martin Taylor (800-828-4412; www.hoppinjohns.com).
STONE GROUND SPECKLED GRITS
Provided by Food Network
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a heavy saucepan set over moderate heat combine milk and grits, bring to a boil, stirring with a wooden spoon and simmer, stirring, for 20 minutes. Remove from heat, stir in butter, Gorgonzola, creme fraiche and chives.
CREAMY STONE GROUND GRITS
Steps:
- In a large saucepan, over medium heat, combine the water, milk, salt, pepper and 2 tablespoons of the butter. Bring the liquid to a gentle boil. Stir in the grits. Cook for 1 hour and 15 minutes, stirring occasionally. (**The grits will stick to the bottom of the pan, so make sure not to scrape the bottom of the pan. If the grits absorbed all of the water, add some hot water to thin out the grits.) Remove the pan from the heat and stir in the remaining 2 tablespoons butter and cheese. The grits can either be served immediately or prepared in advance and reheated. If preparing in advance, grease a pan with a teaspoon of butter. Pour the grits into the pan and reheat in a 400 degree F., for 15 minutes.
STONE-GROUND GRITS WITH GRUYERE
Steps:
- Put the grits in a large bowl, fill with water and stir. Let the grits stand for about 5 minutes for the bran to rise to the surface; pour off the bran and excess water and set aside.
- Bring the stock and half-and-half to a boil, over high heat, in a medium heavy-bottomed pan and slowly whisk in the grits. Reduce the heat to medium-low and cook, stirring often, until thick and creamy, about 45 minutes. If the grits get too thick, stir in additional hot stock or water to loosen and thin.
- Add the Gruyere and the bacon drippings, if using, and stir until the cheese melts. Season with salt and pepper, to taste. Transfer to a serving bowl and serve immediately.
CREAMY STONE-GROUND GRITS
Provided by Scott Peacock
Categories Milk/Cream Side Vegetarian Cornmeal Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Bring water and milk just to a simmer in a 4- to 5-quart heavy saucepan. Meanwhile, cover grits with water in a large bowl and whisk vigorously. Let stand 30 seconds, then skim any chaff that has floated to surface with a fine-mesh sieve. Drain grits well in a fine-mesh sieve and whisk into simmering milk mixture.
- Reduce heat to low and simmer grits, partially covered, stirring often with a heatproof rubber spatula, until grits are tender and thickened to the consistency of loose oatmeal, about 1 1/4hours (stir more toward end of cooking to avoid scorching). If grits become too thick before they are tender and creamy, thin with hot water (about 1/2 cup).
- Stir in cream, butter (if using), and salt. Remove from heat and keep warm, covered, up to 20 minutes.
CREAMY STONE-GROUND GRITS
Make and share this Creamy Stone-Ground Grits recipe from Food.com.
Provided by Impera_Magna
Categories Breakfast
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Sauté onion in butter.
- Add chicken stock and half and half; bring to a boil.
- Whisk in the grits. Reduce heat and simmer for 15 minutes.
- Stir in cream cheese, salt, and pepper.
- Continue to simmer 1-2 minutes longer until grits are creamy.
- Stir in Parmesan cheese and green onions. Serve immediately or cover and keep warm.
Nutrition Facts : Calories 399.8, Fat 19, SaturatedFat 10.8, Cholesterol 53.8, Sodium 860.5, Carbohydrate 41.6, Fiber 1.1, Sugar 4.3, Protein 15.2
More about "stone ground grits recipes"
CREAMY SOUTHERN STONE-GROUND GRITS RECIPE - DIVAS CAN …
From divascancook.com
5/5 (8)Category Breakfast, Side DishCuisine AmericanTotal Time 30 mins
HOW TO COOK STONE-GROUND GRITS — THE OLD MILL
From old-mill.com
Servings 4Total Time 17 mins
STONE-GROUND GRITS RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 92Calories 191 per servingCategory Side Dish, Breakfast, Brunch
TOP 44 YELLOW STONE GROUND GRITS RECIPES
From carterina.churchrez.org
WHITE'S MILL - STONE GROUND CORNMEAL, STONE GROUND GRITS
From whitesmill.org
TOP 49 COOK STONE GROUND GRITS RECIPES - TMAX.PAKASAK.COM
From tmax.pakasak.com
CREAMY STONE-GROUND CHEESE GRITS | LEITE'S CULINARIA
From leitesculinaria.com
STONE-GROUND GRITS RECIPE: TIPS FOR MAKING STONE …
From masterclass.com
HOW TO COOK STONE-GROUND GRITS (PLUS VIDEO) - IMMACULATE BITES
From africanbites.com
INSTANT POT GRITS RECIPE
From southernliving.com
TOP 45 YELLOW STONE GROUND GRITS RECIPES
From bothwell.keystoneuniformcap.com
TOP 45 COOKING STONE GROUND GRITS RECIPES
From sprout.jodymaroni.com
STONE-GROUND GRITS — RECIPES — THE OLD MILL
From old-mill.com
STONE-GROUND GRITS RECIPES | CAROLINA PLANTATION RICE
From carolinaplantationrice.com
TOP 41 YELLOW STONE GROUND GRITS RECIPES - TIDAK.CHURCHREZ.ORG
From tidak.churchrez.org
TOP 48 HOW TO COOK STONE GROUND GRITS RECIPE RECIPES
From pardue.alfa145.com
BUTTERY STONE-GROUND GRITS - PAULA DEEN
From pauladeen.com
STONE GROUND GRITS RECIPE - BONNECAZE FARMS
From bonnecazefarms.com
SOUTHERN COOKING AT ITS BEST - STONE GROUND GRITS | TO-TABLE
From to-table.com
You'll also love