ANDOUILLE AND WHITE CHEDDAR CHEESE GRITS
Steps:
- Melt the butter in a large skillet over medium heat. Add the onion and sausage and cook for 5 minutes. Add the water, cream, salt, and pepper and bring to a boil. Gradually stir in the grits. Reduce the heat to low and continue to cook, stirring constantly, until the grits are tender, smooth, and creamy, about 20 to 25 minutes. Stir in the chives and cheese and serve immediately.
CHEESE GRITS
Whisk butter, whole milk and sharp cheddar together with ground cornmeal for Alton Brown's creamy Cheese Grits recipe from Good Eats on Food Network.
Provided by Alton Brown
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy.
- Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately.
CHEDDAR CHEESY GRITS
Provided by Dave Lieberman
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Scald the milk with the salt in a saucepan over medium heat until little bubbles appear around the outside. Slowly whisk in the grits and continue whisking until the mixture barely simmers. Cook, whisking often, until very thick, about 5 to 6 minutes. Remove from the heat and stir in the cheese until melted and smooth. Serve immediately.
SHRIMP AND CHEDDAR GRITS
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Make the grits: Combine 4 cups water, the bay leaf, 1 teaspoon salt and a few grinds of pepper in a medium saucepan over medium heat. Bring to a simmer, then gradually add the grits, whisking constantly. Reduce the heat to medium low and cook, stirring occasionally with a wooden spoon, until tender, about 20 minutes. Discard the bay leaf. Stir in the heavy cream, butter and cheese. Remove from the heat; cover to keep warm. If the grits seem too thick, thin with water, 1 to 2 tablespoons at a time.
- Meanwhile, make the shrimp: Heat the olive oil in a large skillet over medium heat. Add the sausage and cook, stirring, until browned, 2 to 3 minutes. Add the scallion whites, chopped celery and bell pepper and cook, stirring, until just starting to soften, about 3 minutes. Add the shrimp and season with salt. Cook, stirring, until the shrimp are almost cooked through, about 3 minutes.
- Push the shrimp and vegetables to the edge of the skillet. Add the garlic, thyme and tomato paste to the center and cook, undisturbed, until sizzling, 1 minute. Add 1/2 cup water, the lemon juice and Worcestershire sauce and stir everything together. Bring to a simmer and cook until the shrimp are just cooked through and the sauce is slightly reduced, 3 minutes. Add the butter and swirl the pan until melted. Add the parsley, scallion greens and celery leaves and toss. Season with salt. Add more lemon juice, 1/2 teaspoon at a time, if needed.
- Divide the grits among 4 shallow bowls. Top with the shrimp mixture.
WHITE GRITS AND CHEDDAR PUDDING
This dish was inspired by the Southern chefs I've encountered, particularly from the Carolinas, where they get their fresh white grits from local farms. Most people opt for mashed potatoes on Thanksgiving, but this is an easy way to upgrade your side and still get all of the traditional buttery, deliciousness.
Provided by Paul Kahan
Categories side-dish
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. In a large, heavy-duty, oven-proof pot or Dutch oven, scald the milk over high heat.Slowly sprinkle the grits into the simmering milk, stirring constantly so they don't clump. Season with salt. Cover the pot and place in the oven for 40 minutes, stirring and scraping the bottom of the pot every 10 minutes.
- In a small saute pan set over medium heat, cook the bacon until brown and crispy. Drizzle in the olive oil, if necessary. Remove the bacon to a plate, leaving the fat in the pan.
- Place the chunks of day-old bread in the bowl of a food processor, and pulse until coarse crumbs are formed. Add the bread crumbs to the saute pan with the bacon fat, and toast over medium high heat, until light brown and toasty. Add the bacon to the bread crumbs and stir to combine. Remove from the heat, set aside.
- Continue to check and stir the grits every 10 minutes.
- After 40 minutes, remove the grits from the oven and check the doneness. Turn the oven to broil. Fold the butter into the grits. Add the cheese and stir to melt. Pour the grits into a wide, shallow, ovenproof dish and scatter the bread crumbs across the top. Run the grits under the broiler until bubbly and lightly browned, about 2 minutes.
- Remove the grits from the oven and serve immediately.
CREAMY CHEDDAR GRITS
Steps:
- Bring 4 cups of water to a boil in a heavy 4-quart saucepan. Add the salt, then slowly add the grits in a thin, steady stream, stirring constantly with a wooden spoon. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 5 to 7 minutes.
- Add the half-and-half and butter to the grits and stir. The mixture will seem thin but it will thicken as it cooks. Bring to a simmer, stirring occasionally. Cover the pot, reduce the heat to low, and cook, stirring occasionally for 45 minutes, until very smooth and creamy. Off the heat, stir in the Cheddar, scallions, and pepper. Season to taste and serve hot with a sprinkle of grated cheese and scallions.
HOT CHEDDAR GRITS
Grits have been a staple of the Southern kitchen for generations. They cook quickly and make a satisfying breakfast cereal.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Yield Makes 4 cups
Number Of Ingredients 6
Steps:
- Bring 4 cups water and the salt to a boil in a large saucepan. Slowly stir in grits. Reduce heat to low, cover, and simmer, stirring occasionally until creamy, 4 to 6 minutes. Remove from heat, and stir in butter, cheese, and pepper. Serve hot, garnished with extra butter, cheese, and cayenne pepper if desired.
WHITE-CHEDDAR GRITS
Make and share this White-Cheddar Grits recipe from Food.com.
Provided by KathyP53
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Bring water to a boil in medium pot.
- Whisking constantly, slowly add grits to water and cook until mixture starts to thicken, about 1 minute.
- Reduce heat to medium low and simmer gently, stirring occasionally, until grits are smooth, thick and fall easily from the spoon, about 25 minutes.
- Add cheese, salt, and cayenne, and stir just until cheese melts.
- Serve immediately or cover and keep warm over low heat, stirring occasionally, for up to 1 hours.
- You may need to adjust consistency with additional water just before serving.
Nutrition Facts : Calories 202, Fat 5.2, SaturatedFat 3, Cholesterol 14.9, Sodium 965.8, Carbohydrate 31.3, Fiber 0.6, Sugar 0.3, Protein 7
FLYING BISCUIT'S CREAMY DREAMY WHITE CHEDDAR GRITS
This recipe is from The Flying Biscuit, an awesome little resturant in 2 locations in Atlanta GA. You always have to wait a few minutes to be seated but I would wait days if I had to to eat there. The biscuits and the grits are what makes this place so popular and the atmostphere is euphoric.
Provided by Bay Laurel
Categories Breakfast
Time 30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan, combine water, half-and-half, salt and white pepper and bring to a boil. Slowly pour grits into boiling water while whisking the entire time. (Watch out for splattering; mixture is very hot.) Reduce to low heat and continue to whisk often, until thick and completely smooth, about 10 minutes.
- Add cheese and stir gently until cheese melts. Whisk again to combine. Turn heat off and allow grits to rest 5 minutes. Add butter and stir until completely smooth, silky and shiny.
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