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.
BAREFOOT CONTESSA'S CREAMY CHEDDAR GRITS
Make and share this Barefoot Contessa's Creamy Cheddar Grits recipe from Food.com.
Provided by Renee D
Categories High In...
Time 1h15m
Yield 6 side dishes, 6 serving(s)
Number Of Ingredients 7
Steps:
- Bring 4 cups of water to a boil in a medium saucepan. Add the salt, then slowly add the grits in a thin steady stream. Stir constantly with a wooden spoon. Reduce heat to low and simmer, stirring occasionally, until grits thicken, 5-7 minutes.
- Add the half and half and butter to the grits and stir. 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 cheese, green onions, and pepper. Season to taste and serve hot.
BAKED SOUTHERN GRITS
Steps:
- In a large saucepan, bring water to a boil. Add grits; cook and stir over medium heat for 5 minutes or until thickened. Remove from the heat., In a small bowl, whisk egg whites and eggs. Stir a small amount of hot grits into eggs; return all to the pan, stirring constantly. Stir in the cheese, milk, jalapenos, garlic salt, pepper and half of the onions., Transfer to a 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until golden brown. Sprinkle with remaining onions.
Nutrition Facts : Calories 158 calories, Fat 6g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 300mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein. Diabetic Exchanges
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.
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- Lighly grease a 2 1/2 quart casserole dish. Bring water and salt to a boil in a large saucpan, then stir in grits and cook according to package directions.
- When grits are done, remove from heat. Stir in cheese and butter until melted. Stir in half-and-half.
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- Classic Grits. Share on Pinterest. This is your basic grits recipe, with butter, milk, cream, water, salt, and pepper. You can top them with almost anything you can think of, from braised beef to griddled sausage and runny eggs, or serve them as a side for fried chicken or fish.
- Fast Hammy Grits. Share on Pinterest. These creamy cheese-enriched grits are topped with crisped cubes of salty ham, sharp scallions, and hot sauce for good measure.
- Baked Cheese Grits. Share on Pinterest. This crowd-pleasing grits casserole is still creamy, but a bit firmer than the usual porridge-style dish. They’re mixed with milk, hot sauce, eggs, and plenty of sharp cheddar before being baked for 45 minutes (which gives you time to get the rest of dinner finished).
- Jack Cheese and Grits Souffle. Share on Pinterest. This soufflé is so easy you’ll be kicking yourself for not trying it sooner. With shredded dry Jack cheese (substitute aged cheddar, gouda, or manchego for a similar sharp, nutty flavor if need be), and a ton of chopped scallions, these are fantastic party food, but easy enough to whip up on any weeknight.
- Shrimp and Grits with Tasso Ham. Shrimp and grits are one of our favorite southern dishes, so get ready for a few different versions. This one from Maxie’s Supper Club (which, full disclosure, is in New York), uses spicy Tasso ham, curry powder, cumin, and cayenne, and several other unexpected ingredients for an original and tongue-tingling take on grits that you haven’t tried before.
- Shrimp and Fresh Corn Grits. Share on Pinterest. While fresh corn is still summer-sweet, make this delicious dish that combines traditional grits with juicy kernels and tender ale-spiked shrimp.
- Spicy Shrimp and White Cheddar Grits. Share on Pinterest. If you’re just looking for a simple shrimp and grits recipe, this is the one. Sharp white cheddar adds savor to the grits and the shrimp swim in a spicy sauce on top with briefly warmed fresh tomatoes for sweetly acidic bursts of flavor.
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