Emerils Creamy Stone Ground Grits Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

EMERIL'S CREAMY STONE-GROUND GRITS



Emeril's Creamy Stone-Ground Grits image

Plenty of milk and cheese, plus constant stirring, are the keys to Emeril's rich, silky grits.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 7

3 cups water
3 cups whole milk
1 teaspoon salt
1/2 teaspoon freshly ground white pepper
2 tablespoons butter
3/4 cup stone-ground grits
8 ounces white cheddar cheese, grated (about 2 cups)

Steps:

  • Combine the water, milk, salt, pepper, and 1 tablespoon of the butter in a medium saucepan, and bring to a boil over medium heat. Whisk in the grits. Cook, stirring frequently, for 1 1/4 to 1 1/2 hours. Grits are ready when they are creamy and tender throughout. (It is important to stir often so that the grits do not stick to the bottom of the pan. If the grits absorb all of the water and milk before they are done, add hot water as needed to thin them out until they reach the desired consistency.)
  • Remove the pan from the heat and stir in the remaining 1 tablespoon butter and the cheese. Serve immediately. (The grits can be prepared in advance and reheated over very low heat.)

CREAMY STONE GROUND GRITS



Creamy Stone Ground Grits image

Provided by Emeril Lagasse

Categories     dessert

Yield 8 servings

Number Of Ingredients 7

6 cups water
6 cups milk
2 teaspoons salt
1 teaspoon freshly ground white pepper
4 tablespoons butter
1 1/2 cups stone ground white grits
1 pound grated white cheddar cheese

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.

SMOTHERED ANDOUILLE SAUSAGE AND SHRIMP OVER CREAMY STONE GROUND GRITS



Smothered Andouille Sausage and Shrimp Over Creamy Stone Ground Grits image

Provided by Emeril Lagasse

Categories     main-dish

Time 2h15m

Yield 6 servings

Number Of Ingredients 21

3 tablespoons butter
3 tablespoons all-purpose flour
1 cup chopped onions
1/2 cup chopped green bell peppers
1/2 cup chopped celery
Salt
Cayenne pepper
1 pound andouille sausage, sliced 1/4-inch thick
1 1/2 pounds medium shrimp, peeled and deveined
2 3/4 cups clam juice or chicken broth
1/4 cup heavy cream
1/4 cup chopped green onions
1 recipe Creamy Stone Ground Grits, recipe follows
Chopped fresh parsley leaves, for garnish
5 cups water
5 cups milk
2 teaspoons salt
1 teaspoon freshly ground white pepper
4 tablespoons butter
1 1/2 cups stone ground white grits
1 pound grated white Cheddar

Steps:

  • In a saute pan, over medium heat, melt the butter. Stir in the flour and cook for 4 to 6 minutes for a medium brown roux, about the color of peanut butter. Add the onions, peppers, and celery. Season with salt and cayenne. Continue cooking until the vegetables are wilted, about 8 minutes. Add the sausage and continue to cook for 2 minutes. Season the shrimp with salt and cayenne. Add the shrimp. Stir in the clam juice and cream. Bring the liquid to a simmer and continue to cook for 8 to 10 minutes, until the mixture coats the back of a spoon. Remove from the heat and stir in the green onions. To serve, spoon the grits in the center of each serving bowl. Spoon the shrimp mixture over the grits. Garnish with parsley.
  • 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 2 hours, 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.) 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.

More about "emerils creamy stone ground grits recipes"

CREAMY STONE-GROUND CHEESE GRITS RECIPE | LEITE'S CULINARIA
2021-04-02 Directions. Combine the water, milk, salt, pepper, and 1 tablespoon butter in a medium saucepan over medium heat. Bring to a boil. Slowly whisk in the grits and cook, stirring frequently so the grits don’t stick to the bottom of the pan, for 1 1/4 hours to 1 1/2 hours.
From leitesculinaria.com
5/5 (1)
Total Time 1 hr 15 mins
Category Sides
Calories 511 per serving


SMOTHERED ANDOUILLE SAUSAGE AND SHRIMP OVER CREAMY STONE ...
2017-03-12 1/4 cup heavy cream. 1/4 cup chopped green onions. 1 recipe Creamy Stone Ground Grits, recipe follows. Chopped fresh parsley leaves, for garnish. Creamy Stone Ground Grits: 5 cups water. 5 cups milk. 2 teaspoons salt. 1 teaspoon freshly ground white pepper. 4 tablespoons butter. 1 1/2 cups stone ground white grits. 1 pound grated white Cheddar
From cookingchanneltv.com
Cuisine American
Category Main-Dish
Servings 6
Total Time 2 hrs 15 mins


CREAMY STONE GROUND GRITS RECIPE | EMERIL LAGASSE ...
2017-03-07 Directions. 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.
From cookingchanneltv.com
Cuisine American
Category Dessert
Servings 8


EMERIL'S CREAMY STONE-GROUND GRITS RECIPE | RECIPE | GRITS ...
Jul 27, 2016 - Plenty of milk and cheese, plus constant stirring, are the keys to Emeril's rich, silky grits.
From pinterest.com


EMERIL LAGASSE GRITS RECIPES
Emeril Lagasse Grits Recipes GRILLADES AND GRITS. Provided by Emeril Lagasse. Yield 6 servings. Number Of Ingredients 28. Ingredients ; 1 1/2 pounds beef top round, cut into 2-inch pieces: 1/4 teaspoon dried thyme: 1 pound veal top round, cut into 2-inch pieces: Essence, recipe follows: 1/4 cup vegetable oil: 2 cups chopped onions: 1 cup chopped bell peppers: 1 cup …
From tfrecipes.com


CREAMY STONE GROUND GRITS
Get this all-star, easy-to-follow Creamy Stone Ground Grits recipe from Emeril Lagasse. Visit original page with recipe. Bookmark this recipe to cookbook online. Directions 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... Yield: 8 servings; …
From crecipe.com


EMERIL LAGASSE GRITS RECIPE - ALL INFORMATION ABOUT ...
Creamy Stone Ground Grits Recipe | Emeril Lagasse | Food ... new www.foodnetwork.com. 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. …
From therecipes.info


CREAMY STONE GROUND GRITS | EMERILS.COM
Directions. In a large saucepan, over medium heat, combine the 5 cups of the water, 5 cups of the 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 frequently, and adding more water and/or milk as necessary to achieve the proper thickness.
From emerils.com


EMERIL'S CREAMY STONE-GROUND GRITS RECIPE | RECIPE ...
Jan 27, 2017 - Plenty of milk and cheese, plus constant stirring, are the keys to Emeril's rich, silky grits. Jan 27, 2017 - Plenty of milk and cheese, plus constant stirring, are the keys to Emeril's rich, silky grits. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or …
From pinterest.com


EMERILS NOLA SHRIMP AND GRITS RECIPES
1 recipe Creamy Stone Ground Grits, recipe follows: Chopped fresh parsley leaves, for garnish: 5 cups water: 5 cups milk: 2 teaspoons salt: 1 teaspoon freshly ground white pepper: 4 tablespoons butter: 1 1/2 cups stone ground white grits: 1 pound grated white Cheddar : Steps: In a saute pan, over medium heat, melt the butter. Stir in the flour and cook for 4 to 6 minutes …
From tfrecipes.com


EMERIL'S CHEESE GRITS RECIPE - ALL INFORMATION ABOUT ...
Cheesy Grits | Emerils.com trend www.emerils.com. Combine the remaining 1/4 cup butter, water, and salt in a heavy medium saucepan over medium heat. When the mixture comes to a simmer, add the grits, stirring, until thoroughly combined.Continue to cook the grits at a simmer, stirring frequently, until thickened, about 15 minutes. Meanwhile, whisk together the egg, …
From therecipes.info


ALLIGATOR SAUCE PIQUANTE OVER CREAMY STONE GROUND GRITS ...
New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants. Go. Recipe. Alligator Sauce Piquante Over Creamy Stone Ground Grits. Yield: 4 servings; Ingredients. 4 cups whole milk; 4 tablespoons butter ; Salt; 1 cup stone ground white grits; 3 tablespoons olive oil; 1 pound alligator meat, cut into 2-inch strips; Creole seasoning; …
From emerils.com


STONE-GROUND GRITS | EMERILS.COM
New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants. Go. Recipe. Stone-ground Grits. Yield: 4 servings; Ingredients. 3 cups water; 3 cups whole milk; 1 teaspoon salt ; 1/2 teaspoon freshly ground white pepper; 2 tablespoons butter; 3/4 cup stone-ground grits ; 8 ounces white cheddar cheese, grated (about 2 cups) …
From emerils.com


CREAMY STONE GROUND GRITS | EMERILS.COM
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.
From emerils.com


CREAMY STONE GROUND GRITS | EMERILS.COM
New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants. Go. Recipe. Creamy Stone Ground Grits. Yield: 8 servings; Ingredients. 6 cups water; 6 cups milk ; 2 teaspoons salt; 1 teaspoon freshly ground white pepper; 4 tablespoons butter; 1 1/2 cups stone ground white grits; 1 pound grated white cheddar cheese; …
From emerils.com


EMERIL'S CREAMY STONE-GROUND GRITS RECIPE | RECIPE ...
Dec 7, 2016 - Plenty of milk and cheese, plus constant stirring, are the keys to Emeril's rich, silky grits. Dec 7, 2016 - Plenty of milk and cheese, plus constant stirring, are the keys to Emeril's rich, silky grits. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe ...
From pinterest.com


CREAMY STONE GROUND GRITS RECIPES
CREAMY STONE GROUND GRITS RECIPE | EMERIL LAGASSE ... 2017-03-07 · 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 …
From tfrecipes.com


CREAMY STONE GROUND GRITS | RECIPE | STONE GROUND GRITS ...
Oct 17, 2017 - Creamy Stone Ground Grits | Emerils.com
From pinterest.com


STONE GROUND CREAMY GRITS RECIPES
Stone Ground Creamy Grits Recipes CREAMY STONE-GROUND GRITS. ... Number Of Ingredients 6. Ingredients; 4 cups water: 4 cups whole milk: 2 cups white stone-ground grits: 1/2 cup heavy cream: 1/2 stick unsalted butter (optional), cut into pieces: 2 teaspoons kosher salt: Steps: Bring water and milk just to a simmer in a 4- to 5-quart heavy saucepan. Meanwhile, …
From tfrecipes.com


EMERIL'S CREAMY STONE-GROUND GRITS RECIPE | RECIPE ...
May 6, 2015 - Plenty of milk and cheese, plus constant stirring, are the keys to Emeril's rich, silky grits.
From pinterest.com


SMOTHERED ANDOUILLE SAUSAGE AND SHRIMP OVER CREAMY STONE ...
New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants. Go. Recipe. Smothered Andouille Sausage And Shrimp Over Creamy Stone Ground Grits. Prep Time: 15 minutes; Total Time: 2 hours; Yield: 6 servings; Ingredients. 3 tablespoons butter; 3 tablespoons flour; 1 cup chopped onions; 1/2 cup chopped green bell …
From emerils.com


CREAMY STONE GROUND GRITS | RECIPE | ONION DIP, STONE ...
Dec 7, 2016 - Creamy Stone Ground Grits | Emerils.com
From pinterest.com


EMERILS RECIPE FOR SHRIMP AND GRITS WITH INGREDIENTS ...
1 recipe Creamy Stone Ground Grits, recipe follows: Chopped fresh parsley leaves, for garnish: 5 cups water: 5 cups milk: 2 teaspoons salt: 1 teaspoon freshly ground white pepper : 4 tablespoons butter: 1 1/2 cups stone ground white grits: 1 pound grated white Cheddar: Steps: In a saute pan, over medium heat, melt the butter. Stir in the flour and cook for 4 to 6 minutes …
From tfrecipes.com


Related Search