How To Cook Yellow Corn Grits Recipes

CHEESE GRITS

Cheese Grits image

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

Ingredients

2 cups whole milk
2 cups water
1 1/2 teaspoons kosher salt
1 cup coarse ground cornmeal
1/2 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
4 ounces sharp Cheddar, shredded

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.

BREAKFAST GRITS

Breakfast Grits image

If you've never tried grits...you haven't lived!

Provided by Candice

Categories Side Dish Grain Side Dish Recipes Grits

Time 30m

Yield 4

Number Of Ingredients 6

Ingredients

3 cups water
½ teaspoon salt
1 cup hominy grits
freshly ground black pepper
1 tablespoon butter
½ cup shredded sharp Cheddar cheese

Steps:

Bring the water and salt to a boil in a saucepan. Whisk in the grits and continue to whisk for 1 minute. When the mixture comes to a boil again, turn the heat to low. Stir frequently, cook for 10 to 15 minutes.
Remove the grits from the heat and add pepper, butter and cheese; mix well. Stir until the butter and cheese are melted.

Nutrition Facts : Calories 239.6 calories, Carbohydrate 31.3 g, Cholesterol 25.7 mg, Fat 9.1 g, Fiber 0.6 g, Protein 7.8 g, SaturatedFat 5.5 g, Sodium 423.9 mg, Sugar 0.3 g

CORN GRITS CORNBREAD

Corn Grits Cornbread image

This cornbread has a really nice texture. I started making it this way when I got some hand-me-down coarse-ground cornmeal. I think it was Bob's Red Mill brand and my grocery store had it once, but then I couldn't find it for a while. Now they carry Bob's Red Mill "Corn Grits or Polenta". I think it's the same thing.

Provided by mliss29

Categories Breads

Time 25m

Yield 9 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup cornmeal (regular)
1/2 cup cornmeal, coarsely ground (corn grits or polenta)
1 cup flour
2 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
1 cup buttermilk (or put 1 Tablespoon vinegar in your measuring cup and fill to 1 cup with milk)
1/2 teaspoon baking soda
2 eggs
1/2 cup butter, melted

Steps:

(Make "buttermilk" if you're going to do that, so it can sit a bit and do whatever it does that makes it buttermilky.).
Preheat oven to 425°F.
Combine the dry ingredients (except the soda).
Stir the baking soda into the buttermilk and add that to the dry ingredients.
Add eggs and melted butter. Stir together and pour into a 9x9 pan.
Bake for 20 minutes.

Nutrition Facts : Calories 223.2, Fat 12.2, SaturatedFat 7.1, Cholesterol 75.2, Sodium 530.8, Carbohydrate 24.1, Fiber 1.4, Sugar 2.9, Protein 4.9

ZEA'S ROASTED CORN GRITS

Zea's Roasted Corn Grits image

A version of the most popular side at Zea Rotisserie and Grill. The prep times includes corn roasting. Update 6-19-11: I prefer the use of 1/2 chicken stock and 1/2 water for cooking the grits. The usual amount reqired for 1 cup of grits is 3 cups of liquid. So that would be 1 1/2 cups stock plus 1 1/2 cups water.

Provided by gailanng

Categories Grains

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 ears fresh corn on the cob
1 cup onion, chopped fine (no more or it will overpower the taste)
1 -2 garlic, toes minced
1/4 cup butter (4 tablespoons)
1 cup heavy whipping cream
1 cup yellow corn grits (like Quaker Golden or Red Mill,do not use instant)
chicken stock (in place of water according to package directions(see note in recipe description)
salt and pepper (or can use Cajun seasoning)

Steps:

Remove husk from corn and roast on grill until slightly blackened. Remove the corn from the cob. Lightly chop the corn. (Also, see other roasting methods in 'note' below).
Melt butter in a large skillet and saute the onions until slightly soft; add garlic and cook until both are softened.
With chicken stock (or slightly less than 1 1/2 cups stock & 1 1/2 cups water), prepare the grits according to the package directions. Grits should be very soft.
When the grits are almost done, add the corn kernels, sauteed onions and garlic, and cream. Simmer, stirring constantly, for about 5 minutes or longer until thickened. Season with salt and pepper. Can garnish with thinly sliced green onions.
Note: Kernels of corn can be cut off and roasted in a cast iron skillet in the oven or soak the corn in its husk in cold water for 30 minutes, then roast the whole ear in the husk on a grill about 20 minutes. Can, also, be roasted or in the oven for about 30 minutes. Once the corn is done, the silk is very easy to remove.

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