Paula Deen Rotel Cheese Grits Recipes

CHEESY GRITS

Cheesy Grits image

Cheese grits are a Southern tradition. Paula shares an easy cheesy grits recipe that's perfect for any meal. Cheddar, and milk make this a creamy treat topped with bacon crumbles.

Provided by Paula Deen

Categories Brunch classics comfort food kid friendly southern cooking

Time 10m

Yield 4-5

Number Of Ingredients 7

Ingredients

3 1/4 cups whole milk
1 cup quick cooking grits
1/2 stick butter
1/4 cup grated cheddar cheese
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
for serving bacon crumbles

Steps:

In a medium saucepan, bring the milk to a boil over medium-high heat.
Add the grits, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and the butter. Cook and stir frequently, until the grits are soft.
Stir in cheese and bacon.

PAULA DEENS CHEESE GRITS

Paula Deens Cheese Grits image

To say I LOVE Paula Deen and her recipes would be an understatement! This is a recipe from her magazine "Cooking With Paula Deen" Grits is the one breakfast food I will eat that is more like a cooked cereal (Which I normally call gruel" I grew up sneaking my daddys grits from his breakfast plate, and now have learned to eat them with the help of Paula Deen any time of the day. Try these wonderful grits as a side to your dinner dish instead of potatoes.

Provided by Chabear01

Categories Grains

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 6

Ingredients

2 cups low sodium chicken broth
1 garlic clove, minced
1/2 cup grits, old fashioned
3/4 cup cheddar cheese, shredded
2 tablespoons butter
1 teaspoon ground red pepper (I like to use red pepper flakes instead)

Steps:

In a medium saucepan, combine broth and garlic. Bring to a boil over medium-high heat.
Slowly stir in grits; reduce heat to low, and cook until grits are tender, stirring constantly, about 15 minutes. Remove from heat and stir in cheese, butter, and pepper.

PAULA DEEN'S TOMATO GRITS

Paula Deen's Tomato Grits image

Make and share this Paula Deen's Tomato Grits recipe from Food.com.

Provided by Punky Julster

Categories < 4 Hours

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 cups water
1 1/4 cups milk
1 teaspoon salt
1 cup quick-cooking grits
1/2 cup butter, plus
1 tablespoon butter
1/3 cup diced green onion
4 teaspoons processed cheese, cubed (suggested ( Velveeta)
1/4 teaspoon garlic powder
2 1/2 cups shredded cheddar cheese, divided
1 (14 ounce) can Rotel Tomatoes

Steps:

Preheat oven to 350 degrees F.
In a saucepan, bring the water and milk to a boil. Add the salt and slowly add the grits and return to a boil, stirring constantly for 1 minute. Reduce the heat, cover, and cook for 3 minutes. While stirring the grits add the 1/2 cup of butter and stir until butter is melted. Cover and cook for 3 to 5 minutes, or until the grits are thick and creamy. Remove from heat and set aside.
Using a skillet, sauté the onions in the remaining tablespoon of butter for 1 minute. Add the processed cheese, garlic powder, 1 1/2 cups Cheddar, and onions to grits, and stir until the cheese is melted. Add the tomatoes and mix well. Pour the grits into a greased 8 by 11 by 2-inch casserole and bake for 40 minutes.
Sprinkle remaining 1 cup cheese over the casserole for the last 5 minutes of cooking time.

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