Pioneer Woman Cheese Grits Recipes

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SPICY STEWED BEEF WITH CREAMY CHEDDAR GRITS



Spicy Stewed Beef with Creamy Cheddar Grits image

My oh my, was this good. Ultra spicy, seriously tender stewed meat served over unbelievably creamy cheese grits.

Categories     main dish     meat

Time 3h20m

Yield 12 servings

Number Of Ingredients 16

2 tbsp. Canola Oil
2 tbsp. Butter
3 lb. Stew Meat Or Diced Chuck Roast
1 can (11 Ounces) Chipotle Peppers In Adobo Sauce
4 c. Low-sodium Beef Broth, More If Needed
5 cloves Minced Garlic
1 tbsp. Cumin
2 tsp. Chili Powder
1 whole Onion, Diced
1 whole Red Bell Pepper
3 whole Chilies (any Variety, Hot Or Mild)
4 c. Stone Ground Grits
6 c. Low Sodium Chicken (or Beef) Broth
3 c. Water
2 c. Half-and-half
2 c. Grated Cheddar Cheese

Steps:

  • To make the meat, heat 1 tablespoon oil and 1 tablespoon butter in a large pot over high heat. Throw in stew meat and brown for 1 minute, then add chipotle peppers, beef broth, garlic, cumin, and chili powder. Stir, then bring to a boil. Reduce the heat to low, then cover and simmer for 2 1/2 to 3 hours, or until the meat is fall-apart tender and the liquid is thick. (Watch the meat occasionally and add more beef broth as needed.)In the last hour of cooking time, make the grits: Heat remaining 1 tablespoon of both oil and butter. Add diced onion, bell pepper, and chilies and cook for five minutes or so. Pour in grits, then add chicken (or beef) broth and water. Stir, then bring to a boil . Reduce the heat to low, then cover and cook for 30 minutes, stirring occasionally. After 30 minutes, add half-and-half. Cook for another 20 to 30 minutes, or until grits are tender. Remove from heat and stir in grated cheese. Serve pile of grits with stewed meat (liquid and all) over the top. Sprinkle on sliced green onion for color.

SHRIMP AND GRITS (AND INSTAGRAM!)



Shrimp and Grits (and Instagram!) image

I made Shrimp and Grits on a recent episode of my Food Network show, and when I made it again yesterday, I decided to document the process on my Insta

Categories     main dish     seafood

Time 40m

Yield 6 servings

Number Of Ingredients 18

5 c. Low Sodium Chicken Stock
3/4 c. Quick Cook Grits
1 1/2 c. Grated Pepper Jack Cheese
1 1/2 c. Grated Sharp Cheddar
1/2 c. Mascarpone, Softened
4 tbsp. Butter
1 tbsp. Olive Oil
1 1/2 lb. Peeled And Cleaned Jumbo Shrimp, Tails Off
1 tbsp. Cajun Seasoning
Salt And Pepper, to taste
6 strips Bacon, Chopped
1 whole Medium Onion, Chopped
1 whole Red Bell Pepper, Seeded And Chopped
1 whole Jalapeno Pepper, Seeded And Chopped
1 tbsp. Tomato Paste
Several Dashes Hot Sauce (I Use Cholula)
1/2 whole Lemon, Juiced
Sliced Green Onions, For Garnish

Steps:

  • Bring 3 cups of the chicken stock to a boil in a saucepan. Slowly stir in the grits. Return to a boil and cook for 3 to 4 minutes. Turn down the heat and stir in the pepper jack, Cheddar and mascarpone. Cook for another 3 to 4 minutes. Stir in 2 tablespoons of the butter, season with salt and pepper to taste, and keep warm. Heat the remaining 2 cups stock in a separate saucepan until hot.Meanwhile, heat the oil and remaining 2 tablespoons butter in a large skillet over medium-high heat. Season the shrimp with the Cajun seasoning and some salt and pepper. Add the shrimp to the skillet and cook for 1 to 2 minutes on each side, then remove and set aside. (The shrimp will finish cooking in the sauce.)Add the bacon, onion, red pepper and jalapeno to the skillet and season with salt and pepper. Cook over high heat until beginning to brown, about 3 minutes. Add the tomato paste and cook for 1 minute. Stir in the hot stock and add hot sauce to taste. Return the shrimp to the skillet with any juices that have accumulated. Cook until the shrimp are just cooked through, another 2 minutes. Add the lemon juice. Taste and adjust the seasoning.To serve, spoon the shrimp and sauce over the grits and garnish with scallions.

CAJUN VEGGIES AND GRITS



Cajun Veggies and Grits image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 19

5 cups low-sodium vegetable broth
3/4 cup quick grits
1 1/2 cups grated Monterey Jack cheese
1 1/2 cups grated sharp Cheddar
4 ounces cream cheese
4 tablespoons salted butter
1 tablespoon olive oil
4 ounces button mushrooms, halved
1 large zucchini, cut into bite-size chunks
1 ear corn, kernels removed
1 red onion, cut into bite-size chunks
1 red bell pepper, chopped
1 jalapeno pepper, seeded and finely chopped
1 1/2 tablespoons Cajun seasoning, plus more as needed
1 tablespoon tomato paste
Hot sauce, as needed
Freshly ground black pepper
Juice of 1/2 lemon
3 scallions, sliced, for garnish

Steps:

  • Bring 3 cups of the vegetable broth to a boil in a saucepan. Slowly stir in the grits. Return to a boil and cook for 3 to 4 minutes. Turn down the heat and stir in the Monterey Jack, Cheddar and cream cheese. Cook for another 3 to 4 minutes. Stir in 2 tablespoons of the butter and keep warm.
  • Heat the remaining 2 cups broth in a separate saucepan until hot.
  • Meanwhile, heat the oil and remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the mushrooms, zucchini, corn, onion, bell pepper and jalapeno to the skillet and cook for 1 minute. Season the vegetables with the Cajun seasoning. Continue to cook until well browned, an additional minute. Add the tomato paste. Stir in the hot broth and add hot sauce and black pepper to taste. Cook until the vegetables are tender but not mushy, another 2 minutes. Add the lemon juice. Taste and adjust the seasoning.
  • To serve, spoon a hefty serving of grits into a bowl. Top with the veggies and sauce. Garnish with some scallions and serve.

LEMON-GARLIC SHRIMP AND GRITS



Lemon-Garlic Shrimp and Grits image

Top creamy, dreamy grits with garlicky shrimp-dinner's ready in just 35 minutes!

Categories     comfort food     dinner     fish     seafood

Time 35m

Yield 4-6 servings

Number Of Ingredients 12

12 tbsp. cold unsalted butter, cut into pieces
4 garlic cloves
1/2 c. fresh parsley, roughly chopped
Grated zest and juice of 1 lemon
1 tsp. crushed red pepper flakes
1 tsp. kosher salt
2 lb. large shrimp, peeled and deveined
4 c. low-sodium chicken broth
1 1/2 c. quick-cooking grits
1/2 tsp. kosher salt
2 c. grated pepper jack cheese (about 4 ounces)
1/2 c. mascarpone cheese

Steps:

  • Preheat the oven to 375˚. Combine the butter and garlic in a food processor. Throw in the parsley, lemon zest, red pepper flakes and salt. Pulse the mixture several times until everything is all mixed together. Add the lemon juice and pulse until creamy.
  • Arrange the shrimp in a single layer on a large baking sheet and dot with the butter mixture.
  • Roast until the shrimp are cooked through and pink, about 10 minutes. Transfer to a large bowl, making sure to drizzle all the herbed butter from the pan over the top, and toss.
  • Bring the chicken broth and 2 cups water to a vigorous boil in a medium saucepan over high heat. Whisk in the grits and salt. Reduce the heat so that the grits boil but don't explode onto your hand as they thicken; cook, stirring frequently, for about 4 minutes.
  • Reduce the heat, stir in both cheeses and cook, stirring, until melted and thick, 3 to 4 minutes. Divide the grits among bowls and top with the shrimp and herbed butter.

CREAMY CHEESE GRITS WITH CHILIES



Creamy Cheese Grits with Chilies image

I have a good, basic recipe for cheese grits in my cookbook, but last night I was feeling feisty. I was cooking steaks.

Categories     main dish     side dish

Time 50m

Yield 8 servings

Number Of Ingredients 11

4 1/2 c. Water
1/2 tsp. Salt
1 c. Grits (quick Or Regular)
1/2 can (10 Oz. Size) Rotel (Tomatoes And Chilies)
1 can (4 Oz. Size) Chopped Green Chilies
8 oz. weight Monterey Jack Cheese, Grated
4 oz. weight Cream Cheese, Cut Into Cubes
1/4 tsp. Cayenne Pepper
1/4 tsp. Paprika
Black Pepper To Taste
1 whole Egg, Beaten

Steps:

  • Preheat oven to 375 F.Boil water in a medium sized saucepan and add salt. Add grits and stir, then reduce heat to low and cover. Cook for 5 minutes, stirring occasionally. Remove from heat.Stir in Rotel, chilies, grated cheese, and cream cheese. Stir in spices and check for seasonings. Add salt if needed. Beat egg in a small bowl or cup. Drizzle in a couple tablespoons of the hot grits to temper the eggs, stirring constantly. Then dump it all back into the pot and stir. Pour into a buttered baking dish and bake for 30 to 45 minutes, or until hot and bubbly and golden on top. Important: Allow pan to sit for fifteen minutes before serving! Grits will firm up slightly as they sit. Stir a bit in the pan if needed.

PORK CHOPS WITH APPLES & CREAMY BACON CHEESE GRITS



Pork Chops with Apples & Creamy Bacon Cheese Grits image

In a word: Yum. And that pretty much sums it up.

Categories     main dish     meat

Time 1h5m

Yield 12 servings

Number Of Ingredients 10

8 slices Regular Bacon, Cut Into 1/2-inch Pieces
1 whole Yellow Onion, Chopped
2 c. Stone Ground Grits; The More Coarse, The Better!
4 c. Low Sodium Chicken Broth
2 c. Water
2 c. Heavy Cream (sorry)
1 1/2 c. Grated Cheese (Monterey Jack, Etc.)
1 dash Cayenne, For Heat
Salt As Needed
Black Pepper To Taste

Steps:

  • In a heavy pot, cook bacon over medium heat for a couple of minutes to render fat. Add onions and cook with bacon for a few minutes, or until bacon is chewy and onions are golden brown. Add grits, chicken broth, and water. Stir together and bring to a boil. Reduce heat to simmer, cover pot, and cook 30 to 40 minutes, stirring occasionally and making sure the liquid level is okay. If grits begin to get dry, add a little more warm broth.After 30-40 minutes of cooking time, pour in cream. Cover pot and continue to simmer on very low heat for another 30 minutes, or until grits are done. Taste and add salt, pepper and cayenne to taste. Remove from heat and stir in grated cheese. Keep warm and serve.

PIMENTO CHEESE GRITS



Pimento Cheese Grits image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 12

8 slices bacon, chopped
6 scallions, sliced, greens and whites separated
4 cloves garlic, minced
6 cups low-sodium chicken stock, warmed
1 1/2 cups quick grits
8 ounces cream cheese, at room temperature
Two 4-ounce jars sliced pimentos, drained
2 cups grated sharp Cheddar
1 cup grated Monterey Jack
2 tablespoons adobo sauce
1 heaping tablespoon Dijon mustard
Kosher salt and freshly ground black pepper

Steps:

  • Put the bacon in a medium pot over medium heat and cook until crisp, 8 to 12 minutes. Remove to a paper towel-lined plate.
  • Add the scallion whites and garlic to the pot to cook in the residual bacon fat. Cook, stirring, for a minute or two, then pour in the warmed stock. Raise the heat and bring it to a boil.
  • Slowly whisk in the grits. Cook until the liquid is all absorbed, about 5 minutes, then stir in the cream cheese, pimentos, Cheddar, Monterey Jack, adobo, mustard, salt and pepper to taste and half of the reserved bacon. Serve garnished with the remaining bacon and reserved scallion greens.

PIONEER WOMAN CHEESE GRITS



Pioneer Woman Cheese Grits image

My husband was hesitant to eat eat grits but loved this recipe from the Pioneer Woman Ree Drummond's cookbook. Most people eat grits at breakfast but they make a great dinner side dish as well. if you like a little spice in your food, try with chopped jalepenos or green chilies

Provided by GingerlyJ

Categories     Breakfast

Time 50m

Yield 12 , 12 serving(s)

Number Of Ingredients 8

1/2 teaspoon sea salt
9 cups water
2 cups uncooked grits
4 eggs
12 tablespoons butter, cut up
3 cups shredded sharp cheddar cheese
4 garlic, cloves. minced
1/2 teaspoon cayenne pepper

Steps:

  • preheat oven to 350.
  • add salt to water and bring to a boil in a large saucepan or dutch oven.
  • pour in grits and stir to combine.
  • cover and cook, for quick grits about five minutes and for regular grits about 15.
  • remove grits from heat.
  • whisk eggs in a small bowl.
  • to temper eggs so they don't scramble, stir in two tablespoons hot grits.
  • mix eggs into grits and stir til well combined.
  • add the butter one tablespoon at a time and stir til melted.
  • add the cheese and stir til melted.
  • add in the garlic and cayenne.
  • pour grits into a well buttered baking dish and bake 30-35 minutes until bubbly.
  • let stand 10 minutes before serving as grits get firmer after the sit a minute.

Nutrition Facts : Calories 365.7, Fat 23, SaturatedFat 13.9, Cholesterol 122.2, Sodium 406.4, Carbohydrate 27.7, Fiber 1.6, Sugar 0.6, Protein 12.5

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

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.

CHEESE GRITS CASSEROLE



Cheese Grits Casserole image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 7

8 slices bacon, cut into 1/2-inch pieces
1 onion, very thinly sliced
4 cups low-sodium chicken broth
2 cups coarse stone-ground grits
2 cups heavy cream
2 cups grated Monterey Jack cheese
Kosher salt and freshly ground black pepper

Steps:

  • In a heavy pot, cook the bacon over medium heat to render the fat, about 2 minutes. Add the onions and cook with the bacon until the onions are golden brown and the bacon is chewy, about 5 minutes. Carefully add the chicken broth and 2 cups water. Whisk in the grits. Bring to a boil, lower to a simmer and cook until thickened, about 25 minutes. Stir in the cream and cheese until thoroughly combined. Season with salt and pepper.

CREAMY CHEESE GRITS



Creamy Cheese Grits image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h25m

Yield 12 servings

Number Of Ingredients 9

1 tablespoon butter
1 tablespoon oil
2 jalapenos, diced
1 onion, diced
1 red bell pepper, diced
4 cups stone-ground grits
8 cups low-sodium chicken (or beef) broth, plus more if needed
2 cups half-and-half
2 cups grated Cheddar

Steps:

  • Heat the butter and oil in a pan and add the jalapenos, onions and bell peppers. Cook until softened, 5 minutes or so.
  • Pour in the grits, followed by the broth and 3 cups water. Stir, and then bring to a boil. Reduce the heat to low, and then cover and cook for 30 to 40 minutes, stirring occasionally.
  • Add the half-and-half. Stir, and then cook until the grits are tender, another 20 to 30 minutes. At any time, add more broth if the grits look like they need more cooking liquid.
  • Remove the grits from the heat and stir in the cheese. Serve immediately.

CHEESE GRITS



Cheese Grits image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h25m

Yield 12 servings

Number Of Ingredients 7

2 cups stone-ground grits
1/2 teaspoon salt, plus more if needed
4 large eggs
12 tablespoons (1 1/2 sticks) unsalted butter, cut into tablespoon pieces, plus more for buttering the dish
3 cups grated sharp Cheddar (or other cheese), plus more if needed
1/2 teaspoon cayenne pepper, plus more if needed
4 cloves garlic, finely chopped

Steps:

  • Cook the grits according to the package instructions, adding the salt with the water. Turn off the heat just before the grits are done.
  • Preheat the oven to 350 degrees F.
  • In a small bowl, whisk together the eggs. To temper the eggs before adding them to the hot grits, throw a couple of spoonfuls of the hot grits into the eggs. Begin stirring immediately and continue stirring until the mixture is well combined.
  • Pour the egg mixture into the grits. Stir constantly to incorporate the eggs into the grits. Add the butter and stir until melted. Next, add the cheese and stir until melted. Add the cayenne and garlic and stir well to combine. Taste and adjust the seasonings, adding more salt or cayenne if necessary. You could also add more cheese if you think that will bring happiness to your life, but keep in mind that some cheeses increase the salt content more than others.
  • Butter a 9-by-13-inch baking dish and pour the grits into the dish. Bake until the grits are hot and bubbly, 30 to 35 minutes. Let stand for 10 minutes before serving. The grits will become firmer as they cool.

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