Puffy Cheddar Grits Recipes

CHEESY GRITS

Cheesy Grits image

Grits ... easy, cheesy, and delicious!

Provided by elljoymit

Categories Side Dish Grain Side Dish Recipes Grits

Time 15m

Yield 4

Number Of Ingredients 7

Ingredients

4 cups water
1 teaspoon salt
1 cup uncooked quick-cooking grits
1 cup shredded Cheddar cheese
½ cup shredded Parmesan cheese
2 tablespoons butter
ground black pepper to taste

Steps:

Bring water and salt to a boil in a saucepan. Whisk in grits, reduce heat to medium-low, and cook until thickened, 5 to 6 minutes. Remove from heat.
Stir in Cheddar cheese, Parmesan cheese, and butter until fully combined and cheeses have melted. Season with pepper and serve immediately.

Nutrition Facts : Calories 353.2 calories, Carbohydrate 32 g, Cholesterol 53.7 mg, Fat 18.5 g, Fiber 0.7 g, Protein 14.4 g, SaturatedFat 11.4 g, Sodium 958.2 mg, Sugar 0.5 g

CREAMY CHEDDAR GRITS

Creamy Cheddar Grits image

Provided by Ina Garten

Categories side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 teaspoons kosher salt
1 cup fine quick-cooking grits (not instant)
1 1/4 cups half-and-half
2 tablespoons unsalted butter
1 1/2 cups grated aged sharp Cheddar cheese (4 ounces)
1/2 cup chopped scallions, white and green parts (4 scallions)
1/2 teaspoon freshly ground black pepper
Grated Cheddar and chopped scallions, for garnish

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.

COOKING LIGHT'S CHEDDAR GRITS

Cooking Light's Cheddar Grits image

Make and share this Cooking Light's Cheddar Grits recipe from Food.com.

Provided by Chef by Chance

Categories Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 cups skim milk
1 1/4 cups water
3/4 cup quick-cooking grits
1 cup reduced-fat cheddar cheese, shredded
1 tablespoon butter
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

Combine the milk and water in a medium sauce pan and bring to a boil over medium-high heat.
Slowly add the grits, stirring well with a whisk. Cover and reduce heat to simmer for 5 minutes until thick. Stir occasionally.
Remove from heat and stir in the cheddar cheese, butter, salt, and pepper until cheese is melted.

Nutrition Facts : Calories 184.6, Fat 3.5, SaturatedFat 2.1, Cholesterol 10.1, Sodium 391.1, Carbohydrate 30.2, Fiber 0.5, Sugar 0.2, Protein 7.5

CHEESE GRITS

Cheese Grits image

There's very little simpler than cooking grits. A few ingredients come together into something comforting, good for a cold morning and just as good for Sunday dinner. Use the best ingredients, pull out that pepper mill and season well. Make sure you pay attention to the details. The trick to good grits is cooking out the grittiness. The extra cream and frequent stirring here give it a consistency that's not too dense and not too liquidy. Don't leave it alone too long: If you stir it frequently, giving it love, it will love you back.

Provided by Millie Peartree

Categories breakfast, brunch, easy, grains and rice, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 cups half-and-half
1 teaspoon coarse kosher salt, plus more to taste
1/2 teaspoon freshly cracked black pepper, plus more to taste
1/2 teaspoon garlic powder
1 cup stone-ground yellow grits
1 cup shredded sharp Cheddar
4 tablespoons unsalted butter

Steps:

In a medium saucepan, bring 2 cups water, the half-and-half, salt, pepper and garlic powder to a simmer over medium.
Slowly add grits while whisking vigorously to avoid lumps.
Cook grits over medium-low, checking every 3 or 4 minutes and giving the grits a stir, until they're smooth, creamy and have little to no bite, about 15 minutes.
Remove from heat, and stir in cheese and butter. Taste and adjust for seasoning. Serve hot with scrambled eggs, bacon or on its own.

HOT CHEDDAR GRITS

Hot Cheddar Grits image

Grits have been a staple of the Southern kitchen for generations. They cook quickly and make a satisfying breakfast cereal.

Provided by Martha Stewart

Categories Breakfast & Brunch Recipes

Yield Makes 4 cups

Number Of Ingredients 6

Ingredients

1 1/2 teaspoons salt
1 cup grits, stoneground, if possible
2 tablespoons unsalted butter, plus more for garnish
1 cup grated cheddar cheese, plus more for garnish
Pinch of freshly ground black pepper
Pinch of cayenne pepper or Tabasco for garnish (optional)

Steps:

Bring 4 cups water and the salt to a boil in a large saucepan. Slowly stir in grits. Reduce heat to low, cover, and simmer, stirring occasionally until creamy, 4 to 6 minutes. Remove from heat, and stir in butter, cheese, and pepper. Serve hot, garnished with extra butter, cheese, and cayenne pepper if desired.

BAREFOOT CONTESSA'S CREAMY CHEDDAR GRITS

Barefoot Contessa's Creamy Cheddar Grits image

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

Ingredients

2 teaspoons salt
1 cup quick-cooking grits
1 1/4 cups half-and-half
2 tablespoons butter or 2 tablespoons margarine
1 1/2 cups old cheddar cheese, grated
4 stalks green onions, chopped
black pepper

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.

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