Smoky Cheese Grits With Summer Succotash Recipes

SUCCOTASH ON FRIED CHEDDAR GRITS

Steps:

• In a heavy saucepan bring 2 cups of the water to a boil, add the grits in a stream, stirring, and cook them, covered, over moderate heat, stirring occasionally, for 7 minutes, or until they are very thick. Add the Cheddar, the butter, and salt to taste, stir the mixture until the cheese is melted, and spread it in an 8-inch-square baking dish. Chill the grits mixture, covered, overnight.
• In a heavy skillet cook the bacon over moderate heat until it is crisp, transfer it to paper towels to drain, and crumble it fine. In the fat remaining in the skillet cook the bell pepper over moderate heat, stirring, until it is softened, stir in the lima beans, the corn, and the remaining 1/2 cup water, and simmer the succotash, covered partially, for 8 to 10 minutes, or until the beans are tender.
• Have ready in separate bowls the egg mixture and the bread crumbs. In a kettle heat 3/4 inch of the oil over moderately high heat until it registers 360°F. on a deep-fat thermometer. While the oil is heating cut the grits mixture into 9 squares. Working in batches, dip the squares into the egg mixture, letting the excess drip off, coat them with the bread crumbs, and fry them in the oil, turning them carefully, for 2 minutes on each side, or until they are golden, transferring them as they are fried to paper towels to drain. Serve the succotash spooned over the grits squares.

JESSICA B. HARRIS'S SUMMER SUCCOTASH

Steps:

• Combine okra and 1 cup water in a medium saucepan. Add tomatoes, corn and habanero, if using, and place over medium heat. Do not stir. Bring to a boil, then lower the heat to simmer. Cover and cook for 15 minutes, or until the vegetables are tender and the flavors are well blended. Stir to combine.
• If you used the chile, remove it from the pan when the dish has reached the desired spiciness. Season with salt and pepper, and serve hot.

SMOKED GOUDA CHEESE GRITS

Steps:

• Bring broth, milk and seasoning to boil.
• Stir in grits.
• Reduce heat and simmer.
• Stir occasionally (about 5-10 minutes).
• Add cheese and butter.
• Stir until melted and the consistency is to your liking.
• I like my grits on the runny side.
• Easily doubled or tripled or more.

CHEESE GRITS

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.

SMOKY CHEESE GRITS WITH SUMMER SUCCOTASH

Steps:

• Cook the edamame following the package directions; drain well. Cut the corn from the cobs, if using fresh corn. Finely chop the onion.
• Heat the vegetable oil in a large skillet over medium heat. When hot, add the onion, reduce the heat to medium-low and cook for about 5 minutes, until it has softened. Push the garlic through a garlic press into the skillet. Stir and cook for 1 more minute.
• Meanwhile, combine 2½ cups water, the milk, ½ teaspoon salt and ¼ teaspoon black pepper in a large saucepan and bring to a boil over high heat. Very gradually whisk in the grits, reduce the heat to medium and cook, stirring frequently, for about 8 minutes, or until the grits are thick and creamy.
• While the milk and water are coming to a boil, halve the tomatoes and add them, with the vinegar, to the onions and garlic. Cook for about 2 minutes, then add the edamame and corn and cook for 3 more minutes, stirring occasionally. Add salt and pepper to taste.
• Coarsely grate the cheese. Stir the cheese and butter into the grits and add salt and pepper to taste. Serve the succotash on top of the grits and sprinkle with the chives.