Southwest Cheese Grits Recipes

SOUTHWESTERN SKIRT STEAK WITH CHEESE GRITS

Steps:

• Preheat the oven to 425 degrees F. Toss the poblanos and tomatoes with 1 tablespoon olive oil in a large bowl; season with 1/4 teaspoon salt and a few grinds of pepper. Spread on a parchment-lined baking sheet. Roast until tender and lightly browned in spots, about 25 minutes; set aside.
• Meanwhile, bring 3 1/2 cups salted water to a boil in a medium saucepan. Whisk in the grits, then reduce the heat to a gentle simmer; cook, whisking constantly, until thickened, 5 to 7 minutes. Whisk in the cheese, butter and 1/2 teaspoon salt until smooth. Cover and set aside.
• Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Season the steak with salt, pepper and the chili powder. Add to the skillet and cook until browned, 3 to 4 minutes per side for medium rare. Transfer to a cutting board; let rest 5 minutes.
• Toss the vegetables with the lime juice and cilantro. Slice the steak against the grain. Serve with the vegetables, grits and lime wedges.

WHITE-CHEDDAR GRITS

Steps:

• Bring water to a boil in a medium pot. Whisking constantly, slowly add grits to water and cook until mixture starts to thicken, about 1 minute. Reduce heat to medium-low, and simmer gently, stirring occasionally, until grits are smooth, thick, and fall easily from the spoon, about 25 minutes.
• Add cheese, salt, and cayenne, and stir just until cheese melts. Serve immediately, or cover and keep grits warm over low heat, stirring occasionally, for up to 1 hour (you may need to adjust the consistency with additional water just before serving).

SOUTHWESTERN GRITS

Steps:

• Thaw the spinach and squeeze dry with paper towels. Drain the corn.
• Put water in a large microwave-safe bowl. Cover and microwave 7 minutes. Using a wire whisk or fork, stir in grits, taco seasoning, and onion. Microwave, uncovered, 4 minutes. Stir and microwave 2 minutes more.
• Stir in corn, spinach, margarine, and half of the cheeses.
• Spray a 13x9 baking dish with cooking spray. Pour grits mixture into the dish. Sprinkle with remaining cheese.
• Bake at 350 degrees for 30 minutes.

VAL'S SOUTHWEST GARLIC CHEESE GRITS

Steps:

• In 4 quart saucepan, bring 2 cups and salt water to boil. Stir in the grits. Cook according to grits pkg directions.
• After cooking the grits, place eggs in a measuring cup, then completely fill the cup with water. In a small mixing bowl whisk the eggs and water slightly.
• Cut up cheese and butter and add to hot grits, stirring over low heat until butter and cheese are melted.
• Add diced tomatoes and juice.
• Temper egg and water mixture by adding about 1/4 cup of grits mixture to the eggs and water -- and stir.
• Immediately add egg mixture to the hot grits.
• Pour all into slightly greased 9 x 12-inch baking dish.
• Bake 1 hour at 300°F.