Succotash On Fried Cheddar Grits Recipes

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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

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.

SMOKY CHEESE GRITS WITH SUMMER SUCCOTASH



Smoky Cheese Grits with Summer Succotash image

This recipe, adapted from "Sara Moulton's Everyday Family Dinners," came to The Times in 2010 as part of a Pete Wells column on redefining the mise en place. Ms. Moulton uses downtime in the cooking process to an advantage: She instructs you to chop the onion and shuck the corn as the edamame cooks. The recipe comes together in about 40 minutes, making it a good one for a busy weeknight -- succotash without suffering.

Provided by Pete Wells

Categories     brunch, dinner, weekday, main course, side dish

Time 40m

Yield Serves 4 to 6

Number Of Ingredients 14

1 cup frozen edamame
2 large ears fresh corn or 2 cups thawed frozen corn kernels
1 medium onion
1 tablespoon vegetable oil
1 garlic clove
1 cup whole milk
Salt
black pepper
1 cup quick-cooking grits
2 cups cherry or grape tomatoes
1 tablespoon balsamic vinegar
¼ pound smoked Gruyère, Gouda or cheddar cheese
1 tablespoon unsalted butter
2 tablespoons chopped chives

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.

Nutrition Facts : @context http, Calories 370, UnsaturatedFat 6 grams, Carbohydrate 47 grams, Fat 14 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 6 grams, Sodium 605 milligrams, Sugar 8 grams, TransFat 0 grams

CREAMY CHEDDAR GRITS



Creamy Cheddar Grits image

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 8

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.

SUCCOTASH ON FRIED CHEDDAR GRITS



Succotash on Fried Cheddar Grits image

Yield Serves 6 to 8 as a side dish

Number Of Ingredients 11

2 1/2 cups water
1/2 cup quick-cooking grits
1 cup grated sharp Cheddar
1 tablespoon unsalted butter
2 slices of lean bacon
1 green bell pepper, chopped fine
1/2 cup fresh or frozen baby lima beans
1 1/2 cups fresh corn kernels including the pulp scraped from the cobs (cut from about 2 ears of corn)
1 large egg beaten with 1 tablespoon water
fine dry bread crumbs for coating the grits
vegetable oil for frying the 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.

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