Three Cheese Grits And Crab Recipes

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THREE-CHEESE GRITS



Three-Cheese Grits image

Make and share this Three-Cheese Grits recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

4 cups water
1 cup quick-cooking grits
2 ounces sharp cheddar cheese
2 ounces monterey jack cheese
1 (8 ounce) package cream cheese
1/2 teaspoon salt

Steps:

  • Combine the water and grits in a stockpot.
  • Cook over medium heat for 20 minutes, stirring every few minutes.
  • Make sure to scrape the bottom of the pan with the spoon each time.
  • While the grits are cooking, grate the cheddar and monterey jack cheeses.
  • When the grits are done, stir in the cream cheese, grated cheeses, and salt.
  • Stir until the cheese are melted; taste and adjust seasoning if needed.
  • Serve immediately.

Nutrition Facts : Calories 301.5, Fat 19.4, SaturatedFat 11.3, Cholesterol 60.5, Sodium 432.9, Carbohydrate 22.4, Fiber 0.4, Sugar 1.5, Protein 9.3

LUMP CRAB GARLIC CHEESE GRITS



Lump Crab Garlic Cheese Grits image

A delectable twist on a great Southern favorite!! Be sure to prepare the grits first so they're hot and ready to garnish and serve.

Provided by peach1705

Categories     Crab

Time 30m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 18

1/2 cup unsalted butter
2 tablespoons unsalted butter
1 large leek
1/2 cup green bell pepper
1/2 cup yellow bell pepper
1 large tomatoes
3/4 cup white wine
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
1 lb jumbo lump crab meat
fresh basil leaf, 1 handful
1 cup parmesan cheese
6 garlic cloves
1/2 cup heavy cream
1 cup grits
1/2 teaspoon salt
2 cups sharp white cheddar cheese
hot sauce

Steps:

  • Grits:.
  • Melt 2 Tbs unsalted butter in skillet.
  • Add 6 cloves minced garlic and saute until garlic is barely soft-do not burn.
  • In a heavy saucepan heat 4 cups water and 1/2 cup heavy cream but do not boil.
  • Slowly add 1 cup grits and 1/2 tsp salt, stirring constantly.
  • Reduce heat and simmer, stiring often for 15-20 minutes or until thick.
  • Add 2 cups shredded sharp white cheddar cheese and sauteed garlic and stir until cheese melts.
  • Season with salt, pepper, hot sauce.
  • Crab Topping:.
  • In a large saute pan, melt 1 stick unsalted butter over medium heat. Just as butter begins to sizzle, add 1 large leek cut in 1/4 inch slices.
  • Add 1/2 cup coarsely copped green bell pepper and 1/2 cup coarsley chopped yellow bell pepper and cook for 2 minutes.
  • Add 1 large peeled, chopped tomato and cook for 2 more minutes.
  • Add 3/4 cup good white wine, 1 1/2 teaspoons kosher salt and 1 teaspoons black pepper. Mix well and cover.
  • When liquid is bubbling, gently add 1 Lb. crabmeat. Shake the pan rather than stirring to avoid breaking crab lumps. Cover and cook for 1 minute or until nixture is bubbling and crab is warm.
  • Add 1 large handful of fresh basil leaves, cut into slices and 1 cup shredded parmesan cheese.
  • Cook for 1 minute and serve immediately over grits.

Nutrition Facts : Calories 670.3, Fat 45.2, SaturatedFat 27.8, Cholesterol 191.3, Sodium 1357.9, Carbohydrate 28.2, Fiber 2.2, Sugar 2.5, Protein 32.9

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