Andouille And White Cheddar Cheese Grits Food

CHEESE GRITS

Steps:

• In a medium saucepan, combine the water or broth, milk, salt, and cayenne and bring to a boil. Slowly whisk in the grits and lower the heat to a simmer. Cover and cook, stirring occasionally, until thickened, about 30 minutes.
• Stir in the cheese and butter until evenly incorporated. Season with pepper to taste. Serve immediately.
• Remove from the oven and let cool for 5 minutes before serving.

SHRIMP AND CHEDDAR GRITS

Steps:

• Make the grits: Combine 4 cups water, the bay leaf, 1 teaspoon salt and a few grinds of pepper in a medium saucepan over medium heat. Bring to a simmer, then gradually add the grits, whisking constantly. Reduce the heat to medium low and cook, stirring occasionally with a wooden spoon, until tender, about 20 minutes. Discard the bay leaf. Stir in the heavy cream, butter and cheese. Remove from the heat; cover to keep warm. If the grits seem too thick, thin with water, 1 to 2 tablespoons at a time.
• Meanwhile, make the shrimp: Heat the olive oil in a large skillet over medium heat. Add the sausage and cook, stirring, until browned, 2 to 3 minutes. Add the scallion whites, chopped celery and bell pepper and cook, stirring, until just starting to soften, about 3 minutes. Add the shrimp and season with salt. Cook, stirring, until the shrimp are almost cooked through, about 3 minutes.
• Push the shrimp and vegetables to the edge of the skillet. Add the garlic, thyme and tomato paste to the center and cook, undisturbed, until sizzling, 1 minute. Add 1/2 cup water, the lemon juice and Worcestershire sauce and stir everything together. Bring to a simmer and cook until the shrimp are just cooked through and the sauce is slightly reduced, 3 minutes. Add the butter and swirl the pan until melted. Add the parsley, scallion greens and celery leaves and toss. Season with salt. Add more lemon juice, 1/2 teaspoon at a time, if needed.
• Divide the grits among 4 shallow bowls. Top with the shrimp mixture.

ANDOUILLE GRITS

Steps:

• Melt 1 tablespoon butter in heavy large saucepan over medium-high heat. Add sausage and sauté until brown, about 3 minutes. Add 3 3/4 cups broth and bring to boil. Gradually whisk in grits. Reduce heat to medium and simmer until mixture is thick, stirring occasionally, about 8 minutes. Mix in more broth by 1/4 cupfuls to thin, if desired. Stir in remaining 3 tablespoons butter. Season grits to taste with salt and pepper and serve.

WHITE GRITS AND CHEDDAR PUDDING

Steps:

• Preheat the oven to 350 degrees F. In a large, heavy-duty, oven-proof pot or Dutch oven, scald the milk over high heat.Slowly sprinkle the grits into the simmering milk, stirring constantly so they don't clump. Season with salt. Cover the pot and place in the oven for 40 minutes, stirring and scraping the bottom of the pot every 10 minutes.
• In a small saute pan set over medium heat, cook the bacon until brown and crispy. Drizzle in the olive oil, if necessary. Remove the bacon to a plate, leaving the fat in the pan.
• Place the chunks of day-old bread in the bowl of a food processor, and pulse until coarse crumbs are formed. Add the bread crumbs to the saute pan with the bacon fat, and toast over medium high heat, until light brown and toasty. Add the bacon to the bread crumbs and stir to combine. Remove from the heat, set aside.
• Continue to check and stir the grits every 10 minutes.
• After 40 minutes, remove the grits from the oven and check the doneness. Turn the oven to broil. Fold the butter into the grits. Add the cheese and stir to melt. Pour the grits into a wide, shallow, ovenproof dish and scatter the bread crumbs across the top. Run the grits under the broiler until bubbly and lightly browned, about 2 minutes.
• Remove the grits from the oven and serve immediately.