CHEDDAR BACON GRITS
In the South, grits are served plain with a little butter or loaded with extras, like my recipe with bacon, cheddar and green chiles. -Amanda Reed, Nashville, Tennessee
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a 6-qt. stockpot, bring water to a boil. Slowly stir in grits, salt and paprika. Reduce heat; cook, covered, 15-20 minutes or until thickened, stirring occasionally., Reduce heat to low. Stir in cheese, bacon and chiles until cheese is melted. If desired, sprinkle with green onions.
Nutrition Facts : Calories 199 calories, Fat 8g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 418mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 1g fiber), Protein 7g protein.
CREAMY CHEDDAR GRITS
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.
CAJUN SNAPPER AND SHRIMP OVER BACON CHEDDAR CHEESE GRITS WITH RED PEPPER COULIS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 22
Steps:
- To begin red pepper coulis, preheat oven to 450 degrees F.
- On the stovetop, bring the chicken stock, onion, garlic and wine to a simmer in a saucepan. Place the peppers in a roasting pan and roast in the oven, checking every 15 minutes, and turning them with tongs until the skin is fully wrinkled and charred black. When the peppers are done, use tongs to put them in a resealable bag which (for safety reasons) you have resting on a plate - (remember, they're volcanically hot!). Carefully close the bag shut, and allow them to sweat for 5 minutes. Use oven mitts to prevent getting burned while you handle the bag in the next step of sliding the peppers from the bag into a bowl filled with a couple of inches of ice water. You can then use your fingers to work quickly to slip off and discard the skins of the peppers while they are in the water. You will be left with beautifully cooked red peppers with a wonderful color. Chop the peppers and add them to the simmering chicken stock mixture, and continue simmering until reduced by half, about 20 minutes. Create a slurry of cornstarch in a small amount of water and add to the red pepper sauce. Process coulis in a blender until a smooth consistency is achieved. Then season with salt and pepper, to taste.
- For the grits: Bring the water for the grits to a boil. Add grits and chopped shrimp, reduce heat and cook until grits are soft, about 20 minutes. Remove from heat and stir in scallions, tomatoes, cilantro, bacon and cheese, and keep covered in a warm place.;
- For the fish: Preheat oven to 375 degrees F.
- Coat both sides of red snapper with salt and pepper and Cajun spice. Then on the stovetop, heat some grapeseed oil in a large non-stick saute pan, and when it begins to shimmer, saute the shrimp only until they turn pink, and then remove shrimp to a utility platter. In the same pan, sear each side of the fish. (When you place the fillet into the pan, leave it undisturbed for a couple of minutes to allow the seasoning to cook into the surface of the fish.) Cook until golden brown, then finish in the oven for a further 2 to 3 minutes and remove it to rest for 5 to 8 minutes. (Please take care to avoid overcooking the fish, as it will continue to cook even after you remove it from the oven.)
- Place some of the grits in the middle of serving plate, then position a fish fillet on top, and drizzle the coulis around the fish. Top with a shrimp. Garnish liberally with the scallions.
CAJUN SNAPPER AND SHRIMP OVER BACON CHEDDAR CHEESE GRITS WITH RED PEPPER COULIS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 21
Steps:
- Preheat oven to 450 degrees F.
- On the stovetop, bring the chicken stock, onion, garlic and wine to a simmer in a saucepan.
- Place the peppers in a roasting pan and roast in the oven, checking every 15 minutes, and turning them with tongs until the skin is fully wrinkled and charred black. When the peppers are done, use tongs to put them in a ziptop bag which (for safety reasons) you have resting on a plate - (Remember, they're volcanically hot!). Carefully zip the bag shut, and allow them to sweat for 5 minutes. Use oven mitts to prevent getting burned while you handle the bag in the next step of sliding the peppers from the bag into a bowl filled with a couple of inches of ice water. You can then use your fingers to work quickly to slip off and discard the skins of the peppers while they are in the water. You will be left with beautifully cooked red peppers with a wonderful color. Remove stem and seeds. Chop the peppers and add them to the simmering chicken stock mixture, and continue simmering until reduced by half, about 20 minutes. Create a slurry of cornstarch in a small amount of water and add to the red pepper sauce. Process coulis in a blender until a smooth consistency is achieved. Then season with salt and pepper, to taste.
- For the grits:
- Bring water for grits to a boil. Add grits and chopped shrimp, reduce heat and cook until grits are soft, about 20 minutes. Remove from heat and stir in butter, scallions, tomatoes, cilantro, bacon and cheese, and keep covered in a warm place.
- For the fish:
- Preheat oven to 375 degrees F. Coat both sides of red snapper with salt and pepper and Cajun spice. Then on the stovetop, heat some grapeseed oil in a large nonstick saute pan, and when it begins to shimmer, saute the shrimp only until they turn pink, and then remove shrimp to a utility platter. In the same pan, sear each side of the fish. (When you place the fillet into the pan, leave it undisturbed for a couple of minutes to allow the seasoning to cook into the surface of the fish.) Cook until golden brown, then finish in the oven for a further 2 to 3 minutes and remove it to rest for 5 to 8 minutes. (Please take care to avoid overcooking the fish, as it will continue to cook even after you remove it from the oven.)
- Place some of the grits in the middle of serving plate, then position a fish fillet on top, and drizzle the coulis around the fish. Top with a shrimp. Garnish liberally with scallions.
CAJUN FISH AND SHRIMP OVER BACON CHEDDAR CHEESE GRITS
Be adverturous and try it. The Cajun spice mix adds a distinctive warm, smoky flavor to fish. Note: The original recipe called for red snapper, which is divine, btw, but not always accessable and even expensive. Great for brunch.
Provided by gailanng
Categories Cajun
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- For the cheese grits:.
- Bring water for grits to a boil and lightly season with salt. Add grits and chopped shrimp, reduce heat and cook until grits are soft, about 20 minutes. Remove from heat and stir in butter, green onions, tomatoes, cilantro, bacon and cheese; keep covered in a warm place.
- For the fish:.
- Dry the fish with paper toweling and coat both sides with Cajun spice mix. (Note: I find bring the fish to room temperature helps the seasoning mix adhere better.).
- On the stovetop, heat the oil and butter in a large nonstick saute pan. When it becomes very hot, saute the shrimp only until they turn pink; remove shrimp to a platter.
- In the same pan (adding additional oil and butter), sear each side of the fish. (When you place the fillet into the pan, leave it undisturbed for a couple of minutes to allow the seasoning to cook into the surface of the fish.) Cook until golden brown. (Please take care to avoid overcooking.).
- Divide among plates the grits by placing in the middle, then position a fish fillet on top. Top with a shrimp. Garnish liberally with green onions.
Nutrition Facts : Calories 651.3, Fat 31.6, SaturatedFat 13, Cholesterol 181.9, Sodium 603.3, Carbohydrate 42.1, Fiber 2.5, Sugar 0.5, Protein 46.9
CHEDDAR GRITS AND BACON ROULADE
Categories Milk/Cream Egg Breakfast Brunch Bake Cheddar Bacon Gourmet Sugar Conscious
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Put oven rack in middle position and preheat oven to 350°F. Butter baking pan and line with parchment paper, then butter paper. Dust pan with flour, knocking out excess.
- Melt butter (3 tablespoons) in a 1- to 1 1/2-quart heavy saucepan over moderately low heat, then add flour and cook roux, whisking, 3 minutes. Add milk in a slow stream, whisking, then add nutmeg, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Increase heat to moderate and bring to a boil, whisking constantly, then reduce heat and simmer mixture, whisking occasionally, 5 minutes. Remove from heat and add egg yolks 1 at a time, whisking well after each addition. Transfer to a large bowl and cover surface of mixture with a sheet of buttered parchment (buttered side down, to keep yolk mixture from forming a skin), pressing gently.
- Bring water to a boil in cleaned saucepan and gradually add grits, whisking constantly. Reduce heat and simmer, uncovered, stirring occasionally, 5 minutes. Remove from heat and whisk in 1 cup cheese, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Whisk grits into yolk mixture until combined well.
- Beat egg whites in another large bowl with an electric mixer at medium-high speed until they just hold stiff peaks, then stir one third of whites into yolk mixture to lighten. Fold in remaining whites gently but thoroughly.
- Spread evenly in lined baking pan, then bake until golden and firm to the touch, 25 to 30 minutes.
- Toss together bacon, scallion, and remaining 3/4 cup cheese in a bowl.
- Remove roulade from oven and cover with well-buttered parchment paper (buttered side down) and then a kitchen towel and invert a baking sheet over towel. Invert roulade onto baking sheet. Carefully peel off parchment from top of roulade and discard, then trim 1/4 inch from each short side of roulade. Scatter bacon mixture evenly over top of roulade.
- Starting with a long side, roll up the roulade jelly-roll style, using towel to help lift and support as you roll and carefully removing parchment as you go. Arrange roulade, seam side down, on baking sheet and bake, uncovered, just until cheese is melted, about 5 minutes.
BACON AND CHEDDAR GRITS QUICHE
Make and share this Bacon and Cheddar Grits Quiche recipe from Food.com.
Provided by KathyP53
Categories Breakfast
Time 1h4m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat over to 350 degrees.
- Cook bacon in a skillet over medium heat until crisp. Remove bacon; drain and crumble. Transfer 2 teaspoons bacon drippings to a saucepan.
- Bring drippings, milk, and butter to a boil over medium heat. Gradually whisk in grits, 1 teaspoons kosher salt, and 1/2 teaspoons pepper; cook, whisking constantly, 15 minutes or until very thick. Remove from heat; let stand 10 minutes. Stir in 1 cup cheese; let stand 10 minutes. Stir in 1 egg; spread in a 9" springform pan coated with cooking spray.
- Bake for 25 minutes or until set and browned. Sprinkle remaining 1 1/2 cups cheese over warm grits, spreading to edges. Let stand for 15 minutes.
- Reduce oven temperature to 325 degrees.
- Combine half-and-half, cream, green onions, and remaining 5 eggs, 1 teaspoons kosher salt, and 1/2 teaspoons black pepper. Pour over grits; sprinkle with crumbled bacon. Place pan on a foil-lined baking sheet.
- Bake for 1 hour and 15 minutes or until lightly browned and just set. Let stand 20 minutes. Run a sharp knife around edges of quiche; remove sides of pan.
Nutrition Facts : Calories 425.5, Fat 34.6, SaturatedFat 20.2, Cholesterol 213.3, Sodium 804.8, Carbohydrate 13, Fiber 0.5, Sugar 0.5, Protein 16.1
More about "bacon cheddar grits food"
CHEESY BAKED GRITS WITH BACON | KITCHN
From thekitchn.com
Estimated Reading Time 3 mins
CHEDDAR GRITS WITH CANADIAN BACON FOR TWO
From tablespoon.com
BACON, RANCH AND CHEDDAR GRITS CASSEROLE - PILLSBURY.COM
From pillsbury.com
BACON GARLIC CHEDDAR GRITS - A SOUTHERN BREAKFAST …
From lifefamilyfun.com
WAFFLED BACON & CHEDDAR GRITS RECIPE | MYRECIPES
From myrecipes.com
BACON AND CHEDDAR CHEESE GRITS CASSEROLE RECIPE
From myrecipes.com
5/5 (5)Servings 14-18
- Combine 6 cups milk and salt in a large, heavy saucepan; cook over medium-high heat just until milk starts to boil. Gradually whisk in grits and butter. Reduce heat; simmer, uncovered, 20 to 25 minutes or until thick, stirring often.
- Preheat oven to 350°. Remove grits from heat; add remaining 2 cups milk, stirring to cool grits mixture. Stir in eggs, herbs, and 1 cup cheese. Pour grits mixture into a lightly greased 15" x 10" baking dish; top with remaining 1 cup cheese. Bake, uncovered, at 350° for 45 minutes or until bubbly. Sprinkle crumbled bacon on top of casserole; serve immediately.
SLAB BACON AND CHEDDAR CHEESE BROILED GRITS - EPICURIOUS
From epicurious.com
Servings 4Author Condé Nast
HOW TO MAKE SOUTHERN BACON CHEESE GRITS - DELISHABLY
From delishably.com
BACON CHEDDAR GRITS QUICHE - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
TOMATO, BACON, AND CHEDDAR GRITS | EVERYDAYDIABETICRECIPES.COM
From everydaydiabeticrecipes.com
BAKED CHEDDAR GRITS WITH BACON RECIPE - FOOD.COM
From food.com
CHEDDAR GRITS WITH KALE & BACON | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
BACON-AND-CHEDDAR GRITS QUICHE RECIPE - SOUTHERN LIVING
From southernliving.com
BAKED CHEDDAR GRITS WITH BACON - BRENDA GANTT
From cookingwithbrendagantt.net
CHEDDAR BACON GRITS RECIPE: HOW TO MAKE IT - TASTE OF HOME
From preprod.tasteofhome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love