Blue Cheesy Grits Food

BLUE CHEESY GRITS

Steps:

• Combine the chicken broth and milk in a saucepan, and bring to a simmer over medium-low heat. Gradually stir in the grits. Cover the pan and simmer over low heat for about 5 minutes, until the grits are thickened and tender.
• Remove the grits from the heat, and stir in the blue cheese, garlic powder, salt, and pepper. Mix well to combine, and serve hot.

SAVORY BLUE CHEESE GRITS

Steps:

• Bring stock to a boil and add grits stirring constantly until combined.
• Cook covered over medium low heat, stirring occasionally (every three- four minutes for slow cook grits, every 30 seconds to a minute for quick cook) to prevent scorching and clumps. Cook until mixture is creamy.
• Remove from heat and add cream, stir to combine.
• Add the cheeses and stir to combine.
• Salt and pepper to taste.
• Cover and let rest 3-10 minutes or serve immediately.

CHEESE GRITS

Steps:

• Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy.
• Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately.

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.

BAKED CHEESE GRITS

Steps:

• Heat oven to 350°F.
• Bring water to boil in medium saucepan on medium-high heat. Gradually add grits, stirring constantly until blended. Cook on low heat 5 min., stirring occasionally. Remove from heat.
• Add 1/2 cup cheddar, VELVEETA, butter, garlic powder and red pepper; stir until cheeses are melted. Set aside. Beat eggs lightly in small bowl. Add small amount of hot grits mixture to eggs; mix well. Gradually add egg mixture to remaining hot grits mixture, stirring constantly until blended.
• Pour into 8-inch square baking dish sprayed with cooking spray.
• Bake 30 min.; sprinkle with remaining cheddar. Bake 10 min. Let stand 10 min. before serving.

BLUE CHEESE GRITS WITH ROASTED GARLIC

Steps:

• Preheat oven to 400°F.
• Brush garlic with olive oil and sprinkle with salt and pepper. Roast on a baking sheet for 15-20 minutes, until soft and caramelized. Set aside to cool.
• Pour water into a heavy saucepan over medium heat; add salt. Slowly stir in grits, adding in a steady stream.
• Bring to a boil and cook, stirring, for about 10 minutes, or until thick and smooth with a soupy consistency. Add more water if necessary.
• Squeeze garlic into grits. Add Tabasco, butter and cheese, keeping aside a large handful of cheese to garnish.
• Stir in eggs and cream and season with salt and pepper to taste. Pour into a baking dish and sprinkle with reserved cheese.
• Bake for 30-40 minutes or until puffed and golden. Serve with roast chicken or pork.

CHEESY GRITS

Steps:

• 1. In a large saucepan, bring water to a boil over high heat. Add grits and cook 5 to 7 minutes, stirring occasionally until mixture is thick. Remove from heat and add cheese and butter; stir until melted. Add remaining ingredients and stir until well combined. Serve immediately or place i a sprayed muffi tin and chill. Just before serving, heat in a preheated oven to 350 F. for 15 to 20 minutes.

BAREFOOT CONTESSA'S CREAMY CHEDDAR GRITS

Steps:

• Bring 4 cups of water to a boil in a medium saucepan. Add the salt, then slowly add the grits in a thin steady stream. Stir constantly with a wooden spoon. Reduce heat to low and simmer, stirring occasionally, until grits thicken, 5-7 minutes.
• Add the half and half and butter to the grits and stir. 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 cheese, green onions, and pepper. Season to taste and serve hot.