HOT BUTTERED GRITS
Grits are a well-known staple in the South. Up North--not so much. But if you haven't tried them, you're really missing something special. Try them this way, slathered in melted butter--my favorite--or any number of other variations. Photo by: syrupandbiscuits.com
Provided by Ellen Bales
Categories Other Breakfast
Time 10m
Number Of Ingredients 4
Steps:
- 1. In a medium saucepan, over high heat, bring water to a boil. Stir in grits and salt and bring to second boil, stirring constantly to prevent lumps.
- 2. Reduce heat to low, cover, and simmer for 5-7 minutes, until thick and creamy. Remove from heat. Stir in butter and serve.
- 3. If 1 Tbsp. butter seems too much for you, reduce the amount. I happen to like lots of butter. Another way to serve grits is with maple syrup, or with sugar added.
BUTTERED GRITS
Keep an eye on the grits when you're cooking so nothing sticks to the pan. Extra butter couldn't hurt.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Number Of Ingredients 4
Steps:
- In a medium saucepan, combine 3 cups water, grits, and 1 1/4 teaspoons salt; bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally and scraping down sides of pan with a heatproof rubber spatula, until thick and creamy, about 25 minutes.
- Remove from heat, add butter and 1/4 teaspoon pepper; stir until incorporated. Serve with hot sauce on the side, if desired.
LEMON-GARLIC SHRIMP AND GRITS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the Parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm.
- Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper.
- Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.
AWESOME BUTTERY GRITS WITH CORN
A local restaurant, Zea's, serves grits as a side dish. This is my version of those grits. No, they aren't for the serious dieter but if you want to treat yourself to an occasional splurge I don't think you will be disappointed. NOTE: You may want to start off just using 1/2 cup of butter. Some people find 1 cup to be a little too much. You can always add more if you like.
Provided by Luby Luby Luby
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In skillet melt butter and add whole kernel corn.
- Season to taste and saute corn over medium heat until light brown approximately 20 minutes.
- In large saucepan combine chicken broth, cream, butter, corn and salt.
- Bring to a boil and slowly add grits stirring constantly.
- Lower heat, cover and simmer on low for 15 to 20 minutes.
Nutrition Facts : Calories 710.3, Fat 65.1, SaturatedFat 40.4, Cholesterol 200.2, Sodium 1059.1, Carbohydrate 28.2, Fiber 1.7, Sugar 1.1, Protein 6.3
PIONEER WOMAN CHEESE GRITS
My husband was hesitant to eat eat grits but loved this recipe from the Pioneer Woman Ree Drummond's cookbook. Most people eat grits at breakfast but they make a great dinner side dish as well. if you like a little spice in your food, try with chopped jalepenos or green chilies
Provided by GingerlyJ
Categories Breakfast
Time 50m
Yield 12 , 12 serving(s)
Number Of Ingredients 8
Steps:
- preheat oven to 350.
- add salt to water and bring to a boil in a large saucepan or dutch oven.
- pour in grits and stir to combine.
- cover and cook, for quick grits about five minutes and for regular grits about 15.
- remove grits from heat.
- whisk eggs in a small bowl.
- to temper eggs so they don't scramble, stir in two tablespoons hot grits.
- mix eggs into grits and stir til well combined.
- add the butter one tablespoon at a time and stir til melted.
- add the cheese and stir til melted.
- add in the garlic and cayenne.
- pour grits into a well buttered baking dish and bake 30-35 minutes until bubbly.
- let stand 10 minutes before serving as grits get firmer after the sit a minute.
Nutrition Facts : Calories 365.7, Fat 23, SaturatedFat 13.9, Cholesterol 122.2, Sodium 406.4, Carbohydrate 27.7, Fiber 1.6, Sugar 0.6, Protein 12.5
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Cuisine SouthernCategory Breakfast,Side DishesAuthor Justin DevillierTotal Time 45 mins
- 1. In a medium pot, bring the water and milk to just under a boil, then slowly whisk in the grits and continue whisking, making sure there are no lumps.
- 2. Decrease the heat to low, switch to a wooden spoon and cook, stirring frequently, until the grits are creamy and tender. If using freshly stone-ground grits, this might only take 45 minutes, but if you’re using store-bought grits that may have been sitting on the shelf for longer, it might take up to 1 ½ hours. Around the 45-minute mark, start tasting in 5-minute increments until the grits are to the consistency of your liking. Each time you stir the mixture, dislodge any grits that are beginning to thicken on the side or bottom of the pot to prevent them from overcooking into hard chunks. Adjust the consistency with a few tablespoons of water or milk if necessary.
- 4. Transfer to a shallow serving plate and serve hot. The grits can be held over very low heat for up to 2 hours before serving. Leftovers will keep refrigerated for up 2 days.
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