CHEESE GRITS
Whisk butter, whole milk and sharp cheddar together with ground cornmeal for Alton Brown's creamy Cheese Grits recipe from Good Eats on Food Network.
Provided by Alton Brown
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
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.
CHEESY CORN AND GRITS
This is a traditional Southern favorite, with creamed corn added for extra creaminess. It's hearty enough to be a meatless main dish!
Provided by Sharon123
Categories Corn
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan bring water and vegetable (or chicken) granules to boiling.
- Gradually stir in grits.
- Remove from heat.
- Cover and let stand 5 minutes.
- Stir in onion and the 1/2 cup cheese.
- Stir in eggs, milk, and corn.
- Transfer to a lightly greased 1-quart casserole.
- Bake, uncovered, in a 350 degree oven for 45 to 50 minutes or until set in center.
- Sprinkle with the remaining cheese.
- Let stand 1 to 2 minutes before serving to melt cheese.
- Makes 4 servings.
Nutrition Facts : Calories 255.9, Fat 11, SaturatedFat 6, Cholesterol 119.5, Sodium 347.6, Carbohydrate 28.1, Fiber 1.2, Sugar 2.3, Protein 12.2
CHEESE GRITS AND CORN PUDDING
Make and share this Cheese Grits and Corn Pudding recipe from Food.com.
Provided by Barb G.
Categories Grains
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Bring milk to a simmer in a small saucepan over medium heat.
- Add 1/2 teaspoon salt and,stirring constantly, add the grits in a slow steady stream.
- Continue stirring until thick--about 25 minutes.
- Transfer to a large bowl and cool slightly.
- Stir cheese, yolks,and corn into grits.
- Transfer mixture to a large bowl and add the remaining salt and the pepper.
- Beat egg whites in a bowl until stiff peaks form.
- Gently fold egg whites,in thirds,into the corn mixture.
- Fill 8 one-cup ramekins and place on baking sheet.
- Bake until puffed-40 to 45 minutes.
- Serve immediately.
Nutrition Facts : Calories 125.7, Fat 6.5, SaturatedFat 3.7, Cholesterol 70, Sodium 331.8, Carbohydrate 10.1, Fiber 0.5, Sugar 0.9, Protein 7.1
THE CREAMIEST CHEESE GRITS RECIPE
The Creamiest Cheese Grits Recipe Ever - The best classic southern grits are loaded with cheese and butter for the most incredibly creamy and super cheesy grits recipe! Enjoy for breakfast or as silky, savory dinner side dish.
Provided by Sommer Collier
Categories Breakfast Main Main Course Side Dish
Time 25m
Number Of Ingredients 9
Steps:
- Mix the milk, water, salt, garlic powder, cayenne pepper, and paprika in a large 6 quart sauce pot. Set over medium-high heat and bring to a boil.
- Once boiling, whisk in the grits, until there are no clumps. Lower the heat to medium-low. Cover and simmer for 12-20 minutes, (depending on the package instructions) stirring occasionally.
- Once the grits seem soft and thick, stir in the butter and shredded cheese. Taste, then season as needed.
- If the grits are thicker than desired, stir in another ¼ - ¾ cup water. They will continue to thicken as they cool.
Nutrition Facts : ServingSize 1 serving, Calories 411 kcal, Carbohydrate 33 g, Protein 14 g, Fat 25 g, SaturatedFat 15 g, Cholesterol 72 mg, Sodium 1108 mg, Fiber 1 g, Sugar 7 g
MISSISSIPPI CORN PUDDING
This savory side is great hot out of the oven, or even cold for a quick midday snack.
Provided by Elle Simone Scott
Categories Side Cornmeal Milk/Cream Sour Cream Cheese Thanksgiving Backyard BBQ Juneteenth Bake Soy Free Vegetarian Corn
Yield 12 servings
Number Of Ingredients 17
Steps:
- Set a rack in the lower third of the oven. Preheat the oven to 350°F. Grease a 9 by 13-inch casserole dish with butter, making sure to get in all the corners and sides of the dish.
- In a medium bowl, whisk together the eggs and sugar until well combined. Add the melted butter, milk, heavy cream, and sour cream and whisk to incorporate.
- In a large bowl, whisk together the flour, cornmeal, salt, pepper, paprika, and baking soda.
- Using a spatula, fold the wet ingredients, 1 cup at a time, into the dry ingredients until well combined.
- Fold in the onion, celery, corn, and cheese.
- Pour the batter into the prepared baking dish and sprinkle the cracker crumbs on top. Bake the pudding for 30 to 40 minutes, rotating halfway through, until lightly browned on top and the tip of a knife inserted in the center comes out clean.
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