Cheese Grits With Corn And Vidalia Onion Food

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.

CHEESY CORN AND GRITS

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.

GRITS WITH CORN AND VIDALIA ONION

Steps:

• In a heavy-bottomed saucepan, heat the oil over medium heat. Add the onion and cook, stirring, until transparent, about 2 minutes. Add the corn and cook, stirring occasionally, until the kernels become soft, about 5 minutes.
• Add the milk, water, and 1 teaspoon of the salt. Bring the mixture to a boil over high heat. Whisk in the grits, decrease the heat to low, and simmer, whisking occasionally, until the grits are creamy and thick, 45 to 60 minutes. Stir in the butter, cheese, parsley, and chives. Taste and adjust for seasoning with salt and pepper.

CORN AND VIDALIA ONION SALAD

Steps:

• Prepare a charcoal or gas grill for medium-high heat, or preheat the broiler.
• Place the corn on the grill or in a broiler pan. Cook, turning every 5 minutes, until lightly browned all over, about 20 minutes. Let cool, then cut the kernels from the ears (you should have about 3 cups).
• Coat the grill or broiler pan with cooking spray. Grill the onion slices for 5 minutes on each side.
• Combine the corn, onions, cilantro, tomatoes, vinegar, salt, pepper and red pepper flakes in a large bowl. Toss well and serve.

BEEF GRILLADES WITH CHEESY FRESH CORN AND SWEET ONION GRITS

Steps:

• Preheat the oven to 350 degrees F.
• For the grillades: Cut the steak in half. Sandwich each half between 2 pieces of plastic wrap or wax paper, and pound to an even 1/8-inch thickness. Sprinkle the steak on both sides with salt and pepper, and cut into 2-inch pieces.
• Mix the paprika, New Mexican chile powder, garlic powder, onion powder, oregano and chile de arbol powder in a small bowl until combined. Put the flour in a shallow baking dish and season it with salt and pepper.
• Heat the butter and canola oil in a large, high-sided saute pan over high heat. Working in batches, coat the steak pieces in the seasoned flour, shaking off the excess, and brown them on both sides in the hot fat. Transfer the steak to a plate as you finish each batch. Add the onions, poblano and red pepper to the pan, adding more oil if needed, and cook until the vegetables are very soft, about 5 minutes. Add the garlic and cook for 1 minute. Add the spice mixture and cook, stirring, for 1 minute. Add the chicken stock, tomatoes, thyme and bay leaf, and bring to a boil. Return the beef to the pan, cover and transfer to the oven to cook until tender, about 45 minutes.
• When done, remove the beef to a plate and cover to keep warm. Using potholders, move the pan to the stovetop and set over high heat. Cook, stirring occasionally, until the sauce has thickened into a gravy, about10 minutes. Season with a splash of vinegar. Add honey, salt and pepper to taste; stir in the parsley. Before serving, return the grillades to the pan, cover and warm them up over medium-low heat.
• For the grits: Heat the butter and canola oil in a large saucepan over medium-high heat. Add the onion and cook until soft. Add the corn, season with salt and pepper and cook for a few minutes. Add the milk and 3 cups water and bring to a boil. Slowly whisk in the grits until well combined and continue whisking until smooth. Reduce the heat to low and cook, stirring occasionally, until thickened and smooth, about 45 minutes; add more water as needed to keep the mixture creamy. Remove from the heat, and whisk in the cheddar and Parmesan and the green onions.
• To serve: Use a slotted spoon to transfer the grillades to a shallow platter. Pour over some of the gravy. Top with the grits, poached eggs if using, and some of the remaining gravy. Garnish with green onions and parsley.

GRITS WITH CORN AND VIDALIA ONION

Steps:

• In a saucepan, heat the oil over medium heat; add in onion; stir/saute until transparent, about 2 minutes.
• Add in corn; stir/saute, until kernels become soft, about 5 minutes.
• Add in the milk, water, and 1 teaspoon salt; bring mixture to a boil over high heat.
• Whisk in the grits; decrease heat to low, and simmer, whisking occasionally, until the grits are creamy and thick, 45-60 minutes.
• Stir in the butter, cheese, parsley, and chives.
• Taste and adjust for seasoning with salt and pepper.

GRITS WITH CARAMELIZED ONIONS AND GOAT CHEESE

Steps:

• Heat a medium skillet over medium heat. Add butter to skillet and swirl to coat.
• Add onions, cover and cook for about 5 minutes.
• Uncover and continue to cook, stirring occasionally, until the onions reach a deep, golden brown color. This should take about 25 minutes, but will depend on how thinly the onion is sliced.
• Remove the caramelized onions and add water to skillet, scraping up any brown bits that may have formed.
• Bring water to rapid boil and gradually whisk in grits, *making sure* to prevent any clumps from forming.
• Cover and reduce heat to medium-low.
• Cook until grits are thickened, approximately five minutes, adding more water if necessary. Note: For thicker consistency, I cook the grits for 7 minutes total.
• Remove from heat and stir in the caramelized onions.
• Crumble in goat cheese and stir to combine.
• Add salt and pepper to taste.
• Serve immediately.
• Garnish with fresh parsley.
• Note: Servings are estimated.