Cheesy Corn Grits W Country Ham Recipe 435 Food

CHEESY COUNTRY HAM GRIT BALLS

Steps:

• Fill a large Dutch oven two-thirds full with oil and heat over medium-high heat to 360 degrees F.
• Add 2 tablespoons oil to a large heavy-bottomed skillet over medium-high heat. Add the ham and cook just until browned, 4 to 5 minutes. Remove with a slotted spoon to a large bowl. Add the grits and cheese to the bowl and stir until combined. Using wet hands, scoop 1/4 cup of the grit mixture, roll it into a ball and place on a platter or large plate. Repeat until all the grit mixture is used.
• Whisk together the flour, paprika and cayenne in a shallow bowl. In a separate shallow bowl, add the eggs. Add the panko to another separate shallow bowl. Dip each grit ball into the flour mixture and shake to remove any excess before dipping into the eggs and then into the panko, spinning to coat completely.
• Add the grit balls to the Dutch oven in batches, frying until brown on all sides, about 5 minutes. Remove to a sheet pan lined with a wire rack and immediately sprinkle with salt.

CHEESY CORN GRITS W/ COUNTRY HAM RECIPE - (4.3/5)

Steps:

• Cook desired amount of grits in salted water as directed on package. (I used 1 c. quick-cooking white grits and 1 tsp salt in 3 1/2 cups boiling water) Heat 1 teaspoon olive oil in a small skillet; add ham pieces and saute until browned. Set aside. When grits are done, whisk in the milk and corn, cover and cook for another minute or two. Remove from heat and stir in the butter, black pepper, and cheese until melted. Taste and adjust seasonings to taste. Fold in ham pieces. Serve immediately with hot biscuits, scrambled eggs (or however you like them), and hot coffee. Keep grits covered to stay warm. (Stir in a little water to thin for desired creaminess). Thin any leftovers with a little water and store in an airtight container in the refrigerator. Reheat in the microwave.

PARMESAN CORN GRITS W/ COUNTRY HAM RECIPE - (4.3/5)

Steps:

• Cook grits in boiling salted water as directed on package. In the meantime, heat a skillet over medium heat; add about 1/2 teaspoon oil and smear around with the back of a spoon, then add ham pieces and cook until lightly browned, stirring frequently. Remove from skillet and set aside until grits are done. When grits are done, whisk in the milk. Stir in the frozen corn kernels and cook for another 2 minutes. Remove from heat and stir in the butter, Parmesan, ham pieces, pepper and additional salt, to taste, stirring until the butter and Parmesan melts. (If needed for creaminess, thin grits with a little additional milk). Serve immediately, or cover and keep warm until serving time. Serve with eggs and toast or homemade biscuits and fresh brewed coffee.

HAM & CHEESE GRITS CASSEROLE

Steps:

• Preheat oven to 350°. In a large saucepan, bring stock to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, about 5 minutes or until thickened, stirring occasionally. Remove from heat. In a small bowl, stir a small amount of hot grits into egg substitute; return all to pan, mixing well., Add process cheese, milk and butter; stir until cheese is melted. Stir in ham, green onions and seasonings. Transfer to a greased 11x7-in. baking dish. Sprinkle with cheddar cheese., Bake, uncovered, 35-40 minutes or until edges are golden brown and cheese is melted. Let stand 10 minutes before serving.

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.

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.