City Grits Recipe 415 Food

SLOW COOKER SMOKED GOUDA GRITS

Steps:

• In a 6-qt slow cooker, combine stone ground grits, chicken broth, onion powder and garlic powder.
• Cover and cook on LOW for 6-7 hours. Stir in smoked gouda. Top grits with bacon, green onions and tomato.

CITY GRITS RECIPE - (4.1/5)

Steps:

• Add water and pureed or finely diced onion and garlic to a stock pot. Simmer grits in water about 5 minutes. Add butter and cream; simmer for about 2 more minutes until thick. Add cheese. Top with bacon, tomato, and green onion.

SOUTHERN GRITS

Steps:

• In a small pot, bring water, milk, and salt to a boil.
• Slowly stir grits into boiling mixture.
• Stir continuously and thoroughly until grits are well mixed.
• Let the pot return to a boil, cover pot with a lid, lower the temperature, and cook for approximately 30 minutes stirring frequently.
• Add more water if necessary.
• Grits are done when they have the consistency of stiff cream of wheat.
• Stir in butter.
• Serve with additional butter on top of each portion, or serve with fruit or with a savory meal.

BASIC OLD-FASHIONED GRITS

Steps:

• Combine 4 cups water and 1 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Gradually add the grits, whisking constantly. Reduce the heat to medium low and cook, stirring occasionally with a wooden spoon, until tender, about 20 minutes. If the grits seem too thick, thin with water, 1 to 2 tablespoons at a time.
• Stir in the butter and season with pepper. Remove from the heat and cover to keep warm.

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.

FILET MIGNON GRILLADES AND GRITS

Steps:

• Make the Grillades: Gently pound the filet tips with a smooth meat mallet to approximately 1/4-inch thickness. Place the seasoned flour in a bowl. Sprinkle the cutlets with salt and pepper, dust them with the seasoned flour, and shake any excess back into the bowl. Reserve 1/4 cup of the seasoned flour.
• Heat 1 tablespoon canola oil and 1/2 tablespoon butter in a heavy pot or Dutch oven over high heat. Working in 3 batches, saute the floured cutlets, turning once, until well browned, about 30 seconds per side. (Add some of the remaining 1 tablespoon canola oil and 1/2 tablespoon of butter between the second and third batches.) Transfer the grillades to a plate. Scrape the pot with a wooden spoon to remove any particles from the bottom.
• Add the peppers, celery, onion, and garlic to the pot, and scrape the bottom with a wooden spoon. Season with salt and pepper, cover, and cook until tender and brown, about 8 minutes. Add the reserved seasoned flour to the vegetables and cook, stirring, until any liquid is absorbed and the vegetables start turning a darker brown, about 1 1/2 minutes. Scrape the bottom of the pot with a wooden spoon to cook the flour and give the sauce some color. Add the wine, lower the heat, and simmer for 2 minutes.
• Gradually stir in the stock, again scraping the bottom of the pan with a wooden spoon, and bring to a boil. Add the tomatoes, bring to a boil again, and reduce to a slow simmer. Simmer until the sauce is thick enough to coat the back of the spoon, about 30 to 45 minutes. Season with salt and pepper, to taste.
• Make the Grits: Heat the butter in a large saucepan over medium heat. Add the onion and cook, stirring, until translucent, about 4 minutes. Add the milk and season with salt and pepper, to taste. Bring to a simmer while stirring occasionally. Add the grits, stir thoroughly to blend with the milk, and boil for about 2 minutes. Reduce the heat and simmer, stirring frequently, until the grits thicken, about 20 to 30 minutes. Stir in the thyme. Cover, turn off the heat, and let rest for 10 minutes. Season with salt and pepper, to taste.
• To serve, place 4 pieces of the grillade on each plate spoon some of the vegetables and sauce over the top. Sprinkle with green onions and spoon a portion of grits in center of each plate.
• Ochsner Criteria Slimmed Down Original Recipe
• Calories: Less than 800 595 calories 678 calories
• Total Fat: Less than 20gm 20.7 grams 29.3 grams
• Saturated Fat: Less than 8gm 7.6 gm 15.5 gm
• Cholesterol: Less than 150mg 71 mg 152 mg
• Sodium: Less than 1000 780 mg 1111 mg

CRESCENT CITY SHRIMP AND GRITS

Steps:

• For Grits:.
• Saute sausage in a medium saucepan just until hot, and some oil is released.
• Add water, bring to a boil, add salt and grits. Cook until thick and soft.
• Stir in cheese spread until melted through. Add parsley and adjust seasoning to taste.
• For Shrimp:.
• Generously sprinkle shrimp with seafood seasoning. I use Chef Paul's, but use whatever kind you happen to like.
• Melt butter in a nonstick skillet, add onion and pepper and cook gently until onion is translucent.
• Add garlic and cook a few moments more, stirring constantly.
• Add shrimp and wine and cook until nice and pink, but still tender.
• To serve:.
• Ladle grits into shallow bowls, top with shrimp, and drizzle with the butter and wine left in the pan. You can top it with a bit more parsley or green onions if you like. Traditionally, we would serve this with a crisp green salad and mimosas for a special brunch.