Cooking Lights Cheddar Grits Food

CREAMY CHEDDAR GRITS

Steps:

• Bring 4 cups of water to a boil in a heavy 4-quart saucepan. Add the salt, then slowly add the grits in a thin, steady stream, stirring constantly with a wooden spoon. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 5 to 7 minutes.
• Add the half-and-half and butter to the grits and stir. The mixture will seem thin but it will thicken as it cooks. Bring to a simmer, stirring occasionally. Cover the pot, reduce the heat to low, and cook, stirring occasionally for 45 minutes, until very smooth and creamy. Off the heat, stir in the Cheddar, scallions, and pepper. Season to taste and serve hot with a sprinkle of grated cheese and scallions.

CHEDDAR CHEESY GRITS

Steps:

• Scald the milk with the salt in a saucepan over medium heat until little bubbles appear around the outside. Slowly whisk in the grits and continue whisking until the mixture barely simmers. Cook, whisking often, until very thick, about 5 to 6 minutes. Remove from the heat and stir in the cheese until melted and smooth. Serve immediately.

COOKING LIGHT'S CHEDDAR GRITS

Steps:

• Combine the milk and water in a medium sauce pan and bring to a boil over medium-high heat.
• Slowly add the grits, stirring well with a whisk. Cover and reduce heat to simmer for 5 minutes until thick. Stir occasionally.
• Remove from heat and stir in the cheddar cheese, butter, salt, and pepper until cheese is melted.

CHEESE GRITS

Steps:

• In a medium saucepan, bring 2 cups water, the half-and-half, salt, pepper and garlic powder to a simmer over medium.
• Slowly add grits while whisking vigorously to avoid lumps.
• Cook grits over medium-low, checking every 3 or 4 minutes and giving the grits a stir, until they're smooth, creamy and have little to no bite, about 15 minutes.
• Remove from heat, and stir in cheese and butter. Taste and adjust for seasoning. Serve hot with scrambled eggs, bacon or on its own.

CHEDDAR BACON GRITS

Steps:

• In a 6-qt. stockpot, bring water to a boil. Slowly stir in grits, salt and paprika. Reduce heat; cook, covered, 15-20 minutes or until thickened, stirring occasionally., Reduce heat to low. Stir in cheese, bacon and chiles until cheese is melted. If desired, sprinkle with green onions.

GRITS AND GREENS

Steps:

• Make the grits: In a medium saucepan, heat the vegetable stock and 2 cups water over medium-high until boiling. Once boiling, slowly pour in the grits while whisking to reduce lumps. Once the grits come to a boil, reduce the heat to maintain a simmer and cook, whisking frequently, until thickened, 5 to 8 minutes.
• Remove the pan from the stove. Season the grits with the pepper, then stir in the milk and cheese until the cheese melts. Season to taste with salt. Set aside and cover to keep warm.
• Meanwhile, make the greens: Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high. Add the shallot and garlic, and cook, stirring often, until softened, 2 to 3 minutes. Add the red-pepper flakes, collards and chard. Toss to combine until wilted, 3 to 5 minutes. Season with salt, add the vegetable stock and bring to a simmer.
• Reduce the heat to maintain a simmer, and cook, stirring occasionally, until the greens are very tender, 10 to 15 minutes. Stir in the vinegar, and season again to taste with salt and pepper. Divide the grits among plates and top with the greens and a dash of hot sauce.

BACON AND CHEDDAR GRITS QUICHE

Steps:

• Preheat over to 350 degrees.
• Cook bacon in a skillet over medium heat until crisp. Remove bacon; drain and crumble. Transfer 2 teaspoons bacon drippings to a saucepan.
• Bring drippings, milk, and butter to a boil over medium heat. Gradually whisk in grits, 1 teaspoons kosher salt, and 1/2 teaspoons pepper; cook, whisking constantly, 15 minutes or until very thick. Remove from heat; let stand 10 minutes. Stir in 1 cup cheese; let stand 10 minutes. Stir in 1 egg; spread in a 9" springform pan coated with cooking spray.
• Bake for 25 minutes or until set and browned. Sprinkle remaining 1 1/2 cups cheese over warm grits, spreading to edges. Let stand for 15 minutes.
• Reduce oven temperature to 325 degrees.
• Combine half-and-half, cream, green onions, and remaining 5 eggs, 1 teaspoons kosher salt, and 1/2 teaspoons black pepper. Pour over grits; sprinkle with crumbled bacon. Place pan on a foil-lined baking sheet.
• Bake for 1 hour and 15 minutes or until lightly browned and just set. Let stand 20 minutes. Run a sharp knife around edges of quiche; remove sides of pan.