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
SHRIMP-AND-GRITS CASSEROLE
A comforting meal of shrimp and grits packed into one casserole dish. Enjoy with a side of hot sauce if you want an extra kick.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F. Bring 1 1/2 cups water to a simmer in a large saucepan.
- Meanwhile, add the grits, 1/2 cup of the Cheddar, 2 tablespoons of the butter and a few grinds of black pepper to a 2-quart casserole dish. Pour in the simmering water, and whisk until there are no lumps.
- Toss the shrimp with 1/4 teaspoon salt in a medium bowl; set aside. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the bread and a pinch of salt to the butter, toss quickly to coat, then transfer to a small bowl; set aside.
- Wipe out the skillet, and melt the remaining 2 tablespoons butter over medium heat. Add the scallions (reserve 1 tablespoon for garnish), andouille, celery, bell pepper and garlic, and cook, stirring occasionally, until the celery and bell pepper soften, about 8 minutes. Sprinkle in the flour, stir for 1 minute, then add the chicken broth, Worcestershire sauce, hot sauce, lemon juice, 1/2 teaspoon salt and 1/8 teaspoon black pepper. Scrape up the flavorful bits stuck to the bottom of the pan with a wooden spoon. The mixture should come to a simmer quickly, then remove from the heat and stir in the shrimp. Immediately spread the shrimp mixture evenly over the grits in the casserole dish. Top with the bread and the remaining 1/2 cup Cheddar.
- Bake the casserole until the shrimp is opaque and cooked through and the top is golden, 20 to 25 minutes. Sprinkle with the reserved scallions. Serve with extra hot sauce on the side.
CHEESE 'N' GRITS CASSEROLE
Grits are a staple in southern cooking. Serve this as a brunch item with bacon or as a side dish for dinner.-Jennifer Wallis, Goldsboro, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large saucepan, bring water to a boil. Slowly stir in grits and salt. Reduce heat; cover and simmer until thickened, 5-7 minutes. Cool slightly. Gradually whisk in milk, butter and eggs. Stir in cheese, Worcestershire sauce and cayenne. , Transfer to a greased 2-qt. baking dish. Sprinkle with paprika. Bake, uncovered, until bubbly, 30-35 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 202 calories, Fat 12g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 335mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.
CORN GRITS CORNBREAD
This cornbread has a really nice texture. I started making it this way when I got some hand-me-down coarse-ground cornmeal. I think it was Bob's Red Mill brand and my grocery store had it once, but then I couldn't find it for a while. Now they carry Bob's Red Mill "Corn Grits or Polenta". I think it's the same thing.
Provided by mliss29
Categories Breads
Time 25m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- (Make "buttermilk" if you're going to do that, so it can sit a bit and do whatever it does that makes it buttermilky.).
- Preheat oven to 425°F.
- Combine the dry ingredients (except the soda).
- Stir the baking soda into the buttermilk and add that to the dry ingredients.
- Add eggs and melted butter. Stir together and pour into a 9x9 pan.
- Bake for 20 minutes.
Nutrition Facts : Calories 223.2, Fat 12.2, SaturatedFat 7.1, Cholesterol 75.2, Sodium 530.8, Carbohydrate 24.1, Fiber 1.4, Sugar 2.9, Protein 4.9
GO FOR THE GRAINS CASSEROLE
"This casserole is hearty and delicious. A friend of mine gave me the recipe when I was compiling healthier recipes." This colorful medley has 'good-for-you' written all over it. Melanie Blair - Warsaw, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine carrots, corn, onion, barley, bulgur, parsley, salt and pepper. Stir in broth and beans. Transfer to a 13x9-in. baking dish coated with cooking spray., Cover and bake 50-55 minutes or until grains are tender, stirring once. Sprinkle with cheese. Bake, uncovered, 3-5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 226 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 741mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 8g fiber), Protein 12g protein. Diabetic Exchanges
CHEESY GRITS CASSEROLE
Every summer we use to have a fish fry at my DH's grandparents. I was always asked to bring the grits and never went home with leftovers.
Provided by Lusil
Categories Oven
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat water and salt to boiling.
- Gradually add grits and return to boiling.
- Reduce heat.
- Simmer uncovered, stirring for 5 minutes.
- Remove from heat and allow to cool, slightly.
- Add cheese, butter and eggs, mix well to ensure all of the grits are incorporated.
- Bake at 350 degrees until a light golden brown, about 50 minutes.
Nutrition Facts : Calories 370.1, Fat 26, SaturatedFat 16, Cholesterol 127.7, Sodium 703.7, Carbohydrate 16.4, Fiber 0.3, Sugar 0.5, Protein 17.5
SOUTHERN GRITS CASSEROLE
If you're from the South you will definitely love this recipe, which includes grits, eggs, sausage, and cheese. When I cook it, I place it in the slow cooker to stay warm. There is nothing worse than cold grits.
Provided by Ella Baldwin
Categories Side Dish Grain Side Dish Recipes Grits
Time 1h
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
- Bring water to a boil in a large saucepan, and stir in grits. Reduce heat, cover, and simmer about 5 minutes, until liquid has been absorbed. Mix in 1/2 the butter and 2 cups cheese until melted.
- In a skillet over medium-high heat, cook the sausage until evenly browned. Drain, and mix into the grits. Beat together the eggs and milk in a bowl, and pour into the skillet. Lightly scramble, then mix into the grits.
- Pour the grits mixture into the prepared baking dish. Dot with remaining butter, and top with remaining cheese. Season with salt and pepper.
- Bake 30 minutes in the preheated oven, until lightly browned.
Nutrition Facts : Calories 403.2 calories, Carbohydrate 16.8 g, Cholesterol 201.8 mg, Fat 29.9 g, Fiber 0.3 g, Protein 16.5 g, SaturatedFat 14.5 g, Sodium 458.9 mg, Sugar 0.9 g
CHEESE GRITS CASSEROLE
Megan R gave this recipe to me. She said it is a family recipe. Had this for Christmas dinner or Easter dinner side!
Provided by Elaine Kilgore
Categories Side Dish Grain Side Dish Recipes Grits
Time 1h20m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x12-inch baking dish.
- Bring milk, water, and salt to a boil in a large saucepan; gradually sprinkle grits into the boiling liquid, stirring to combine. Cook until thickened, about 5 minutes.
- Stir processed cheese, sharp Cheddar cheese, butter, and garlic powder into grits, stirring until cheese has melted. Let the mixture stand until cooled, about 15 minutes. Stir beaten eggs into grits; transfer to prepared baking dish.
- Bake in the preheated oven until the top is lightly golden brown and the grits are set, about 45 minutes.
Nutrition Facts : Calories 262.8 calories, Carbohydrate 6.7 g, Cholesterol 96.6 mg, Fat 20.6 g, Protein 13.1 g, SaturatedFat 12.4 g, Sodium 727.1 mg, Sugar 4.4 g
CORN AND GRITS CASSEROLE
I found this in Womens' Day magazine and being the cheese grits fan that I am, had to try it. It's a keeper!
Provided by KathyP53
Categories Lunch/Snacks
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees.
- Lightly coat a shallow 2 quart baking dish with nonstick spray.
- Bring milk to a gentle boil in a 3 quart saucepan; slowly whisk in grits. Reduce heat and simmer, stirring often, 5-7 minutes until thickened.
- Remove from heat; stir in corn, 1 cup cheese, scallions, egg, salt, thyme, and pepper. Pour into prepared dish.
- Bake, uncovered, 15 minutes. Sprinkle with remaining cheese and bake 15 minutes more until set.
- Let stand for 10 minutes before serving.
Nutrition Facts : Calories 288.3, Fat 11.4, SaturatedFat 6.3, Cholesterol 57.2, Sodium 323.8, Carbohydrate 35.8, Fiber 2.2, Sugar 8.7, Protein 12.8
KISS MY GRITS CASSEROLE
We Southerners love our grits. This is an easy delicious casserole that makes a good side dish for dinner, brunch, or breakfast.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Spray a 1 1/2 quart baking dish with nonstick cooking spray; set aside.
- In a large saucepan, bring water and milk to a boil.
- Add in the soup mix and whisk until blended.
- Using a wooden spoon, slowly stir in grits; continue stirring until the consistency is smooth.
- Cook and stir grits for 5 minutes or until they are thick and creamy.
- Take saucepan from heat.
- In a small saucepan or skillet, melt butter over medium heat.
- Saute/stir onion and garlic for 3-5 minutes or until they are softened.
- Add onion-garlic mixture to grits; stir to combine.
- Add eggs and cheese to grits; stir to combine.
- Transfer mixture to baking dish.
- Bake in a 350° oven for about 1 hour or until set.
CORN VEGETABLE CASSEROLE
This casserole is great for a potluck or anytime you need to make a dish ahead of time, then bake before serving. Corn is a favorite at our house-when we had this at Thanksgiving it was a big hit.-Roy and Jerretta Logan, Ferguson, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Combine corn, broccoli, carrots and onions; place in a greased 13x9-in. baking dish. , In a bowl, combine soup, milk, Worcestershire sauce and garlic powder. Add 1 cup cheese. Pour over vegetables. Top with remaining cheese. Bake at 350° for 35-40 minutes or until bubbly and heated through.
Nutrition Facts :
MEXICORN GRITS
I grew up on grits and have fixed them various ways. I decided to put a new twist on them with this recipe, and my husband says it's a keeper. Even the leftovers are good.-Barbara Moorhead, Gaffney, South Carolina
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring milk and 1/2 cup butter to a boil. Slowly stir in grits. Reduce heat; cook and stir for 5-7 minutes., In a small bowl, whisk the eggs. Stir a small amount of hot grits into eggs; return all to the pan, stirring constantly. Melt remaining butter; stir into grits. Add the corn, chilies, cheese, salt and pepper., Transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 362 calories, Fat 25g fat (16g saturated fat), Cholesterol 108mg cholesterol, Sodium 829mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.
GRITS AND GREENS CASSEROLE
This grits and greens casserole was a fast hit with my family, and has turned into a Thanksgiving dish.
Provided by saint fu
Time 1h30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; reserve some grease in the skillet. Let bacon cool enough to handle, about 5 minutes; chop and set aside.
- Heat reserved grease in the skillet over medium heat. Add onion and saute until golden, 7 to 10 minutes. Set aside.
- Combine 6 cups chicken broth and half-and-half in a large pot; bring to a boil. Stir in grits, return to a boil, and cover. Reduce heat to a simmer and cook, stirring often, until grits are tender, 25 to 30 minutes.
- While grits are cooking, bring remaining 2 cups chicken broth to a boil in another pot. Add greens, reduce heat, and cook until tender, about 10 minutes. Drain and squeeze out all liquid.
- Stir bacon, onions, Monterey Jack and Parmesan cheeses, butter, salt, and pepper into grits. When butter is melted, stir in greens. Transfer mixture to a 9x13-inch baking dish.
- Bake in the preheated oven until starting to brown on top, about 15 minutes.
Nutrition Facts : Calories 431.7 calories, Carbohydrate 26.2 g, Cholesterol 87.3 mg, Fat 30.3 g, Fiber 1.5 g, Protein 13.8 g, SaturatedFat 18 g, Sodium 1222 mg, Sugar 1.6 g
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