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
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
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
CREAMY GRITS
Cream cheese and sour cream work together to make these the creamiest grits ever!
Provided by The PD Web Team
Categories breakfast
Time 5m
Yield 5
Number Of Ingredients 6
Steps:
- Bring salted water to a boil.
- Add grits, butter, and chopped-into-cubes cream cheese. Stir frequently. Lower heat to simmer.
- When ready to serve, mix in sour cream.
CREAMY GRITS
These creamy grits are a fantastic side dish, and addictive!
Provided by pandy244
Categories Side Dish Grain Side Dish Recipes Grits
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Spray a skillet with cooking spray. Add corn kernels and cook over medium heat until browned, about 5 minutes.
- Combine chicken broth, butter, and sugar in a saucepan over medium-high heat; bring to a boil. Add cream and bring to a boil again. Whisk in grits and browned corn kernels. Cover, reduce heat, and simmer for 5 to 6 minutes. Turn off heat and stir grits until thickened, about 1 minute.
Nutrition Facts : Calories 723 calories, Carbohydrate 47.9 g, Cholesterol 195.5 mg, Fat 56.7 g, Fiber 1.6 g, Protein 8.8 g, SaturatedFat 35 g, Sodium 189.3 mg, Sugar 8.2 g
BAKED CHEESE GRITS RECIPE
In this addictive Cheese Grits Casserole, creamy rich Southern Grits are cooked with garlicky butter and cheddar and parmesan cheeses then baked to perfection. Each flavorful bite oozes melts on the tongue.
Provided by Jocelyn Delk Adams
Categories Side Dish
Time 1h35m
Number Of Ingredients 11
Steps:
- Add salt to water and bring to a boil.
- Add grits to boiling salted water, whisking into the water then lower heat to the lowest setting and cook covered until grits are tender but still pourable, about 12-18 minutes.
- Remove from heat and whisk in cheddar cheese, parmesan cheese, minced garlic and butter. Continue whisking until both the cheeses and butter are melted and well combined.
- Next, while vigorously whisking, add milk and eggs and continue to whisk quickly so the eggs won't scramble.
- Pour grits into a large greased 4 quart casserole dish then sprinkle parmesan cheese on top and bake at 325 for 60-70 minutes or until grits just shake slightly. You can also broil for a couple of seconds to make a gorgeous brown color on top.
- Sprinkle with chopped parsley and serve.
Nutrition Facts : Calories 244 kcal, Carbohydrate 23 g, Protein 8 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 75 mg, Sodium 185 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CREAMY CHEESE GRITS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h25m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat the butter and oil in a pan and add the jalapenos, onions and bell peppers. Cook until softened, 5 minutes or so.
- Pour in the grits, followed by the broth and 3 cups water. Stir, and then bring to a boil. Reduce the heat to low, and then cover and cook for 30 to 40 minutes, stirring occasionally.
- Add the half-and-half. Stir, and then cook until the grits are tender, another 20 to 30 minutes. At any time, add more broth if the grits look like they need more cooking liquid.
- Remove the grits from the heat and stir in the cheese. Serve immediately.
CHEESE GRITS CASSEROLE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 8 servings
Number Of Ingredients 7
Steps:
- In a heavy pot, cook the bacon over medium heat to render the fat, about 2 minutes. Add the onions and cook with the bacon until the onions are golden brown and the bacon is chewy, about 5 minutes. Carefully add the chicken broth and 2 cups water. Whisk in the grits. Bring to a boil, lower to a simmer and cook until thickened, about 25 minutes. Stir in the cream and cheese until thoroughly combined. Season with salt and pepper.
CREAMY GRITS
Categories Side Quick & Easy Kwanzaa Summer Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 4
Steps:
- Bring stock, cream and butter to simmer in heavy medium saucepan over medium heat. Gradually whisk in grits. Reduce heat to low, cover and cook until grits are creamy and tender, stirring occasionally, about 6 minutes. Season to taste with salt and pepper.
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- Bring grits, chicken broth, and next 3 ingredients to a boil in a medium saucepan over medium-high heat; reduce heat to low, and simmer, stirring occasionally, 4 to 5 minutes or until thickened. Stir in butter and cheeses until melted.
- Gradually stir about one-fourth of hot grits mixture into eggs; add egg mixture to remaining hot grits mixture, stirring constantly. Pour grits mixture into a lightly greased 2 1/2-qt. baking dish.
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- Heat water, stock and milk in a large pot on medium - bring to a low boil. Add salt, pepper, garlic and cayenne. Stir.
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5/5 Total Time 40 minsServings 4-6
- In a medium saucepan, bring 3 1/2 cups of water to a boil with 1 tablespoon of the butter. Add a generous pinch of salt and gradually whisk in the grits. Cook over moderately low heat, whisking often, until the grits are thick and just tender, about 30 minutes.
- Meanwhile, in another medium saucepan, melt the remaining 2 tablespoons of butter. Whisk in the flour, and when it is bubbling, gradually whisk in the milk. Cook over moderate heat, whisking frequently, until thickened and no floury taste remains, 8 to 10 minutes. Stir in the grated cheese and cook until just melted, about 2 minutes.
- Using a rubber spatula, fold the Parmesan sauce into the grits and season with salt and pepper. Serve right away.
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- Add the stock and the butter to a pot that will be large enough for the grits to expand. Turn the head to medium-high. When the butter begins to melt, add in the grits and salt. Stir well and reduce the heat to low.
- After about 12-15 minutes, the grits will start to release puffs of steam. Now is the time to add the cream. Stir well and continue to stir occasionally for the next 12-15 minutes. When the grits start talking again, add in the water. Stir to incorporate.
- Continue stirring occasionally for the next 10 minutes or so. The grits should be super creamy and delicious. Taste just to make sure.
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- Add water and salt to a large saucepan over high heat and bring to a boil. Add the grits and mix well, and bring back to a boil. Reduce the heat to low and simmer covered for five minutes. Stir frequently to prevent lumps.
- Remove from the heat and add the cheddar cheese, milk, butter, Worcestershire sauce, ground red pepper, and garlic powder. Stir until everything is combined and the cheese and butter have melted.
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4.7/5 (3)Total Time 1 hrCategory BreakfastCalories 247 per serving
- Pour the water into a 6-quart Dutch oven and bring to a boil over medium-high heat. Stir 1/2 teaspoon of salt into the water.
- Once the water is boiling, gradually pour in the 2 1/2 cups of grits, stirring continuously, then turn the heat down to a simmer. Cook until it has become thick, roughly 5 minutes, whisking occasionally. Remove the pot from the heat.
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- Bring broth to a boil in a large saucepan over medium-high. Gradually whisk in grits, and cook 8 to 10 minutes.
- Remove from heat, and whisk in milk, cream, and butter. Whisk in salt, peppers, and breadcrumbs. Lightly grease a 6-quart slow cooker with cooking spray. Place grits mixture in slow cooker.
- Cover and cook on HIGH 4 hours. Remove lid; whisk grits until smooth, and top with cheese. Cook, uncovered, for 30 minutes.
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4.5/5 (12)Total Time 1 hrCategory BreakfastCalories 377 per serving
- If using instant grits, stop here and see notes below. In a large saucepan, bring 6 1/2 cups of chicken broth and 1 tablespoon of Kosher salt to a roaring boil.
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