Easy Creamy Cheese Grits Food

EASY GRITS RECIPE

Steps:

• Pour the water into a medium saucepan, and turn the heat on high.
• Add in the butter and salt.
• Once the water is at a full boil, sprinkle in the grits, and whisk.
• Reduce the heat to low medium.
• Let cook for about 30-35 minutes.
• Stir occasionally to prevent lumps.
• Serve, and jazz up with more butter, salt or sugar.
• Enjoy!

EASY, CREAMY CHEESE GRITS

Steps:

• In a large saucepan, combine the chicken broth and whipping cream.
• Bring to a boil.
• Add the grits, and return to boiling.
• Reduce heat, cover, and simmer 5-7 minutes.
• Add the cheese, stirring until melted.
• Allow to sit for about 10 minutes.
• Serve.

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.

CHEESY GRITS

Steps:

• Bring water and salt to a boil in a saucepan. Whisk in grits, reduce heat to medium-low, and cook until thickened, 5 to 6 minutes. Remove from heat.
• Stir in Cheddar cheese, Parmesan cheese, and butter until fully combined and cheeses have melted. Season with pepper and serve immediately.

CREAMY CHEESE GRITS

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.

CREAMY GRITS

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.

CHEESY GRITS

Steps:

• In a medium saucepan, bring the milk to a boil over medium-high heat.
• Add the grits, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and the butter. Cook and stir frequently, until the grits are soft.
• Stir in cheese and bacon.

EASY SHRIMP AND GRITS

Steps:

• GritsBring 5 cups of water to boil over high heat. Once the water is boiling, whisk in 1 cup of Quick Grits,1/2 tsp salt and 1/4 tsp pepper. Reduce heat to low and continue cooking, whisking frequently to prevent lumps. Cook for about 5-7 minutes. Stir in 2 Tbsp butter and 2 Tbsp cream, if using, and mix well. Add the cheese and mix well again. Remove from heat and cover to keep warm.
• Shrimp and SauceSeason the shrimp with my essence or salt and pepper. Add 4 Tbsp of butter to a large skillet over medium-high heat. Add the minced garlic, shrimp and cayenne pepper, and cook, stirring frequently until the shrimp are pink about 3-4 minutes. Add chopped parsley, lemon juice, and 4 Tbsp water and mix well to coat the shrimp.
• Divide the grits into 4 bowls and top with the shrimp mixture. Sprinkle with extra parsley if desired.

CREAMY GRITS

Steps:

• Bring the milk and water to a boil in a heavy-bottomed saucepan over medium heat. Stir in the salt. Slowly add the grits, stirring constantly. When the grits begin to thicken, turn the heat down to low and simmer for 30 to 40 minutes, stirring occasionally to prevent the grits from scorching. Add the butter and cream, stirring to incorporate thoroughly, and simmer for 5 minutes. Stir in the pepper. Serve the grits immediately or keep them warm, covered, in a double boiler over simmering water.
• Note: If the grits are too thick, stir in more cream or milk. Remember that grits solidify as they cool; they will get thicker once on the plates.

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.

LAILA'S STEWED BEEF WITH CREAMY CHEESE GRITS

Steps:

• For the stewed beef: Sprinkle the meat with the salt. In a Dutch oven, brown the stew meat in the olive oil over high heat until browned, about 2 minutes. Reduce to medium heat and add the garlic, celery, green onions, yellow onions, poblano peppers and bell peppers; saute for 2 to 3 minutes. Add the chili powder, cumin, crushed red pepper and beef broth, Stir, and then bring to a boil. Reduce the heat to low and cover the pot. Let simmer for 2 1/2 to 3 hours. Keep an eye on the pot as you may need to add more broth or water if it cooks down too much before meat is tender. It's ready when the meat is fork tender and the liquid has thickened into a stew.
• For the creamy cheese grits: Start preparing the grits during the last hour of cooking time. Heat the olive oil and saute the onions over medium heat, about 5 minutes. Add the chicken broth, 3 cups water, grits and salt and pepper; stir and bring to a boil. Next, add the butter. Reduce the heat and cook on low, about 20 minutes. Be sure to stir often to prevent clumping. Add the half-and-half and continue cooking until the grits are tender, 20 to 25 minutes. Remove from the stove, add the cheeses and stir until smooth and creamy. Add more half-and-half as needed.
• Serve the stewed beef with the grits.

CREAMY GRITS

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.

EASY STOVE-TOP CHEESE GRITS

Steps:

• Combine chicken broth, water, and milk in large saucepan. Bring to a boil. Add grits and salt, stir, cover, and reduce to a simmer. Cook five minutes. (For thicker grits, cook slightly longer.).
• Remove from heat and stir in cream cheese, cheddar, hot sauce, and seasoned salt.
• Serve warm.

KETO CAULIFLOWER GRITS AND SHRIMP

Steps:

• Place the cauliflower florets in a food processor. Pulse intermittently, scraping the sides as needed, until the texture is like a finer cauliflower rice, with some clumping.
• Drain most of the bacon grease from the skillet, leaving about 2 tablespoons of bacon grease in the skillet. Set aside.

CREAMY CHEESY GRITS

Steps:

• In a saucepot over medium-high heat, add 3 cups water and a pinch of salt. Bring the water to a boil, and then stir in the grits and milk. Raise the heat to bring to a boil again, and then lower to a simmer and cook for about 4 minutes. When the grits begin to thicken but there is still plenty of moisture left, add the mozzarella and Cheddar along with a few grinds of pepper. Stir to melt the cheese, taste and season with salt, if needed. Serve warm.

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.

EASY GRITS

Steps:

• Combine the water, milk and salt in a sauce pan and heat over med-high heat until boiling.
• Gradually add the cornmeal while continually whisking, this will limit lumping.
• Once all the cornmeal is added, cover and turn the heat to low.
• Cook for 20-25 minutes, whisking mixture every 4-5 minutes to prevent lumping.
• 5 minutes before the end of cooking add the butter and let melt. When the timer expires, whisk in the butter to combine and taste for salt and pepper preference.
• Serve hot with topping(s) if desired.

CREAMY CREAM CHEESE GRITS

Steps:

• In a large saucepan over medium-high heat, combine the milk, garlic powder, salt, white pepper and Tabasco. Heat, stirring slowly and constantly, until the milk just comes to a boil. Add the grits and stir to mix. Reduce the heat to low, cover and cook until the mixture is thick and creamy, 5 to 6 minutes.
• Add the cheeses and stir until they melt completely. Serve warm.