CHEESY GRITS WITH FRIED EGGS AND VEGETABLES
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine 3 1/2 cups water, the milk, 1/2 teaspoon salt and a few grinds of pepper in a saucepan and bring to a boil. Slowly add the grits, whisking constantly. Reduce the heat to low; cook, stirring often, until thickened, 5 to 7 minutes. Stir in the cheese until melted; season with salt and pepper. Keep warm over very low heat.
- Meanwhile, melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add the carrots and cook until slightly softened, 2 minutes. Add the sugar snap peas and large scallion pieces; season with salt and toss. Add 2 tablespoons water, cover and simmer until the vegetables are crisp-tender, 4 to 5 minutes. Stir in the mustard. Transfer to a bowl and cover to keep warm.
- Wipe out the skillet and melt the remaining 1 tablespoon butter over medium heat. Crack in the eggs; season with salt and pepper. Cook until the whites start setting, about 3 minutes, then cover and cook until the whites are set but the yolks are still runny, 1 to 2 more minutes. Top each serving of grits with a fried egg, the vegetables, parsley, dill and sliced scallion.
Nutrition Facts : Calories 400 calorie, Fat 22 grams, SaturatedFat 13 grams, Cholesterol 240 milligrams, Sodium 510 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 16 grams
FRIED CHICKEN THIGHS WITH CHEESY GRITS
If you prefer white-meat chicken, use skinless, boneless breasts that have been cut in half crosswise.
Provided by Alison Roman
Categories Bon Appétit Chicken Dinner Hominy/Cornmeal/Masa Kid-Friendly Cheese Kale Leafy Green Buttermilk Parmesan Peanut Free Tree Nut Free Soy Free Small Plates
Yield 4 servings
Number Of Ingredients 27
Steps:
- Chicken:
- Combine buttermilk, cayenne, garlic powder, salt, and paprika in a large bowl or large resealable plastic bag. Add chicken thighs, cover bowl or seal bag, and toss to coat. Chill at least 2 hours and up to 12 hours.
- Grits:
- Bring 4 cups salted water to a boil and gradually add grits, whisking constantly. Cook, whisking occasionally, until grits are very tender and creamy, 25-30 minutes. Add cream cheese and Parmesan; whisk until melted and incorporated; season with salt and pepper. Cover and keep warm until ready to serve.
- Frying and assembly:
- Whisk flour, cayenne, garlic powder, paprika, and 2 tsp. salt in a medium bowl.
- Remove chicken thighs from brine, letting excess drip off. Working in batches, dredge chicken in flour mixture, occasionally dipping your fingers in brine as you pack on flour to help create moistened, shaggy bits (the makings of a super-crisp crust); transfer to a rimmed baking sheet.
- Fit a large cast-iron skillet with thermometer and heat oil until thermometer registers 350°F. Working in batches and returning oil to 350°F between batches, fry chicken thighs, turning occasionally, until chicken is cooked through and coating is deep golden brown and crisp, 6-8 minutes. Transfer to a wire rack set inside a baking sheet and let sit while you cook the kale.
- Heat butter in a large skillet over medium-high. Add kale in large handfuls, letting it cook down slightly before adding more and tossing to coat. Season with salt and pepper and cook, tossing occasionally, until wilted and bright green, about 2 minutes. Add vinegar and 1 Tbsp. pepper jelly and toss to coat.
- Divide grits evenly among bowls and top with kale, fried chicken, and more pepper jelly.
FRIED GRITS PATTIES
Terrific breakfast. From The Evolution of Cajun and Creole Cuisine by John Folse. Even better with cooked Jimmy Dean hot sausage!
Provided by Vicki in CT
Categories Breakfast
Time P1DT3m
Yield 8 patties, 8 serving(s)
Number Of Ingredients 12
Steps:
- In one quart sauce pot bring water to rolling boil. Add butter and salt. Fold in grits and reduce heat to simmer. Cook until grits are tender stirring occasionally. (Can also use quick cooking grits but change water accordingly).
- When cooked remove from heat and stir in sausage, cheese, and pepper. Pour hot grits into sheet pan with 1 inch lip. Smooth out to 3/4" thickness. Cool overnight in refrigerator.
- The next morning use a 3" round cookie cutter to cut circles (about 8 patties).
- Heat oil in large skillet over medium high heat.
- Prepare egg wash: Beat egg and milk together.
- Dip patties into egg wash then flour then egg wash then bread crumbs.
- Pan fry until golden.
- Serve as side dish or under poached eggs.
Nutrition Facts : Calories 360.9, Fat 15.2, SaturatedFat 5.4, Cholesterol 41.8, Sodium 349.1, Carbohydrate 47, Fiber 2.7, Sugar 1.1, Protein 8.5
CHEESY GRITS
Grits ... easy, cheesy, and delicious!
Provided by elljoymit
Categories Side Dish Grain Side Dish Recipes Grits
Time 15m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 353.2 calories, Carbohydrate 32 g, Cholesterol 53.7 mg, Fat 18.5 g, Fiber 0.7 g, Protein 14.4 g, SaturatedFat 11.4 g, Sodium 958.2 mg, Sugar 0.5 g
DEEP-FRIED CHICKEN WITH CHEDDAR CHEESE GRITS
Provided by Sandra Lee
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the chicken: Fill a large heavy-bottomed high-sided skillet with enough oil to come 1/3 of the way up the sides. Place over medium heat.
- Set up a breading station by whisking together the eggs, buttermilk and hot sauce in 1 pie plate or baking dish, and stirring together the fish fry mix and Cajun seasoning in another. Dip each chicken breast in the egg mixture, and then press into the fish fry mixture, making sure it gets completely coated. Set aside while the oil is heating.
- When the oil reaches about 365 degrees F, carefully place the chicken into the oil. Fry in 2 batches so that the pot does not get overcrowded. Fry until just cooked through, 6 to 8 minutes. Remove from the oil and drain on a tray lined with paper towels.
- For the grits: In medium pot, heat the milk to a simmer over medium heat. Whisk in the butter. Whisk in the grits and continue to whisk until thickened. Mix in 1/2 cup cheese and continue to stir until the cheese is melted and incorporated. Remove from the heat, sprinkle each serving with 1 tablespoon of the remaining cheese and serve along with the fried chicken.
CHEESE GRITS
There's very little simpler than cooking grits. A few ingredients come together into something comforting, good for a cold morning and just as good for Sunday dinner. Use the best ingredients, pull out that pepper mill and season well. Make sure you pay attention to the details. The trick to good grits is cooking out the grittiness. The extra cream and frequent stirring here give it a consistency that's not too dense and not too liquidy. Don't leave it alone too long: If you stir it frequently, giving it love, it will love you back.
Provided by Millie Peartree
Categories breakfast, brunch, easy, grains and rice, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
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.
CRESCENT MOON'S GRIDDLE-FRIED GRITS
Cheesy fried Southern comfort food. Prep time is overnight chilling; cooking time can be reduced if you use quick-cooking grits in place of stone ground grits. Instant grits - *shudder* - not recommended for this recipe.
Provided by Pinay0618
Categories Breakfast
Time 8h40m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Prepare seasoning blend. In a small bowl, combine salt, black pepper, thyme, garlic powder and red pepper. Set aside.
- In a skillet, melt butter. Saute onions until softened. Set aside.
- Bring grits and water to a slow boil and cook until thickened and soft. Add onion, cheddar/Jack, mozzarella and American cheeses and stir until cheeses melt. Add reserved seasoning blend and Cajun seasoning. Pour into a loaf pan lined with plastic wrap and cool overnight in refrigerator.
- Remove from mold and slice into 3/4- to 1-inch thick slices. Heat a griddle over medium-high heat and spray with nonstick cooking spray or lightly grease with butter. Cook grits 2 to 3 minutes per side until heated through. Put about 1 1/2 tablespoons of cheddar cheese on the griddle and place the hot grits on top. Cook until the cheese forms a crust.
Nutrition Facts : Calories 286.5, Fat 13.7, SaturatedFat 8.4, Cholesterol 41.3, Sodium 538.5, Carbohydrate 27.8, Fiber 0.7, Sugar 1.1, Protein 12.8
More about "fried cheese grits food"
SOUTHERN BACON CHEESY FRIED GRITS | KEVIN IS COOKING
From keviniscooking.com
5/5 (4)Total Time 45 minsCategory BreakfastCalories 210 per serving
- When cooking grit it's important to remember the ratio you need to remember is 4:1. It's 4 cups of liquid to 1 cup of stone-ground grits.
- In a large heavy saucepan or stock pot bring water, salt, and butter to a boil, then carefully whisk in the grits gradually, stirring constantly with a wooden spoon. Reduce the heat to simmer and cook covered, stirring often, until water is absorbed and grits are thickened, about 30-40 minutes.
- Stir in bacon and cheese, season to taste and pour into a greased 9x9" square pan or a 11x7" rectangle pan. Cover with foil and refrigerate overnight.
- Remove the pan from the from the refrigerator and pat the top of the grits down with a paper towel to get rid of any moisture. Dust the top of the grits with flour. Place parchment paper on top and a baking sheet on top of the parchment paper. Invert the entire thing and remove the original pan. Using a paper towel again dot the top of the grits to get rid of any moisture. Dust the bottom side of the grits, now visible, with flour. Cut into squares or rectangles.
VEGAN FRIED CHEESE GRITS — 86 EATS
From 86eats.com
Estimated Reading Time 3 mins
GRIT FRIES ARE A DELICIOUS WAY TO USE LEFTOVER GRITS
From attagirlsays.com
THE CREAMIEST CHEESE GRITS RECIPE EVER | A SPICY …
From aspicyperspective.com
MY SECRET CHEESE GRITS RECIPE - SOUTHERN BITE
From southernbite.com
CHEESY FRIED GRIT CAKES - BUBBAPIE
From bubbapie.com
CHEESY FRIED GRITS | EMERILS.COM
FRIED GRITS RECIPE - TASTE OF SOUTHERN
From tasteofsouthern.com
SOUTHERN CHEESE GRITS - HOUSE OF YUMM
From houseofyumm.com
CRISPY CHEESY FRIED GRITS - SOUTHERN KITCHEN
From southernkitchen.com
Author Southern Kitchen
FRIED GRIT CAKES ⋆ TWO LUCKY SPOONS
From twoluckyspoons.com
PAN-FRIED CHEESE GRITS CAKES WITH LEMON AND OLIVE OIL ... - BLOGGER
From crisisbrownies.blogspot.com
FRIED GRITS WITH RED PEPPER SAUCE RECIPE | EPICURIOUS
From epicurious.com
THE BEST CHEESE GRITS - BUDGET BYTES
From budgetbytes.com
FRIED FISH AND CHEESE GRITS – A SOUTHERN STYLE CLASSIC
From zelandaskitchen.com
GOURMET GRUYERE CHEESE GRITS - FAMILY SAVVY
From familysavvy.com
CHEESE GRITS | SOUTHERN STYLE AIR FRYER GRITS - TWOSLEEVERS
From twosleevers.com
BEST CHEESE GRITS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
FRIED SHRIMP AND GRITS | FOOD & WINE
From foodandwine.com
FRIED GRITS (GRIT CAKES) • DEEPFRIEDHONEY
From deepfriedhoney.com
EASY FRIED GRITS CAKES RECIPE - THE SPRUCE EATS
From thespruceeats.com
RECIPE OF GORDON RAMSAY FRIED CHEESE GRITS | THE US CUISINE
From uscuisine.netlify.app
CHEESE GRITS - THE SEASONED MOM
From theseasonedmom.com
DEEP-FRIED CHICKEN WITH CHEDDAR CHEESE GRITS - SOUTHERN RECIPES
From fooddiez.com
10 CHEESE GRITS RECIPES | ALLRECIPES
From allrecipes.com
FRIED BREAKFAST GRITS | FRIED GRITS RECIPE - EAT THE LOVE
From eatthelove.com
CAJUN FRIED FISH AND CHEESE GRITS | DUDE THAT COOKZ
From dudethatcookz.com
GRITS FRITTERS RECIPE - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
FRIED JALAPEñO CHEESE GRIT CAKES WITH SHRIMP AND SAUSAGE
From tonychachere.com
THE CHEESIEST CHEESE GRITS (5 INGREDIENTS!) - THE CHEESE
From cheeseknees.com
13 SCRUMPTIOUS USES FOR LEFTOVER GRITS - TASTYLICIOUS
From tastylicious.com
FRIED CAJUN SHRIMP AND PIMENTO CHEESE GRITS RECIPE - TODAY
From today.com
WHAT TO DO WITH LEFTOVER GRITS | SOUTHERN LIVING
From southernliving.com
FRIED CATFISH WITH CHEESE GRITS, RECIPE PETITCHEF - EASY RECIPES
From recipegoulash.cc
COUNTRY FRIED CHEESE GRITS RECIPE | MRBREAKFAST.COM
From mrbreakfast.com
CHEESE GRITS - TODAY.COM
From today.com
THE BEST SOUTHERN CHEESE GRITS RECIPE - LANA’S COOKING
From lanascooking.com
10 WAYS TO EAT GRITS: THE FRUGAL NITTY “GRITTY”
From thefrugalite.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love