Grits Bread Food

BREAKFAST GRITS

Breakfast Grits image

If you've never tried grits...you haven't lived!

Provided by Candice

Categories Side Dish Grain Side Dish Recipes Grits

Time 30m

Yield 4

Number Of Ingredients 6

Ingredients

3 cups water
½ teaspoon salt
1 cup hominy grits
freshly ground black pepper
1 tablespoon butter
½ cup shredded sharp Cheddar cheese

Steps:

Bring the water and salt to a boil in a saucepan. Whisk in the grits and continue to whisk for 1 minute. When the mixture comes to a boil again, turn the heat to low. Stir frequently, cook for 10 to 15 minutes.
Remove the grits from the heat and add pepper, butter and cheese; mix well. Stir until the butter and cheese are melted.

Nutrition Facts : Calories 239.6 calories, Carbohydrate 31.3 g, Cholesterol 25.7 mg, Fat 9.1 g, Fiber 0.6 g, Protein 7.8 g, SaturatedFat 5.5 g, Sodium 423.9 mg, Sugar 0.3 g

GRITS BREAD

Grits Bread image

Make and share this Grits Bread recipe from Food.com.

Provided by pansregnig

Categories Yeast Breads

Time 3h40m

Yield 1 large loaf

Number Of Ingredients 7

Ingredients

1 3/4 cups grits, cooked
2 tablespoons butter
1 teaspoon salt
1 tablespoon sugar
2 3/4 cups bread flour
2 teaspoons yeast
1/2 cup water

Steps:

Add all ingredients to bread machine and set on basic cycle.
May need to add water during mixing.
Leftover grits which have been refrigerated will be drier than freshly cooked grits.

Nutrition Facts : Calories 2539.7, Fat 31.8, SaturatedFat 16.1, Cholesterol 61.1, Sodium 2545.6, Carbohydrate 494.1, Fiber 24, Sugar 15.1, Protein 59.9

GRITS BREAD

Grits Bread image

This is so easy and so good. This can be made early in the day and refrigerated until ready to bake. It is an alternative to spoon bread. I have been making this since 1955. My children did not like spoon bread and when I made this they loved it. It has replaced spoon bread for us.

Provided by Gladys P.

Categories Breads

Time 45m

Yield 1 dish, 4-6 serving(s)

Number Of Ingredients 5

Ingredients

2 cups milk
1/2 cup grits
1 teaspoon butter or 1 teaspoon margarine
1/2 teaspoon salt
3 eggs, well beaten

Steps:

Bring milk to a boil and gently stit in grits. Stirring to keep from lumping.
Cook until thick, stirring constantly.
Add butter or margarine; stir until it melts.
Stir in salt and well beaten eggs
Pour into well greased 9 inch oven proof dish.
Bake in preheated 400 degree oven until top is browning and bread rises, about 30 minutes. ( It should look something like corn bread ).
Cut into wedges and serve.

GRITS

Grits image

This is simply coarse ground cornmeal cooked until it is a thick but flowable texture. Perfect for breakfast with butter and maple syrup or for serving alongside pot roast, pork ragu or saucy shrimp dishes.

Provided by Dédé Wilson

Categories Breakfast Side Dish

Time 30m

Number Of Ingredients 5

Ingredients

6 cups (1.4 L) water, lactose-free whole milk, 2%, 1% or fat free
1 teaspoon kosher salt, (plus extra)
1 1/2 cups (207 g) coarse ground yellow cornmeal, (we prefer stone-ground)
1/4 cup (1/2 stick; 57g) unsalted butter, (cut into pieces)
Freshly ground black pepper

Steps:

Place liquid and 1 teaspoon salt in a large heavy bottom pot over medium-high heat and bring to a boil. Sprinkle cornmeal in slowly, whisking all the while until it is all added and cornmeal is combined with liquid. Turn heat down to low until the mixture barely simmers and whisk frequently - almost constantly - until mixture is thickened and smooth. As the liquid absorbs and the mixture thickens you will be able to see whisk marks in the grits, but do not overcook. The mixture should remain fluid; you want the mixture to be able to flow from a spoon. Total cooking time will be about 20 to 25 minutes and they should be creamy and tender. Do not rush cooking or the grits will not soften adequately. Add more liquid if necessary if they firm up to quickly.
Remove from heat and whisk in butter until incorporated. Taste and season generously with pepper and more salt, if desired.
While freshly made grits are the best - they firm up tremendously upon cooling - you can make them up to two hours ahead and reheat them if absolutely necessary. Add a bit of water to the grits and place over low heat. Stir to re-loosen the grits, incorporate with the water and heat until hot all the way through. Serve immediately.

Nutrition Facts : Calories 141 kcal, Carbohydrate 19 g, Protein 2 g, Fat 7 g, Sodium 291 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving

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