Grits Gouda Grits Cake P 227 Crazy Sista Food

EASY CRISPY GRIT CAKES

Steps:

• Spray a 10X15" jelly roll sheet pan with cooking spray. Set aside.
• In a medium saucepan stir together grits, milk, broth, and salt. Bring to a boil, over medium high heat, stirring constantly. Cover, reduce heat to a gentle simmer, and cook for 20-25 minutes, stirring occasionally. The grits will be very thick.
• Remove from heat and stir in 4 tablespoons butter and cheddar cheese. Evenly spread cheese grits in prepared sheet pan. TIP: Use an offset spatula to spread or press down with a piece of greased waxed paper.
• Let the grits sheet pan sit out until they have cooled to room temperature. Cover with foil and refrigerate until very firm, 2 hours to overnight.
• Preheat broiler and adjust oven rack to 6 inches from heat. Line a baking sheet with aluminum foil and grease foil with cooking spray. Set aside.
• Cut chilled grits into squares. Alternatively use biscuit cutters, in preferred size, to cut out circle shape. Use a spatula to transfer cut grit cakes to prepared baking sheet.
• Melt 1 tablespoon butter and brush on grit cake tops. Broil for 5-7 minutes, rotating pan halfway though, or until warm, golden, and crispy. Serve immediately.

SMOKED GOUDA GRITS

Steps:

• Bring water and milk and salt to a boil in a large saucepan over medium-high heat. Gradually whisk in grits until smooth.
• Reduce heat to low, cover, and cook, whisking occasionally, until creamy but still with some bite, 20-25 minutes. Remove from heat and whisk in butter and cheese; season with salt and pepper. Serve topped with chives.

SMOKED GOUDA CHEESE GRITS

Steps:

• Bring broth, milk and seasoning to boil.
• Stir in grits.
• Reduce heat and simmer.
• Stir occasionally (about 5-10 minutes).
• Add cheese and butter.
• Stir until melted and the consistency is to your liking.
• I like my grits on the runny side.
• Easily doubled or tripled or more.

GOUDA GRITS CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, heat 2 1/2 cups water, 1 1/2 cups of the half-and-half, the butter and salt to boiling. Gradually stir in grits. Reduce heat to low. Cover; simmer 5 to 7 minutes, stirring occasionally. Remove from heat. Stir in 3/4 cup of the cheese until melted. Cool 15 minutes.
• Stir 2 of the eggs into grits mixture. Pour into baking dish. Bake 20 minutes.
• Meanwhile, in 10-inch skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Cook onion in bacon drippings over medium heat, stirring occasionally, until tender. In large bowl, beat remaining 8 eggs, the pepper and remaining 3/4 cup half-and-half with whisk; stir in remaining 1 1/4 cups cheese, the bacon, onion and spinach. Pour over crust.
• Bake 25 to 30 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.

GRITS (GOUDA GRITS CAKE (P. 227 ) CRAZY SISTA RECIPE

Steps:

• 1. In a heavy saucepan, bring water, salt, and butter to a boil. 2. Add grits and cook over medium-low heat until liquid has evaporated and grits are smooth and creamy. 3. Add garlic, cheese, and jalapenos. Stir well and cook until cheese melts. 4. Pour grits into a greased casserole dish and refrigerate overnight. 5. Just bnefore serving, cut grits into any desired shape. like to cut mine like big brownines and then into triangles. 6. In a cast iron or heavy skillet, heat oil to 355 degrees over medium-high heat. (Use a candy or fry thermometer for accuracy or heat until a little flour flicked into the oil sizzles.) 7. Dredge grit cakes through fryingt flour, dip in milk, then dredge through flour again. 8. Gently drop into hot oil. Fry 2 minutes on each side or until golden brown or until they float to the top. Drain on paper towels and serve immediately. Great with sloppy shrimp