JALAPENO CHEESE GRITS
Steps:
- Preheat oven to 350 degrees F.
- Cook the grits according to the directions on the back of the package. Remove from the heat and add next 6 ingredients (Cheddar through chilies). Stir well and season with garlic salt, to taste. Pour into a buttered 9-inch baking dish and bake for 1 hour. Let cool slightly before slicing and serving.
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
CHEESY GRITS MEXICANO
Enchilada sauce with portobello mushrooms and caramelized onions served with sharp Cheddar cheesy grits. I served it to mi hombre guapo and his response, 'Make it again.'
Provided by Mumsy'sCouchPotato
Categories Side Dish Grain Side Dish Recipes Grits
Time 45m
Yield 3
Number Of Ingredients 11
Steps:
- Heat the olive oil in a saucepan over medium heat. Stir in the onion, and cook until the onion is tender and has turned translucent, about 5 minutes. Reduce heat to medium-low, cover, and continue cooking, stirring occasionally, until the onion is dark brown, 15 to 20 minutes. Once caramelized, stir in the portobello mushroom, enchilada sauce, and 1 cup of water. Bring to a simmer and cook 5 minutes. Keep warm over low heat.
- Meanwhile, bring 3 cups of water to a boil in a large saucepan over high heat. Whisk in the cornmeal and turn heat to low. Simmer, whisking the grits frequently until thickened, about 10 minutes. Whisk in the milk once thick, and continue cooking until the grits are tender. Once done, remove from the heat, and whisk in the Cheddar cheese and bacon salt. Season to taste with black pepper and additional bacon salt. Top the grits with the sauce to serve.
Nutrition Facts : Calories 363.4 calories, Carbohydrate 49.8 g, Cholesterol 21.4 mg, Fat 13.5 g, Fiber 3.9 g, Protein 10.6 g, SaturatedFat 5.2 g, Sodium 510.4 mg, Sugar 5.4 g
~ CREAMY CHEESY MEXICAN FLAIR GRITS ~ CASSIES
My family loves anything taco flavored , and they love grits. So, I thought, why not taco flavored grits. I've served these grits alone, or with our favorite taco condiments. They are great either way. I decided to serve with taco meat we had left over from tacos a few nights ago They can be served with eggs for a Southwestern...
Provided by Cassie *
Categories Casseroles
Time 45m
Number Of Ingredients 13
Steps:
- 1. In a small skillet add a little oil and saute onion, pepper and garlic, until onions are translucent. Set aside.
- 2. Preheat oven to 350 degree F. Spray a 9 x 13 baking dish with nonstick cooking spray In a dutch oven, over medium heat, bring 4 cups water to a boil. Stir in grits and reduce heat to med low. Continue stirring until thick, about 10 - 12 minutes.
- 3. To the grits, stir in the butter, 3/4 cup cheddar & 1/2 cup Monterrey Jack, taco seasoning, green chiles, onion mixture, corn. Stir until well combined and continue cooking over low heat until cheeses are melted.
- 4. Remove from heat and quickly whisk in the egg. Spread into prepared pan and top with remaining cheese. I sprinkle with some red pepper flakes. Totally optional.
- 5. Bake for 25 - 30 minutes or until bubbly and golden. I leave it rest for about 5 minutes before serving. It will be creamy more so than a stiff bar type grit, as that's how we like it. Can be served as bars, once cooled. Can be served with your favorite taco condiments.
- 6. Enjoy!
BAKED CHEESE WITH CHORIZO
Provided by Marcela Valladolid
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F. Oil a 3 or 4 cup ovenproof baking dish.
- In a dry medium skillet, saute the chorizo over medium-high heat until almost crisp. Remove the chorizo to a plate. Add the onion and garlic to the pan juices and cook until soft, about 5 minutes. Return the chorizo to the skillet with the onions and garlic and stir to combine.
- Put 1/2 of cheese in the baking dish and sprinkle with 1/2 of the chorizo mixture. Repeat with the remaining cheese and chorizo mixture. Bake until the cheese is bubbling, about 20 minutes. Serve with flour tortillas for soft tacos.
CREAMY CHEESE GRITS WITH CHILIES
Steps:
- Preheat oven to 375 F.Boil water in a medium sized saucepan and add salt. Add grits and stir, then reduce heat to low and cover. Cook for 5 minutes, stirring occasionally. Remove from heat.Stir in Rotel, chilies, grated cheese, and cream cheese. Stir in spices and check for seasonings. Add salt if needed. Beat egg in a small bowl or cup. Drizzle in a couple tablespoons of the hot grits to temper the eggs, stirring constantly. Then dump it all back into the pot and stir. Pour into a buttered baking dish and bake for 30 to 45 minutes, or until hot and bubbly and golden on top. Important: Allow pan to sit for fifteen minutes before serving! Grits will firm up slightly as they sit. Stir a bit in the pan if needed.
MEXICAN CHEESE GRITS SOUFFLE
Woohooo The US South, Mexico and France all in one recipe!!! If jalapenos are too hot, sub in the diced green chiles from a can.
Provided by Charmie777
Categories Breakfast
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350º.
- Stir grits into boiling water; add salt.
- Cook 10 to 20 minutes, stirring frequently, until grits are thickened; remove from heat.
- Add cheese, stirring until melted.
- Saute' onion and garlic in butter; add to grits.
- Stir in peppers.
- Add a small amount of hot grits to egg yolks, stirring well.
- Add egg yolk mixture to grits, mixing well.
- Beat egg whites until stiff; fold into grits.
- Spoon mixture into a greased 2-qt. casserole.
- Bake at 350º for 45-50 minutes.
Nutrition Facts : Calories 334.3, Fat 19.4, SaturatedFat 11.4, Cholesterol 175.6, Sodium 694.1, Carbohydrate 23.5, Fiber 0.8, Sugar 1.3, Protein 15.9
FAJITA-STYLE SHRIMP AND GRITS
I combined two of my favorite dishes-fajitas and shrimp with cheesy grits-into this spicy one-dish meal. For more heat, use pepper jack cheese instead of a Mexican cheese blend. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle shrimp with fajita seasoning; toss to coat. Set aside., Slowly stir grits into boiling water. Reduce heat to medium; cook, covered, stirring occasionally, until thickened, 5-7 minutes. Remove from heat. Stir in cheese until melted; stir in milk. Keep warm., In a large skillet, heat oil over medium-high heat. Add peppers and onion; cook and stir until tender and pepper edges are slightly charred. Add salsa, orange juice and shrimp. Cook, stirring constantly, until shrimp turn pink, 4-6 minutes. Stir in 1/4 cup cilantro. Remove from heat., Spoon grits into serving bowls; top with shrimp mixture. Sprinkle with remaining cilantro.
Nutrition Facts : Calories 561 calories, Fat 23g fat (8g saturated fat), Cholesterol 176mg cholesterol, Sodium 1324mg sodium, Carbohydrate 55g carbohydrate (12g sugars, Fiber 4g fiber), Protein 33g protein.
MEXICAN CHEESE GRITS
I made this for breakfast yesterday. Had a wonderful creamy texture, not to mention the great cheese flavor. Increase the spices if you like hotter.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare grits according to package directions.
- Stir in Velveeta cheese until melted.
- Mix together the milk and eggs; add to the grits mixture and stir to combine.
- In a large skillet, melt the butter over medium heat; add the onion, red bell pepper, garlic, and green chiles.
- Saute, stirring frequently, until tender.
- Add the onion mixture, 1 cup shredded Cheddar cheese, cayenne pepper, salt and pepper to taste to the grits mixture; stir to combine.
- Pour into a greased 13 x 9 inch baking dish.
- Bake at 350 degrees for 30 minutes.
- Sprinkle evenly with the remaining cheddar cheese and bake 5-10 more minutes.
Nutrition Facts : Calories 395.9, Fat 25.2, SaturatedFat 15.6, Cholesterol 129.7, Sodium 731.1, Carbohydrate 22.9, Fiber 0.9, Sugar 4.3, Protein 19.5
CHEESE GRITS SOUFFLE
This a wonderful addition to brunch. As with any souffle, once it comes out of the oven, it should be served immediately.
Provided by Aroostook
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- Boil water, add salt and cook grits (5 minutes or until thick).
- Add cheese, meat, onion/chives and egg yolks.
- Fold in egg whites gently.
- Pour into a greased 1 1/2 quart baking dish.
- Bake 30 minutes.
- Serve immediately.
MEXICORN GRITS
I grew up on grits and have fixed them various ways. I decided to put a new twist on them with this recipe, and my husband says it's a keeper. Even the leftovers are good.-Barbara Moorhead, Gaffney, South Carolina
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring milk and 1/2 cup butter to a boil. Slowly stir in grits. Reduce heat; cook and stir for 5-7 minutes., In a small bowl, whisk the eggs. Stir a small amount of hot grits into eggs; return all to the pan, stirring constantly. Melt remaining butter; stir into grits. Add the corn, chilies, cheese, salt and pepper., Transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 362 calories, Fat 25g fat (16g saturated fat), Cholesterol 108mg cholesterol, Sodium 829mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.
BAKED VELVEETA CHEESE GRITS
The complete casserole may be prepared and chilled for up to 8 hours, let stand at room temperature for about 25-30 minutes, then bake as directed.
Provided by Kittencalrecipezazz
Categories Cheese
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Set oven to 350 degrees.
- Grease a 2-quart casserole dish.
- Bring water to a boil in a saucepan; add in the grits, cook stirring often for about 5 minutes or until thickened, remove from heat.
- Add in the cubed Velveeta cheese and butter; stir to combine until the cheese and butter has melted.
- Add in eggs; mix until combined.
- Season with salt, pepper and cayenne.
- Sprinkle Parmesan cheese on top (as much as desired).
- Bake for about 40 minutes or until lightly browned.
MEXICAN CHEESE GRITS CASSEROLE
Grits are a staple in the south. We eat them any meal, any time. This recipe is a good way to start eating grits if you have never tried them. It has cheese, onions, green chilies, and eggs in the casserole to enhance the flavor and texture of the grits. Hope you will give grits a try!
Provided by Judy Martin
Categories Breakfast Casseroles
Time 55m
Number Of Ingredients 11
Steps:
- 1. Cook grits according to package directions.
- 2. Stir in Velveeta cheese until melted.
- 3. Stir together the milk and the eggs. Beat, then stir into grits.
- 4. Melt 2 Tbsp. in large skillet. Add onion, bell pepper, garlic, and chili peppers. Saute until onion is tender.
- 5. Stir onion mixture and 1 cup grated cheddar and red pepper into grits. Pour into a buttered 9X13" baking dish. Cover with foil.
- 6. Bake 350 degrees for 30 min. Then sprinkle with remaining cheddar cheese and bake uncovered another 5-10 min. until bubbly and cheese is melted.
MEXICAN STYLE GRITS (CROCK POT)
This is great served with scrambled eggs with chorizo, and buttered toast sprinkled with cinnamon sugar! Cook time is estimate, I usually cook in crock pot on high for two hours, and I use the the quick 5 minute grits, not instant.
Provided by GrandmaG
Categories Breakfast
Time 4h10m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- In boiler add hot cooked grits, cheese, garlic powder and chilies.
- Stir until cheese is melted.
- Stir in butter.
- Pour into greased crock pot.
- Cover.
- Cook on high 2 hours, low 4 hours.
Nutrition Facts : Calories 308.7, Fat 19.2, SaturatedFat 8, Cholesterol 35.8, Sodium 779, Carbohydrate 24.3, Fiber 0.6, Sugar 4.4, Protein 9.7
SOUTHWESTERN SKIRT STEAK WITH CHEESE GRITS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Toss the poblanos and tomatoes with 1 tablespoon olive oil in a large bowl; season with 1/4 teaspoon salt and a few grinds of pepper. Spread on a parchment-lined baking sheet. Roast until tender and lightly browned in spots, about 25 minutes; set aside.
- Meanwhile, bring 3 1/2 cups salted water to a boil in a medium saucepan. Whisk in the grits, then reduce the heat to a gentle simmer; cook, whisking constantly, until thickened, 5 to 7 minutes. Whisk in the cheese, butter and 1/2 teaspoon salt until smooth. Cover and set aside.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Season the steak with salt, pepper and the chili powder. Add to the skillet and cook until browned, 3 to 4 minutes per side for medium rare. Transfer to a cutting board; let rest 5 minutes.
- Toss the vegetables with the lime juice and cilantro. Slice the steak against the grain. Serve with the vegetables, grits and lime wedges.
MEXICAN SHRIMP AND GRITS
Provided by Food Network
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Peel the shrimp and set aside, reserving the shrimp shells.
- In a large saucepan, bring the water to a boil over medium heat. Add the shrimp shells and reduce the heat to medium-low. Cook for 15 to 20 minutes, stirring occasionally. Cool the shrimp stock, and strain. Discard the shells.
- In a large saucepan, bring 3 1/2 cups shrimp stock and 1/2 teaspoon salt to boil over medium heat. Add the grits, stirring well. Add the butter and stir until melted. Cover, and reduce the heat to low. Cook until thickened, stirring occasionally, about 15 to 20 minutes. Add the Velveeta, and stir until melted. Set aside and keep warm.
- In a large skillet over medium heat, add the chorizo and cook until browned and crumbly, about 5 minutes. Remove the chorizo, to a plate or bowl, leaving the drippings in the skillet. Add up to 3 tablespoons olive oil, if necessary. Put the skillet over medium heat, and add the onion. Cook for 4 minutes, then add the red pepper and jalapeno, and cook, stirring frequently, for 3 minutes. Sprinkle with the flour, stirring constantly for 3 minutes. Gradually add 2 cups of shrimp stock, stirring to scrape the bottom of the skillet and to prevent lumps. Stir in the cooked chorizo, and increase the heat to medium-high. Bring the mixture to a boil, and cook until slightly thickened. Add the shrimp, and cook until they turn pink, about 2 to 3 minutes. Remove the skillet from the heat, then add the cream and lime juice. Stir in the green onion, cilantro and remaining 1/2 teaspoon salt, and pepper. Transfer the grits to a serving platter and spoon the shrimp mixture over the top. Garnish with green onion and serve.
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