Mozzarella Cheese Grits Food

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CHEESE GRITS



Cheese Grits image

Whisk butter, whole milk and sharp cheddar together with ground cornmeal for Alton Brown's creamy Cheese Grits recipe from Good Eats on Food Network.

Provided by Alton Brown

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

2 cups whole milk
2 cups water
1 1/2 teaspoons kosher salt
1 cup coarse ground cornmeal
1/2 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
4 ounces sharp Cheddar, shredded

Steps:

  • Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy.
  • Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately.

CHEESY GRITS



Cheesy Grits image

Grits ... easy, cheesy, and delicious!

Provided by elljoymit

Categories     Side Dish     Grain Side Dish Recipes     Grits

Time 15m

Yield 4

Number Of Ingredients 7

4 cups water
1 teaspoon salt
1 cup uncooked quick-cooking grits
1 cup shredded Cheddar cheese
½ cup shredded Parmesan cheese
2 tablespoons butter
ground black pepper to taste

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

CHEESE GRITS



Cheese Grits image

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

2 cups half-and-half
1 teaspoon coarse kosher salt, plus more to taste
1/2 teaspoon freshly cracked black pepper, plus more to taste
1/2 teaspoon garlic powder
1 cup stone-ground yellow grits
1 cup shredded sharp Cheddar
4 tablespoons unsalted butter

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.

SAUSAGE CHEESE GRITS



Sausage Cheese Grits image

I found this recipe while looking for a cheese and grits souffle recipe online. It's very versatile- serve in the morning with a fruit salad and juice or as a side dish with any type of BBQ, chicken or ham.Originally from a March 1992 Gourmet magazine.

Provided by Leslie in Texas

Categories     Breakfast

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 12

6 cups water
1 1/2 cups quick-cooking grits
2 3/4 cups grated monterey jack cheese (about 3/4 lb.)
2 tablespoons unsalted butter
4 inches pickled jalapeno peppers, minced, including the seeds
4 green onions, finely sliced
3/4 lb bulk sausage (regular or hot)
1 tablespoon vegetable oil
1 medium onion, finely chopped
1 medium bell pepper, finely chopped
4 large eggs
2 teaspoons Worcestershire sauce

Steps:

  • In a large heavy saucepan bring the water to a boil, stir in the grits slowly, and simmer them, covered. stirring occasionally, for 7 minutes.
  • Stir in 1 1/2 cups of the Monterey Jack cheese, the butter, the jalapenos, the green onions, and salt and pepper to taste, stirring until the cheese is melted, and spread the mixture in a buttered 13x9-inch baking dish.
  • In a heavy skillet brown the sausage over moderate heat, stirring and breaking up the lumps, transfer it with a slotted spoon to paper towels to drain, and pour off the fat.
  • Add the oil to the skillet and in it cook the onion and the bell pepper over moderately low heat, stirring, until the vegetables are softened.
  • In a bowl whisk together the eggs, worcestershire sauce and salt to taste, stir in the sausage and vegetables, and spread the mixture over the grits.
  • Sprinkle the sausage mixture with the remaining 1 1/4 cups Monterey jack cheese and bake the grits in the middle of a preheated 350 degree oven for 30 to 35 minutes, or until the eggd are firm.
  • Cut into squares and serve.

Nutrition Facts : Calories 441.1, Fat 27.1, SaturatedFat 12.4, Cholesterol 179, Sodium 479.2, Carbohydrate 26.6, Fiber 1.1, Sugar 1.8, Protein 22

CREAMY HAVARTI GRITS



Creamy Havarti Grits image

Delicious grits make a great substitute for rice or pasta. Serve these savory cheesy grits with shrimp or seared scallops, tender slices of meat, or lamb chops. Found online, posted for Cookgirl.

Provided by Impera_Magna

Categories     Cheese

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 cup heavy cream
1 (1 2/3 cup) can chicken broth
1 cup water
4 tablespoons butter
salt and pepper
1 cup quick-cooking grits (NOT instant grits)
4 ounces havarti cheese, shredded (or cut in small cubes)

Steps:

  • Bring heavy cream, chicken broth, and water to a boil in a medium saucepan.
  • Add butter, salt, and pepper.
  • Slowly whisk in grits and reduce heat.
  • Cook 15 to 20 minutes over low heat, stirring frequently.
  • Stir in shredded or cubed Havarti cheese; continue to stir until well blended and cheese has melted.
  • Serve in place of rice with shrimp, pork tenderloin medallions, lamb chops, or other meat or poultry.

Nutrition Facts : Calories 564.2, Fat 41.9, SaturatedFat 26, Cholesterol 141, Sodium 637.5, Carbohydrate 33.6, Fiber 0.6, Sugar 0.6, Protein 13.7

CHEESY SPINACH GRITS



Cheesy Spinach Grits image

Looking for a quick and tasty brunch idea? Try these Cheesy Spinach Grits! You can even double this creamy spinach grits recipe for large parties.

Provided by My Food and Family

Categories     Dairy

Time 1h

Yield 8 servings

Number Of Ingredients 9

1 qt. (4 cups) fat-free reduced-sodium chicken broth
1 cup quick-cooking grits
2 cups loosely packed baby spinach leaves
1 pkg. (8 oz.) KRAFT Shredded Cheddar & Monterey Jack Cheeses, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cut into 1/2-inch cubes
2 Tbsp. butter
1 clove garlic, minced
1/4 tsp. ground red pepper (cayenne)
2 eggs

Steps:

  • Heat oven to 350°F.
  • Bring broth to boil in large saucepan on medium-high heat. Gradually stir in grits until blended; cook on low heat 5 min., stirring occasionally. Remove from heat; stir in spinach. Add 1/2 cup shredded cheese, Neufchatel, butter, garlic and red pepper; stir until cheeses and butter are completely melted and mixture is well blended.
  • Whisk eggs in small bowl until blended; stir in small amount of hot grits mixture. Gradually add egg mixture to remaining hot grits mixture, stirring constantly until blended. Pour into 8-inch square baking dish sprayed with cooking spray.
  • Bake 30 min.; sprinkle with remaining shredded cheese. Bake 10 min. Let stand 10 min. before serving.

Nutrition Facts : Calories 270, Fat 16 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 90 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 11 g

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