Parmesan Cheese Grits Food

CHEESY GRITS

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.

PARMESAN CHEESE GRITS

Steps:

• Bring chicken broth and 1 1/2 cups milk just to a boil in a medium saucepan with a lid. Slowly stir in grits and 1/2 teaspoons salt. Cover, reduce heat to medium-low, and cook, stirring occasionally, 6 to 7 minutes or until mixture is thickened. Add Parmesan cheese and pepper, stirring until cheese is melted.
• Cheddar Cheese Grits: Cook grits as directed, reducing salt to 1/4 teaspoons and substituting 2 cups (8 oz.) shredded extra-sharp Cheddar cheese for Parmesan cheese.
• Note: I always use 2 bouillon cubes and 2 Celsius of water for the canned chicken broth.

CHEESE GRITS

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.

CREAMY PARMESAN GRITS

Steps:

• Bring salt and 1 qt. water to a boil in a medium saucepan over high heat. Whisk in grits, and cook, whisking constantly, 45 seconds. Return mixture to a boil. Cover, reduce heat to medium-low, and cook 20 minutes or until grits are tender and liquid is absorbed. Stir in cheese and butter. Stir in cream, and serve immediately.

PARMESAN GRITS

Steps:

• Bring the water, milk, grits and salt to a boil in a heavy, large saucepan, whisking constantly as it comes to a boil.
• Reduce heat, cover and simmer until grits are creamy, stirring occasionally, about 10 minutes.
• Add cheese and whisk until it melts.

PARMESAN GRITS

Steps:

• Bring first 4 ingredients to boil in heavy large saucepan, whisking constantly. Reduce heat, cover and simmer until grits are creamy, stirring occasionally, about 10 minutes. Add cheese and whisk until melted. Season to taste with pepper.

GRUYERE GRITS

Steps:

• Bring water and salt to boil in a medium saucepan over high heat; slowly whisk in grits.
• Reduce heat to low and cook 5 minutes, stirring occasionally.
• Remove from heat, add cheeses and butter and stir until blended.
• Cool 30 minutes.
• Preheat oven to 350 degrees.
• Generously grease a 1-quart baking dish.
• Beat eggs, mustard,garlic and red pepper in large bowl to blend; stir in cooled grits until smooth.
• Taste and season with white pepper if desired.
• Transfer grits to prepared pan,place in a large pan and add enough hot water to come halfway up side of baking dish.
• Cover with foil and bake for 45 minutes.
• Remove foil and continue baking until center is slightly soft to the touch, about 15 to 20 minutes.

CHEDDAR PARMESAN GRITS CASSEROLE

Steps:

• preheat oven to 350. spray a 9 by 13 inch casserole dish with nonstick spray. bring water and butter to a boil, stir in grits. return to a boil, reduce heat to medium low. cover and simmer 9 to 12 minutes or until thickened, stirring occasionally. Cool slightly. add remaining ingredients to grits. spread evenly in prepared pan. bake 30 to 40 minutes or until center is firm.