Pumpkin Cheddar Grits Food

SHRIMP & CHEDDAR GRITS

Steps:

• Position rack in upper third of oven; preheat broiler.
• Bring broth and water to a boil in a large saucepan over medium-high heat. Whisk in grits and half of the pepper. Reduce heat to medium-low, cover and cook, stirring occasionally, until thickened, 5 to 7 minutes. Remove from heat and stir in the cheese. Cover to keep warm.
• Meanwhile toss the shrimp, scallions, oil, garlic powder, the remaining pepper and the salt in a bowl. Transfer to to a rimmed baking sheet. Broil, stirring once, until the shrimp are pink and just cooked through, 5 to 6 minutes. Serve the grits topped with the broiled shrimp and scallions.

COOKING LIGHT'S CHEDDAR GRITS

Steps:

• Combine the milk and water in a medium sauce pan and bring to a boil over medium-high heat.
• Slowly add the grits, stirring well with a whisk. Cover and reduce heat to simmer for 5 minutes until thick. Stir occasionally.
• Remove from heat and stir in the cheddar cheese, butter, salt, and pepper until cheese is melted.

BAREFOOT CONTESSA'S CREAMY CHEDDAR GRITS

Steps:

• Bring 4 cups of water to a boil in a medium saucepan. Add the salt, then slowly add the grits in a thin steady stream. Stir constantly with a wooden spoon. Reduce heat to low and simmer, stirring occasionally, until grits thicken, 5-7 minutes.
• Add the half and half and butter to the grits and stir. Bring to a simmer, stirring occasionally. Cover the pot, reduce the heat to low, and cook, stirring occasionally for 45 minutes, until very smooth and creamy. Off the heat, stir in the cheddar cheese, green onions, and pepper. Season to taste and serve hot.

PUMPKIN CHEDDAR GRITS

Steps:

• Combine the grits and some cold water in a bowl; the husks will rise to the top; drain in a mesh strainer.
• Combine the grits, 1 1/2 cups water, evaporated milk, and salt in a slow cooker.
• Using a wooden or plastic spoon, stir for 15 seconds.
• Add in the pumpkin and pepper, stir to combine.
• Cover and cook on HIGH for 3 to 3 1/2 hours or on LOW for 7 to 9 hours, until thick and creamy.
• Stir in the butter and cheese; cover, turn off the cooker and let stand for 10 minutes or until the butter and cheese melt.
• Serve immediately.