CHEESY CORN AND GRITS
This is a traditional Southern favorite, with creamed corn added for extra creaminess. It's hearty enough to be a meatless main dish!
Provided by Sharon123
Categories Corn
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan bring water and vegetable (or chicken) granules to boiling.
- Gradually stir in grits.
- Remove from heat.
- Cover and let stand 5 minutes.
- Stir in onion and the 1/2 cup cheese.
- Stir in eggs, milk, and corn.
- Transfer to a lightly greased 1-quart casserole.
- Bake, uncovered, in a 350 degree oven for 45 to 50 minutes or until set in center.
- Sprinkle with the remaining cheese.
- Let stand 1 to 2 minutes before serving to melt cheese.
- Makes 4 servings.
Nutrition Facts : Calories 255.9, Fat 11, SaturatedFat 6, Cholesterol 119.5, Sodium 347.6, Carbohydrate 28.1, Fiber 1.2, Sugar 2.3, Protein 12.2
SAVORY BREAKFAST GRITS
Buttery, cheesy, quick and easy savory grits for breakfast, brunch, lunch or dinner. Toppings include scallions, cheese, and bacon.
Provided by Mary
Categories Breakfast Brunch Main Course
Number Of Ingredients 9
Steps:
- Add the salt to the water and bring to a rolling boil. Slowly whisk in the grits, then reduce the heat to a simmer. Continue cooking until the grits are thickened and the water absorbed.
- Remove from heat and stir in the cream. Pour the grits into a bowl or onto a serving plate.
- Garnish with butter, bacon, cheese, scallions, and hot sauce. Enjoy immediately while piping hot.
Nutrition Facts : Calories 401 kcal, Carbohydrate 31 g, Protein 12 g, Fat 27 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 79 mg, Sodium 998 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 10 g, ServingSize 1 serving
SHRIMP AND GRITS FOR THE DISPLACED SOUTHERNER
Shrimp and Grits - with the addition of smoked sausage, mushrooms, tomatoes, onions, and Worcestershire sauce, this southern classic gets an update, taking it from a low country breakfast to fantastic dinner that's easy to make.
Provided by MyMansBelly
Categories Side Dish Grain Side Dish Recipes Grits
Time 1h45m
Yield 6
Number Of Ingredients 15
Steps:
- Pour the Worcestershire sauce into a small saucepan over medium heat, and boil to reduce the sauce to 1/4 cup, about 10 minutes. Remove from heat and let cool, then stir in the hot pepper sauce. Set aside.
- In a large saucepan, bring the chicken stock to a boil, then stir in the grits. Cook the grits until thick and the chicken broth has been absorbed, about 30 minutes, stirring occasionally to break up grits sticking to the bottom of the pan. Pour in the half-and-half and milk, stir to combine, and bring back to a boil. Reduce heat to a simmer, and cook the grits an additional 30 minutes to absorb the cream and milk, stirring occasionally. Remove the grits from the heat, and set aside.
- Heat the canola oil in a large skillet over medium-high heat, and cook and stir the sliced sausage until the edges brown. Stir in the mushrooms, and cook and stir the mixture until the mushrooms have released their juice and the juice has been almost cooked away, about 10 minutes. Add the tomato, sprinkle with salt to help bring out the juice, and stir in the green onions and shrimp. Cook and stir the mixture until the shrimp have turned opaque and pink, about 4 minutes.
- Pour the reserved Worcestershire sauce mixture over the shrimp, mix well to thoroughly combine, and cook and stir the shrimp mixture for 3 to 4 minutes, until heated through and blended. Stir in the parsley and serve over hot cooked grits topped with Monterey Jack cheese.
Nutrition Facts : Calories 458.7 calories, Carbohydrate 19.8 g, Cholesterol 188.4 mg, Fat 28.4 g, Fiber 1.7 g, Protein 30.4 g, SaturatedFat 10.2 g, Sodium 2650.3 mg, Sugar 9 g
CREAMY CHEESE GRITS AND MUSHROOMS
A vegetarian version of shrimp and grits made with big slices of meaty mushrooms. This dish verges on the decadent side with an abundance of butter, cheese, and cream.
Provided by Alanna Taylor-Tobin
Categories Vegetarian Main Dish
Time 1h20m
Number Of Ingredients 20
Steps:
- In a large pot or dutch oven, bring the water to a boil. Stir in the grits. Reduce the heat to low, cover the pot, and cook let cook, stirring occasionally to prevent the grits from sticking to the bottom of the pot. Cook until the grits are tender and the liquid has been absorbed, 20-30 minutes. Remove from the heat, add the salt, cheese, and butter and stir until melted. Cover and keep warm.
- Melt 1 tablespoon of the butter in a large skillet or braising pan over medium heat. Add half of the mushrooms and cook for 5 minutes or until golden on the bottom. Flip the mushrooms over and brown on the second side, about 5 minutes more. Remove the mushrooms to a large plate. Add another tablespoon of butter to the pan and repeat with the remaining mushrooms.
- Melt the remaining 2 tablespoons butter in the now empty pan over medium heat and add the onion, bell pepper, and garlic. Cook, stirring occasionally, until softened, 3-5 minutes. Add the seared mushrooms and any juices that have accumulated. Add the tomatoes, their juices, and the thyme and bring to a simmer.
- In a small cup, stir together the cornstarch and 1 or 2 tablespoons of cool water to make a slurry. Add this to the pot along with 1/2 cup vegetable stock. Cook for 2 or 3 minutes more. Add the tomato paste and stir until blended. Stir in the cream, Worcestershire, Tabasco, and more stock if needed to make a spoonable sauce that generously coats the mushrooms. Heat thoroughly, being careful not to let it come to a boil. Taste, adding salt if you like.
- Serve the grits in shallow bowls topped with the mushrooms, sauce, and a sprinkle of chives.
Nutrition Facts : Calories 509 kcal, Carbohydrate 41 g, Protein 17 g, Fat 32 g, SaturatedFat 20 g, Cholesterol 93 mg, Sodium 738 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
SAVORY GRITS WITH SHALLOTS, CORN AND GREEN ONIONS
Categories Onion Side Quick & Easy Corn Fall Shallot Hominy/Cornmeal/Masa Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Heat vegetable oil in medium nonstick skillet over medium-low heat. Add chopped shallots and dried thyme and sauté until shallots are tender and golden, about 6 minutes. Add 1 1/2 cups thawed yellow corn and sauté 3 minutes. Remove from heat. Purée remaining 1 cup corn and 1/2 cup water in processor.
- Bring 4 1/2 cups water and salt to boil in heavy large saucepan. Gradually whisk in grits. Reduce heat to medium and cook until grits boil and thicken, stirring occasionally, about 6 minutes. Add shallot mixture, puréed corn mixture, green onions and hot pepper sauce and stir until well blended and heated through, adding more water if mixture is too thick, about 4 minutes. Season to taste with salt and pepper. Transfer to bowl and serve.
GRITS WITH CORN AND VIDALIA ONION
Provided by Virginia Willis
Number Of Ingredients 11
Steps:
- In a heavy-bottomed saucepan, heat the oil over medium heat. Add the onion and cook, stirring, until transparent, about 2 minutes. Add the corn and cook, stirring occasionally, until the kernels become soft, about 5 minutes.
- Add the milk, water, and 1 teaspoon of the salt. Bring the mixture to a boil over high heat. Whisk in the grits, decrease the heat to low, and simmer, whisking occasionally, until the grits are creamy and thick, 45 to 60 minutes. Stir in the butter, cheese, parsley, and chives. Taste and adjust for seasoning with salt and pepper.
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