Southwestern Cheese Grits Food

SOUTHWESTERN SKIRT STEAK WITH CHEESE GRITS

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.

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.

SOUTHERN CHEESE GRITS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 2-quart casserole dish with nonstick cooking spray.
• Bring water and salt to a boil in a pot over high heat. Add grits, reduce heat to low, and let simmer until tender, about 30 minutes.
• Pour grits into a large mixing bowl. Add beaten egg slowly, followed by 1 1/4 cups Cheddar cheese, milk, Worcestershire sauce, butter, pepper, garlic powder, and hot sauce. Mix thoroughly and pour into the prepared dish. Sprinkle remaining Cheddar cheese on top and sprinkle lightly with paprika for coloring. Cover.
• Bake in the preheated oven until thickened and cheese is melted, about 1 hour, uncovering the last 10 minutes to let a crust form on top.

SOUTHWEST CHEESE GRITS

Steps:

• In a large pan, combine 3 1/2 cups of water, the butter, jalapenos, garlic powder, salt, and cayenne pepper and bring it to a boil. Add the grits and stir. Reduce the heat to medium and continue stirring until the grits start to thicken. Add the sour cream, half of the Cheddar, and half of the Monterey jack and stir until creamy.
• Preheat the oven broiler.
• In a small skillet, add the remaining 1/4 cup water, green peppers, onions, and pimentos and cook over high heat until tender. Pour the grits mixture into a large flameproof casserole dish and top it with the cooked vegetables and ham. Add the remaining cheese on top and broil in the oven until the cheese is melted. Garnish each serving with scallions and tomatoes and serve immediately.

CHEESE GRITS

Steps:

• In a medium saucepan, combine the water or broth, milk, salt, and cayenne and bring to a boil. Slowly whisk in the grits and lower the heat to a simmer. Cover and cook, stirring occasionally, until thickened, about 30 minutes.
• Stir in the cheese and butter until evenly incorporated. Season with pepper to taste. Serve immediately.
• Remove from the oven and let cool for 5 minutes before serving.

SOUTHERN GRITS CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
• Bring water to a boil in a large saucepan, and stir in grits. Reduce heat, cover, and simmer about 5 minutes, until liquid has been absorbed. Mix in 1/2 the butter and 2 cups cheese until melted.
• In a skillet over medium-high heat, cook the sausage until evenly browned. Drain, and mix into the grits. Beat together the eggs and milk in a bowl, and pour into the skillet. Lightly scramble, then mix into the grits.
• Pour the grits mixture into the prepared baking dish. Dot with remaining butter, and top with remaining cheese. Season with salt and pepper.
• Bake 30 minutes in the preheated oven, until lightly browned.

SOUTHWESTERN CHEESE GRITS BREAKFAST BOWL WITH AVOCADO SALSA

Steps:

• Bring the 1 1/2 cups water to a boil, whisk in grits and season to taste with salt. When grits return to boil, cover and reduce heat to medium low. Cook for 5 minutes.
• While grits cook prepare the avocado salsa by combining the avocado, onion, pepper and tomato. Sprinkle liberally with lemon juice and season to taste with salt and pepper.
• When the grits are cooked, remove from heat and stir in cheese and green chili. Cover and allow to rest while cooking the eggs.
• Cook eggs in a lightly seasoned skillet to your liking; i.e., sunny side up, over easy, etc. When finished cooking eggs toss the sliced meat onto the hot pan and toss to just warm.
• To assemble, divide the grits between 2 shallow bowls. Top each with a cooked egg, half the meat and a generous helping of avocado salsa. Sprinkle all with fresh cilantro or parsley if desired and serve.

CHEESY GRITS

Steps:

• Combine milk, broth and water in a large saucepan; bring to a boil. Add salt. Whisk in grits; reduce heat to low. Cook, stirring frequently, until creamy, 15-20 minutes., Stir in cheese until melted. Season with pepper and additional salt to taste.

VAL'S SOUTHWEST GARLIC CHEESE GRITS

Steps:

• In 4 quart saucepan, bring 2 cups and salt water to boil. Stir in the grits. Cook according to grits pkg directions.
• After cooking the grits, place eggs in a measuring cup, then completely fill the cup with water. In a small mixing bowl whisk the eggs and water slightly.
• Cut up cheese and butter and add to hot grits, stirring over low heat until butter and cheese are melted.
• Add diced tomatoes and juice.
• Temper egg and water mixture by adding about 1/4 cup of grits mixture to the eggs and water -- and stir.
• Immediately add egg mixture to the hot grits.
• Pour all into slightly greased 9 x 12-inch baking dish.
• Bake 1 hour at 300°F.

SOUTHWESTERN GRITS

Steps:

• Thaw the spinach and squeeze dry with paper towels. Drain the corn.
• Put water in a large microwave-safe bowl. Cover and microwave 7 minutes. Using a wire whisk or fork, stir in grits, taco seasoning, and onion. Microwave, uncovered, 4 minutes. Stir and microwave 2 minutes more.
• Stir in corn, spinach, margarine, and half of the cheeses.
• Spray a 13x9 baking dish with cooking spray. Pour grits mixture into the dish. Sprinkle with remaining cheese.
• Bake at 350 degrees for 30 minutes.