GRITS WITH CHEESE
Provided by Robert Irvine : Food Network
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 7
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 hominy while continually whisking. Once all of the hominy 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 until incorporated. Serve immediately.
- Cook's Note: To make it extra special, take either lobster, crab or chopped shrimp which has been pre-cooked and stir in at the end when adding cheese. Garnish with chopped chives.
BUSTERS AND GRITS
If you have difficulty finding buster crabs or small soft shells, you can use large soft shell crabs, quartered, and they'll still make a great dish.
Provided by John Besh
Yield Serves 6
Number Of Ingredients 16
Steps:
- 1. Bring 4 cups lightly salted water to a boil in a medium heavy-bottomed pot over high heat. Slowly pour the grits into the boiling water, stirring constantly. Reduce the heat to low. Stir the grits often to make sure they don't stick to the bottom of the pot. Simmer until all the water has been absorbed and the grits become soft, about 20 minutes.
- 2. Stir in 3 tablespoons of the butter and the mascarpone. Season with salt and pepper. Remove from heat and place a piece of plastic wrap directly on the surface of the grits to keep a crust from forming.
- 3. Whisk together the milk, eggs, cornmeal, flour, and Creole Spices in a medium bowl until smooth.
- 4. Heat the canola oil in a deep skillet over high heat until it reaches a temperature of 350° on a candy thermometer. Dip the crabs in the cornmeal batter, then fry the crabs, turning once, until golden brown on both sides, about 7 minutes. Remove crabs from skillet and drain on paper towels. Season with salt and pepper.
- 5. Heat the Crab Pan Sauce along with the garlic and green onions in a small saucepan over moderate heat.
- 6. Bring to a boil, stir in the remaining 3 tablespoons butter and the Tabasco, and season with salt and pepper. Once you've added the butter, remove from heat.
- 7. Spoon grits into a large serving bowl. Ladle a generous amount of sauce around the grits, then put the fried soft shells on top of the grits.
SHRIMP AND CRAB GUMBO OVER CHEESE GRITS
This recipe is from Coastal Living. I like gumbo, all kinds of gumbo, but I needed to make gumbo with much less heat and chose this recipe to highlight the sweetness of shrimp and crab. If you like more heat, adjust with hot pepper sauce at the table. Cook grits according to package direction and add 1 C cheese of your choice right before serving. I added 1/2 gruyere and 1/2 comte cheese. For this recipe, I chose Dungeness crab legs and claws that have been smashed with a hammer a bit to take in juice from the gumbo. You can also use stone crab claws too. Any kind of crab will do.
Provided by Rinshinomori
Categories Crab
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Heat 1 T oil in a large soup pot over medium high heat. Add sausage, and cook 3 to 4 minutes or until browned on all sides. Transfer sausages to a plate.
- Add remaining oil to drippings in pot to equal 1/4 C cup. Whisk in flour Cook over low heat, stirring frequently for about 20 minutes or until mixture is dark reddish-brown.
- Stir in onion, peppers, celery and garlic and saute over medium heat for 8 minutes or until softened. Stir in stock and next 9 ingredients . Bring to a boil, reduce heat, and simmer, covered for 30 minutes.
- Meanwhile cook grits according to package directions and and cheese. Cover and keep warm.
- Stir in sausage, shrimp, and crab sections and cook for about 3-4 minutes or until shrimp are just done. Do not overcook. Remove bay leaves and serve gumbo over cheese grits. Season with hot sauce if desired.
Nutrition Facts : Calories 506.7, Fat 19, SaturatedFat 6.1, Cholesterol 173.8, Sodium 1834.5, Carbohydrate 40.6, Fiber 5.4, Sugar 6.7, Protein 42.2
LUMP CRAB GARLIC CHEESE GRITS
A delectable twist on a great Southern favorite!! Be sure to prepare the grits first so they're hot and ready to garnish and serve.
Provided by peach1705
Categories Crab
Time 30m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 18
Steps:
- Grits:.
- Melt 2 Tbs unsalted butter in skillet.
- Add 6 cloves minced garlic and saute until garlic is barely soft-do not burn.
- In a heavy saucepan heat 4 cups water and 1/2 cup heavy cream but do not boil.
- Slowly add 1 cup grits and 1/2 tsp salt, stirring constantly.
- Reduce heat and simmer, stiring often for 15-20 minutes or until thick.
- Add 2 cups shredded sharp white cheddar cheese and sauteed garlic and stir until cheese melts.
- Season with salt, pepper, hot sauce.
- Crab Topping:.
- In a large saute pan, melt 1 stick unsalted butter over medium heat. Just as butter begins to sizzle, add 1 large leek cut in 1/4 inch slices.
- Add 1/2 cup coarsely copped green bell pepper and 1/2 cup coarsley chopped yellow bell pepper and cook for 2 minutes.
- Add 1 large peeled, chopped tomato and cook for 2 more minutes.
- Add 3/4 cup good white wine, 1 1/2 teaspoons kosher salt and 1 teaspoons black pepper. Mix well and cover.
- When liquid is bubbling, gently add 1 Lb. crabmeat. Shake the pan rather than stirring to avoid breaking crab lumps. Cover and cook for 1 minute or until nixture is bubbling and crab is warm.
- Add 1 large handful of fresh basil leaves, cut into slices and 1 cup shredded parmesan cheese.
- Cook for 1 minute and serve immediately over grits.
Nutrition Facts : Calories 670.3, Fat 45.2, SaturatedFat 27.8, Cholesterol 191.3, Sodium 1357.9, Carbohydrate 28.2, Fiber 2.2, Sugar 2.5, Protein 32.9
THREE-CHEESE GRITS
Make and share this Three-Cheese Grits recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine the water and grits in a stockpot.
- Cook over medium heat for 20 minutes, stirring every few minutes.
- Make sure to scrape the bottom of the pan with the spoon each time.
- While the grits are cooking, grate the cheddar and monterey jack cheeses.
- When the grits are done, stir in the cream cheese, grated cheeses, and salt.
- Stir until the cheese are melted; taste and adjust seasoning if needed.
- Serve immediately.
Nutrition Facts : Calories 301.5, Fat 19.4, SaturatedFat 11.3, Cholesterol 60.5, Sodium 432.9, Carbohydrate 22.4, Fiber 0.4, Sugar 1.5, Protein 9.3
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