WHITE GRITS AND CHEDDAR PUDDING
This dish was inspired by the Southern chefs I've encountered, particularly from the Carolinas, where they get their fresh white grits from local farms. Most people opt for mashed potatoes on Thanksgiving, but this is an easy way to upgrade your side and still get all of the traditional buttery, deliciousness.
Provided by Paul Kahan
Categories side-dish
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. In a large, heavy-duty, oven-proof pot or Dutch oven, scald the milk over high heat.Slowly sprinkle the grits into the simmering milk, stirring constantly so they don't clump. Season with salt. Cover the pot and place in the oven for 40 minutes, stirring and scraping the bottom of the pot every 10 minutes.
- In a small saute pan set over medium heat, cook the bacon until brown and crispy. Drizzle in the olive oil, if necessary. Remove the bacon to a plate, leaving the fat in the pan.
- Place the chunks of day-old bread in the bowl of a food processor, and pulse until coarse crumbs are formed. Add the bread crumbs to the saute pan with the bacon fat, and toast over medium high heat, until light brown and toasty. Add the bacon to the bread crumbs and stir to combine. Remove from the heat, set aside.
- Continue to check and stir the grits every 10 minutes.
- After 40 minutes, remove the grits from the oven and check the doneness. Turn the oven to broil. Fold the butter into the grits. Add the cheese and stir to melt. Pour the grits into a wide, shallow, ovenproof dish and scatter the bread crumbs across the top. Run the grits under the broiler until bubbly and lightly browned, about 2 minutes.
- Remove the grits from the oven and serve immediately.
SHRIMP AND CHEDDAR GRITS
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Make the grits: Combine 4 cups water, the bay leaf, 1 teaspoon salt and a few grinds of pepper in a medium saucepan over medium heat. Bring to a simmer, then gradually add the grits, whisking constantly. Reduce the heat to medium low and cook, stirring occasionally with a wooden spoon, until tender, about 20 minutes. Discard the bay leaf. Stir in the heavy cream, butter and cheese. Remove from the heat; cover to keep warm. If the grits seem too thick, thin with water, 1 to 2 tablespoons at a time.
- Meanwhile, make the shrimp: Heat the olive oil in a large skillet over medium heat. Add the sausage and cook, stirring, until browned, 2 to 3 minutes. Add the scallion whites, chopped celery and bell pepper and cook, stirring, until just starting to soften, about 3 minutes. Add the shrimp and season with salt. Cook, stirring, until the shrimp are almost cooked through, about 3 minutes.
- Push the shrimp and vegetables to the edge of the skillet. Add the garlic, thyme and tomato paste to the center and cook, undisturbed, until sizzling, 1 minute. Add 1/2 cup water, the lemon juice and Worcestershire sauce and stir everything together. Bring to a simmer and cook until the shrimp are just cooked through and the sauce is slightly reduced, 3 minutes. Add the butter and swirl the pan until melted. Add the parsley, scallion greens and celery leaves and toss. Season with salt. Add more lemon juice, 1/2 teaspoon at a time, if needed.
- Divide the grits among 4 shallow bowls. Top with the shrimp mixture.
CHEESE GRITS
Whisk butter, whole milk and sharp cheddar together with ground cornmeal for Alton Brown's creamy Cheese Grits recipe from Good Eats on Food Network.
Provided by Alton Brown
Categories side-dish
Time 35m
Yield 4 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 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.
FLYING BISCUIT'S CREAMY DREAMY WHITE CHEDDAR GRITS
This recipe is from The Flying Biscuit, an awesome little resturant in 2 locations in Atlanta GA. You always have to wait a few minutes to be seated but I would wait days if I had to to eat there. The biscuits and the grits are what makes this place so popular and the atmostphere is euphoric.
Provided by Bay Laurel
Categories Breakfast
Time 30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan, combine water, half-and-half, salt and white pepper and bring to a boil. Slowly pour grits into boiling water while whisking the entire time. (Watch out for splattering; mixture is very hot.) Reduce to low heat and continue to whisk often, until thick and completely smooth, about 10 minutes.
- Add cheese and stir gently until cheese melts. Whisk again to combine. Turn heat off and allow grits to rest 5 minutes. Add butter and stir until completely smooth, silky and shiny.
CHEESE GRITS AND CORN PUDDING
Make and share this Cheese Grits and Corn Pudding recipe from Food.com.
Provided by Barb G.
Categories Grains
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Bring milk to a simmer in a small saucepan over medium heat.
- Add 1/2 teaspoon salt and,stirring constantly, add the grits in a slow steady stream.
- Continue stirring until thick--about 25 minutes.
- Transfer to a large bowl and cool slightly.
- Stir cheese, yolks,and corn into grits.
- Transfer mixture to a large bowl and add the remaining salt and the pepper.
- Beat egg whites in a bowl until stiff peaks form.
- Gently fold egg whites,in thirds,into the corn mixture.
- Fill 8 one-cup ramekins and place on baking sheet.
- Bake until puffed-40 to 45 minutes.
- Serve immediately.
Nutrition Facts : Calories 125.7, Fat 6.5, SaturatedFat 3.7, Cholesterol 70, Sodium 331.8, Carbohydrate 10.1, Fiber 0.5, Sugar 0.9, Protein 7.1
WHITE-CHEDDAR GRITS
White grits tend to have a fine consistency and hence a relatively short cooking time compared with some other varieties. They are not the same as instant grits.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Number Of Ingredients 5
Steps:
- Bring water to a boil in a medium pot. Whisking constantly, slowly add grits to water and cook until mixture starts to thicken, about 1 minute. Reduce heat to medium-low, and simmer gently, stirring occasionally, until grits are smooth, thick, and fall easily from the spoon, about 25 minutes.
- Add cheese, salt, and cayenne, and stir just until cheese melts. Serve immediately, or cover and keep grits warm over low heat, stirring occasionally, for up to 1 hour (you may need to adjust the consistency with additional water just before serving).
WHITE-CHEDDAR GRITS
Make and share this White-Cheddar Grits recipe from Food.com.
Provided by KathyP53
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Bring water to a boil in medium pot.
- Whisking constantly, slowly add grits to water and cook until mixture starts to thicken, about 1 minute.
- Reduce heat to medium low and simmer gently, stirring occasionally, until grits are smooth, thick and fall easily from the spoon, about 25 minutes.
- Add cheese, salt, and cayenne, and stir just until cheese melts.
- Serve immediately or cover and keep warm over low heat, stirring occasionally, for up to 1 hours.
- You may need to adjust consistency with additional water just before serving.
Nutrition Facts : Calories 202, Fat 5.2, SaturatedFat 3, Cholesterol 14.9, Sodium 965.8, Carbohydrate 31.3, Fiber 0.6, Sugar 0.3, Protein 7
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- Deviled Grits. Recipe: Deviled Grits. Orange juice, grits, and bacon come together for the ultimate everything-bite in this tasty breakfast recipe.
- Mini Cheese Grits Casseroles. Recipe: Mini Cheese Grits Casseroles. Whip out this scrumptious, make-ahead recipe when you're in a pinch for time.
- Goat Cheese-and-Spring Onion Grits Soufflés. Recipe: Goat Cheese-and-Spring Onion Grits Soufflés. Don't let the word "soufflé" scare you. This elegant recipe is actually quite easy to pull off.
- Slow-Cooker Buttermilk Grits. Recipe: Slow-Cooker Buttermilk Grits. Let your slow-cooker do the work in this buttermilk-infused grits recipe.
- Shrimp and Grits Casserole. Recipe: Shrimp and Grits Casserole. Make this family-style dish in under an hour for a quick and easy weeknight meal.
- Leek-and-Mushroom Grits Frittata. Recipe: Leek-and-Mushroom Grits Frittata. Serve this grits frittata for any meal of the day for a dish the whole family is sure to love.
- Heirloom Red Corn Grits. Recipe: Heirloom Red Corn Grits. Simplicity is key in this heirloom grits recipe. Just a bit of cheese, salt, and butter create a tasty dish that's sure to keep you coming back for more.
- Southern Shrimp and Grits. Recipe: Southern Shrimp and Grits. This traditional shrimp and grits recipe is quick and easy. It's a classic choice for a delicious weeknight meal.
- Italian-Style Grits and Greens with Pulled Pork and Mushrooms. Recipe: Italian-Style Grits and Greens with Pulled Pork and Mushrooms. We topped creamy grits and greens with pulled pork and garlicky sautéed mushrooms.
- Buttermilk Grits with Country Ham and Shrimp. Recipe: Buttermilk Grits with Country Ham and Shrimp. Add a little Southern flair to your shrimp n' grits with some country ham.
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