Blue Cheesy Grits Recipes

Steps:

• Bring 4 cups of water to a boil in a heavy 4-quart saucepan. Add the salt, then slowly add the grits in a thin, steady stream, stirring constantly with a wooden spoon. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 5 to 7 minutes.
• Add the half-and-half and butter to the grits and stir. The mixture will seem thin but it will thicken as it cooks. 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, scallions, and pepper. Season to taste and serve hot with a sprinkle of grated cheese and scallions.

Steps:

• Preheat oven to 400°F.
• Brush garlic with olive oil and sprinkle with salt and pepper. Roast on a baking sheet for 15-20 minutes, until soft and caramelized. Set aside to cool.
• Pour water into a heavy saucepan over medium heat; add salt. Slowly stir in grits, adding in a steady stream.
• Bring to a boil and cook, stirring, for about 10 minutes, or until thick and smooth with a soupy consistency. Add more water if necessary.
• Squeeze garlic into grits. Add Tabasco, butter and cheese, keeping aside a large handful of cheese to garnish.
• Stir in eggs and cream and season with salt and pepper to taste. Pour into a baking dish and sprinkle with reserved cheese.
• Bake for 30-40 minutes or until puffed and golden. Serve with roast chicken or pork.

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.

Steps:

• Adjust an oven rack to the lower-middle position and preheat oven to 350°.
• Grease a 9 x 9 inch baking dish with 1 teaspoon butter.
• Heat the remaining 2 tbs butter in a large saucepan over medium heat until the foam begins to subside.
• Add the onion and cook until softened but not browned, about 4 minutes.
• Add 3 cups water, the cream, hot sauce, and salt and bring to a boil.
• Whisk in the grits and decrease heat to low.
• Cook, stirring frequently, until the grits are thick and creamy, about 15 minutes.
• Off the heat, thoroughly stir in 1 1/2 cup cheese, the eggs, and pepper to taste.
• Pour the mixture into the prepared baking dish, smooth the top with a rubber spatula, and place the grits in the oven.
• Bake for 30 minutes.
• Remove the dish from the oven, sprinkle the remaining 1/2 cup cheese evenly over the top, and return to the oven.
• Continue baking until the top is browned, about 15 minutes.
• Let rest for 5 minutes and serve.

Steps:

• Combine the chicken broth and milk in a saucepan, and bring to a simmer over medium-low heat. Gradually stir in the grits. Cover the pan and simmer over low heat for about 5 minutes, until the grits are thickened and tender.
• Remove the grits from the heat, and stir in the blue cheese, garlic powder, salt, and pepper. Mix well to combine, and serve hot.