BUTTERED GRITS
Keep an eye on the grits when you're cooking so nothing sticks to the pan. Extra butter couldn't hurt.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Number Of Ingredients 4
Steps:
- In a medium saucepan, combine 3 cups water, grits, and 1 1/4 teaspoons salt; bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally and scraping down sides of pan with a heatproof rubber spatula, until thick and creamy, about 25 minutes.
- Remove from heat, add butter and 1/4 teaspoon pepper; stir until incorporated. Serve with hot sauce on the side, if desired.
COWBOY BUTTER SHRIMP AND GRITS
The delectable combo of butter, garlic, lemon and parsley known as cowboy butter makes everything better -- even shrimp and grits.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the grits: Bring 4 cups water to boil in a medium saucepan. Whisk in the grits and 1 teaspoon salt. Simmer until the grits are thickened, 5 to 7 minutes. Cover and keep warm.
- For the shrimp: Meanwhile, pulse the garlic in a mini food processor until chopped. Add the butter, parsley and lemon zest and season to taste with salt and hot sauce. Process until smooth, then scrape into a small bowl. Remove 2 tablespoons of the "cowboy butter" to a small microwave-safe bowl and microwave to melt it; set aside.
- Heat a large skillet over medium heat. Add the bacon and cook until crisp, about 3 minutes. Remove with a slotted spoon to paper towels to drain. Add the shrimp to the skillet and sprinkle with salt. Cook until no longer pink, about 3 minutes, then remove to a plate. Add 3 tablespoons cowboy butter to the skillet. When the butter is melted, add the onion and cook until it begins to soften, about 3 minutes. Sprinkle with the flour and stir until the onion absorbs the flour, about 1 minute. Whisk in the broth, cream and Worcestershire until smooth. Adjust the heat to a simmer over medium-low heat and cook until thickened and the onion is tender, about 5 minutes. Add the cooked shrimp and toss to heat through and coat in the sauce, 1 to 2 minutes. Season with hot sauce and salt to taste and squeeze in juice from 1 lemon wedge.
- Stir the remaining 3 tablespoons cowboy butter into the hot grits until melted. Spoon the grits into shallow bowls. Top with the shrimp and sauce, then drizzle with the melted cowboy butter. Garnish with the cooked bacon and chopped parsley. Serve with the lemon wedges on the side.
BREAKFAST GRITS
If you've never tried grits...you haven't lived!
Provided by Candice
Categories Side Dish Grain Side Dish Recipes Grits
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Bring the water and salt to a boil in a saucepan. Whisk in the grits and continue to whisk for 1 minute. When the mixture comes to a boil again, turn the heat to low. Stir frequently, cook for 10 to 15 minutes.
- Remove the grits from the heat and add pepper, butter and cheese; mix well. Stir until the butter and cheese are melted.
Nutrition Facts : Calories 239.6 calories, Carbohydrate 31.3 g, Cholesterol 25.7 mg, Fat 9.1 g, Fiber 0.6 g, Protein 7.8 g, SaturatedFat 5.5 g, Sodium 423.9 mg, Sugar 0.3 g
PIONEER WOMAN CHEESE GRITS
My husband was hesitant to eat eat grits but loved this recipe from the Pioneer Woman Ree Drummond's cookbook. Most people eat grits at breakfast but they make a great dinner side dish as well. if you like a little spice in your food, try with chopped jalepenos or green chilies
Provided by GingerlyJ
Categories Breakfast
Time 50m
Yield 12 , 12 serving(s)
Number Of Ingredients 8
Steps:
- preheat oven to 350.
- add salt to water and bring to a boil in a large saucepan or dutch oven.
- pour in grits and stir to combine.
- cover and cook, for quick grits about five minutes and for regular grits about 15.
- remove grits from heat.
- whisk eggs in a small bowl.
- to temper eggs so they don't scramble, stir in two tablespoons hot grits.
- mix eggs into grits and stir til well combined.
- add the butter one tablespoon at a time and stir til melted.
- add the cheese and stir til melted.
- add in the garlic and cayenne.
- pour grits into a well buttered baking dish and bake 30-35 minutes until bubbly.
- let stand 10 minutes before serving as grits get firmer after the sit a minute.
Nutrition Facts : Calories 365.7, Fat 23, SaturatedFat 13.9, Cholesterol 122.2, Sodium 406.4, Carbohydrate 27.7, Fiber 1.6, Sugar 0.6, Protein 12.5
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CLASSIC BUTTERED GRITS RECIPE - TODAY
From today.com
Cuisine SouthernCategory Breakfast,Side DishesAuthor Justin DevillierTotal Time 45 mins
- 1. In a medium pot, bring the water and milk to just under a boil, then slowly whisk in the grits and continue whisking, making sure there are no lumps.
- 2. Decrease the heat to low, switch to a wooden spoon and cook, stirring frequently, until the grits are creamy and tender. If using freshly stone-ground grits, this might only take 45 minutes, but if you’re using store-bought grits that may have been sitting on the shelf for longer, it might take up to 1 ½ hours. Around the 45-minute mark, start tasting in 5-minute increments until the grits are to the consistency of your liking. Each time you stir the mixture, dislodge any grits that are beginning to thicken on the side or bottom of the pot to prevent them from overcooking into hard chunks. Adjust the consistency with a few tablespoons of water or milk if necessary.
- 4. Transfer to a shallow serving plate and serve hot. The grits can be held over very low heat for up to 2 hours before serving. Leftovers will keep refrigerated for up 2 days.
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