Cheese And Chili Baked Grits Recipes

Steps:

• In a large saucepan, bring water and milk to a boil. Add grits; cook and stir over medium heat for 5 minutes or until thickened. , In a small bowl, beat egg yolks. Stir a small amount of hot grits into yolks; return all to the pan, stirring constantly. , Add 3/4 cup cheese, butter, chilies and salt. Pour into a greased 1-1/2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 160°.

Steps:

• Preheat the oven to 350 degrees F. Butter a deep casserole dish.
• Bring the chicken broth, milk, 1 1/2 teaspoons salt and cayenne to a boil in a medium saucepan. Slowly whisk in the grits and lower the heat to a simmer. Cover and cook, stirring occasionally, until thick, about 30 minutes.
• Remove from the heat and stir in the Cheddar and pepper-jack cheeses and butter until melted and smooth; cool slightly. Stir in the eggs and transfer the mixture to the prepared casserole dish. Smooth the top of the grits and then bake until just set and lightly brown, about 1 hour. Let rest for at least 5 minutes. Scatter with the scallions, if using, and cut into squares.

Steps:

• In a medium saucepan, bring water, salt and garlic to a boil; slowly stir in grits. Reduce heat; cook and stir for 3-5 minutes or until thickened. Remove from the heat. Add butter, 1 cup cheese and chilies; stir until butter melts. Beat eggs and milk; add to the grits and mix well. Pour into a greased 2-qt. baking dish. Bake, uncovered, at 350° for 45 minutes. Sprinkle with remaining cheese.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Bring the milk to a boil in a pot over medium heat. Melt 1/2 cup butter in the boiling milk. Gradually mix in the grits, and cook 5 minutes, stirring constantly. Remove from heat, and season with salt and pepper. Beat with a whisk or electric mixer until smooth. Mix in the Cheddar cheese and 1/3 cup butter. Transfer to the prepared baking dish, and sprinkle with Parmesan cheese.
• Bake 1 hour in the preheated oven, until firm.

Steps:

• Bring the water and salt to a boil.
• Stir in the grits.
• Cook until the grits are done.
• Remove from the heat and add the next 4 ingredients; stir until the cheese and butter has melted.
• Add a very small amount of grits to the eggs and stir well.
• Add a little more and stir well again.
• The pour this mixture back into the grits and mix well.
• Pour the mixture into a greased 2 quart casserole dish.
• Bake at 325°F for 1 hour.
• NOTE: You can add chopped green or red bell pepper, green chile, or jalapeños to the mixture for a kick.

Steps:

• Sauté the chilies, onions, and garlic in butter until soft.
• Add cream and chicken stock and bring to simmer (the stage just before a rolling boil). Be careful not to let the liquids boil over.
• Quickly whisk in seasonings and grits. Stir constantly until grits begin to thicken.
• Gently fold in cheeses and let sit for at least 5 minutes.

Steps:

• Bring 4 3/4 cups water to a simmer in a large saucepan. Slowly sprinkle in the grits, stirring constantly to avoid lumping. Cook over very low heat until smooth and thick, about 25 minutes for stone-ground and 5 minutes for quick grits.
• Stir in the remaining ingredients. Heat until the cheese is smoothly melted into the grits and serve.
• Chili Cheese Grits (this page)
• Black-Eyed Peas with Greens (page 123)
• Cherry tomatoes and baby carrots
• Calories: 183
• Total Fat: 9g
• Protein: 6g
• Carbohydrate: 19g
• Cholesterol: 17mg
• Sodium: 139mg