Cheesy Grits With Scallions Recipes

Steps:

• Bring milk and 1 cup water to a boil over medium-high heat. Whisking constantly, gradually add grits and cook, turning down heat to maintain a low simmer if needed, until tender, 25-35 minutes. Whisk in cheese and butter to melt; season grits with salt and pepper.
• While grits are going, combine scallions, jalapeño, and oil in a small saucepan and bring to a simmer over medium heat, swirling pan occasionally, until scallions are lightly browned and crisp, 8-10 minutes. Using tongs, transfer scallions and jalapeño to a plate. Strain oil through a fine-mesh sieve into a small bowl.
• Divide grits among bowls. Top each with an egg and some scallions and jalapeño; drizzle with strained oil.

Steps:

• In a large saucepan, combine the water, milk, onion, garlic, olive oil, salt, and bring to a boil.
• Reduce heat and simmer over moderate heat until the onion and garlic are softened, about 3 minutes. Return to a boil and whisk in the grits. Cook over low heat, stirring frequently with a wooden spoon, until the grits are tender, about 25 minutes.
• Add the cheese, scallions, and thyme and stir until the cheese has melted. Transfer to bowls and serve.

Steps:

• In a medium saucepan over high heat, bring 3 1/2 cups water to a boil, and add 1/4 teaspoon salt. Slowly stir the grits into the water, pouring the grits in a fine stream. Reduce the heat, cover, and simmer until thickened, 15 to 20 minutes. Stir in the Cheddar, cover, and keep warm in the oven.
• Ten minutes into cooking the grits, pat dry the scallops, season them with salt and pepper on both sides, and heat a saute pan over medium-high heat. Add the olive oil to the pan, then the chorizo, and cook until the sausage renders some fat, 2 to 3 minutes. Add the scallops, shake the pan to move them around a little, and sear for 2 minutes. Turn and continue cooking until browned, 2 minutes. Remove the scallops and chorizo to a plate lined with a paper towel.
• Reduce the heat under the pan to medium, and add the scallions, garlic, and lemon juice. Cook for 2 minutes, and remove from the heat.
• On each of 4 plates, make a bed of grits, then place the scallops on top, and drizzle pan sauce and chorizo on and around the scallops and grits. Serve quickly.

Steps:

• Boil the salted water, add grits, lower heat, cover, and simmer for 6 to 7 minutes.
• Fold in 1/2 cup cheddar, parmesan, garlic, and sour cream.
• Pour into lightly greased 8" casserole dish.
• Toss the remaining cheddar with the scallions and tomato.
• Sprinkle over the grits.
• Bake in 375F pre-heated oven for 15 minutes.

Steps:

• Bring water and salt to a boil in a saucepan. Whisk in grits, reduce heat to medium-low, and cook until thickened, 5 to 6 minutes. Remove from heat.
• Stir in Cheddar cheese, Parmesan cheese, and butter until fully combined and cheeses have melted. Season with pepper and serve immediately.

Steps:

• In a medium saucepan, bring 2 cups water, the half-and-half, salt, pepper and garlic powder to a simmer over medium.
• Slowly add grits while whisking vigorously to avoid lumps.
• Cook grits over medium-low, checking every 3 or 4 minutes and giving the grits a stir, until they're smooth, creamy and have little to no bite, about 15 minutes.
• Remove from heat, and stir in cheese and butter. Taste and adjust for seasoning. Serve hot with scrambled eggs, bacon or on its own.