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
SOUTHERN GRITS
Hubby says these grits are fit for a Southern Tea Room. No higher compliment than that! It is not a mistake to use quick cooking grits, and cook them for almost half an hour. These grits have body!
Provided by Connie K
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a small pot, bring water, milk, and salt to a boil.
- Slowly stir grits into boiling mixture.
- Stir continuously and thoroughly until grits are well mixed.
- Let the pot return to a boil, cover pot with a lid, lower the temperature, and cook for approximately 30 minutes stirring frequently.
- Add more water if necessary.
- Grits are done when they have the consistency of stiff cream of wheat.
- Stir in butter.
- Serve with additional butter on top of each portion, or serve with fruit or with a savory meal.
Nutrition Facts : Calories 295.2, Fat 14.8, SaturatedFat 9.1, Cholesterol 41.2, Sodium 724, Carbohydrate 34.6, Fiber 0.6, Sugar 0.3, Protein 6
CHOCOLATE GRITS
They say necessity is the mother of invention.... this recipe is an example of that. I had grits to make for breakfast, but wanted something different this morning, so.. here it is. Tastes sort of like Chocolate Malt-O-Meal.
Provided by Mandi T
Categories Breakfast
Time 5m
Yield 1 bowl, 1 serving(s)
Number Of Ingredients 5
Steps:
- Combine grits and water in a bowl. Microwave on High for approximately 3-4 minutes until it reaches the desired consistency. Or as your quick grits label suggests.
- Remove from microwave and stir in cocoa. Add butter and sugar. The butter and sugar measurements are to my taste, but you can add more or less as needed.
Nutrition Facts : Calories 339.2, Fat 4.4, SaturatedFat 2.6, Cholesterol 10.1, Sodium 40, Carbohydrate 74.2, Fiber 1.1, Sugar 50.1, Protein 3
CHOCOLATE GRITS ICE CREAM
Provided by Food Network
Categories dessert
Time 7h10m
Yield 6 servings or 1 quart
Number Of Ingredients 10
Steps:
- In a large bowl, beat the egg yolks lightly with a whisk, about 30 seconds. Add the cocoa, sugar, and 2 tablespoons of the milk and beat until thickened and dark, glossy brown in color, about 3 minutes.
- In a small saucepan, heat 1 1/2 cups half-and-half and the cream over medium-low heat until a candy thermometer registers150 degrees F. (You may see steam rising from the pan, but the milk and cream should not start to boil.)
- With a sharp knife, slice the vanilla bean lengthwise, scrape the tiny black seeds into the half-and-half, and add the vanilla bean to the pan. Add the grits and continue to cook, stirring occasionally and maintaining the temperature around 150 degrees F, until the grits swell and the mixture thickens to the consistency of a thin porridge, about 10 to 20 minutes, depending on the freshness of the grits and the coarseness of the grind. Remove the vanilla bean and discard.
- Whisk 1 cup of the half-and-half and grits mixture slowly into the cocoa mixture, stirring constantly until the liquids are thoroughly incorporated. Add the chopped chocolate to the grits mixture remaining in the saucepan and stir until it dissolves, 2 to 3 minutes. Stir the cocoa mixture into the grits and chocolate mixture and cook over low heat, stirring occasionally to prevent scorching, until the custard thickens to the texture of a thick, liquid pudding, 8 to 12 minutes. Let cool to room temperature and transfer to a container. Press plastic wrap onto the surface of the custard and refrigerate for 4 hours or overnight, until the custard is very cold.
- Pour the custard into an ice cream maker and churn according to the manufacturer's instructions until the ice cream becomes very thick and holds its shape. Quickly transfer the ice cream to a container with a tight-fitting lid. If there is any space between the surface of the ice cream and the lid, pat a sheet of plastic wrap on the surface. Cover the container.
- Freeze the ice cream until it has hardened, at least 2 hours. Remove from the freezer 10 minutes before serving and remove the plastic wrap.
- Serve small scoops of ice cream in bowls, and garnish with shaved chocolate or for fun, a pinch of dry, raw grits.
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