CREAMY CHEESE GRITS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h25m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat the butter and oil in a pan and add the jalapenos, onions and bell peppers. Cook until softened, 5 minutes or so.
- Pour in the grits, followed by the broth and 3 cups water. Stir, and then bring to a boil. Reduce the heat to low, and then cover and cook for 30 to 40 minutes, stirring occasionally.
- Add the half-and-half. Stir, and then cook until the grits are tender, another 20 to 30 minutes. At any time, add more broth if the grits look like they need more cooking liquid.
- Remove the grits from the heat and stir in the cheese. Serve immediately.
CREAMY CHEESY GRITS
Steps:
- In a saucepot over medium-high heat, add 3 cups water and a pinch of salt. Bring the water to a boil, and then stir in the grits and milk. Raise the heat to bring to a boil again, and then lower to a simmer and cook for about 4 minutes. When the grits begin to thicken but there is still plenty of moisture left, add the mozzarella and Cheddar along with a few grinds of pepper. Stir to melt the cheese, taste and season with salt, if needed. Serve warm.
CREAMY CREAM CHEESE GRITS
A nice change from regular cheddar grits. And oh so creamy.
Provided by Marsha Gardner
Categories Other Side Dishes
Number Of Ingredients 8
Steps:
- 1. In a large saucepan over medium-high heat combine, milk, garlic, salt, pepper and Tabasco.
- 2. Heat, stirring slowly and constantly until milk just comes to a boil.
- 3. Add grits and stir to mix. Reduce heat to low, cover and cook until grits are thick and creamy, 5-6 minutes.
- 4. Add cheese and stir until they are completely melted. Serve warm.
CREAMY CHEDDAR GRITS
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.
GRITS AND GREENS CASSEROLE
Provided by Trisha Yearwood
Categories side-dish
Time 1h30m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray and set aside.
- In a large pot or Dutch oven, combine the half-and-half and 6 cups of the chicken stock and bring to a boil over medium-high heat. Once up to a boil, stir in the grits. Bring it back up to a boil, and then reduce the heat to low and cover. Simmer, stirring frequently, until the mixture has slightly thickened (it should resemble cooked oatmeal in thickness), 10 to 15 minutes. Use a whisk to break up any lumps that have formed.
- Meanwhile, in a large saucepan, cook the bacon over medium-high heat until just turning crispy, about 7 minutes. With a slotted spoon, remove the bacon and place it on a paper towel, patting it to remove any excess fat. Using the same saucepan, add the onions to the leftover bacon drippings and saute until translucent, 5 to 7 minutes. Then add the collard greens and the remaining 2 cups chicken stock and cook until tender, another 10 minutes. Drain the collards and onions in a colander.
- Once the grits are done, add the Parmesan, butter, salt, pepper and 1/2 cup of the Monterey jack. Stir until the butter has melted and all the ingredients are well combined. Then add the drained collards mixture and stir.
- Transfer the grits mixture to the prepared baking dish and top with the crumbled bacon and the remaining 1/2 cup Monterey jack. Bake until the cheese is melted and bubbly, about 15 minutes.
CREAMY CHEESY GRITS
Rich and creamy these grits make a great side dish for a Southern-style meal. I make these at my annual Kentucky Derby party.-Kristin Arnett, Elkhorn, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring the broth, milk and salt to a boil. Gradually whisk in grits. Reduce heat to low; cook, uncovered, for 25 minutes or until grits become thick, stirring frequently. , Stir in the cheeses, white pepper, cayenne and nutmeg if desired. Serve hot.
Nutrition Facts :
EASY, CREAMY CHEESE GRITS
Make and share this Easy, Creamy Cheese Grits recipe from Food.com.
Provided by LorenLou
Categories Breakfast
Time 25m
Yield 6 cups
Number Of Ingredients 4
Steps:
- In a large saucepan, combine the chicken broth and whipping cream.
- Bring to a boil.
- Add the grits, and return to boiling.
- Reduce heat, cover, and simmer 5-7 minutes.
- Add the cheese, stirring until melted.
- Allow to sit for about 10 minutes.
- Serve.
CREAMY CREAM CHEESE GRITS
I love grits but sometimes it lacks flavor. The tabasco might change this for me. Out of The Times-Picayne, Greater New Orleans.
Provided by Ck2plz
Categories < 30 Mins
Time 25m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan over medium-high heat, combine the milk, garlic powder, salt, white pepper and Tabasco. Heat, stirring slowly and constantly, until the milk just comes to a boil. Add the grits and stir to mix. Reduce the heat to low, cover and cook until the mixture is thick and creamy, 5 to 6 minutes.
- Add the cheeses and stir until they melt completely. Serve warm.
Nutrition Facts : Calories 171.1, Fat 9.6, SaturatedFat 5.7, Cholesterol 31.7, Sodium 325.6, Carbohydrate 14.7, Fiber 0.6, Sugar 0.4, Protein 6.6
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