CREAMY GRITS
These luscious grits made with butter and cream are what?s for breakfast, lunch and dinner.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Bring the cream, butter, 1/2 teaspoon salt, 1/4 teaspoon pepper and 3 cups water to a simmer in a medium pot. While whisking, slowly pour in the grits. Reduce the heat to medium-low and cook, stirring occasionally, until the grits are tender and creamy, about 20 minutes. Serve topped with a pat of butter.
RICE COOKER CHEESY GRITS RECIPE - (3.7/5)
Provided by á-7198
Number Of Ingredients 6
Steps:
- To make the grits, I use a rice cooker. I put the grits and water in the rice cooker with a pinch of salt, and push the button. Once the grits are cooked, season to taste with more salt and pepper, and stir in the cheese, butter, and heavy cream. Keep the grits warm in the rice cooker or the pan.
CREAMY RICE GRITS WITH TOMATO RELISH
From bonappetit.com. About 'rice grits': "We've been fans of rice grits ever since Ashley Christensen of Poole's Diner in Raleigh, NC, turned us on to the ingredient in her recipe for Creamy Rice Grits with Tomato Relish, which appears in our September issue. The grits, a.k.a. shorts, brokens, or middlins, are a by-product of milling Carolina Gold rice, the fragile long-grain rice that's been cultivated in the Low Country for centuries. The broken pieces of rice take on a creamy, risotto-like texture when boiled, making them the perfect canvas for a rich sauce. "I'm really taken with them," Christensen says. "I like keeping them really simple and velvety, where you get the nuttiness and natural sweetness of the rice." Read how to make your own rice grits below. Also, I used my posted homemade roasted tomato recipe in this dish : see Recipe #464021. The recipe was cut in half, as well. A fresh herb of choice (fresh parsley, basil, ??) wouldn't be out of place as a garnish either.
Provided by COOKGIRl
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- HOW TO MAKE YOUR OWN RICE GRITS: Although you can order Carolina Gold Rice Grits online you can also make your own. "To do so, freeze your favorite good-quality long-grain rice (I bought organic standard long grain white rice) for 30 minutes to make it brittle. Then, working in batches, grind it a few times in a spice mill until the grains are very coarsely ground into rough, uneven pieces about a third of the original grain's size. Transfer the mixture to a medium strainer set over a bowl to sift out the "dust," then use the remaining pieces in any recipe that calls for rice grits." CG says ^^this step was easier said than done. My version was much easier: after removing the rice from the freezer I ground the rice to the same consistency as regular (corn) grits that they were virtually identical in appearance except for those little black specks in corn grits. If you don't know what traditional grits look like, go to Google and search for an image to guide you. I skipped the strainer part, too. (Uh, CG -- I must ask -- Isn't this in essence Cream of Rice™? Yes, but it's glorified Cream of Rice™, I answer!).
- Mix tomatoes and shallot in a small bowl. Season with salt and pepper to taste; set aside.
- Bring 12 cups water to a boil in a large saucepan.
- Stir in grits and season with salt. Reduce heat to medium; simmer grits until almost tender, about 15 minutes.
- Drain, reserving 2 cups cooking liquid; return liquid and grits to saucepan. Another Note: because of the manner in which I ground the rice there was no liquid left to drain. I cooked the rice as indicated in Step # above, then another 5-6 minutes as directed in the following Step.
- Stir over medium heat until creamy, 5-6 minutes.
- Add cheese and butter; stir to melt. Stir in lemon juice; season with salt and pepper.
- Transfer to a large wide bowl, forming a well in center.
- Stir olive oil into tomato mixture; pour into well.
Nutrition Facts : Calories 322.5, Fat 15.3, SaturatedFat 6.7, Cholesterol 26.2, Sodium 195, Carbohydrate 37.7, Fiber 2.6, Sugar 1.7, Protein 8.7
CREAMY GRITS (RICE COOKER)
I first tasted grits as an adult and was underwhelmed. But I really started to enjoy them with added ingredients, so I started thinking of how to improve them for breakfast. I realized that I had also disliked oatmeal made with water, so taking a cue from my mother, I prepared them with milk. I really liked the results, but not the cooking of them. So I threw everything into the rice cooker - yummy grits with no fuss. This recipe can be doubled readily.
Provided by duonyte
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Put all ingredients into rice cooker bowl and stir to combine. Set to porridge cycle.
- About 10 minutes into the cycle, stir. (I often don't get around to this, and they turn out fine),.
- I serve with a pat of butter and a spoonful of cherry or other preserves.
CREAMY GRITS
Steps:
- Bring the milk and water to a boil in a heavy-bottomed saucepan over medium heat. Stir in the salt. Slowly add the grits, stirring constantly. When the grits begin to thicken, turn the heat down to low and simmer for 30 to 40 minutes, stirring occasionally to prevent the grits from scorching. Add the butter and cream, stirring to incorporate thoroughly, and simmer for 5 minutes. Stir in the pepper. Serve the grits immediately or keep them warm, covered, in a double boiler over simmering water.
- Note: If the grits are too thick, stir in more cream or milk. Remember that grits solidify as they cool; they will get thicker once on the plates.
CREAMY GRITS
These creamy grits are a fantastic side dish, and addictive!
Provided by pandy244
Categories Side Dish Grain Side Dish Recipes Grits
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Spray a skillet with cooking spray. Add corn kernels and cook over medium heat until browned, about 5 minutes.
- Combine chicken broth, butter, and sugar in a saucepan over medium-high heat; bring to a boil. Add cream and bring to a boil again. Whisk in grits and browned corn kernels. Cover, reduce heat, and simmer for 5 to 6 minutes. Turn off heat and stir grits until thickened, about 1 minute.
Nutrition Facts : Calories 723 calories, Carbohydrate 47.9 g, Cholesterol 195.5 mg, Fat 56.7 g, Fiber 1.6 g, Protein 8.8 g, SaturatedFat 35 g, Sodium 189.3 mg, Sugar 8.2 g
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 :
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