Creamy Grits With Tomato Gravy And Greens Recipes

Steps:

• Preheat oven to 350°F. Generously butter 8x8x2-inch glass baking dish. Bring broth, 2 tablespoons butter, and garlic to boil in heavy medium saucepan. Gradually whisk in grits and return mixture to boil, whisking occasionally. Reduce heat to medium-low, cover, and simmer until grits are thick and almost all broth is absorbed, whisking frequently, about 8 minutes. Whisk in 1/2 cup cream and simmer 5 minutes, whisking occasionally. Whisk in remaining 1/4 cup cream and simmer until very thick, stirring often, about 5 minutes longer. Stir in tomatoes and thyme. Season to taste with salt and pepper. Pour into prepared dish. Sprinkle goat cheese over. Bake until cheese softens, about 15 minutes. Garnish with chives, if desired, and serve immediately.

Steps:

• Combine the milk and the cream in a heavy pan and heat to just under a boil.
• Stir in the grits and cook 5-10 minutes, stirring often to prevent scorching.
• Remove from heat.
• Stir in 2 T of the butter.
• In the meantime, place the greens, still wet from washing, in a large skillet.
• Cook them with the rest of the butter over medium heat for about 5 minutes or until thoroughly wilted.
• Add the greens to the grits.
• Stir in the parmesan cheese and season with salt and pepper.
• Can be served as is, or you can pour in a greased casserole dish and top with a little more cheese, then broil.
• (I suggest the latter).

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.

Steps:

• Preheat oven to 325°.
• Heat a medium ovenproof saucepan over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Sprinkle pork with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add pork to pan; cook for 8 minutes, browning on all sides. Discard oil from pan. Add 1/2 cup water, 1/2 cup stock, and soy sauce. Cover and bake at 325° for 2 hours or until very tender. Remove pork from pan; reserve liquid. Place pork on a cutting board; cover with foil. Let stand 10 minutes; cut into 4 slices.
• While pork cooks, heat a Dutch oven over medium heat. Add 1 1/2 teaspoons oil; swirl to coat. Add sliced onion and 1/4 teaspoon salt; cook 2 minutes or until golden, stirring occasionally. Add 1/2 cup water, 1/2 cup stock, greens, and sugar. Bring to a boil. Cover; reduce heat, and simmer 25 minutes or until tender, stirring occasionally.
• Remove 1 cup tomato liquid from can; reserve remaining liquid and tomatoes for another use. Combine 1 cup tomato liquid and flour in a medium bowl, stirring with a whisk. Place a zip-top plastic bag inside a 2-cup glass measure. Pour pork cooking liquid into bag; let stand for 5 minutes (fat will rise to the top). Seal bag; snip off 1 bottom corner of bag. Drain liquid into tomato mixture, stopping before fat layer reaches the opening; discard fat. Return the pan to medium-high heat. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add chopped onion and mushrooms; sauté for 2 minutes. Add tomato mixture to saucepan; bring to a boil. Cook until reduced to 1 cup (about 10 minutes).
• 5. While gravy cooks, bring remaining 1 cup water, 1 cup stock, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic to a boil in a medium saucepan. Gradually add grits, stirring constantly with a whisk. Reduce heat; simmer 5 minutes or until liquid is absorbed, stirring frequently. Serve grits with gravy, pork, and greens.