Creamy Havarti Grits Recipes

Steps:

• Combine 3 1/2 cups water, the milk, 1/2 teaspoon salt and a few grinds of pepper in a saucepan and bring to a boil. Slowly add the grits, whisking constantly. Reduce the heat to low; cook, stirring often, until thickened, 5 to 7 minutes. Stir in the cheese until melted; season with salt and pepper. Keep warm over very low heat.
• Meanwhile, melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add the carrots and cook until slightly softened, 2 minutes. Add the sugar snap peas and large scallion pieces; season with salt and toss. Add 2 tablespoons water, cover and simmer until the vegetables are crisp-tender, 4 to 5 minutes. Stir in the mustard. Transfer to a bowl and cover to keep warm.
• Wipe out the skillet and melt the remaining 1 tablespoon butter over medium heat. Crack in the eggs; season with salt and pepper. Cook until the whites start setting, about 3 minutes, then cover and cook until the whites are set but the yolks are still runny, 1 to 2 more minutes. Top each serving of grits with a fried egg, the vegetables, parsley, dill and sliced scallion.

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.

Steps:

• In large pot, heat milk and butter until simmering.
• Add grits, whisking to prevent sticking to pan. Season if desired with salt and pepper.
• Add water when grits begin to bubble.
• Cook until consistency of oatmeal.
• Stir in cream cheese and heavy cream until incorporated.
• NOTE: I like to add "Old Bay Seasoning" and grilled shrimp and prosciutto for dinner. Otherwise, enjoy as you usually do grits!

Steps:

• In a medium saucepan, bring the water to a boil; add 1 1/2 teaspoons salt. In a slow, steady stream, whisk in grits. Continue whisking constantly to prevent clumps until they come to a boil.
• Reduce heat to low, and simmer, stirring occasionally, until grits are thickened and tender, 45 minutes to 1 hour.
• Add butter and cheese, stirring to combine; season with salt and pepper. Add hot sauce, and more butter and cheese, if desired. Serve immediately.

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.

Steps:

• Bring heavy cream, chicken broth, and water to a boil in a medium saucepan.
• Add butter, salt, and pepper.
• Slowly whisk in grits and reduce heat.
• Cook 15 to 20 minutes over low heat, stirring frequently.
• Stir in shredded or cubed Havarti cheese; continue to stir until well blended and cheese has melted.
• Serve in place of rice with shrimp, pork tenderloin medallions, lamb chops, or other meat or poultry.

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.

Steps:

• Bring stock, cream and butter to simmer in heavy medium saucepan over medium heat. Gradually whisk in grits. Reduce heat to low, cover and cook until grits are creamy and tender, stirring occasionally, about 6 minutes. Season to taste with salt and pepper.

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 350. spray a 9 by 13 inch casserole dish with nonstick spray. bring water and butter to a boil, stir in grits. return to a boil, reduce heat to medium low. cover and simmer 9 to 12 minutes or until thickened, stirring occasionally. Cool slightly. add remaining ingredients to grits. spread evenly in prepared pan. bake 30 to 40 minutes or until center is firm.

Steps:

• BRING HEAVY CREAM, CHICKEN BROTH, AND WATER TO A BOIL IN A MEDIUM SAUCEPAN. ADD BUTTER,SALT, AND PEPPER. SLOWLY WHISK IN GRITS & REDUCE HEAT. COOK 15 TO 20 MINUTES OVER LOW HEAT, STIRRING FREQUENTLY. STIR IN CUBED CHEESE, CONTINUE TO STIR UNTIL WELL BLENDED AND CHEEESE HAS MELTED. SERVE IN PLACE OF RICE WITH SHRIMP,OR TENDERS, OR OTHER MEAT OR POULTRY