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.
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 GRITS
Make and share this Creamy Grits recipe from Food.com.
Provided by cylee
Categories Breakfast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
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!
CREAMY CALCIUM GRITS
Cooking grits with milk and cottage cheese gives them an extra calcium boost. Use this recipe when making our Poached Eggs Over Grits.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 4
Steps:
- Bring milk to a boil over medium heat. Add grits, reduce heat to low, stir, and cover. Cook old-fashioned grits 15 to 20 minutes or quick-cooking grits about 5 minutes, until thick.
- Stir in cottage cheese. Season with salt and pepper. Serve immediately.
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 GRITS
Provided by John Martin Taylor
Categories Milk/Cream Breakfast Brunch Side Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2-4 servings
Number Of Ingredients 4
Steps:
- Drop the butter into the water in a heavy-bottomed saucepan and bring to a boil. Stir in the grits, return to a boil, and reduce the heat, allowing the grits to cook at a low boil for 10 minutes or so, until the grits are very thick and have absorbed most of the water, stirring occasionally to prevent the grits from sticking.
- Add about 1/2 cup of the milk or cream to the pot and turn down the heat, allowing the grits to simmer for another 10 minutes or so. As the liquid evaporates or is absorbed, add more cream or milk, cooking the grits until the desired consistency is reached, a total cooking time of at least an hour. The grits should be piping hot when served, slightly soupy but full-bodied enough that they do not run on the plate.
CREAMY GRITS
Categories Side Quick & Easy Kwanzaa Summer Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 4
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.
CREAMY GRITS
This delicious Southern recipe for creamy grits comes from chef Frank Stitt's cookbook, Frank Stitt's Southern Table.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 6
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.
CREAMY GRITS WITH MUSHROOMS AND CHARD
In an ode to her Black, Mexican and Haitian backgrounds, the chef Rahanna Bisseret Martinez created this recipe, which honors one of the Americas's most important ingredients: corn. Corn grits cooked with unsweetened oat-milk cream act as a base for tender swiss chard leaves, pickled chard stems and mushrooms. Soaked then caramelized in a jalapeño sauce, the mushrooms create layers of varying textures along with the greens. This dish can be served on its own as a hearty one-plate vegan meal, or alongside a main dish or with a crisp and lightly dressed green salad.
Provided by Korsha Wilson
Categories dinner, grains and rice, vegetables, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Make the grits: Cook the grits with water according to the package instructions in a large, heavy-bottomed pot, stirring occasionally and adding more water if needed to ensure no grits stick to the pot. The cook time can range from 30 minutes to 2 hours, depending on the age and quality of the grits. When the grits are tender, remove from the hot burner and pour in the oat cream, oil and salt, stir well, and cover. (If you cooked the grits with salt, then start with 1 teaspoon and add more to taste.) Set aside.
- Meanwhile, make the sauce: Heat a cast-iron skillet over medium. Once heated, add the onion quarter, jalapeño and garlic cloves. Char and slightly cook the vegetables, turning occasionally. The garlic will likely be done first, after 4 or 6 minutes. Place each item in a bowl when charred and cover with a lid.
- When the charred vegetables are cool to the touch, remove the outer skin of the onion, the jalapeño stem and the garlic peels. If you are very sensitive to spice, slice the jalapeño in half lengthwise and remove one half's seeds and white veins to make it much milder.
- In a blender or mini food processor, blend the onion, jalapeño and garlic with the lemon juice, olive oil and cilantro until smooth. Add more olive oil if needed to blend, 1 tablespoon at a time. Clean the mushrooms with a damp towel and break apart or cut at the stem into 2-inch pieces. Place the mushrooms in a bowl and pour the jalapeño sauce on top; let sit for at least 15 minutes.
- Make the chard: Place the chard shiny side down on a cutting board and slice the stems and ribs away from the green leaves. Stack the leaves in a pile and cut crosswise into thin strips. Transfer to a bowl, toss with 2 tablespoons oil, and season with salt and pepper.
- Cut the chard stems into 2-inch-long matchsticks. In a medium saucepan, combine 1 cup water with the jalapeño, vinegar, garlic, onion and sugar, and bring to a boil. Remove the pan from the heat, add the chard stems and let sit, uncovered, for at least 10 minutes.
- Heat a medium cast-iron skillet over medium, add the chard leaves and cook, using tongs to move them around quickly in order to keep their bright green color, 1 to 2 minutes. Transfer to a bowl and set aside.
- In the same skillet, add the remaining 1 tablespoon oil and swirl to coat the bottom of the pan. Set over medium-high heat. Shake excess sauce off the mushrooms back into the bowl; too much sauce will cause them to steam instead of sear. Add the mushrooms to the hot oil, and cook until tender and caramelized, 2 to 5 minutes per side.
- To serve, spoon the grits onto a large platter and top with the chard, mushrooms and pickled stems.
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