CHEESY GRITS
Grits ... easy, cheesy, and delicious!
Provided by elljoymit
Categories Side Dish Grain Side Dish Recipes Grits
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Bring water and salt to a boil in a saucepan. Whisk in grits, reduce heat to medium-low, and cook until thickened, 5 to 6 minutes. Remove from heat.
- Stir in Cheddar cheese, Parmesan cheese, and butter until fully combined and cheeses have melted. Season with pepper and serve immediately.
Nutrition Facts : Calories 353.2 calories, Carbohydrate 32 g, Cholesterol 53.7 mg, Fat 18.5 g, Fiber 0.7 g, Protein 14.4 g, SaturatedFat 11.4 g, Sodium 958.2 mg, Sugar 0.5 g
FRIED CHEESE GRITS
"Fried" and "Grits" are two words that every true Southern cook uses regularly. Combine them, and you get a Southern version of New England's "Fried Cornmeal Mush" that brunch guests will love. Or, start them in the morning from leftover breakfast grits and serve them for supper. Either way, cooking them in bacon grease is...
Provided by Susan Feliciano
Categories Other Side Dishes
Time 30m
Number Of Ingredients 8
Steps:
- 1. If you are starting from scratch, stir uncooked grits slowly into the boiling salted water over medium heat. Simmer grits 4-5 minutes until thickened.
- 2. Stir in the grated cheese until well blended and grits are uniform in color.
- 3. Spoon the grits into a greased square cake pan and smooth the top so it's all even. (If you are using leftover cheese grits, just press them flat into the cake pan.) Cover with foil and refrigerate overnight.
- 4. When grits are solid and cold, press a paper towel over the top to soak up any condensation. Cut into 9 to 12 squares.
- 5. Fry the squares in two to three batches. Heat about a third of the bacon grease or butter in a heavy skillet over medium heat (cast iron works best). Do not get the pan too hot. Also, use a spatter screen, because bacon grease really pops! Add more bacon grease for each batch.
- 6. Fry the squares of grits for about 5 to 6 minutes per side, until lightly browned. Flip over carefully to fry the other side. Remove to a napkin-lined serving plate and sprinkle with salt and pepper.
CHEESY GRITS WITH FRIED EGGS AND VEGETABLES
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 400 calorie, Fat 22 grams, SaturatedFat 13 grams, Cholesterol 240 milligrams, Sodium 510 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 16 grams
FRIED CHICKEN THIGHS WITH CHEESY GRITS
If you prefer white-meat chicken, use skinless, boneless breasts that have been cut in half crosswise.
Provided by Alison Roman
Categories Bon Appétit Chicken Dinner Hominy/Cornmeal/Masa Kid-Friendly Cheese Kale Leafy Green Buttermilk Parmesan Peanut Free Tree Nut Free Soy Free Small Plates
Yield 4 servings
Number Of Ingredients 27
Steps:
- Chicken:
- Combine buttermilk, cayenne, garlic powder, salt, and paprika in a large bowl or large resealable plastic bag. Add chicken thighs, cover bowl or seal bag, and toss to coat. Chill at least 2 hours and up to 12 hours.
- Grits:
- Bring 4 cups salted water to a boil and gradually add grits, whisking constantly. Cook, whisking occasionally, until grits are very tender and creamy, 25-30 minutes. Add cream cheese and Parmesan; whisk until melted and incorporated; season with salt and pepper. Cover and keep warm until ready to serve.
- Frying and assembly:
- Whisk flour, cayenne, garlic powder, paprika, and 2 tsp. salt in a medium bowl.
- Remove chicken thighs from brine, letting excess drip off. Working in batches, dredge chicken in flour mixture, occasionally dipping your fingers in brine as you pack on flour to help create moistened, shaggy bits (the makings of a super-crisp crust); transfer to a rimmed baking sheet.
- Fit a large cast-iron skillet with thermometer and heat oil until thermometer registers 350°F. Working in batches and returning oil to 350°F between batches, fry chicken thighs, turning occasionally, until chicken is cooked through and coating is deep golden brown and crisp, 6-8 minutes. Transfer to a wire rack set inside a baking sheet and let sit while you cook the kale.
- Heat butter in a large skillet over medium-high. Add kale in large handfuls, letting it cook down slightly before adding more and tossing to coat. Season with salt and pepper and cook, tossing occasionally, until wilted and bright green, about 2 minutes. Add vinegar and 1 Tbsp. pepper jelly and toss to coat.
- Divide grits evenly among bowls and top with kale, fried chicken, and more pepper jelly.
FRIED GRITS PATTIES
Terrific breakfast. From The Evolution of Cajun and Creole Cuisine by John Folse. Even better with cooked Jimmy Dean hot sausage!
Provided by Vicki in CT
Categories Breakfast
Time P1DT3m
Yield 8 patties, 8 serving(s)
Number Of Ingredients 12
Steps:
- In one quart sauce pot bring water to rolling boil. Add butter and salt. Fold in grits and reduce heat to simmer. Cook until grits are tender stirring occasionally. (Can also use quick cooking grits but change water accordingly).
- When cooked remove from heat and stir in sausage, cheese, and pepper. Pour hot grits into sheet pan with 1 inch lip. Smooth out to 3/4" thickness. Cool overnight in refrigerator.
- The next morning use a 3" round cookie cutter to cut circles (about 8 patties).
- Heat oil in large skillet over medium high heat.
- Prepare egg wash: Beat egg and milk together.
- Dip patties into egg wash then flour then egg wash then bread crumbs.
- Pan fry until golden.
- Serve as side dish or under poached eggs.
Nutrition Facts : Calories 360.9, Fat 15.2, SaturatedFat 5.4, Cholesterol 41.8, Sodium 349.1, Carbohydrate 47, Fiber 2.7, Sugar 1.1, Protein 8.5
More about "fried cheese grits recipes"
SOUTHERN BACON CHEESY FRIED GRITS | KEVIN IS COOKING
From keviniscooking.com
5/5 (4)Total Time 45 minsCategory BreakfastCalories 210 per serving
- When cooking grit it's important to remember the ratio you need to remember is 4:1. It's 4 cups of liquid to 1 cup of stone-ground grits.
- In a large heavy saucepan or stock pot bring water, salt, and butter to a boil, then carefully whisk in the grits gradually, stirring constantly with a wooden spoon. Reduce the heat to simmer and cook covered, stirring often, until water is absorbed and grits are thickened, about 30-40 minutes.
- Stir in bacon and cheese, season to taste and pour into a greased 9x9" square pan or a 11x7" rectangle pan. Cover with foil and refrigerate overnight.
- Remove the pan from the from the refrigerator and pat the top of the grits down with a paper towel to get rid of any moisture. Dust the top of the grits with flour. Place parchment paper on top and a baking sheet on top of the parchment paper. Invert the entire thing and remove the original pan. Using a paper towel again dot the top of the grits to get rid of any moisture. Dust the bottom side of the grits, now visible, with flour. Cut into squares or rectangles.
FRIED GRITS RECIPE : TASTE OF SOUTHERN
From tasteofsouthern.com
5/5 (9)Category Side DishesServings 1-2Total Time 20 mins
CHEESY FRIED GRIT CAKES - BUBBAPIE
From bubbapie.com
Reviews 16Category Appetizer, Breakfast, Main CourseCuisine AmericanCalories 210 per serving
- When the milk begins to simmer, reduce heat and stir in the grits. Cover and cook until thickened, around 5 minutes.
THE CREAMIEST CHEESE GRITS RECIPE EVER | A SPICY …
From aspicyperspective.com
THE BEST SOUTHERN CHEESE GRITS RECIPE - LANA’S COOKING
From lanascooking.com
SOUTHERN CHEESE GRITS - HOUSE OF YUMM
From houseofyumm.com
CHEESE GRITS | SOUTHERN STYLE AIR FRYER GRITS | SIMPLE AIR …
From twosleevers.com
CRISPY CHEESY FRIED GRITS - SOUTHERN KITCHEN
BEST CHEESE GRITS RECIPE - HOW TO MAKE CHEESE GRITS - DELISH
From delish.com
CHEESY GRITS WITH SPINACH AND FRIED EGGS - THE BAKER CHICK
From thebakerchick.com
EASY FRIED CHEESE GRIT CAKES | RECIPES, BREAKFAST BRUNCH …
From pinterest.com
CHEESY FRIED GRITS | EMERILS.COM
From emerils.com
FRIED GRIT CAKES RECIPE - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
FRIED BREAKFAST GRITS | FRIED GRITS RECIPE - EAT THE LOVE
From eatthelove.com
CHEESY SOUTHERN CHEESE GRITS RECIPE - SOUTHERN FOOD JUNKIE
From southernfoodjunkie.com
CAJUN CHICKEN AND CHEESY GRITS - THE TOASTY KITCHEN
From thetoastykitchen.com
18 FOODS TO EAT WITH GRITS THAT AREN'T SHRIMP - TASTING …
From tastingtable.com
10 CHEESE GRITS RECIPES
From allrecipes.com
ITALIAN FRIED RICE | RACHAEL RAY | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
CAJUN FRIED FISH AND CHEESE GRITS | DUDE THAT COOKZ
From dudethatcookz.com
You'll also love