Roasted Garlic Jalapeno Cheese Grits Recipes

Steps:

• Preheat oven to 350 degrees F.
• Cook the grits according to the directions on the back of the package (usually between 5-10 minutes), whisking the whole time to avoid lumps.
• Remove from the heat and add next 6 ingredients (cheddar through chilies).
• Stir well and season with garlic salt, to taste.
• Pour into a buttered 9x9-inch baking dish and bake for 1 hour.
• Let cool slightly before slicing and serving.

Steps:

• Preheat the oven to 425 degrees F.
• Put the jalapenos on a sheet pan, sprinkle with salt and pepper, and roast in until the skins look like they are blistered, about 15 to 20 minutes. Put the jalapenos in a mixing bowl, cover with plastic wrap and let them cool. When the jalapenos are cool, remove the skin and seeds. Put them into a food processor and puree until smooth. Add the cream cheese, honey, hot sauce and spinach and puree until incorporated. Transfer the mixture to a serving bowl and add the cheese. Stir in the mayonnaise, season with salt and pepper, to taste, and serve.

Steps:

• Preheat the oven to 400 degrees F.
• Trim the top off the garlic, drizzle with oil and sprinkle with salt and pepper. Seal the garlic in aluminum foil, place on a baking sheet and roast until the cloves are golden and super soft, 20 to 30 minutes. Squeeze the cloves out, add a pinch of salt and smear with a knife on a flat surface to form a paste. Reserve.
• Bring the stock to a simmer. Slowly add the grits in small batches, whisking the whole time. Cook, whisking often, until the grits are creamy and tender, 20 to 30 minutes.
• Remove the grits from the heat and stir in the roasted garlic paste, white Cheddar and cream. Adjust the seasoning with salt and pepper. Carefully ladle the grits into the ramekins on a baking sheet. Top each ramekin with a slice of yellow Cheddar so the slice just comes over the sides of the ramekin. Bake until the cheese is gooey and bubbly, 2 to 3 minutes. Top with freshly ground black pepper and serve!

Steps:

• For the grits: Combine the 3 cups water, the milk, 1 tablespoon of the butter, the salt and pepper in a large saucepan over medium heat. Bring the liquid to a gentle boil. Stir in the grits. Cook for 1 hour 15 minutes, stirring occasionally. The grits will stick to the bottom of the pan, so make sure not to scrape the bottom of the pan. If the grits absorbed all of the water, add some hot water to thin out the grits. Remove the pan from the heat and stir in the remaining 1 tablespoon butter, the cheese and jalapeno peppers. The grits can either be served immediately or prepared in advance and reheated.
• For the lobster: Rub the lobster meat with the garlic, oil and butter and sprinkle with salt and black pepper. Grill, body-side down at first, until cooked three-quarters of the way through; flip and grill meat-side down. Remove from the grill and squeeze over the lime juice.
• For the cioppino: Heat the olive oil in a saucepan until just about to the smoking point; quickly add the garlic, tomatoes and red pepper flakes. Saute until the garlic becomes translucent. Add the clams, cook for 2 minutes, then add the shrimp and the wine immediately after. Simmer until the shrimp and clams are halfway cooked, then add the butter, crab claws and knuckle meat and the lionfish. Cover and simmer until the fish is barely cooked through; season with salt and black pepper, and finish with the basil, parsley, mint and a spritz of fresh lemon juice.
• Reheat the grits, if needed, and place 2 cups grits into a large, deep platter. Arrange the cioppino around the grits, and garnish with the grilled lobster. Serve.

Steps:

• In a heavy, large saucepan, bring chicken stock to a boil. Add grits gradually, in a constant slow stream and whisk continually. Reduce the heat to a low simmer and stir frequently until water is almost absorbed, about 15 minutes.
• Stir in the milk and simmer, while still stirring occasionally, for 30 minutes. Add roasted garlic and season with salt and pepper. Serve immediately.
• Preheat oven to 300 degrees F.
• Break apart the garlic cloves and remove the outer paper but leave on the skin. Toss in a baking pan with olive oil. Roast in oven for 30 minutes. Remove from oven and let cool. Squeeze garlic clove out of the skin.

Steps:

• Preheat oven to 350 degree.
• In a stockpot over high heat bring water, butter, onion, garlic, cream, peppers,and salt to a simmer.
• Slowly add the grits, stirring constantly until they are soft and creamy, about 3 minutes.
• Set aside to cool.
• In a large mixing bowl, whisk eggs and cheese.
• Stir into grits.
• Grease a 12x12-inch casserole dish and dust with flour.
• Pour in grits and bake until firm, 40-45 minutes.

Steps:

• Melt the butter in a medium saucepan.
• Add the jalapeno, corn and onion.
• Saute until the vegetables are tender.
• Stir in the grits.
• Add the water gradually, stirring constantly. Cook over medium heat until the grits have absorbed all the water, stirring constantly.
• Stir in the thyme and season with salt and pepper.

Steps:

• Cook grits in salted water about 4 minutes. Stir all the other ingredients together in a bowl. Remove grits from heat and stir in the rest of the ingredients, until cheeses have mostly melted. Pour into a casserole dish and bake 1 hour at 350.
• *For a more souffle like version, use 1/2 c butter, 4 eggs, add 1 c milk, omit worcesterwhire, and cut pepperjack in half.

Steps:

• Bring water and salt to rapid boil.
• Add grits, reduce heat, and cook until grits are thickened, about 3-4 minutes.
• Stir in butter and Velveeta cheese until melted.
• Mix eggs, milk, and black pepper together, and then add to the grits mixture.
• Stir in the chopped jalapenos.
• Pour into casserole dish.
• Bake uncovered for 45 minutes or until set in a 300 degree oven.
• Sprinkle Jack cheese on top, and return to the oven for 15 more minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
• Beat milk, egg, garlic powder, and hot pepper sauce in a bowl.
• Bring water and salt to a boil in a saucepan; cook and stir grits in boiling water until thickened, 3 to 5 minutes. Remove from heat; add butter and about 1/2 of the Cheddar cheese. Stir egg mixture into grits and pour grits into the prepared baking dish. Sprinkle remaining Cheddar cheese over grits.
• Bake in the preheated oven until cheese is melted and grits are set, about 1 hour. Allow grits to cool 20 to 30 minutes before serving. Grits should be cornbread-like.