Recipes for "grits"

Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.

Heat the olive oil in a saucepan over medium heat. Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes. Pour in the chicken broth and milk. Bring to a boil over high heat, then turn the heat to low. Slowly whisk in the grits, then cover the saucepan, and cook for 5 minutes.

Once the grits have cooked, stir in the salt, pepper, cumin, chipotle peppers, green chiles, and 1 cup of Cheddar cheese until the cheese has melted. Pour the grits into the prepared 9x13 inch dish, and sprinkle with the remaining 1/2 cup of Cheddar cheese.

Bake in the preheated oven until the cheese is bubbly, and has begun to brown, 30-45 minutes.

Preheat the grill to high heat.

Heat 1 tablespoon of olive oil in a large pot on medium-high heat. Add the onions and brown, about 6 to 8 minutes. Add in the grits and 6 cups of water and stir over medium-low heat until the grits have absorbed the water and are cooked through, about 20 to 25 minutes. Whisk the cheese into the grits and season with salt and pepper. Keep warm.

Line a hot grill with Reynolds Wrap® Heavy Duty Aluminum Foil.

Combine the shrimp, paprika, cumin, and remaining 3 tablespoons of olive oil in a bowl and mix.

Place the shrimp right onto the foil on the grill and cook for 3 to 4 minutes on each side or until browned and cooked throughout.

Pour the BBQ sauce on top of the shrimp and mix.

Serve shrimp with the cheesy grits.

Bring water to a boil in a large saucepan and slowly whisk in grits; reduce heat to medium-low and simmer until thickened and tender, 5 to 7 minutes, stirring occasionally. Stir farmers cheese, goat cheese, and American cheese into grits until cheese has melted. Set grits aside and keep warm.

Melt butter with vegetable oil in a large skillet over medium heat. Cook and stir tomato, 2 green onions, and garlic in the hot skillet until the vegetables are tender, 5 to 7 minutes. Stir in bacon drippings until combined. Cook and stir shrimp with vegetables until bright pink, about 5 minutes; season to taste with salt and black pepper.

Mix grits into shrimp mixture and stir in half-and-half until smooth. Simmer the mixture to blend flavors, about 5 minutes, and add sherry. Simmer 3 more minutes before adjusting salt and black pepper. Garnish with sliced green tops of 1 green onion before serving.

Preheat an oven to 375 degrees F (190 degrees C). Butter a 2-quart casserole dish.

Heat a large skillet over medium heat; cook the sausage in the hot skillet until completely browned, 5 to 7 minutes. Add the onion, celery, and green pepper; cook and stir until tender, about 5 minutes more. Transfer to the prepared casserole dish.

Bring the grits, water, and salt to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until the grits are tender, about 30 minutes. Add to the sausage mixture in the casserole dish and stir; press into an even layer. Pour the soup over the mixture in an even layer. Sprinkle the Cheddar cheese over the soup.

Bake in the preheated oven until the cheese has melted, about 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.

Bring water to a boil in a large saucepan; stir in grits. Reduce the heat, cover, and simmer until liquid has been absorbed, about 5 minutes. Mix in 2 cups Cheddar cheese and 1/2 of the butter until melted.

Cook sausage in a skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and add to grits mixture.

Whisk eggs and milk together in a bowl. Pour into the skillet used to cook the sausage. Lightly scramble eggs over medium-low heat, then mix into grits mixture.

Pour grits mixture into the prepared baking dish. Dot with remaining butter, sprinkle with remaining 1 cup Cheddar, and season with salt and pepper.

Bake in the preheated oven until lightly browned, about 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Bring chicken broth and salt to a boil in a large saucepan over high heat. Stir in grits, return to a simmer, then reduce heat to medium-low; continue cooking for 20 minutes, stirring frequently.

Meanwhile, melt margarine in a skillet over medium heat. Stir in green onions, bell pepper, and garlic; cook until peppers have softened, about 5 minutes. Stir in shrimp; cook until they begin to firm.

Stir shrimp mixture, tomatoes, Monterey Jack cheese, ¾ cup Cheddar cheese, and black pepper into grits; pour into the prepared baking dish. Sprinkle with remaining ¼ cup Cheddar cheese.

Bake in the preheated oven until cheese is bubbly and beginning to brown, 30 to 45 minutes.

Cook grits according to package directions. Stir in cubed cheese and cayenne pepper. Keep warm over low heat.

Heat butter and olive oil in a large skillet over medium-high heat. Sauté garlic and tomato in hot butter-oil mixture until tomato begins to soften. Stir in shrimp and lemon juice. Sauté until shrimp are bright pink on the outside and the meat is opaque. Season with salt.

Spread warm grits on a serving platter and cover with shrimp mixture.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

In a medium saucepan, bring the water to a boil. Stir in grits, and reduce heat to low. Cover, and cook 5 to 6 minutes, stirring occasionally. Mix in the butter, cheese, seasoning salt, Worcestershire sauce, hot pepper sauce, and salt. Continue cooking for 5 minutes, or until the cheese is melted. Remove from heat, cool slightly, and fold in the eggs. Pour into the prepared baking dish.

Bake 1 hour in the preheated oven, or until the top is lightly browned.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

Bring milk to a boil in a large pot over medium heat. Melt 1/2 cup butter in boiling milk. Gradually mix in grits; cook for 5 minutes, stirring constantly. Remove from heat and season with salt and pepper. Beat with a whisk or electric mixer until smooth. Mix in Cheddar cheese and 1/3 cup butter. Transfer to the prepared baking dish and sprinkle with Parmesan cheese.

Bake in the preheated oven until firm, about 1 hour.

Prepare the grits: Bring chicken stock to a boil in a saucepan over high heat.

Slowly pour grits into stock while stirring constantly. Reduce heat to low; simmer until grits are tender and thick, 15 to 20 minutes, stirring occasionally.

Stir in heavy cream to thin out the grits. Stir in Gouda cheese and butter until melted and smooth.

While grits are cooking, make the shrimp sauce: Place bacon in a large, deep skillet over medium heat; cook until bacon fat is rendered, about 3 minutes.

Stir in shallot and garlic; cooking and stirring until shallots are tender, about 5 minutes.

Pour in white wine and stir in butter, cooking and stirring until butter has melted.

Drop shrimp in the skillet; cook and stir until they are bright pink on the outside and the meat is no longer transparent in the center, about 3 minutes.

Stir in spinach, mushrooms, and green onions; cook and stir until the spinach wilts, about 2 minutes more.

Remove shrimp with a slotted spoon.

Stir in heavy cream to the sauce. Simmer until the cream is reduced by about a third, about 10 minutes. Season with hot sauce, salt, and pepper. Return shrimp to the skillet to heat through.

Serve shrimp with sauce over the prepared grits.

Preheat oven to 350 degrees F (175 degrees C). Butter a 9x12-inch baking dish.

Bring milk, water, and salt to a boil in a large saucepan; gradually sprinkle grits into the boiling liquid, stirring to combine. Cook until thickened, about 5 minutes.

Stir processed cheese, sharp Cheddar cheese, butter, and garlic powder into grits, stirring until cheese has melted. Let the mixture stand until cooled, about 15 minutes. Stir beaten eggs into grits; transfer to prepared baking dish.

Bake in the preheated oven until the top is lightly golden brown and the grits are set, about 45 minutes.

Bring chicken broth, milk, and 1 teaspoon garlic to a boil in a saucepan. Stir in grits, reduce heat to low, and simmer until thickened, about 5 minutes.

Remove from heat and thoroughly mix in Cheddar cheese; season with salt and black pepper. Set grits aside and keep warm.

Heat butter and olive oil in a skillet over medium heat. Cook and stir onion and 2 teaspoons garlic until softened and beginning to brown, about 5 minutes.

Stir shrimp into onion mixture and cook until shrimp are pink and no longer translucent in the center, about 5 more minutes. Stir in hot pepper sauce.

Serve grits in a large serving bowl topped with shrimp mixture.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.

Beat together milk, egg, garlic powder, and hot pepper sauce in a large bowl until well combined. Set aside.

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 until well combined, then 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 for 20 to 30 minutes before serving. Grits should be cornbread-like.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Bring water, half-and-half, and salt to a boil in a saucepan; slowly whisk in grits. Reduce heat to low and simmer, stirring occasionally, until thick, about 20 minutes. Stir in Cheddar cheese and butter until melted. Cool.

Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.

Beat eggs and milk together in a bowl. Stir sausage, egg mixture, orange bell pepper, and red bell pepper into grits mixture. Pour grits mixture into prepared baking dish.

Bake in the preheated oven until set, 45 to 60 minutes.

Cook grits until tender according to package directions. Off heat, stir in Cheddar cheese and butter; season with salt and black pepper. Cover and set aside.

Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, leaving drippings in the skillet.

Meanwhile, rinse shrimp; pat dry.

Cook shrimp in drippings in the same skillet over medium heat until begin to turn opaque, about 2 minutes. Add bacon, scallions, parsley, lemon juice, and garlic; continue cooking until shrimp are bright pink, about 3 minutes more.

Spoon grits into a serving bowl. Add shrimp mixture; mix well. Serve immediately.

Combine water, milk, butter, and salt in a large saucepan and bring just to a boil. Whisk in grits until incorporated. Reduce heat to simmer, cover, and cook until thick, 25 to 30 minutes, stirring often. If mixture gets too thick, add a little more milk or water.

Cut kernels off corn cobs, and using the back of the knife, carefully scrape the cob to release the creamy corn milk. Stir corn kernels and corn milk into grits and continue cooking until grits are creamy and tender, 15 to 20 minutes longer, stirring often. Stir in pepper and adjust seasonings if necessary.

Meanwhile, heat a large deep skillet or Dutch oven over medium heat. Add olive oil and bacon slices in a single layer, and cook until bacon is crisp, stirring occasionally, about 7 minutes.  Remove bacon from the skillet, drain on paper towels, and set aside. Crumble bacon once cool enough to handle. Reserve drippings in the skillet and return skillet to medium-high heat.

Finely slice green onions and reserve green ends for garnish. Add white parts of green onion, onion, green and red bell peppers, and okra to the skillet and cook until softened and lightly browned, stirring often, about 5 minutes. Add in salt, pepper, garlic powder, and cayenne and cook for 1 minute. Add fresh tomatoes and garlic, and cook for 2 minutes.

Add butter to mixture and allow it to melt. Sprinkle flour over skillet and cook, stirring constantly, about 1 minute. Add in tomatoes, with juices, and stock while stirring constantly until smooth. Stir in sugar, Worcestershire, and hot sauce, and return mixture to a simmer. Cook gravy for 10 minutes, stirring occasionally.

Heat peanut oil to 350 degrees F (175 degrees C) in a large, deep skillet over medium-high heat. Whisk eggs in a bowl; add shrimp and stir to coat. In a shallow dish, whisk flour, salt, paprika, black pepper, and cayenne pepper.

Working a few at a time, remove shrimp from egg, allowing excess to drip off, and lightly coat in flour mixture. Transfer shrimp to a wire rack set inside a rimmed baking sheet. Repeat with remaining shrimp.

Working in batches, add shrimp to hot oil and cook, turning occasionally, until lightly browned and crisp, 1 to 2 minutes. Drain on a wire rack set over a paper towel-lined baking sheet.

To serve, place grits in the bottom of a shallow bowl. Top with about 1/2 cup of gravy and 6 to 8 shrimp. Top with crumbled bacon, and sprinkle with green onions and parsley if desired.