Bacon Scallion Cream Cheese Grits Recipes

BACON-CHEDDAR GRITS

Steps:

• In a medium saucepan, cook bacon and jalapeno (optional) over medium heat, stirring occasionally, until bacon is browned, about 8 minutes. With a slotted spoon, transfer bacon and jalapeno (if using) to a small bowl. Remove pan from heat and carefully add 4 1/2 cups water (fat may sputter).
• Bring liquid to a boil over high and whisk in grits. Whisk until mixture begins to thicken, then reduce heat to low and gently simmer, stirring occasionally to prevent sticking, 25 minutes or until creamy. Season with salt and pepper. Whisk in 1 cup grated cheddar and three-fourths the bacon mixture. Pour into a 2-quart serving dish and top with remaining cheddar and remaining bacon mixture.

BAKED TWO-CHEESE & BACON GRITS

Steps:

• Preheat oven to 350°. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove pan from heat. Remove bacon with a slotted spoon; drain on paper towels., Add water, stock, garlic powder and pepper to bacon drippings; bring to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, 5-7 minutes or until thickened, stirring occasionally. Remove from heat., Add Velveeta and butter; stir until melted. Stir in milk. Slowly stir in eggs until blended. Transfer to a greased 13x9-in. baking dish. Sprinkle with bacon and shredded cheese. Bake, uncovered, 40-45 minutes or until edges are golden brown and cheese is melted. Let stand 10 minutes before serving. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove casserole from refrigerator 30 minutes before baking. Bake grits as directed, increasing time to 50-60 minutes or until heated through and a thermometer inserted in center reads 165°.

SHRIMP AND CHEESY GRITS WITH BACON

Steps:

• Bring chicken broth and evaporated milk to a boil in a large saucepan; stir in grits and salt and return to a boil. Reduce heat to low, cover, and simmer grits until thick, stirring often, about 5 minutes. Stir in 1 cup Cheddar cheese until melted. Set grits aside and keep warm.
• Cook and stir bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer bacon to a bowl. Drain all but 2 tablespoons of bacon drippings from the skillet and cook and stir shrimp, green bell pepper, and onion in bacon drippings until shrimp are bright pink and no longer translucent inside and green pepper is tender, 5 to 8 minutes. Stir bacon into shrimp mixture.
• Spread grits into a serving dish, top with shrimp mixture, and sprinkle with 1 tablespoon Cheddar cheese for garnish.

BACON SCALLION CREAM SAUCE

Steps:

• In a heavy saucepan, melt butter over medium heat. Add bacon and cook for 3 to 5 minutes, until fat has rendered. Add flour, then stir together and cook over low heat, stirring often, until golden and toasty-smelling, 4 to 6 minutes.
• Add chicken stock and cream, and simmer over low heat until reduced to a thick, pourable gravy, about 10 minutes. Remove from heat. Stir in peppercorns and scallions, and taste for salt, adding more as needed. Serve hot.

BACON-SCALLION CREAM CHEESE SCHMERE

Steps:

• Combine all ingredients in a small bowl.
• Chill until ready to use.
• Store refrigerated for up to 2 days.

BACON, SCALLION & CREAM CHEESE GRITS

Steps:

• Cook bacon in a medium saucepan; remove and pour off fat, leaving just a thin film on bottom. Carefully add water to pot and bring to boil. Slowly stir in grits, reduce heat to medium-low, cover and simmer, stirring occasionally, until thick, about 5-7 min. While grits cook, crumble bacon and cut cream cheese into bits. Stir in cream cheese until smooth; add salt, bacon and scallions.

BACON, CHEDDAR, AND SCALLION BREADS

Steps:

• Into a bowl sift together the flour, the baking powder, the baking soda, and the sugar. In a skillet cook the scallion with the pepper, the salt, and the caraway seeds in reserved bacon fat over moderately low heat, stirring, until it is soft and let the mixture cool. In a large bowl whisk together the eggs, the milk, the mustard, the shortening, and the scallion mixture, add the flour mixture, and stir the batter until it is just combined. Stir in the Cheddar, divide the batter among 4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350°F. oven for 35 to 40 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

BACON-SCALLION CREAM CHEESE RECIPE

Steps:

• Combine all ingredients in a small bowl. Chill until ready to use. Store refrigerated for up to 2 days.

BACON AND SCALLION QUICHE

Steps:

• Crust: Pulse flour and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal. Whisk together egg and yolk with ice water. Add to flour mixture and pulse until moist crumbs start to form (no longer). Transfer mixture to a piece of plastic wrap and, using wrap and your hands, form into a disk (or 2 disks, if making 2 quiches in pie plates). Refrigerate at least 30 minutes and up to 4 hours.
• Let sit at room temperature until pliable, then roll out dough on a lightly floured surface to a 14-inch round. Fit into a 9-inch springform pan, folding and pressing sides to an even thickness. (Or roll out 2 disks to 11-inch rounds and fit into 8- or 9-inch pie plates.)
• Trim edge of dough flush with top of springform pan. (If using pie plates, fold edges of dough under; crimp as desired.) Wrap in plastic; freeze at least 30 minutes and up to 3 days. Preheat oven to 400 degrees.
• Line crust with parchment; fill with dried beans or pie weights. Bake, with a baking sheet on rack below, 20 minutes; remove paper and beans. Bake until golden, 12 to 15 minutes (8 to 10 minutes, for pie plates). Let cool.
• Reduce oven to 375 degrees. Whisk eggs until smooth, then whisk in remaining ingredients until well combined.
• Pour custard mixture into cooled crust, stopping just short of top (if making in 2 pie plates, divide evenly between crusts). You may not need to use all of custard; be careful not to overfill.
• Top with scallions and bacon. Bake 10 minutes at 375 degrees, then about 1 hour at 325 degrees. Let cool about 1 hour before serving.

SCALLION CREAM CHEESE

Steps:

• Put the cream cheese, scallions, milk and salt in the bowl of a food processor fitted with the steel blade and process until smooth.
• Put in an airtight container into the fridge. In my experience, it keeps well for about a week to 10 days.

CHEESY BACON AND GRITS CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., Meanwhile, in a Dutch oven, bring water, milk and salt to a boil. Slowly stir in grits. Reduce heat to low; cook, covered, until thickened, 15-20 minutes, stirring occasionally. Remove from heat. Stir in 1-1/2 cups cheese until melted. Slowly stir in eggs until blended. Stir in bacon, corn and pepper. Transfer to a greased 2-qt. baking dish. Sprinkle with remaining 1/2 cup cheese., Bake, uncovered, until edges are golden brown and cheese is melted, 35-40 minutes. Let stand 10 minutes before serving. If desired, serve with avocado. , Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake grits as directed until heated through and a thermometer inserted in center reads 165°, increasing time to 45-55 minutes.