Baked Pimento Cheese And Crawfish Grits Recipes

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CRAWFISH AND GRITS



Crawfish and Grits image

Provided by [email protected]

Time 30m

Number Of Ingredients 25

1 lb crawfish, peeled, rinsed
1/2 cup beef broth, low sodium
1/2 cup bell pepper, diced
1/2 cup white onion, diced
1/4 cup celery, diced
1/4 cup green onions, diced
3 cloves garlic, minced
1 teaspoon creole seasoning
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon cayenne pepper
2 tablespoon butter, unsalted
extra virgin olive oil
1 cup grits
1 cup water
1 cup milk
1 cup beef or chicken broth, low sodium + extra to thin grits as they cook
1 stick of butter
1 cup sharp cheddar cheese, grated
1 teaspoon creole seasoning
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
hot sauce to serve

Steps:

  • Prepare the grits first.
  • In a large pot bring all liquids to boil, add butter and seasonings.
  • Slowly stir in grits while whisking nonstop for about two minutes.
  • Reduce heat to low and cook grits, stirring occasionally for about 20 minutes.
  • Adding extra broth as needed to keep the grits thin.
  • Add cheese and whisk well, add more broth if needed.

Nutrition Facts : ServingSize 4

PIMENTO CHEESE GRITS



Pimento Cheese Grits image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 12

8 slices bacon, chopped
6 scallions, sliced, greens and whites separated
4 cloves garlic, minced
6 cups low-sodium chicken stock, warmed
1 1/2 cups quick grits
8 ounces cream cheese, at room temperature
Two 4-ounce jars sliced pimentos, drained
2 cups grated sharp Cheddar
1 cup grated Monterey Jack
2 tablespoons adobo sauce
1 heaping tablespoon Dijon mustard
Kosher salt and freshly ground black pepper

Steps:

  • Put the bacon in a medium pot over medium heat and cook until crisp, 8 to 12 minutes. Remove to a paper towel-lined plate.
  • Add the scallion whites and garlic to the pot to cook in the residual bacon fat. Cook, stirring, for a minute or two, then pour in the warmed stock. Raise the heat and bring it to a boil.
  • Slowly whisk in the grits. Cook until the liquid is all absorbed, about 5 minutes, then stir in the cream cheese, pimentos, Cheddar, Monterey Jack, adobo, mustard, salt and pepper to taste and half of the reserved bacon. Serve garnished with the remaining bacon and reserved scallion greens.

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