Barefoot Contessas Creamy Cheddar Grits Recipes

BAREFOOT CONTESSA'S CREAMY CHEDDAR GRITS

Barefoot Contessa's Creamy Cheddar Grits image

Make and share this Barefoot Contessa's Creamy Cheddar Grits recipe from Food.com.

Provided by Renee D

Categories High In...

Time 1h15m

Yield 6 side dishes, 6 serving(s)

Number Of Ingredients 7

Ingredients

2 teaspoons salt
1 cup quick-cooking grits
1 1/4 cups half-and-half
2 tablespoons butter or 2 tablespoons margarine
1 1/2 cups old cheddar cheese, grated
4 stalks green onions, chopped
black pepper

Steps:

Bring 4 cups of water to a boil in a medium saucepan. Add the salt, then slowly add the grits in a thin steady stream. Stir constantly with a wooden spoon. Reduce heat to low and simmer, stirring occasionally, until grits thicken, 5-7 minutes.
Add the half and half and butter to the grits and stir. Bring to a simmer, stirring occasionally. Cover the pot, reduce the heat to low, and cook, stirring occasionally for 45 minutes, until very smooth and creamy. Off the heat, stir in the cheddar cheese, green onions, and pepper. Season to taste and serve hot.

CREAMY CHEDDAR GRITS

Creamy Cheddar Grits image

Provided by Ina Garten

Categories side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 teaspoons kosher salt
1 cup fine quick-cooking grits (not instant)
1 1/4 cups half-and-half
2 tablespoons unsalted butter
1 1/2 cups grated aged sharp Cheddar cheese (4 ounces)
1/2 cup chopped scallions, white and green parts (4 scallions)
1/2 teaspoon freshly ground black pepper
Grated Cheddar and chopped scallions, for garnish

Steps:

Bring 4 cups of water to a boil in a heavy 4-quart saucepan. Add the salt, then slowly add the grits in a thin, steady stream, stirring constantly with a wooden spoon. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 5 to 7 minutes.
Add the half-and-half and butter to the grits and stir. The mixture will seem thin but it will thicken as it cooks. Bring to a simmer, stirring occasionally. Cover the pot, reduce the heat to low, and cook, stirring occasionally for 45 minutes, until very smooth and creamy. Off the heat, stir in the Cheddar, scallions, and pepper. Season to taste and serve hot with a sprinkle of grated cheese and scallions.

BAREFOOT CONTESSA'S CHEDDAR AND DILL SCONES

Barefoot Contessa's Cheddar and Dill Scones image

Provided by Florence Fabricant

Categories side dish

Time 1h

Yield 3 dozen scones

Number Of Ingredients 9

Ingredients

2 1/2 cups grated extra-sharp cheddar cheese (about 10 ounces)
1 1/2 cups minced fresh dill
4 cups flour
2 tablespoons baking powder
3/4 teaspoon salt
3/4 pound cold sweet butter, diced
4 eggs, beaten
1 cup heavy cream
1 egg yolk

Steps:

Mix cheese and dill together lightly in bowl and set aside.
Mix flour, baking powder and salt together. Cut in butter with pastry blender, fork or fingertips until mixture is uniformly crumbly, like corn meal. This step may also be done in food processor and mixture transferred to large bowl.
Preheat oven to 400 degrees.
Add eggs, all but tablespoon of cream, dill and cheese and mix very lightly but thoroughly to make soft dough. Do not overmix.
Transfer dough to well-floured board or work surface, pat it into even square, then roll it lightly to make 12-inch square about inch thick. Mix egg yolk with remaining tablespoon of cream and brush on dough. Cut dough into 4-inch squares and cut each square on diagonal in four, to make triangles. Place triangles about 2 inches apart on greased baking sheets and bake about 20 minutes, until golden. Cool 15 minutes.

Nutrition Facts : @context http, Calories 182, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 13 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 122 milligrams, Sugar 0 grams, TransFat 0 grams

FLYING BISCUIT'S CREAMY DREAMY WHITE CHEDDAR GRITS

Flying Biscuit's Creamy Dreamy White Cheddar Grits image

This recipe is from The Flying Biscuit, an awesome little resturant in 2 locations in Atlanta GA. You always have to wait a few minutes to be seated but I would wait days if I had to to eat there. The biscuits and the grits are what makes this place so popular and the atmostphere is euphoric.

Provided by Bay Laurel

Categories Breakfast

Time 30m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

6 cups water
2 cups half-and-half
3 teaspoons kosher salt
1/4 teaspoon white pepper
2 cups quick-cooking grits
1 cup white cheddar cheese, grated
4 tablespoons unsalted butter, cubed

Steps:

In a saucepan, combine water, half-and-half, salt and white pepper and bring to a boil. Slowly pour grits into boiling water while whisking the entire time. (Watch out for splattering; mixture is very hot.) Reduce to low heat and continue to whisk often, until thick and completely smooth, about 10 minutes.
Add cheese and stir gently until cheese melts. Whisk again to combine. Turn heat off and allow grits to rest 5 minutes. Add butter and stir until completely smooth, silky and shiny.

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