Breakfast Grits Recipes

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BREAKFAST GRITS



Breakfast Grits image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 45m

Yield 3 to 4 servings

Number Of Ingredients 8

4 cups chicken stock
4 tablespoons butter
1 cup stone-ground grits
1 cup heavy cream
7 slices cooked bacon, crumbled
1/2 jalapeno, finely diced
4 ounces mascarpone cheese, softened
1 cup grated Cheddar

Steps:

  • Put the chicken stock and butter in a medium pot over medium-high heat and bring to a boil. Add the grits, stir, cover and reduce the heat to low. Cook for 15 minutes, then add the cream. Stir and cook for 10 more minutes. Stir in the bacon and jalapenos. Simmer until the grits are done, about 10 minutes more. Stir in the mascarpone and Cheddar.

SOUTHERN GRITS CASSEROLE



Southern Grits Casserole image

If you're from the South you will definitely love this recipe, which includes grits, eggs, sausage, and cheese. When I cook it, I place it in the slow cooker to stay warm. There is nothing worse than cold grits.

Provided by Ella Baldwin

Categories     Side Dish     Grain Side Dish Recipes     Grits

Time 1h

Yield 16

Number Of Ingredients 8

6 cups water
2 cups uncooked grits
½ cup butter, divided
3 cups shredded Cheddar cheese, divided
1 pound ground pork sausage
12 eggs
½ cup milk
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
  • Bring water to a boil in a large saucepan, and stir in grits. Reduce heat, cover, and simmer about 5 minutes, until liquid has been absorbed. Mix in 1/2 the butter and 2 cups cheese until melted.
  • In a skillet over medium-high heat, cook the sausage until evenly browned. Drain, and mix into the grits. Beat together the eggs and milk in a bowl, and pour into the skillet. Lightly scramble, then mix into the grits.
  • Pour the grits mixture into the prepared baking dish. Dot with remaining butter, and top with remaining cheese. Season with salt and pepper.
  • Bake 30 minutes in the preheated oven, until lightly browned.

Nutrition Facts : Calories 403.2 calories, Carbohydrate 16.8 g, Cholesterol 201.8 mg, Fat 29.9 g, Fiber 0.3 g, Protein 16.5 g, SaturatedFat 14.5 g, Sodium 458.9 mg, Sugar 0.9 g

CREAMY SWEET BREAKFAST GRITS



Creamy Sweet Breakfast Grits image

Make and share this Creamy Sweet Breakfast Grits recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

2 1/2 cups 2% milk
1/2 cup quick-cooking grits
3 tablespoons honey
1/2 teaspoon salt
strawberries or whole berries

Steps:

  • Add the milk, grits, honey, and salt to a saucepan.
  • Over medium heat, bring mixture to a boil, stirring frequently.
  • Once the mixture has reached boiling, lower the heat and cook, stirring frequently, for 8-10 minutes or until thickened.
  • Serve warm, topped with fruit.

Nutrition Facts : Calories 206.3, Fat 3.3, SaturatedFat 1.9, Cholesterol 12.3, Sodium 382.2, Carbohydrate 36.9, Fiber 0.3, Sugar 21.1, Protein 7.8

SIMPLE PENCIL COB BREAKFAST GRITS



Simple Pencil Cob Breakfast Grits image

Sometimes the taste of a humble, simple food can be a life-changing event. This recipe, courtesy of Kay Rentschler, creative director of Anson Mills, is a fail-safe method for making the mill's luxuriously flavored heirloom grits. When properly cooked - over very low heat after an overnight soak - the resulting grits are incredibly creamy and almost as sweet as fresh corn. It is important to understand why you must cook these grits over the lowest possible heat: these are coarse grits, and if they are over-hydrated or boiled after they begin to thicken they will take forever to cook. (In technical terms, thickening is the point at which the first starch takes hold, or the point after continuous gentle stirring when the grits particles remain suspended in the liquid and you no longer have to stir continuously). Moreover, as Anson Mills founder Glenn Roberts explained to me, if the heat is too high the new crop flavors of the corn will be blown out, in the same way that the flavor of fresh herbs is diminished by high heat.

Provided by Martha Rose Shulman

Categories     main course, side dish

Time 35m

Yield Serves 4

Number Of Ingredients 5

1 cup Anson Mills Colonial Coarse Pencil Cob Grits
About 4 cups spring or filtered water
Fine sea salt, to taste (1/2 to 1 teaspoon)
2 tablespoons unsalted butter
1/2 teaspoon freshly ground black pepper (or to taste)

Steps:

  • The night before you wish to serve, place grits in a heavy, medium saucepan (Ms. Rentschler recommends a type called a Windsor saucepan; I used a Le Creuset). Add 2 cups spring or filtered water and stir once. Allow grits to settle a full minute, then tilt the pan and, using a fine tea strainer or fine skimmer, skim off and discard chaff and hulls. Cover and allow the grits to soak overnight at room temperature.
  • Heat 2 cups water in a small saucepan to a bare simmer and keep hot. Set saucepan with grits over medium heat. Bring mixture to a simmer, stirring constantly with a wooden spoon, until the first starch takes hold (see above - it means that the mixture will begin to thicken and you will no longer have to stir constantly). Reduce heat to lowest possible setting. The grits should not be bubbling, they should be sighing, or breathing like somebody in a deep, comfortable sleep, rising up lazily in one big bubble, then falling as the bubble bursts. Watch carefully and each time they are thick enough to hold a spoon upright, stir in about 1/4 cup of the hot water. Stir in the salt after the first 10 minutes of gentle cooking. It should take about 25 minutes for the grits to be tender and creamy and by this time you should have added 3/4 to 1 cup water (perhaps a little more) in 3 or 4 additions.
  • When the grits are done - tender, creamy but not mushy, and able to hold their shape on a spoon - stir in the butter vigorously, add pepper, taste (carefully - don't burn your tongue after all that care) and adjust salt. Serve immediately.

Nutrition Facts : @context http, Calories 196, UnsaturatedFat 2 grams, Carbohydrate 31 grams, Fat 6 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 442 milligrams, Sugar 0 grams, TransFat 0 grams

SOUTHERN STYLE GRITS RECIPE



Southern Style Grits Recipe image

Delicious creamy breakfast grits prepared Southern style.

Provided by Julia Jordan | Julia's Simply Southern

Categories     Breakfast

Time 32m

Number Of Ingredients 6

2 c Water
2 c Heavy Cream
1 c Stone Ground Grits
1 tsp Salt
Cracked Black Pepper, to taste
4 tbs Butter, plus more for serving

Steps:

  • Add water, heavy cream, butter, grits, and seasonings to a medium sauce pan and bring to a boil over medium high heat.
  • Cover the pot with a lid and reduce the heat to medium low, simmer for 20 minutes (for thinner grits) or 30 to 40 minutes (for thicker creamier) or until thickened as desired. Stir the grits every 5 minutes during cooking to avoid sticking to the pot and to prevent lumps.
  • Serve hot with a pat of butter.

Nutrition Facts : Calories 347 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 65 milligrams cholesterol, Fat 55 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 35 grams saturated fat, ServingSize 1, Sodium 511 grams sodium, Sugar 4 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 16 grams unsaturated fat

BREAKFAST GRITS



Breakfast Grits image

If you've never tried grits...you haven't lived!

Provided by Candice

Categories     Side Dish     Grain Side Dish Recipes     Grits

Time 30m

Yield 4

Number Of Ingredients 6

3 cups water
½ teaspoon salt
1 cup hominy grits
freshly ground black pepper
1 tablespoon butter
½ cup shredded sharp Cheddar cheese

Steps:

  • Bring the water and salt to a boil in a saucepan. Whisk in the grits and continue to whisk for 1 minute. When the mixture comes to a boil again, turn the heat to low. Stir frequently, cook for 10 to 15 minutes.
  • Remove the grits from the heat and add pepper, butter and cheese; mix well. Stir until the butter and cheese are melted.

Nutrition Facts : Calories 239.6 calories, Carbohydrate 31.3 g, Cholesterol 25.7 mg, Fat 9.1 g, Fiber 0.6 g, Protein 7.8 g, SaturatedFat 5.5 g, Sodium 423.9 mg, Sugar 0.3 g

BREAKFAST GRITS



Breakfast Grits image

These grits can be served for breakfast with a wide range of sweet and savory toppings. Using quick (not instant) grits means the dish cooks faster.

Provided by Terri Wuerthner

Categories     Breakfast     Brunch     Side Dish

Time 25m

Yield 8

Number Of Ingredients 6

3 cups whole milk
3 cups water
6 tablespoons butter
3 tablespoons sugar
1 1/2 teaspoons salt
1 1/2 cups​ quick grits (not instant)

Steps:

  • Enjoy.

Nutrition Facts : Calories 179 kcal, Carbohydrate 15 g, Cholesterol 32 mg, Fiber 0 g, Protein 4 g, SaturatedFat 7 g, Sodium 348 mg, Sugar 9 g, Fat 12 g, ServingSize 8 portions (8 servings), UnsaturatedFat 0 g

LOADED BREAKFAST GRITS



Loaded Breakfast Grits image

I wanted something that would be filling for breakfast at work one day, here is what I came up with.

Provided by MeShell

Categories     One Dish Meal

Time 15m

Yield 1 large bowl, 1 serving(s)

Number Of Ingredients 6

1 (1 ounce) packet quick-cooking grits
1/4 cup fat-free cheddar cheese
1/4 cup diced ham
1/2 cup Egg Beaters egg substitute
1 teaspoon diced red onion
2 teaspoons canned mushroom pieces

Steps:

  • saute onion in a small nonstick skillet until tender.
  • pour egg beaters in skillet with onion and scramble.
  • place mushrooms and ham in skillet also to heat through.
  • make packet of grits as instructed in the microwave.
  • sump mixture from skillet on top of grits in bowl.
  • top with cheese and stir to melt.
  • sprinkle eith salt and pepper if desired and ENJOY!

Nutrition Facts : Calories 107.2, Fat 0.3, SaturatedFat 0.1, Sodium 0.5, Carbohydrate 23, Fiber 0.5, Sugar 0.4, Protein 2.6

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