HIGHLANDS BAKED GRITS
Steps:
- In a large, heavy saucepan, bring four cups of water and the salt to a boil. Stirring with a wooden spoon, add the grits in a slow, steady stream and cook, stirring frequently, until thickened and tender, 45 minutes to 1 hour. Remove from heat and add the butter, Parmigiano and white pepper, stirring until combined. Add the egg and stir to incorporate.
- Meanwhile, preheat the oven to 375. Butter 8 to 10 4- to 6-ounce ramekins, or a large, oven-safe casserole that will hold the grits.
- Divide the grits among the buttered ramekins if using or fill the casserole, then place in a baking pan and add enough hot water to it to come halfway up the sides of the ramekins or casserole. Cover with foil and bake for 15 minutes. Remove the foil and bake for approximately 20 minutes longer, or until the tops are crusty and beginning to brown.
- While the grits are baking, combine the wine, vinegar, shallots, bay leaf, chili pepper and ham in a medium sauté pan, set it over high heat and bring to a boil.
- Cook mixture until only 1 tablespoon of liquid remains. Now reduce the heat to low and stir in the cream. Whisk in the butter bit by bit, adding each new piece as the previous one is incorporated.
- Strain the sauce into a saucepan. Add the Parmigiano and season with salt and pepper, lemon juice and hot sauce to taste. Keep warm.
- Heat olive oil in a small sauté pan set over medium-high heat. Add the thin-cut ham or prosciutto, mushrooms and shallot and cook until the mushrooms are barely tender, 3 to 4 minutes.
- Unmold the grits onto serving plates and turn browned-side up. Ladle a little sauce around the grits and top with the mushrooms and ham. Garnish with thyme leaves. If using a casserole, you can simply put the sauce on top of the whole, garnish with thyme leaves and serve in big, heaping spoonfuls with extra sauce on the side.
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 6 grams, Carbohydrate 17 grams, Fat 16 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 246 milligrams, Sugar 2 grams, TransFat 0 grams
BREAKFAST GRITS
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
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
BUTTERED GRITS
Keep an eye on the grits when you're cooking so nothing sticks to the pan. Extra butter couldn't hurt.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Number Of Ingredients 4
Steps:
- In a medium saucepan, combine 3 cups water, grits, and 1 1/4 teaspoons salt; bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally and scraping down sides of pan with a heatproof rubber spatula, until thick and creamy, about 25 minutes.
- Remove from heat, add butter and 1/4 teaspoon pepper; stir until incorporated. Serve with hot sauce on the side, if desired.
BASIC OLD-FASHIONED GRITS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Combine 4 cups water and 1 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Gradually add the grits, whisking constantly. Reduce the heat to medium low and cook, stirring occasionally with a wooden spoon, until tender, about 20 minutes. If the grits seem too thick, thin with water, 1 to 2 tablespoons at a time.
- Stir in the butter and season with pepper. Remove from the heat and cover to keep warm.
CREAMY GRITS
These luscious grits made with butter and cream are what?s for breakfast, lunch and dinner.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Bring the cream, butter, 1/2 teaspoon salt, 1/4 teaspoon pepper and 3 cups water to a simmer in a medium pot. While whisking, slowly pour in the grits. Reduce the heat to medium-low and cook, stirring occasionally, until the grits are tender and creamy, about 20 minutes. Serve topped with a pat of butter.
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CLASSIC BUTTERED GRITS RECIPE - TODAY
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Author Justin DevillierTotal Time 45 mins
- 1. In a medium pot, bring the water and milk to just under a boil, then slowly whisk in the grits and continue whisking, making sure there are no lumps.
- 2. Decrease the heat to low, switch to a wooden spoon and cook, stirring frequently, until the grits are creamy and tender. If using freshly stone-ground grits, this might only take 45 minutes, but if you’re using store-bought grits that may have been sitting on the shelf for longer, it might take up to 1 ½ hours. Around the 45-minute mark, start tasting in 5-minute increments until the grits are to the consistency of your liking. Each time you stir the mixture, dislodge any grits that are beginning to thicken on the side or bottom of the pot to prevent them from overcooking into hard chunks. Adjust the consistency with a few tablespoons of water or milk if necessary.
- 4. Transfer to a shallow serving plate and serve hot. The grits can be held over very low heat for up to 2 hours before serving. Leftovers will keep refrigerated for up 2 days.
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