Cheddar And Pineapple Grits Recipes

CHEDDAR CHEESY GRITS

Steps:

• Scald the milk with the salt in a saucepan over medium heat until little bubbles appear around the outside. Slowly whisk in the grits and continue whisking until the mixture barely simmers. Cook, whisking often, until very thick, about 5 to 6 minutes. Remove from the heat and stir in the cheese until melted and smooth. Serve immediately.

CHEDDAR AND PINEAPPLE GRITS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place butter into a microwave-safe bowl, and microwave until butter is melted, about 1 minute. Pour melted butter into a small microwave-safe casserole dish and mix grits, pineapple, and Cheddar cheese into melted butter.
• Microwave grits mixture on full power until mixture boils and grits are tender, about 4 minutes. Sprinkle top with sugar and cracker crumbs.
• Bake in the preheated oven until crumbs are lightly toasted, 15 to 20 minutes.

CREAMY CHEDDAR GRITS

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.

PINEAPPLE AND CHEDDAR CHEESE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl combine flour and sugar, then add 6 tablespoons of reserved pineapple juice.
• Add butter, cheese and pineapple. Mix until combined.
• Pour into 13x9 casserole dish.
• Bake 20 minutes at 350.
• Top with crackers.
• Reduce heat to 250 degrees and bake an additional 20-30 minutes.

CHEESY BAKED GRITS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Bring the milk to a boil in a pot over medium heat. Melt 1/2 cup butter in the boiling milk. Gradually mix in the grits, and cook 5 minutes, stirring constantly. Remove from heat, and season with salt and pepper. Beat with a whisk or electric mixer until smooth. Mix in the Cheddar cheese and 1/3 cup butter. Transfer to the prepared baking dish, and sprinkle with Parmesan cheese.
• Bake 1 hour in the preheated oven, until firm.

PINEAPPLE CHEDDAR SPREAD

Steps:

• In a small bowl, beat the cream cheese, mayonnaise and soy sauce until smooth. Beat in the cheddar cheese, pineapple, almonds, green pepper and onion. Serve with celery.

WHITE-CHEDDAR GRITS

Steps:

• Bring water to a boil in a medium pot. Whisking constantly, slowly add grits to water and cook until mixture starts to thicken, about 1 minute. Reduce heat to medium-low, and simmer gently, stirring occasionally, until grits are smooth, thick, and fall easily from the spoon, about 25 minutes.
• Add cheese, salt, and cayenne, and stir just until cheese melts. Serve immediately, or cover and keep grits warm over low heat, stirring occasionally, for up to 1 hour (you may need to adjust the consistency with additional water just before serving).

CAROLINA SHRIMP & CHEDDAR GRITS

Steps:

• Place the first 5 ingredients in a 3-qt. slow cooker; stir to combine. Cook, covered, on high until water is absorbed and grits are tender, 2-1/2-3 hours, stirring every 45 minutes., Stir in cheese and butter until melted. Stir in remaining ingredients; cook, covered, on high until heated through, 15-30 minutes.