CHEESE GRITS
Whisk butter, whole milk and sharp cheddar together with ground cornmeal for Alton Brown's creamy Cheese Grits recipe from Good Eats on Food Network.
Provided by Alton Brown
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy.
- Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately.
CHEESE GRITS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h25m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Cook the grits according to the package instructions, adding the salt with the water. Turn off the heat just before the grits are done.
- Preheat the oven to 350 degrees F.
- In a small bowl, whisk together the eggs. To temper the eggs before adding them to the hot grits, throw a couple of spoonfuls of the hot grits into the eggs. Begin stirring immediately and continue stirring until the mixture is well combined.
- Pour the egg mixture into the grits. Stir constantly to incorporate the eggs into the grits. Add the butter and stir until melted. Next, add the cheese and stir until melted. Add the cayenne and garlic and stir well to combine. Taste and adjust the seasonings, adding more salt or cayenne if necessary. You could also add more cheese if you think that will bring happiness to your life, but keep in mind that some cheeses increase the salt content more than others.
- Butter a 9-by-13-inch baking dish and pour the grits into the dish. Bake until the grits are hot and bubbly, 30 to 35 minutes. Let stand for 10 minutes before serving. The grits will become firmer as they cool.
ALIGOT (CHEESY POTATOES) RECIPE BY TASTY
Here's what you need: yukon gold potato, garlic, cold water, salt, butter, heavy cream, shredded cheese
Provided by Alix Traeger
Categories Sides
Yield 10 servings
Number Of Ingredients 7
Steps:
- In a large pot over medium-high heat, add the potatoes, garlic, and cover with cold water. Add a big pinch of salt.
- Bring to a boil, reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 20 minutes.
- Drain potatoes and garlic in a colander and press them through the holes of the colander with a metal spoon back into the pot. Alternatively, use a potato ricer.
- Add the butter and one clove of garlic to the potatoes and stir over medium-low heat with a rubber spatula until melted and smooth.
- Pour in the heavy cream and stir again until combined.
- Gradually add in the cheese, stirring between each addition, until completely melted.
- Continue stirring the potatoes until smooth, thick, and elastic.
- Begin to stretch the potatoes upwards with the spatula. If the mixture is breaking, add in more cheese. If the mixture is too thick add in more cream.
- Serve immediately as a side with roasted veggies or a meat of choice, or alone with fresh chopped garlic!
- Enjoy!
Nutrition Facts : Calories 300 calories, Carbohydrate 10 grams, Fat 27 grams, Fiber 0 grams, Protein 7 grams, Sugar 1 gram
ALIGOT
Aligot are French mashed potatoes made with lots of cheese and cream - a delicious side for special occasions.
Provided by Lena
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes.
- Meanwhile heat milk and cream in a saucepan until warmed.
- Drain potatoes and press through a potato ricer or mash. Season with nutmeg and white pepper. Pour in warm milk and cream. Add grated cheese, creme fraiche, butter, and garlic; mix until well combined and creamy. Season with salt to taste.
Nutrition Facts : Calories 743.8 calories, Carbohydrate 33.8 g, Cholesterol 189.2 mg, Fat 55.3 g, Fiber 3.9 g, Protein 30.8 g, SaturatedFat 33.6 g, Sodium 360.9 mg, Sugar 4.2 g
ALIGOT (MASHED POTATOES WITH CHEESE)
Somewhere between buttery mashed potatoes and pure melted cheese lies aligot, the comforting, cheese-enhanced mashed-potato dish from central France. The key to getting a smooth, airy texture is to rice the potatoes while they're still hot, then incorporate cold butter, hot milk and grated cheese over low heat. To build up the stringiness of that melting cheese, Ham el-Waylly, a chef at the Brooklyn restaurant Hail Mary, suggests whipping it with confidence, speed and vigor. This is what will create aligot's characteristic cheese strings: long and sheer, with some elasticity. "They should fight with you," Waylly says. While fresh tomme or Cantal is traditional, Gruyère or Comté work well, too.
Provided by Tejal Rao
Categories side dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Simmer the potatoes in water until very tender to the point of a knife, about 15 to 20 minutes. Drain potatoes, and tip out any remaining water from the pot. Push the hot potatoes through a ricer back into the pot. Over low heat, use a heatproof spatula to move the potatoes around the pot for a minute so that any excess water can evaporate.
- Add butter to the potatoes, half at a time, stirring until completely incorporated. Add hot cream, half at a time, stirring until incorporated. Add cheese a little bit at a time, stirring vigorously, until all the cheese is evenly melted and the spoon makes cheesy strings as you pull it away from the potatoes. If necessary, turn the heat up a little. Taste, and season with salt. Serve.
Nutrition Facts : @context http, Calories 630, UnsaturatedFat 17 grams, Carbohydrate 22 grams, Fat 52 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 32 grams, Sodium 531 milligrams, Sugar 2 grams, TransFat 1 gram
ALIGOT GRATIN
Categories Milk/Cream Mixer Potato Side Broil Casserole/Gratin Horseradish Mozzarella Winter Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 7
Steps:
- In a large saucepan combine potatoes with salted water to cover by 2 inches and simmer until very tender, about 50 minutes. Drain potatoes. Return potatoes to pan and heat over low heat, shaking pan, until dry. Cool potatoes until they can be handled.
- Peel potatoes and force through a ricer or medium disk of a food mill into pan. Add butter, garlic, and milk and cook mixture over moderately low heat, beating constantly with a wooden spoon, until fluffy and heated through, about 2 minutes.
- Add mozzarella and salt and pepper to taste and cook mixture, beating until cheese is melted and forms long elastic strands when lifted with spoon.
- Divide aligot among 6 buttered 1-cup shallow gratin dishes or one 6-cup buttered gratin dish. Aligot may be prepared up to this point 1 day ahead and chilled, covered. Bring aligot to room temperature before proceeding with recipe.
- Preheat broiler.
- In a bowl with an electric mixer beat cream until it holds soft peaks and beat in horseradish and salt to taste. Spread horseradish cream over aligot and broil about 4 inches from heat until golden, about 1 minute.
FRENCH MASHED POTATOES WITH CHEESE AND GARLIC (ALIGOT)
The finished potatoes should have a smooth and slightly elastic texture. White cheddar can be substituted for the Gruyere. For richer, stretchier aligot, double the mozzarella. Adapted from Cook's Illustrated, published March, 2009. Posted for ZWT5.
Provided by TxGriffLover
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place potatoes in large saucepan; add water to cover by 1 inch and add 1 tablespoon salt. Partially cover saucepan with lid and bring potatoes to boil over high heat. Reduce the heat to medium-low and simmer until potatoes are tender and just break apart when poked with a fork, 12 to 17 minutes. Drain potatoes and dry saucepan.
- Transfer potatoes to a food processor (this step is important to get the aligot texture). Add butter, garlic, and 1 1/2 teaspoons salt. Pulse until butter is melted and incorporated into potatoes, about ten 1-second pulses. Add 1 cup milk and continue to process until potatoes are smooth and creamy, about 20 seconds, scraping down sides halfway through.
- Return potato mixture to saucepan and set over medium heat. Stir in cheeses, 1 cup at a time, until incorporated. Continue to cook potatoes, stirring vigorously, until cheese is fully melted and mixture is smooth and elastic, 3 to 5 minutes. If mixture is difficult to stir and seems thick, stir in 2 tablespoons of milk at a time (up to 1/2 cup) until potatoes are loose and creamy. Season with salt and pepper. Serve immediately.
Nutrition Facts : Calories 394.1, Fat 23.3, SaturatedFat 14.2, Cholesterol 70.3, Sodium 206.1, Carbohydrate 33.1, Fiber 2.7, Sugar 3.7, Protein 14.2
ALIGOT
This is a recipe from Delia Smith's new vegetarian cook book. It is basically a French variation on mashed potatoes, to which garlic and cheese are added.
Provided by Booshine
Categories Lunch/Snacks
Time 50m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Place garlic and butter in a pan on lowest heat possible for 30 mins.
- Meanwhile, boil the potatoes.
- With an electric hand whisk on slow, begin to break up the potatoes and add the butter and garlic, some pepper, and a handful of the cheese.
- Switch the speed to high, and add the cheese a handful at a time.
- Keep going and it will become loose and glossy eventually.
- Serve immediately.
Nutrition Facts : Calories 266.8, Fat 10.3, SaturatedFat 6.4, Cholesterol 26.7, Sodium 85.6, Carbohydrate 40.3, Fiber 5, Sugar 1.8, Protein 4.8
CHEESE GRITS
There's very little simpler than cooking grits. A few ingredients come together into something comforting, good for a cold morning and just as good for Sunday dinner. Use the best ingredients, pull out that pepper mill and season well. Make sure you pay attention to the details. The trick to good grits is cooking out the grittiness. The extra cream and frequent stirring here give it a consistency that's not too dense and not too liquidy. Don't leave it alone too long: If you stir it frequently, giving it love, it will love you back.
Provided by Millie Peartree
Categories breakfast, brunch, easy, grains and rice, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a medium saucepan, bring 2 cups water, the half-and-half, salt, pepper and garlic powder to a simmer over medium.
- Slowly add grits while whisking vigorously to avoid lumps.
- Cook grits over medium-low, checking every 3 or 4 minutes and giving the grits a stir, until they're smooth, creamy and have little to no bite, about 15 minutes.
- Remove from heat, and stir in cheese and butter. Taste and adjust for seasoning. Serve hot with scrambled eggs, bacon or on its own.
CHEESE GRITS ALIGOT
Like cheesy grits? These are really, really, really, really cheesy grits. This recipe is from Buxton Hall, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.
Number Of Ingredients 7
Steps:
- Bring 1 tsp. salt and 5 cups water to a simmer in a large saucepan over medium heat. Whisking constantly, gradually pour in grits. Cook, whisking often to prevent clumps, until mixture is thick but grits are still very al dente, 15-20 minutes. Remove from heat and let sit until a skin forms on surface, 5-10 minutes.
- Set grits over medium-low heat and whisk vigorously until smooth. Cook, whisking often, until grits are tender but still have some bite, 15-20 minutes. Whisk in butter, then cream; reduce heat to low. Whisking constantly, add each cheese a little at a time. Whisk after each addition until melted and smooth before adding more. If needed, add water until grits are pourable but still very thick. Season with more salt if needed.
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GRITS ALIGOT RECIPE - BON APPéTIT
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Servings 8Estimated Reading Time 1 min
- Bring 1 tsp. salt and 5 cups water to a simmer in a large saucepan over medium heat. Whisking constantly, gradually pour in grits. Cook, whisking often to prevent clumps, until mixture is thick but grits are still very al dente, 15–20 minutes. Remove from heat and let sit until a skin forms on surface, 5–10 minutes.
- Set grits over medium-low heat and whisk vigorously until smooth. Cook, whisking often, until grits are tender but still have some bite, 15–20 minutes. Whisk in butter, then cream; reduce heat to low. Whisking constantly, add each cheese a little at a time. Whisk after each addition until melted and smooth before adding more. If needed, add water until grits are pourable but still very thick. Season with more salt if needed.
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