Cheesy Grits Mexicano Recipes

MEXICAN CHEESE GRITS

Steps:

• Prepare grits according to package directions.
• Stir in Velveeta cheese until melted.
• Mix together the milk and eggs; add to the grits mixture and stir to combine.
• In a large skillet, melt the butter over medium heat; add the onion, red bell pepper, garlic, and green chiles.
• Saute, stirring frequently, until tender.
• Add the onion mixture, 1 cup shredded Cheddar cheese, cayenne pepper, salt and pepper to taste to the grits mixture; stir to combine.
• Pour into a greased 13 x 9 inch baking dish.
• Bake at 350 degrees for 30 minutes.
• Sprinkle evenly with the remaining cheddar cheese and bake 5-10 more minutes.

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.

CREAMY CHEESY GRITS

Steps:

• In a saucepot over medium-high heat, add 3 cups water and a pinch of salt. Bring the water to a boil, and then stir in the grits and milk. Raise the heat to bring to a boil again, and then lower to a simmer and cook for about 4 minutes. When the grits begin to thicken but there is still plenty of moisture left, add the mozzarella and Cheddar along with a few grinds of pepper. Stir to melt the cheese, taste and season with salt, if needed. Serve warm.

CHEESE GRITS

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.

CHEESY CREOLE GRITS

Steps:

• In a large saucepot combine 3 cups of water, milk, Creole seasoning and salt. Bring to a boil.
• Whisking, add grits in a slow steady stream. Reduce heat to medium-low and cover, stirring occasionally until thickened, about 5 to 7 minutes.
• Remove from the heat and stir in butter and cheese. Top with Andouille Sausage Creole, if desired.

CHEESY GRITS MEXICANO

Steps:

• Heat the olive oil in a saucepan over medium heat. Stir in the onion, and cook until the onion is tender and has turned translucent, about 5 minutes. Reduce heat to medium-low, cover, and continue cooking, stirring occasionally, until the onion is dark brown, 15 to 20 minutes. Once caramelized, stir in the portobello mushroom, enchilada sauce, and 1 cup of water. Bring to a simmer and cook 5 minutes. Keep warm over low heat.
• Meanwhile, bring 3 cups of water to a boil in a large saucepan over high heat. Whisk in the cornmeal and turn heat to low. Simmer, whisking the grits frequently until thickened, about 10 minutes. Whisk in the milk once thick, and continue cooking until the grits are tender. Once done, remove from the heat, and whisk in the Cheddar cheese and bacon salt. Season to taste with black pepper and additional bacon salt. Top the grits with the sauce to serve.

CHEESY GRITS

Steps:

• Bring water and salt to a boil in a saucepan. Whisk in grits, reduce heat to medium-low, and cook until thickened, 5 to 6 minutes. Remove from heat.
• Stir in Cheddar cheese, Parmesan cheese, and butter until fully combined and cheeses have melted. Season with pepper and serve immediately.

CHEESY GRITS MEXICANO

Steps:

• Heat the olive oil in a saucepan over medium heat. Stir in the onion, and cook until the onion is tender and has turned translucent, about 5 minutes. Reduce heat to medium-low, cover, and continue cooking, stirring occasionally, until the onion is dark brown, 15 to 20 minutes. Once caramelized, stir in the portobello mushroom, enchilada sauce, and 1 cup of water. Bring to a simmer and cook 5 minutes. Keep warm over low heat.
• Meanwhile, bring 3 cups of water to a boil in a large saucepan over high heat. Whisk in the cornmeal and turn heat to low. Simmer, whisking the grits frequently until thickened, about 10 minutes. Whisk in the milk once thick, and continue cooking until the grits are tender. Once done, remove from the heat, and whisk in the Cheddar cheese and bacon salt. Season to taste with black pepper and additional bacon salt. Top the grits with the sauce to serve.

CHEESY GRITS

Steps:

• Combine milk, broth and water in a large saucepan; bring to a boil. Add salt. Whisk in grits; reduce heat to low. Cook, stirring frequently, until creamy, 15-20 minutes., Stir in cheese until melted. Season with pepper and additional salt to taste.

CHEESY GRITS MEXICANO

Steps:

• Heat the olive oil in a saucepan over medium heat. Stir in the onion, and cook until the onion is tender and has turned translucent, about 5 minutes. Reduce heat to medium-low, cover, and continue cooking, stirring occasionally, until the onion is dark brown, 15 to 20 minutes. Once caramelized, stir in the portobello mushroom, enchilada sauce, and 1 cup of water. Bring to a simmer and cook 5 minutes. Keep warm over low heat.
• Meanwhile, bring 3 cups of water to a boil in a large saucepan over high heat. Whisk in the cornmeal and turn heat to low. Simmer, whisking the grits frequently until thickened, about 10 minutes. Whisk in the milk once thick, and continue cooking until the grits are tender. Once done, remove from the heat, and whisk in the Cheddar cheese and bacon salt. Season to taste with black pepper and additional bacon salt. Top the grits with the sauce to serve.

CHEESY GRITS MEXICANO

Steps:

• Heat the olive oil in a saucepan over medium heat. Stir in the onion, and cook until the onion is tender and has turned translucent, about 5 minutes. Reduce heat to medium-low, cover, and continue cooking, stirring occasionally, until the onion is dark brown, 15 to 20 minutes. Once caramelized, stir in the portobello mushroom, enchilada sauce, and 1 cup of water. Bring to a simmer and cook 5 minutes. Keep warm over low heat.
• Meanwhile, bring 3 cups of water to a boil in a large saucepan over high heat. Whisk in the cornmeal and turn heat to low. Simmer, whisking the grits frequently until thickened, about 10 minutes. Whisk in the milk once thick, and continue cooking until the grits are tender. Once done, remove from the heat, and whisk in the Cheddar cheese and bacon salt. Season to taste with black pepper and additional bacon salt. Top the grits with the sauce to serve.

MEXICAN CHEESE GRITS SOUFFLE

Steps:

• Preheat oven to 350º.
• Stir grits into boiling water; add salt.
• Cook 10 to 20 minutes, stirring frequently, until grits are thickened; remove from heat.
• Add cheese, stirring until melted.
• Saute' onion and garlic in butter; add to grits.
• Stir in peppers.
• Add a small amount of hot grits to egg yolks, stirring well.
• Add egg yolk mixture to grits, mixing well.
• Beat egg whites until stiff; fold into grits.
• Spoon mixture into a greased 2-qt. casserole.
• Bake at 350º for 45-50 minutes.