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.
CREAMY STONE-GROUND GRITS
We are always wowed by how complex in both flavor and texture hand-milled grits are compared to their supermarket counterpart, which we don't recommend for this particular recipe. Grits are best when freshly cooked, but if you're making an entire menu, you'll probably want to prepare them the day before (see cooks' note, below). We suggest storing raw grits in the refrigerator until you're ready to cook them.
Categories Milk/Cream Breakfast Brunch Side Vegetarian Cornmeal Simmer Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Bring water, salt, and 1 tablespoon butter to a boil in a 3- to 4-quart heavy saucepan, then add grits gradually, stirring constantly with a wooden spoon. Reduce heat and cook at a bare simmer, covered, stirring frequently, until water is absorbed and grits are thickened, about 15 minutes.
- Stir in 1/2 cup milk and simmer, partially covered, stirring occasionally to keep grits from sticking to bottom of pan, 10 minutes. Stir in remaining 1/2 cup milk and simmer, partially covered, stirring occasionally, until liquid is absorbed and grits are thick and tender, about 35 minutes more. (Grits will have a soft, mashed-potato-like consistency.)
- Stir in pepper and remaining tablespoon butter.
- *Available from John Martin Taylor (800-828-4412; www.hoppinjohns.com).
CHEESE GRITS
Make and share this Cheese Grits recipe from Food.com.
Provided by Momginerd
Categories Breakfast
Time 25m
Yield 1 cup, 4 serving(s)
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.
Nutrition Facts : Calories 401.8, Fat 26, SaturatedFat 15.7, Cholesterol 72.5, Sodium 898.7, Carbohydrate 29.9, Fiber 2.3, Sugar 6.5, Protein 13.5
CORN GRITS CORNBREAD
This cornbread has a really nice texture. I started making it this way when I got some hand-me-down coarse-ground cornmeal. I think it was Bob's Red Mill brand and my grocery store had it once, but then I couldn't find it for a while. Now they carry Bob's Red Mill "Corn Grits or Polenta". I think it's the same thing.
Provided by mliss29
Categories Breads
Time 25m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- (Make "buttermilk" if you're going to do that, so it can sit a bit and do whatever it does that makes it buttermilky.).
- Preheat oven to 425°F.
- Combine the dry ingredients (except the soda).
- Stir the baking soda into the buttermilk and add that to the dry ingredients.
- Add eggs and melted butter. Stir together and pour into a 9x9 pan.
- Bake for 20 minutes.
Nutrition Facts : Calories 223.2, Fat 12.2, SaturatedFat 7.1, Cholesterol 75.2, Sodium 530.8, Carbohydrate 24.1, Fiber 1.4, Sugar 2.9, Protein 4.9
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