CREAMY SWEET CORN
In Granite Falls, Minnesota, Florence Jacoby uses cream to dress up fresh or frozen corn. The simple side dish tastes rich and takes just minutes to simmer together.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine all ingredients. Bring to a boil over medium heat; reduce heat. Simmer, uncovered, for 6-8 minutes or until heated through.
Nutrition Facts : Calories 149 calories, Fat 8g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 372mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 2g fiber), Protein 3g protein.
CREAMY GRITS WITH SWEET CORN
From Cooking Light. Recipe by Frank Stitt. Per 1/2 c. serving: 141 calories, 3.9 g fat, 5.7 g protein, 20.8 g carb, 1.2 g fiber, 10 mg cholesterol.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h4m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Add water and salt to a large pot; bring to a boil.
- Gradually stir in grits.
- Lower heat; simmer 30 minutes or until thick and tender, stirring often.
- Remove pot from heat; stir in cheeses, pepper sauce, and pepper; cover.
- Melt butter in a large nonstick skillet over medium-high heat.
- Add in corn; saute 4 minutes or until lightly browned.
- Add corn and onions to grits mixture; stir well to combine.
CREAMY GRITS
These creamy grits are a fantastic side dish, and addictive!
Provided by pandy244
Categories Side Dish Grain Side Dish Recipes Grits
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Spray a skillet with cooking spray. Add corn kernels and cook over medium heat until browned, about 5 minutes.
- Combine chicken broth, butter, and sugar in a saucepan over medium-high heat; bring to a boil. Add cream and bring to a boil again. Whisk in grits and browned corn kernels. Cover, reduce heat, and simmer for 5 to 6 minutes. Turn off heat and stir grits until thickened, about 1 minute.
Nutrition Facts : Calories 723 calories, Carbohydrate 47.9 g, Cholesterol 195.5 mg, Fat 56.7 g, Fiber 1.6 g, Protein 8.8 g, SaturatedFat 35 g, Sodium 189.3 mg, Sugar 8.2 g
GRITS WITH CORN AND VIDALIA ONION
Provided by Virginia Willis
Number Of Ingredients 11
Steps:
- In a heavy-bottomed saucepan, heat the oil over medium heat. Add the onion and cook, stirring, until transparent, about 2 minutes. Add the corn and cook, stirring occasionally, until the kernels become soft, about 5 minutes.
- Add the milk, water, and 1 teaspoon of the salt. Bring the mixture to a boil over high heat. Whisk in the grits, decrease the heat to low, and simmer, whisking occasionally, until the grits are creamy and thick, 45 to 60 minutes. Stir in the butter, cheese, parsley, and chives. Taste and adjust for seasoning with salt and pepper.
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CREAMED CORN GRITS RECIPE - ALECIA MOORE, ROBBIE …
From foodandwine.com
Servings 6-8Total Time 3 hrs 40 minsCategory Side Dishes
- Using a sharp knife, cut kernels from cobs to equal 8 cups; set kernels aside. Bring corn cobs and 18 cups water to a boil in a large pot over high; reduce heat to medium, and simmer until stock has a light and sweet corn flavor, about 1 hour and 30 minutes. Pour corn stock through a fine wire-mesh strainer into a large bowl; discard solids.
- Bring 4 cups corn kernels and 2 1/2 cups corn stock to a boil in a medium saucepan over high. Reduce heat to medium, and simmer until kernels are crisp- tender, about 25 minutes. Transfer half of the corn mixture to a high-speed blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process on low speed, gradually increasing speed, until smooth, about 30 seconds. Transfer pureed mixture to saucepan with remaining corn mixture; scrape in vanilla bean seeds, and discard pod. Stir in vanilla bean seeds until combined. Set creamed corn aside.
- Add 1/4 cup corn stock and remaining 4 cups corn kernels to blender; process on high until smooth, about 45 seconds. Press mixture through a fine wire-mesh strainer into a medium skillet; discard solids. Heat corn puree over medium, and cook, whisking constantly, until slightly thickened, 5 to 6 minutes. Remove from heat, and let cool until thickened to the consistency of pudding, about 20 minutes. Spoon into a small bowl; place plastic wrap directly on surface. Refrigerate until ready to use.
- While corn pudding chills, bring 5 cups corn stock to a boil in a medium saucepan over high. Gradually add polenta and salt, and cook, whisking constantly, 2 minutes. Reduce heat to low, and position the saucepan over the burner so the heat source only partially touches the bottom of the pan. Cook, whisking often, until grains are tender, about 15 minutes. Place saucepan directly over heat, and whisk in creamed corn. Cook, whisking often, until thickened, about 5 minutes. Stir in 1 cup chilled corn pudding (you may have some left over) until blended. Immediately remove creamed corn grits from heat, and serve.
CREAMY GRITS WITH SWEET CORN RECIPE | MYRECIPES
From myrecipes.com
Servings 8Calories 141 per serving
- Bring water and salt to a boil in a large saucepan; gradually stir in grits. Reduce heat; simmer 30 minutes or until thick and tender, stirring frequently.
- Melt butter in a large nonstick skillet over medium-high heat. Add corn; sauté 4 minutes or until lightly browned. Add corn and green onions to grits mixture, stirring well.
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