CREAMY CALCIUM GRITS
Cooking grits with milk and cottage cheese gives them an extra calcium boost. Use this recipe when making our Poached Eggs Over Grits.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 4
Steps:
- Bring milk to a boil over medium heat. Add grits, reduce heat to low, stir, and cover. Cook old-fashioned grits 15 to 20 minutes or quick-cooking grits about 5 minutes, until thick.
- Stir in cottage cheese. Season with salt and pepper. Serve immediately.
CREAMY GRITS
Cream cheese and sour cream work together to make these the creamiest grits ever!
Provided by The PD Web Team
Categories breakfast
Time 5m
Yield 5
Number Of Ingredients 6
Steps:
- Bring salted water to a boil.
- Add grits, butter, and chopped-into-cubes cream cheese. Stir frequently. Lower heat to simmer.
- When ready to serve, mix in sour cream.
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.
CREAMY GRITS
Steps:
- Bring the milk and water to a boil in a heavy-bottomed saucepan over medium heat. Stir in the salt. Slowly add the grits, stirring constantly. When the grits begin to thicken, turn the heat down to low and simmer for 30 to 40 minutes, stirring occasionally to prevent the grits from scorching. Add the butter and cream, stirring to incorporate thoroughly, and simmer for 5 minutes. Stir in the pepper. Serve the grits immediately or keep them warm, covered, in a double boiler over simmering water.
- Note: If the grits are too thick, stir in more cream or milk. Remember that grits solidify as they cool; they will get thicker once on the plates.
CREAMY GRITS
This delicious Southern recipe for creamy grits comes from chef Frank Stitt's cookbook, Frank Stitt's Southern Table.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 6
Steps:
- In a medium saucepan, bring the water to a boil; add 1 1/2 teaspoons salt. In a slow, steady stream, whisk in grits. Continue whisking constantly to prevent clumps until they come to a boil.
- Reduce heat to low, and simmer, stirring occasionally, until grits are thickened and tender, 45 minutes to 1 hour.
- Add butter and cheese, stirring to combine; season with salt and pepper. Add hot sauce, and more butter and cheese, if desired. Serve immediately.
CREAMY GRITS
Make and share this Creamy Grits recipe from Food.com.
Provided by cylee
Categories Breakfast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In large pot, heat milk and butter until simmering.
- Add grits, whisking to prevent sticking to pan. Season if desired with salt and pepper.
- Add water when grits begin to bubble.
- Cook until consistency of oatmeal.
- Stir in cream cheese and heavy cream until incorporated.
- NOTE: I like to add "Old Bay Seasoning" and grilled shrimp and prosciutto for dinner. Otherwise, enjoy as you usually do grits!
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
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