CREAMY CHEESE GRITS AND MUSHROOMS
A vegetarian version of shrimp and grits made with big slices of meaty mushrooms. This dish verges on the decadent side with an abundance of butter, cheese, and cream.
Provided by Alanna Taylor-Tobin
Categories Vegetarian Main Dish
Time 1h20m
Number Of Ingredients 20
Steps:
- In a large pot or dutch oven, bring the water to a boil. Stir in the grits. Reduce the heat to low, cover the pot, and cook let cook, stirring occasionally to prevent the grits from sticking to the bottom of the pot. Cook until the grits are tender and the liquid has been absorbed, 20-30 minutes. Remove from the heat, add the salt, cheese, and butter and stir until melted. Cover and keep warm.
- Melt 1 tablespoon of the butter in a large skillet or braising pan over medium heat. Add half of the mushrooms and cook for 5 minutes or until golden on the bottom. Flip the mushrooms over and brown on the second side, about 5 minutes more. Remove the mushrooms to a large plate. Add another tablespoon of butter to the pan and repeat with the remaining mushrooms.
- Melt the remaining 2 tablespoons butter in the now empty pan over medium heat and add the onion, bell pepper, and garlic. Cook, stirring occasionally, until softened, 3-5 minutes. Add the seared mushrooms and any juices that have accumulated. Add the tomatoes, their juices, and the thyme and bring to a simmer.
- In a small cup, stir together the cornstarch and 1 or 2 tablespoons of cool water to make a slurry. Add this to the pot along with 1/2 cup vegetable stock. Cook for 2 or 3 minutes more. Add the tomato paste and stir until blended. Stir in the cream, Worcestershire, Tabasco, and more stock if needed to make a spoonable sauce that generously coats the mushrooms. Heat thoroughly, being careful not to let it come to a boil. Taste, adding salt if you like.
- Serve the grits in shallow bowls topped with the mushrooms, sauce, and a sprinkle of chives.
Nutrition Facts : Calories 509 kcal, Carbohydrate 41 g, Protein 17 g, Fat 32 g, SaturatedFat 20 g, Cholesterol 93 mg, Sodium 738 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
CREAMY CHEESE GRITS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h25m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat the butter and oil in a pan and add the jalapenos, onions and bell peppers. Cook until softened, 5 minutes or so.
- Pour in the grits, followed by the broth and 3 cups water. Stir, and then bring to a boil. Reduce the heat to low, and then cover and cook for 30 to 40 minutes, stirring occasionally.
- Add the half-and-half. Stir, and then cook until the grits are tender, another 20 to 30 minutes. At any time, add more broth if the grits look like they need more cooking liquid.
- Remove the grits from the heat and stir in the cheese. 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.
CREAMY GRITS WITH FONTINA FONDUTA AND MUSHROOM STEW
Provided by Kay Rentschler
Categories main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place grits in a medium heavy-bottomed saucepan. Add 2 1/2 cups cold water, and stir once. Allow grits to settle in saucepan, then skim off chaff and hulls that float to surface. Turn heat to medium-high, and bring grits to low simmer, stirring constantly with a wooden spoon, about 5 minutes. Reduce heat to lowest setting, and cover saucepan. Heat 2 cups water in a small saucepan. Keep hot.
- Cook grits, covered, over very low heat, stirring every 10 minutes or so with wooden spoon, and adding 1/4 cup hot water to pan when grits become thick. Cook grits until creamy and tender but not mushy, about 90 minutes. Stir in salt after 45 minutes. At end of cooking, stir in butter, and season to taste with black pepper. Keep warm. (Grits can be served at this point, as a side dish.)
- While grits cook, make fonduta. In a small stainless steel bowl, combine fontina with milk and let sit 30 minutes. In a small saucepan, combine cream with Parmesan cheese. Cook over low heat, stirring constantly, until parmesan has melted. Season with salt and pepper. Remove from heat, but keep warm.
- Set bowl with fontina over a pot of simmering water, and stir constantly to melt cheese into threads. Transfer both cheese mixtures to a blender, add egg yolk, and blend until smooth. Taste, and adjust seasonings. Return to saucepan. Keep warm.
- To prepare mushrooms, heat 2 teaspoons olive oil in a large sauté pan. Add half the mushrooms, season with salt and pepper, and cook until seared, about 4 minutes. Transfer to a plate. Add 2 more teaspoons oil to pan, and cook remaining mushrooms. Transfer to plate. Add remaining olive oil to pan, add shallots and garlic, and cook 3 minutes. Return mushrooms to pan, cover, and cook about 4 minutes. Stir in thyme.
- To serve, distribute shaved cabbage evenly over 4 warm plates. Put a spoonful of grits on top. Pour fonduta over grits. Top with mushrooms. Serve immediately with lots of freshly ground black pepper.
Nutrition Facts : @context http, Calories 616, UnsaturatedFat 17 grams, Carbohydrate 44 grams, Fat 41 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 21 grams, Sodium 664 milligrams, Sugar 7 grams, TransFat 0 grams
CREAMY GRITS WITH MUSHROOMS AND CHARD
In an ode to her Black, Mexican and Haitian backgrounds, the chef Rahanna Bisseret Martinez created this recipe, which honors one of the Americas's most important ingredients: corn. Corn grits cooked with unsweetened oat-milk cream act as a base for tender swiss chard leaves, pickled chard stems and mushrooms. Soaked then caramelized in a jalapeño sauce, the mushrooms create layers of varying textures along with the greens. This dish can be served on its own as a hearty one-plate vegan meal, or alongside a main dish or with a crisp and lightly dressed green salad.
Provided by Korsha Wilson
Categories dinner, grains and rice, vegetables, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Make the grits: Cook the grits with water according to the package instructions in a large, heavy-bottomed pot, stirring occasionally and adding more water if needed to ensure no grits stick to the pot. The cook time can range from 30 minutes to 2 hours, depending on the age and quality of the grits. When the grits are tender, remove from the hot burner and pour in the oat cream, oil and salt, stir well, and cover. (If you cooked the grits with salt, then start with 1 teaspoon and add more to taste.) Set aside.
- Meanwhile, make the sauce: Heat a cast-iron skillet over medium. Once heated, add the onion quarter, jalapeño and garlic cloves. Char and slightly cook the vegetables, turning occasionally. The garlic will likely be done first, after 4 or 6 minutes. Place each item in a bowl when charred and cover with a lid.
- When the charred vegetables are cool to the touch, remove the outer skin of the onion, the jalapeño stem and the garlic peels. If you are very sensitive to spice, slice the jalapeño in half lengthwise and remove one half's seeds and white veins to make it much milder.
- In a blender or mini food processor, blend the onion, jalapeño and garlic with the lemon juice, olive oil and cilantro until smooth. Add more olive oil if needed to blend, 1 tablespoon at a time. Clean the mushrooms with a damp towel and break apart or cut at the stem into 2-inch pieces. Place the mushrooms in a bowl and pour the jalapeño sauce on top; let sit for at least 15 minutes.
- Make the chard: Place the chard shiny side down on a cutting board and slice the stems and ribs away from the green leaves. Stack the leaves in a pile and cut crosswise into thin strips. Transfer to a bowl, toss with 2 tablespoons oil, and season with salt and pepper.
- Cut the chard stems into 2-inch-long matchsticks. In a medium saucepan, combine 1 cup water with the jalapeño, vinegar, garlic, onion and sugar, and bring to a boil. Remove the pan from the heat, add the chard stems and let sit, uncovered, for at least 10 minutes.
- Heat a medium cast-iron skillet over medium, add the chard leaves and cook, using tongs to move them around quickly in order to keep their bright green color, 1 to 2 minutes. Transfer to a bowl and set aside.
- In the same skillet, add the remaining 1 tablespoon oil and swirl to coat the bottom of the pan. Set over medium-high heat. Shake excess sauce off the mushrooms back into the bowl; too much sauce will cause them to steam instead of sear. Add the mushrooms to the hot oil, and cook until tender and caramelized, 2 to 5 minutes per side.
- To serve, spoon the grits onto a large platter and top with the chard, mushrooms and pickled stems.
More about "creamy cheese grits and mushrooms recipes"
CREAMY GRITS WITH CREAM CHEESE RECIPE - THE SPRUCE …
From thespruceeats.com
CREAMY GRITS | PAULA DEEN
From pauladeen.com
10 BEST CREAM CHEESE GRITS RECIPES | YUMMLY
From yummly.com
THE CREAMIEST CHEESE GRITS RECIPE EVER | A SPICY …
From aspicyperspective.com
5/5 (19)Total Time 25 minsCategory Breakfast, Main, Main Course, Side DishCalories 411 per serving
- Mix the milk, water, salt, garlic powder, cayenne pepper, and paprika in a large 6 quart sauce pot. Set over medium-high heat and bring to a boil.
- Once boiling, whisk in the grits, until there are no clumps. Lower the heat to medium-low. Cover and simmer for 12-20 minutes, (depending on the package instructions) stirring occasionally.
- Once the grits seem soft and thick, stir in the butter and shredded cheese. Taste, then season as needed.
- If the grits are thicker than desired, stir in another ¼ - ¾ cup water. They will continue to thicken as they cool.
CREAMY MUSHROOM GRITS RECIPE | MYRECIPES
From myrecipes.com
Servings 6Total Time 20 mins
CHEESY GRITS WITH SEARED MUSHROOMS RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Mushroom RecipesCalories 352 per servingTotal Time 25 mins
SECRETS, CREAMY WHITE GRITS AND CHANTERELLE MUSHROOMS
From turntablekitchen.com
RECIPE: TASTY SAUTéED VEGGIES AND CREAMY, CHEESY GRITS
From americanrecipes.netlify.app
CREAMY CHEESE GRITS AND MUSHROOMS | PUNCHFORK
From punchfork.com
CREAMY MUSHROOM GRITS RECIPE | RECIPE | CREAMY MUSHROOMS, …
From pinterest.com
BROWNED BUTTER MUSHROOM AND CHEESE GRITS PARFAITS
From southernladymagazine.com
GOAT CHEESE GRITS WITH GARLIC BUTTER MUSHROOMS AND SPINACH
From wholeandheavenlyoven.com
CREAM CHEESE GRITS - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
GOAT CHEESE GRITS WITH CRISPY MUSHROOMS - AT HOME WITH SHAY
From athomewithshay.com
CHEESE GRITS CASSEROLE - THE BEST BAKED, CREAMY, CHEESY GRITS!
From southernfoodandfun.com
CREAM CHEESE GRITS - MEANINGFUL EATS
From meaningfuleats.com
30 CREAMY MUSHROOM RECIPES | ALLRECIPES
From allrecipes.com
CREAMY GOAT CHEESE GRITS WITH MUSHROOMS | EDIBLE NASHVILLE
From ediblenashville.ediblecommunities.com
CREAMY MOREL MUSHROOM GRITS | RECIPESTY
From recipesty.com
LINDASRECIPES.COM - LINDA'S RECIPE COLLECTION
From lindasrecipes.com
CREAMY CHEESE GRITS - RECIPECIRCUS.COM
From recipecircus.com
10 CHEESE GRITS RECIPES | ALLRECIPES
From allrecipes.com
GRITS TOAST WITH CREAMY MUSHROOMS | PAULA DEEN
From pauladeen.com
SMOTHERED STEAK AND MUSHROOMS OVER CREAMY GRITS RECIPE
From mealplannerpro.com
CHICKEN AND MUSHROOM RECIPE WITH CHEESY GRITS - STACY LYN HARRIS
From stacylynharris.com
SHRIMP AND GRUYèRE CHEESE GRITS WITH BACON AND MUSHROOMS …
From pinterest.ca
TRUE SOUTHERN STYLE CREAMY GRITS WITH CHEESE - I'D RATHER …
From idratherbeachef.com
10 BEST SOUR CREAM GRITS RECIPES | YUMMLY
From yummly.com
CREAMY ROASTED GARLIC CHEESE GRITS - GARLIC & ZEST
From garlicandzest.com
SMOTHERED STEAK AND MUSHROOMS OVER CREAMY GRITS RECIPE
From today.com
TOP 20 STUFFED MUSHROOMS WITH CREAM CHEESE - BEST RECIPES …
From eatandcooking.com
THE CHEESIEST CHEESE GRITS (5 INGREDIENTS!) - THE CHEESE
From cheeseknees.com
CREAMY PARMESAN GRITS RECIPE | SOUTHERN LIVING
From southernliving.com
CHEESY VEGAN GRITS WITH SMOKY MUSHROOM BACON
From glueandglitter.com
CREAMY MUSHROOM GRITS RECIPE
From pinterest.co.uk
CREAMY CHEESE GRITS RECIPE - BERLY'S KITCHEN
From berlyskitchen.com
CREAMY SOUTHERN CHEESE GRITS - PINK OWL KITCHEN
From pinkowlkitchen.com
CREAMY GRITS WITH MUSHROOMS AND CHARD RECIPE
From pinterest.com
SHRIMP AND GRUYèRE CHEESE GRITS WITH BACON AND MUSHROOMS …
From seriouseats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love