Gourmet Cauliflower Cheese Grits Recipes

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GOURMET GRITS



Gourmet Grits image

Make and share this Gourmet Grits recipe from Food.com.

Provided by southern chef in lo

Categories     Vegetable

Time 34m

Yield 4-6 serving(s)

Number Of Ingredients 8

1/2 lb Italian sausage (I use Bob Evans)
3 cups water
1 cup uncooked white grits
0.5 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1/4 cup grated parmesan cheese
1/4 cup chopped sun-dried tomato
1/4 cup olive oil
1 garlic clove, chopped

Steps:

  • Crumble sausage into medium skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings; set aside. Bring water to a rapid boil in large saucepan. While stirring, add grits in steady stream until mixture thickens into smooth paste. Reduce heat to low; simmer 5 to 7 minutes, stirring frequently to prevent sticking. Stir in sausage, spinach, cheese and tomatoes. Pour into greased 9×5-inch loaf pan. Refrigerate until cool and firm.
  • Unmold. Slice into 1/2-inch-thick slices. Heat oil in large skillet over medium-high heat until hot. Add garlic; cook and stir 30 seconds or until soft. Add grit slices, 4 to 5 at a time, and cook until golden brown on both sides. Repeat until all slices are cooked. Serve hot. Refrigerate leftovers.
  • Serving Suggestion: Melt thin slice of mozzarella cheese on top of each browned slice. This also makes a wonderful side dish for chicken, topped with warmed seasoned tomato or spaghetti sauce.

Nutrition Facts : Calories 507, Fat 31.6, SaturatedFat 8.5, Cholesterol 37.9, Sodium 881.9, Carbohydrate 37.4, Fiber 2.2, Sugar 2.4, Protein 18.6

CHEESE GRITS



Cheese Grits image

Grits get a bad rap, man. Most of the time grits are watery and served with greasy eggs in a diner. Grits can be so much more! By using good-quality coarsely ground grits and cooking them right, you can easily elevate this Southern staple. Serve with Slow-Roasted Pork Shoulder with Pickled Onions (page 162).

Yield serves 6

Number Of Ingredients 6

2 cups white coarse-ground grits, preferably Anson Mills
Kosher salt
4 tablespoons (1/2 stick) unsalted butter
1/2 cup whole milk
1/4 pound sharp white Cheddar cheese, shredded (1 cup)
1/2 teaspoon freshly ground black pepper

Steps:

  • Put the grits in a heavy-bottomed pot, cover with 5 cups water, and set over medium heat. Bring to a simmer, then reduce the heat to low. Stir constantly with a wooden spoon until the grits begin to thicken, 5 to 8 minutes. Cover the pot and continue to cook over low heat, stirring every 10 minutes or so, and adding a little hot water if the grits become too thick. If a spoon can stand upright, then the grits are too thick.
  • After 30 minutes, add 1 tablespoon salt. Continue to cook the grits, covered, until they are creamy and tender but not mushy, about 30 minutes more.
  • Uncover the pot and stir in the butter, milk, cheese, and pepper. Add more salt, if needed.

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