Grits And Grunts Recipes

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GRITS AND GREENS CASSEROLE



Grits and Greens Casserole image

Provided by Trisha Yearwood

Categories     side-dish

Time 1h30m

Yield 10 servings

Number Of Ingredients 12

Nonstick cooking spray, for spraying the baking dish
2 cups half-and-half
8 cups chicken stock
2 cups grits, such as Quaker Old Fashioned
6 slices bacon, cut into small pieces
1 medium sweet onion, such as Vidalia, finely chopped
One 16-ounce package frozen collard greens, thawed
1 3/4 cups grated Parmesan (6 ounces)
1/2 cup (1 stick) unsalted butter
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup shredded Monterey jack cheese

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray and set aside.
  • In a large pot or Dutch oven, combine the half-and-half and 6 cups of the chicken stock and bring to a boil over medium-high heat. Once up to a boil, stir in the grits. Bring it back up to a boil, and then reduce the heat to low and cover. Simmer, stirring frequently, until the mixture has slightly thickened (it should resemble cooked oatmeal in thickness), 10 to 15 minutes. Use a whisk to break up any lumps that have formed.
  • Meanwhile, in a large saucepan, cook the bacon over medium-high heat until just turning crispy, about 7 minutes. With a slotted spoon, remove the bacon and place it on a paper towel, patting it to remove any excess fat. Using the same saucepan, add the onions to the leftover bacon drippings and saute until translucent, 5 to 7 minutes. Then add the collard greens and the remaining 2 cups chicken stock and cook until tender, another 10 minutes. Drain the collards and onions in a colander.
  • Once the grits are done, add the Parmesan, butter, salt, pepper and 1/2 cup of the Monterey jack. Stir until the butter has melted and all the ingredients are well combined. Then add the drained collards mixture and stir.
  • Transfer the grits mixture to the prepared baking dish and top with the crumbled bacon and the remaining 1/2 cup Monterey jack. Bake until the cheese is melted and bubbly, about 15 minutes.

GRITS AND GREENS



Grits and Greens image

This weeknight dinner is the perfect homey and rustic dish. Quick-cooking grits become extra flavorful because they are simmered in vegetable stock and get a creamy bite from the combination of milk and sharp Cheddar that's stirred in once the grits are tender. Using both collard greens and Swiss chard lends more interesting and varied tastes and textures. Because the leaves are cooked just until wilted, apple cider vinegar is added at the end to help balance out any bitterness. A little hot sauce splashed on just before serving helps tie the entire dish together, awakening the flavors in both the greens and grits.

Provided by Vallery Lomas

Categories     weeknight, vegetables, main course, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 16

2 cups vegetable stock
1 cup quick-cooking grits
1/4 teaspoon ground black pepper
1/2 cup whole milk
1/2 cup shredded sharp Cheddar (3 ounces)
Salt
2 tablespoons extra-virgin olive oil
1 shallot, minced
2 garlic cloves, sliced
Pinch of red-pepper flakes
1 bunch collard greens (12 ½ ounces), stems removed, leaves cut into 1-inch pieces
1 bunch Swiss chard (10 ounces), leaves and stems cut into 1-inch pieces
Salt and black pepper
1 cup vegetable stock
2 tablespoons apple cider vinegar
Hot sauce, to serve

Steps:

  • Make the grits: In a medium saucepan, heat the vegetable stock and 2 cups water over medium-high until boiling. Once boiling, slowly pour in the grits while whisking to reduce lumps. Once the grits come to a boil, reduce the heat to maintain a simmer and cook, whisking frequently, until thickened, 5 to 8 minutes.
  • Remove the pan from the stove. Season the grits with the pepper, then stir in the milk and cheese until the cheese melts. Season to taste with salt. Set aside and cover to keep warm.
  • Meanwhile, make the greens: Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high. Add the shallot and garlic, and cook, stirring often, until softened, 2 to 3 minutes. Add the red-pepper flakes, collards and chard. Toss to combine until wilted, 3 to 5 minutes. Season with salt, add the vegetable stock and bring to a simmer.
  • Reduce the heat to maintain a simmer, and cook, stirring occasionally, until the greens are very tender, 10 to 15 minutes. Stir in the vinegar, and season again to taste with salt and pepper. Divide the grits among plates and top with the greens and a dash of hot sauce.

GRITS AND GRUNTS



Grits and Grunts image

Categories     Egg     Fish     Breakfast     Brunch     Sauté     Bacon     Snapper     Avocado     Hominy/Cornmeal/Masa     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 2

Number Of Ingredients 14

Grits
5 cups water
1 teaspoon kosher salt, plus more to taste
1 cup instant grits
2 tablespoons (1/4 stick) unsalted butter
3 bacon slices, diced
1/2 sweet onion, diced, such as Walla Walla
4 snapper or rockfish fillets
4 to 6 tablespoons Cajun and Blackening Seasoning
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
2 large eggs
1 avocado, peeled, pitted, and sliced
1 tomato, sliced

Steps:

  • First, prepare the grits. Bring the water and salt to a boil in a heavy-bottomed pot. Whisking the whole time, add the grits in a steady stream. Reduce the heat to low or medium-low and cook, stirring frequently, for 10 minutes, or until the grits have bloomed and are creamy. Stir in the butter and taste for salt. Keep warm.
  • Fry the bacon in a large sauté pan over medium heat, until crispy. Remove the bacon to paper towels to drain. Add the onion to the pan and sauté in the bacon fat until soft. Keep warm.
  • Coat the fillets thoroughly with Cajun seasoning and sprinkle both sides with salt and pepper. Heat the butter in a large clean sauté pan or in the bacon pan over medium-high heat. Add the fish fillets and fry for 2 to 3 minutes per side, or until just cooked through. While the fish is cooking, crack the eggs into the pan and fry alongside the fish, or fry in a separate skillet if the pan is not large enough to accommodate both.
  • Spoon the grits into two large shallow serving bowls and sprinkle with the bacon and sautéed onion. Top each with 2 fish fillets and crown with an egg. Lay the sliced avocado and tomato on the side and season with salt and pepper.

GRITS AND GREENS



Grits and Greens image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Number Of Ingredients 0

Steps:

  • Boil 1 bunch quartered baby turnips in 4 cups salted water, 5 minutes. Add the chopped turnip greens and 1/2 cup frozen lima beans; cook 2 minutes. Remove the vegetables with a slotted spoon. Add 3/4 cup instant grits to the water; add salt and cook, stirring, until thick, 5 minutes. Stir in the vegetables and 1 tablespoon butter. Season with pepper.

GRITS AND GREENS



Grits and Greens image

This is a recipe my aunt has been making for years. I'm not sure where the recipe came from, but it's a southern breakfast to a tee!! It also makes a good side dish for supper.

Provided by crispychick

Categories     Breakfast

Time 12m

Yield 8 serving(s)

Number Of Ingredients 8

3 cups whole milk
1 cup heavy cream
1 cup quick-cooking grits
6 tablespoons butter
1 lb collard greens or 1 lb mustard greens (just one or any combination)
1 1/2 cups freshly grated parmesan cheese
salt
fresh ground black pepper

Steps:

  • Combine the milk and the cream in a heavy pan and heat to just under a boil.
  • Stir in the grits and cook 5-10 minutes, stirring often to prevent scorching.
  • Remove from heat.
  • Stir in 2 T of the butter.
  • In the meantime, place the greens, still wet from washing, in a large skillet.
  • Cook them with the rest of the butter over medium heat for about 5 minutes or until thoroughly wilted.
  • Add the greens to the grits.
  • Stir in the parmesan cheese and season with salt and pepper.
  • Can be served as is, or you can pour in a greased casserole dish and top with a little more cheese, then broil.
  • (I suggest the latter).

Nutrition Facts : Calories 400.1, Fat 28.4, SaturatedFat 17.3, Cholesterol 89.3, Sodium 441, Carbohydrate 23.3, Fiber 1.6, Sugar 5.4, Protein 14.2

GRITS AND GREENS CASSEROLE



Grits and Greens Casserole image

This grits and greens casserole was a fast hit with my family, and has turned into a Thanksgiving dish.

Provided by saint fu

Time 1h30m

Yield 12

Number Of Ingredients 10

6 slices bacon
1 medium red onion, chopped
8 cups chicken broth, divided
2 cups half-and-half
2 cups regular grits
1 (12 ounce) package chopped turnip greens
2 cups shredded Monterey Jack cheese
1 cup grated Parmesan cheese
1 cup salted butter, cubed
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; reserve some grease in the skillet. Let bacon cool enough to handle, about 5 minutes; chop and set aside.
  • Heat reserved grease in the skillet over medium heat. Add onion and saute until golden, 7 to 10 minutes. Set aside.
  • Combine 6 cups chicken broth and half-and-half in a large pot; bring to a boil. Stir in grits, return to a boil, and cover. Reduce heat to a simmer and cook, stirring often, until grits are tender, 25 to 30 minutes.
  • While grits are cooking, bring remaining 2 cups chicken broth to a boil in another pot. Add greens, reduce heat, and cook until tender, about 10 minutes. Drain and squeeze out all liquid.
  • Stir bacon, onions, Monterey Jack and Parmesan cheeses, butter, salt, and pepper into grits. When butter is melted, stir in greens. Transfer mixture to a 9x13-inch baking dish.
  • Bake in the preheated oven until starting to brown on top, about 15 minutes.

Nutrition Facts : Calories 431.7 calories, Carbohydrate 26.2 g, Cholesterol 87.3 mg, Fat 30.3 g, Fiber 1.5 g, Protein 13.8 g, SaturatedFat 18 g, Sodium 1222 mg, Sugar 1.6 g

GRITS AND GREENS



Grits and Greens image

This recipe calls for stone ground grits...I usually get them at the farmers market or at the seafood festival. You can substitute regular grits. Another option to reduce the fat and calorie count is to substitute turkey bacon or turkey ham to sprinkle on top of the dish. This dish is equally at home as a breakfast dish or as a side dish. Cooking time does not include the time to cook the bacon.

Provided by breezermom

Categories     Breakfast

Time 42m

Yield 5 serving(s)

Number Of Ingredients 8

1 cup whipping cream
32 ounces chicken stock, divided
1 cup stone-ground grits
1/2 of a 1 lb package of chopped fresh collard greens
1/4 cup butter
1 cup parmesan cheese, freshly grated
1/2 teaspoon black pepper, freshly ground
6 slices bacon, cooked and crumbled

Steps:

  • Combine whipping cream and 3 cups chicken stock in a large saucepan; bring to a boil. Gradually stir in grits. Cook over medium heat until mixture returns to a boil; cover, reduce heat, and simmer, stirring occasionally, 25 minutes, or until creamy.
  • While grits cook, pour remaining 1 cup chicken stock into a large skillet; add greens. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until greens are tender and stock is absorbed.
  • Add butter, cheese, and pepper to the grits, stirring well. Stir in cooked greens. Cook 1 minute or until grits and greens are thoroughly heated and the cheese is melted. Sprinkle with crumbled bacon, and serve immediately.

Nutrition Facts : Calories 513.1, Fat 35.3, SaturatedFat 20.9, Cholesterol 112.7, Sodium 664.8, Carbohydrate 33.4, Fiber 1.5, Sugar 3.3, Protein 15.8

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Top Asked Questions

How do you make grits from scratch?
Make the grits: In a medium saucepan, heat the vegetable stock and 2 cups water over medium-high until boiling. Once boiling, slowly pour in the grits while whisking to reduce lumps. Once the grits come to a boil, reduce the heat to maintain a simmer and cook, whisking frequently, until thickened, 5 to 8 minutes. Remove the pan from the stove.
What to serve with Grits and grunts?
The classic accompaniment to grits and grunts is cheap beer, but coffee works, too. First, prepare the grits. Bring the water and salt to a boil in a heavy-bottomed pot.
How to cook Grits in a crock pot?
Bring the water and salt to a boil in a heavy-bottomed pot. Whisking the whole time, add the grits in a steady stream. Reduce the heat to low or medium-low and cook, stirring frequently, for 10 minutes, or until the grits have bloomed and are creamy.
What are cheesy grits made of?
Southern style cheesy grits are made with ham, bacon and sausage in this quick recipe. My own version of a dish that is a house specialty at a restaurant in the Florida Panhandle. Fresh-ground pepper and sharp Cheddar cheese liven up these grits.

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