CHEESY CORN AND GRITS
This is a traditional Southern favorite, with creamed corn added for extra creaminess. It's hearty enough to be a meatless main dish!
Provided by Sharon123
Categories Corn
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan bring water and vegetable (or chicken) granules to boiling.
- Gradually stir in grits.
- Remove from heat.
- Cover and let stand 5 minutes.
- Stir in onion and the 1/2 cup cheese.
- Stir in eggs, milk, and corn.
- Transfer to a lightly greased 1-quart casserole.
- Bake, uncovered, in a 350 degree oven for 45 to 50 minutes or until set in center.
- Sprinkle with the remaining cheese.
- Let stand 1 to 2 minutes before serving to melt cheese.
- Makes 4 servings.
Nutrition Facts : Calories 255.9, Fat 11, SaturatedFat 6, Cholesterol 119.5, Sodium 347.6, Carbohydrate 28.1, Fiber 1.2, Sugar 2.3, Protein 12.2
SWEET ONIONS AND GRITS SURPRISE
Provided by Food Network
Categories appetizer
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a large saucepan on stovetop, bring water to a boil and stir in grits. Cook grits for 5 minutes and remove from heat. Stir in cream.
- Saute the onion and garlic in olive oil until onions are tender, then add shrimp. Cook until the shrimp are pink. Pour chicken stock into mixture. Stir and simmer on low heat for 15 minutes. Garnish with Vidalia spring onions.
- Pour grits onto a serving dish and top with shrimp mixture.
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.
GRITS WITH CORN AND VIDALIA ONION
Make and share this Grits With Corn and Vidalia Onion recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a saucepan, heat the oil over medium heat; add in onion; stir/saute until transparent, about 2 minutes.
- Add in corn; stir/saute, until kernels become soft, about 5 minutes.
- Add in the milk, water, and 1 teaspoon salt; bring mixture to a boil over high heat.
- Whisk in the grits; decrease heat to low, and simmer, whisking occasionally, until the grits are creamy and thick, 45-60 minutes.
- Stir in the butter, cheese, parsley, and chives.
- Taste and adjust for seasoning with salt and pepper.
Nutrition Facts : Calories 407.2, Fat 18.3, SaturatedFat 8.9, Cholesterol 38.3, Sodium 313.9, Carbohydrate 47.3, Fiber 2.1, Sugar 9.1, Protein 14.6
CORN AND VIDALIA ONION SALAD
Steps:
- Prepare a charcoal or gas grill for medium-high heat, or preheat the broiler.
- Place the corn on the grill or in a broiler pan. Cook, turning every 5 minutes, until lightly browned all over, about 20 minutes. Let cool, then cut the kernels from the ears (you should have about 3 cups).
- Coat the grill or broiler pan with cooking spray. Grill the onion slices for 5 minutes on each side.
- Combine the corn, onions, cilantro, tomatoes, vinegar, salt, pepper and red pepper flakes in a large bowl. Toss well and serve.
BEEF GRILLADES WITH CHEESY FRESH CORN AND SWEET ONION GRITS
Provided by Bobby Flay
Categories main-dish
Time 2h35m
Yield 4 to 6 servings
Number Of Ingredients 34
Steps:
- Preheat the oven to 350 degrees F.
- For the grillades: Cut the steak in half. Sandwich each half between 2 pieces of plastic wrap or wax paper, and pound to an even 1/8-inch thickness. Sprinkle the steak on both sides with salt and pepper, and cut into 2-inch pieces.
- Mix the paprika, New Mexican chile powder, garlic powder, onion powder, oregano and chile de arbol powder in a small bowl until combined. Put the flour in a shallow baking dish and season it with salt and pepper.
- Heat the butter and canola oil in a large, high-sided saute pan over high heat. Working in batches, coat the steak pieces in the seasoned flour, shaking off the excess, and brown them on both sides in the hot fat. Transfer the steak to a plate as you finish each batch. Add the onions, poblano and red pepper to the pan, adding more oil if needed, and cook until the vegetables are very soft, about 5 minutes. Add the garlic and cook for 1 minute. Add the spice mixture and cook, stirring, for 1 minute. Add the chicken stock, tomatoes, thyme and bay leaf, and bring to a boil. Return the beef to the pan, cover and transfer to the oven to cook until tender, about 45 minutes.
- When done, remove the beef to a plate and cover to keep warm. Using potholders, move the pan to the stovetop and set over high heat. Cook, stirring occasionally, until the sauce has thickened into a gravy, about10 minutes. Season with a splash of vinegar. Add honey, salt and pepper to taste; stir in the parsley. Before serving, return the grillades to the pan, cover and warm them up over medium-low heat.
- For the grits: Heat the butter and canola oil in a large saucepan over medium-high heat. Add the onion and cook until soft. Add the corn, season with salt and pepper and cook for a few minutes. Add the milk and 3 cups water and bring to a boil. Slowly whisk in the grits until well combined and continue whisking until smooth. Reduce the heat to low and cook, stirring occasionally, until thickened and smooth, about 45 minutes; add more water as needed to keep the mixture creamy. Remove from the heat, and whisk in the cheddar and Parmesan and the green onions.
- To serve: Use a slotted spoon to transfer the grillades to a shallow platter. Pour over some of the gravy. Top with the grits, poached eggs if using, and some of the remaining gravy. Garnish with green onions and parsley.
GRITS WITH CARAMELIZED ONIONS AND GOAT CHEESE
Owing much to the inspiration and Southern Charm of Impera_Magna, I am venturing into the world of grits and posting my first grits' recipe! Use a regional onion available where you live: Vidalia, Maui, Walla Walla, etc. however a standard yellow onion will work fine. Please, feel free to substitute another good quality (goat) melting cheese: fontina, havarti, manchego, etc. Although this recipe wouldn't win a beauty contest, it makes up for it in taste and congeniality. From the blog cooklikeachampion.
Provided by COOKGIRl
Categories Low Protein
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat a medium skillet over medium heat. Add butter to skillet and swirl to coat.
- Add onions, cover and cook for about 5 minutes.
- Uncover and continue to cook, stirring occasionally, until the onions reach a deep, golden brown color. This should take about 25 minutes, but will depend on how thinly the onion is sliced.
- Remove the caramelized onions and add water to skillet, scraping up any brown bits that may have formed.
- Bring water to rapid boil and gradually whisk in grits, *making sure* to prevent any clumps from forming.
- Cover and reduce heat to medium-low.
- Cook until grits are thickened, approximately five minutes, adding more water if necessary. Note: For thicker consistency, I cook the grits for 7 minutes total.
- Remove from heat and stir in the caramelized onions.
- Crumble in goat cheese and stir to combine.
- Add salt and pepper to taste.
- Serve immediately.
- Garnish with fresh parsley.
- Note: Servings are estimated.
SAVORY GRITS WITH SHALLOTS, CORN AND GREEN ONIONS
Categories Onion Side Quick & Easy Corn Fall Shallot Hominy/Cornmeal/Masa Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Heat vegetable oil in medium nonstick skillet over medium-low heat. Add chopped shallots and dried thyme and sauté until shallots are tender and golden, about 6 minutes. Add 1 1/2 cups thawed yellow corn and sauté 3 minutes. Remove from heat. Purée remaining 1 cup corn and 1/2 cup water in processor.
- Bring 4 1/2 cups water and salt to boil in heavy large saucepan. Gradually whisk in grits. Reduce heat to medium and cook until grits boil and thicken, stirring occasionally, about 6 minutes. Add shallot mixture, puréed corn mixture, green onions and hot pepper sauce and stir until well blended and heated through, adding more water if mixture is too thick, about 4 minutes. Season to taste with salt and pepper. Transfer to bowl and serve.
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