JALAPEñO-CHEESE GRITS CASSEROLE RECIPE - (4.3/5)
Provided by Marlenew
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Butter the bottom and sides of a 9x13-inch casserole or baking pan, and set aside. In a large pot, bring water to a boil. Add salt and cornmeal, and bring to a simmer, reducing the heat if necessary. Cook, stirring, for about 10 to 15 minutes, until thickened. Remove from heat, and stir in cheese, butter, hot sauce, jalapeños, green chiles, and garlic salt. Add beaten eggs and stir thoroughly to combine. Pour mixture into buttered baking dish. Bake for about 1 hour.
JALAPEñO CHEESE GRITS
Provided by John Besh
Categories Cheese Breakfast Brunch Side Vegetarian Kid-Friendly Mardi Gras Dinner Family Reunion Jalapeño Potluck Simmer Butter Marscarpone Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 68
Number Of Ingredients 6
Steps:
- 1. Heat 4 cups of water in a large heavy-bottomed pot over high heat until it comes to a boil. Slowly pour in the grits while whisking constantly. Reduce the heat to low, cover, and cook, stirring occasionally with a wooden spoon, for about 20 minutes.
- 2. While the grits are cooking, pan-roast the jalapeño pepper in a small skillet over high heat until the skin is brown and blistered. Cut the pepper in half lengthwise and remove the skin and the seeds from the pepper and discard. Mince the flesh and add it to the pot of grits.
- 3. Remove the pot from the heat and fold in the butter, mascarpone, and Edam cheese. Season with salt.
JALAPENO CHEDDAR GRITS
Used to eat these every Saturday and Sunday morning when I waited tables during brunch in Uptown New Orleans. They go great with breakfast, brunch or any meal really. delicious!
Provided by graniteangel
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk butter, milk, creole seasoing, pepper, cheddar and jalapenos together with cooked grits until fully combined and creamy.
- You may add more milk and or butter if you desire a fluffy richer flavor.
Nutrition Facts : Calories 353.3, Fat 19.5, SaturatedFat 12.1, Cholesterol 55.6, Sodium 788.8, Carbohydrate 33.3, Fiber 0.9, Sugar 2.2, Protein 11.6
BOBBY FLAY'S JALAPENO CHEESE GRITS
This is actually Bobby's wife's recipe (her name is Stephanie March); she makes them for him every year on his birthday. Awwww.... ;o)
Provided by Raquel Grinnell
Categories Corn
Time P1DT10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Cook the grits according to the directions on the back of the package (usually between 5-10 minutes), whisking the whole time to avoid lumps.
- Remove from the heat and add next 6 ingredients (cheddar through chilies).
- Stir well and season with garlic salt, to taste.
- Pour into a buttered 9x9-inch baking dish and bake for 1 hour.
- Let cool slightly before slicing and serving.
CREAMY CHEDDAR GRITS
Steps:
- Bring 4 cups of water to a boil in a heavy 4-quart saucepan. Add the salt, then slowly add the grits in a thin, steady stream, stirring constantly with a wooden spoon. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 5 to 7 minutes.
- Add the half-and-half and butter to the grits and stir. The mixture will seem thin but it will thicken as it cooks. Bring to a simmer, stirring occasionally. Cover the pot, reduce the heat to low, and cook, stirring occasionally for 45 minutes, until very smooth and creamy. Off the heat, stir in the Cheddar, scallions, and pepper. Season to taste and serve hot with a sprinkle of grated cheese and scallions.
ROASTED GARLIC JALAPENO CHEESE GRITS
Steps:
- Preheat the oven to 325 degrees F. Lightly butter a 2-quart oven-safe dish.
- Cut the top off of the garlic head to expose the garlic. Put the head on a piece of aluminum and drizzle with olive oil. Sprinkle with salt and pepper and close. Place the garlic into the oven and roast until soft, about 45 minutes. Remove from the oven and open to cool slightly before using.
- Bring the chicken stock, 1 1/2 cups water and 1 teaspoon salt to a rolling boil in a large pot over high heat. Add the grits and stir well with a whisk. Cook, stirring constantly, until the liquid is absorbed, about 5 minutes. Remove from the heat and stir in the butter. Add the eggs while whisking quickly, and fold in 3 tablespoons of the roasted garlic, the cheeses, jalapenos, cayenne, 1/2 teaspoon black pepper and white pepper. Once the grits are thoroughly combined and smooth, transfer to the prepared baking dish and cover with foil.
- Bake for 1 hour 20 minutes, then remove foil and cook 10 minutes longer to brown the top.
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