PAULA DEEN'S TOMATO GRITS
Make and share this Paula Deen's Tomato Grits recipe from Food.com.
Provided by Punky Julster
Categories < 4 Hours
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In a saucepan, bring the water and milk to a boil. Add the salt and slowly add the grits and return to a boil, stirring constantly for 1 minute. Reduce the heat, cover, and cook for 3 minutes. While stirring the grits add the 1/2 cup of butter and stir until butter is melted. Cover and cook for 3 to 5 minutes, or until the grits are thick and creamy. Remove from heat and set aside.
- Using a skillet, sauté the onions in the remaining tablespoon of butter for 1 minute. Add the processed cheese, garlic powder, 1 1/2 cups Cheddar, and onions to grits, and stir until the cheese is melted. Add the tomatoes and mix well. Pour the grits into a greased 8 by 11 by 2-inch casserole and bake for 40 minutes.
- Sprinkle remaining 1 cup cheese over the casserole for the last 5 minutes of cooking time.
GRITS
Grits are a Southern staple. Serve this easy recipe with breakfast, as a meal or a side dish. The quick cooking grits, milk, salt, water and butter is ready to serve in just minutes.
Provided by Paula Deen
Time 5m
Yield 5
Number Of Ingredients 5
Steps:
- In a small pot, bring water, milk and salt to a boil. Slowly stir grits into boiling mixture. Stir continuously and thoroughly until grits are well mixed. Let the pot return to a boil, cover pot with a lid, lower the temperature, and cook for approximately 30 minutes stirring occasionally. Add more water if necessary.
- Grits are done when they have the consistency of smooth cream of wheat.
- Serve with butter, fruit or savory with a meal.
PAULA DEEN'S GRILLADES AND GRITS
Recipe by Paula Deen of The Lady and Son's in Savannah, GA. It's Mmmm-Good! I found that the cooking time may need to be increased to get the meat fork tender, so allow yourself some extra time. This can also be fixed in the crockpot.
Provided by Punky Julster
Categories Stew
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- Season beef with kosher salt, black pepper and garlic powder.
- Dust beef with about 1/3 cup flour and toss lightly.
- Spray a cast iron Dutch oven with cooking spray.
- Heat 4 tablespoons of bacon grease and 4 tablespoons of cooking oil (you may use all bacon grease, all solid shortening, or all cooking oil if desired).
- Brown meat in hot fat and remove to a large bowl using a slotted spoon.
- Leaving fat in Dutch oven, saute bell pepper, onions, celery, and garlic. Brown vegetables and remove to bowl with a slotted spoon, leaving fat in the pot.
- Add or take away to total 3 tablespoons of fat to make your roux.
- To make roux, add about 1/4 cup of flour, stirring constantly and slowly until flour is a nice deep brown, being careful not to burn the flour.
- Slowly add 4 cups of beef broth or water and stir. Bring to a simmer and add back beef and vegetables.
- Add bay leaves, thyme, hot sauce, Worcestershire sauce, salt, dried basil and stir.
- Add fresh tomatoes and 1 can extra hot tomatoes.
- Simmer for about 1 hour and 15 minutes, stirring occasionally.
- Just before serving, remove bay leaves and stir in 1/2 cup chopped parsley.
- Serve over your favorite hot buttered grits.
Nutrition Facts : Calories 638.7, Fat 47.3, SaturatedFat 17, Cholesterol 123.9, Sodium 903.7, Carbohydrate 17.8, Fiber 2.8, Sugar 5.9, Protein 35
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