Savory Grits With Shallots Corn And Green Onions Recipes

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SWEET ONIONS AND GRITS SURPRISE



Sweet Onions and Grits Surprise image

Provided by Food Network

Categories     appetizer

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 10

3 cups water
1 cup quick grits
1 cup heavy cream
1 large Vidalia onion, chopped
2 cloves garlic, minced
2 pounds uncooked shrimp, peeled and deveined
3 cups chicken broth
2 tablespoons olive oil
Salt
Vidalia spring onions, chopped (as garnish)

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.

SAVORY GRITS WITH SHALLOTS, CORN AND GREEN ONIONS



Savory Grits with Shallots, Corn and Green Onions image

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

2 teaspoons vegetable oil
1 cup chopped shallots
3/4 teaspoon dried thyme
2 1/2 cups frozen yellow corn kernels, thawed
5 cups (or more) water
1 teaspoon salt
1 cup quick-cooking grits
1/2 cup chopped green onions
1/2 teaspoon hot pepper sauce

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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