Slow Cooked Grits With Chile And Cheese Recipes

CHILI 'N' CHEESE GRITS

Steps:

• In a large saucepan, bring water and milk to a boil. Add grits; cook and stir over medium heat for 5 minutes or until thickened. , In a small bowl, beat egg yolks. Stir a small amount of hot grits into yolks; return all to the pan, stirring constantly. , Add 3/4 cup cheese, butter, chilies and salt. Pour into a greased 1-1/2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 160°.

CHILE CHEESE GRITS

Steps:

• In a large saucepan, combine milk, 4 cups water, butter, and salt. Bring to a boil over medium-high heat. Add grits, stirring to combine. Cook according to package directions. Add 3 cups cheese and chiles to cooked grits, stirring until combined and cheese is melted. Sprinkle remaining 1 cup cheese on top. Serve immediately.

CROCKPOT CHEESY SOUTHERN GRITS

Steps:

• Soften the butter.
• Combine all ingredients except the shredded cheese.
• Cook on low in the crock pot for 6-8 hours stirring occasionally.
• About 15 - 30 minutes before serving stir in shredded cheese. Enjoy!

SLOW-COOKER GRITS

Steps:

• Combine the first 6 ingredients in a greased 3-qt. slow cooker. Cook, covered, on low until liquid is absorbed and grits are tender, 2-1/2 - 3 hours, stirring every 45 minutes. Stir in cheeses until melted. Serve immediately.

SLOW-COOKER GRITS

Steps:

• Add the grits to a medium bowl and cover with water by 2 inches. Stir gently and allow the grits to settle for about 2 minutes. Skim off any bits of grits that have floated to the surface, then drain them in a fine-mesh sieve, discarding the liquid.
• Add the grits to a 6-quart slow-cooker insert with 7 cups of water and 1 tablespoon salt and stir to combine. Cover and cook until the grits are tender and have absorbed most of the liquid but are still loose enough to pour off a spoon, about 2 hours on high or 4 hours on low. Continue to cook, covered, up to 30 minutes more to achieve a thicker consistency.
• Add the milk and butter, stirring to fully combine. Serve immediately with desired toppings, or cover and keep warm for up to 2 hours.

CHEESE AND CHILI BAKED GRITS

Steps:

• Preheat oven to 375. Lightly butter 1-quart baking casserole.
• Melt butter in medium saucepan over medium-low heat until hot. Add onion; saute for about 5 minutes or until almost tender. Add jalapeno and garlic; saute for about 2 minutes. Stir in chili powder.
• Increase heat to medium. Add chicken broth. Bring to boiling. Reduce heat to low; gradually whisk in grits. Cook, stirring constantly, for 1 to 2 minutes or until grits thicken. Remove from heat.
• Beat eggs slightly in a small bowl. Quickly beat small amount of hot grits into eggs. Return to saucepan with remaining grits, stirring constantly. Stir in cheese; pour into prepared casserole.
• Bake uncovered, in preheated oven for 45 minutes or until golden.

GRITS WITH JACK CHEESE, CHILES, AND GREENS

Steps:

• Preheat the broiler. Slice the chile in half, discarding its veins and seeds, and arrange skin side up on a baking sheet. Place under the broiler and grill for about 10 minutes, until the skin is blackened. Cover the chile with a damp kitchen towel and let rest for about 20 minutes. Peel off the skin or scrape it off using a paring knife. Chop the chile.
• Place the grits, water, salt, and butter in the slow cooker. Cover and cook on low for about 3 hours, until the water is absorbed and the grits are tender. Thirty minutes before serving, stir in the onion, arugula, roasted chile, and cheese. Season to taste with salt and pepper.
• Ladle into bowls and top each portion with a sprinkling of cheese. Serve at once.

ROBIN'S CHEESY CHIPOTLE GRITS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• Heat the olive oil in a saucepan over medium heat. Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes. Pour in the chicken broth and milk. Bring to a boil over high heat, then turn the heat to low. Slowly whisk in the grits, then cover the saucepan, and cook for 5 minutes.
• Once the grits have cooked, stir in the salt, pepper, cumin, chipotle peppers, green chiles, and 1 cup of Cheddar cheese until the cheese has melted. Pour the grits into the prepared 9x13 inch dish, and sprinkle with the remaining 1/2 cup of Cheddar cheese.
• Bake in the preheated oven until the cheese is bubbly, and has begun to brown, 30-45 minutes.

SLOW-COOKED GRITS WITH CHILE AND CHEESE

Steps:

• Place the grits, salt, and water in the slow cooker insert. Cover and cook on low overnight, about 8 hours.
• In the morning, simply stir in the chiles, adjust the salt to taste, and stir in half the cheese. Spoon up a bowlful for each person, then top with the remaining cheese.
• No wine here, but a good, hearty cup of coffee at breakfast time or a Mexican beer at lunch or dinner.