Smoked Gouda Grits And Egg Bake Recipes

GOUDA GRITS CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, heat 2 1/2 cups water, 1 1/2 cups of the half-and-half, the butter and salt to boiling. Gradually stir in grits. Reduce heat to low. Cover; simmer 5 to 7 minutes, stirring occasionally. Remove from heat. Stir in 3/4 cup of the cheese until melted. Cool 15 minutes.
• Stir 2 of the eggs into grits mixture. Pour into baking dish. Bake 20 minutes.
• Meanwhile, in 10-inch skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Cook onion in bacon drippings over medium heat, stirring occasionally, until tender. In large bowl, beat remaining 8 eggs, the pepper and remaining 3/4 cup half-and-half with whisk; stir in remaining 1 1/4 cups cheese, the bacon, onion and spinach. Pour over crust.
• Bake 25 to 30 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.

SMOKED GOUDA CHEESE GRITS

Steps:

• Bring broth, milk and seasoning to boil.
• Stir in grits.
• Reduce heat and simmer.
• Stir occasionally (about 5-10 minutes).
• Add cheese and butter.
• Stir until melted and the consistency is to your liking.
• I like my grits on the runny side.
• Easily doubled or tripled or more.

SMOKED GOUDA GRITS AND EGG BAKE

Steps:

• In 3-quart saucepan, heat milk and salt just to boiling over medium-high heat. Gradually stir in grits. Reduce heat; cook uncovered 20 minutes, stirring frequently, until thickened. Add butter and Gouda cheese; stir until melted.
• Lightly spray 3-quart casserole with cooking spray. Pour grits mixture into casserole. Cool 20 minutes.
• Meanwhile, in 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring to crumble, until no longer pink. Drain on paper towels.
• Heat oven to 350°F. In large bowl, slightly beat eggs with whisk; stir in whipping cream, 2 tablespoons parsley, 1 cup of the Cheddar cheese and the cooked sausage. Pour over grits mixture. Top with remaining 1/2 cup Cheddar cheese.
• Bake uncovered 35 to 40 minutes or until set and edges are lightly browned. Sprinkle with additional parsley.

GRITS, SMOKED GOUDA, BACON, AND CORN BAKE

Steps:

• In a large skillet, cook bacon and corn over medium heat, stirring frequently, until bacon is crisp; drain well, and set aside.
• Preheat oven to 350°; spray a 13 x 9 inch baking dish with cooking spray.
• In a large saucepan, bring broth to a boil over med-high heat.
• Slowly stir in grits; decrease heat, and simmer for 4-5 minutes or until thickened.
• Stir in cream; remove from heat.
• Add cheese, green onion, and bacon mixture to grits.
• Add eggs and salt, stirring until combined.
• Spoon mixture into prepared dish.
• Bake for 40-50 minutes or until golden brown.
• Let stand for 10 minutes before serving.
• Garnish with green onion strips, if desired.

SLOW COOKER SMOKED GOUDA GRITS

Steps:

• In a 6-qt slow cooker, combine stone ground grits, chicken broth, onion powder and garlic powder.
• Cover and cook on LOW for 6-7 hours. Stir in smoked gouda. Top grits with bacon, green onions and tomato.

GRITS (GOUDA GRITS CAKE (P. 227 ) CRAZY SISTA RECIPE

Steps:

• 1. In a heavy saucepan, bring water, salt, and butter to a boil. 2. Add grits and cook over medium-low heat until liquid has evaporated and grits are smooth and creamy. 3. Add garlic, cheese, and jalapenos. Stir well and cook until cheese melts. 4. Pour grits into a greased casserole dish and refrigerate overnight. 5. Just bnefore serving, cut grits into any desired shape. like to cut mine like big brownines and then into triangles. 6. In a cast iron or heavy skillet, heat oil to 355 degrees over medium-high heat. (Use a candy or fry thermometer for accuracy or heat until a little flour flicked into the oil sizzles.) 7. Dredge grit cakes through fryingt flour, dip in milk, then dredge through flour again. 8. Gently drop into hot oil. Fry 2 minutes on each side or until golden brown or until they float to the top. Drain on paper towels and serve immediately. Great with sloppy shrimp