Stone Ground Grits With Gruyere Recipes

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CREAMY STONE GROUND GRITS



Creamy Stone Ground Grits image

Provided by Emeril Lagasse

Categories     dessert

Yield 8 servings

Number Of Ingredients 7

6 cups water
6 cups milk
2 teaspoons salt
1 teaspoon freshly ground white pepper
4 tablespoons butter
1 1/2 cups stone ground white grits
1 pound grated white cheddar cheese

Steps:

  • In a large saucepan, over medium heat, combine the water, milk, salt, pepper and 2 tablespoons of the butter. Bring the liquid to a gentle boil. Stir in the grits. Cook for 1 hour and 15 minutes, stirring occasionally. (**The grits will stick to the bottom of the pan, so make sure not to scrape the bottom of the pan. If the grits absorbed all of the water, add some hot water to thin out the grits.) Remove the pan from the heat and stir in the remaining 2 tablespoons butter and cheese. The grits can either be served immediately or prepared in advance and reheated. If preparing in advance, grease a pan with a teaspoon of butter. Pour the grits into the pan and reheat in a 400 degree F., for 15 minutes.

GRUYERE GRITS



Gruyere Grits image

This is a twist on the usual cheese grits. Perfect as a side dish with ham. Originally from an April 1983 issue of Bon Apetit.

Provided by Leslie in Texas

Categories     < 4 Hours

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups water
1 teaspoon kosher salt
1/2 cup quick-cooking grits
1 cup gruyere cheese, shredded
1/4 cup parmesan cheese, freshly grated (about 1 oz. grated)
3 tablespoons unsalted butter
3 eggs
1/4 teaspoon dry mustard
1/8-1/4 teaspoon garlic, finely minced
1/8 teaspoon ground red pepper
white pepper (optional)

Steps:

  • Bring water and salt to boil in a medium saucepan over high heat; slowly whisk in grits.
  • Reduce heat to low and cook 5 minutes, stirring occasionally.
  • Remove from heat, add cheeses and butter and stir until blended.
  • Cool 30 minutes.
  • Preheat oven to 350 degrees.
  • Generously grease a 1-quart baking dish.
  • Beat eggs, mustard,garlic and red pepper in large bowl to blend; stir in cooled grits until smooth.
  • Taste and season with white pepper if desired.
  • Transfer grits to prepared pan,place in a large pan and add enough hot water to come halfway up side of baking dish.
  • Cover with foil and bake for 45 minutes.
  • Remove foil and continue baking until center is slightly soft to the touch, about 15 to 20 minutes.

Nutrition Facts : Calories 229, Fat 15.5, SaturatedFat 8.6, Cholesterol 144.5, Sodium 452.4, Carbohydrate 10.9, Fiber 0.2, Sugar 0.4, Protein 11.4

CREAMY STONE-GROUND GRITS



Creamy Stone-Ground Grits image

Stone-ground grits ensure nicely textured (never mushy!) results. Here, they're simmered with chicken broth until thick and creamy and finished with butter and cheese. They're the cornerstone of our Make-Ahead Southern Brunch Menu.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 50m

Yield Serves 8 to 10

Number Of Ingredients 5

5 cups low-sodium chicken broth
Kosher salt
2 1/2 cups stone-ground grits
6 tablespoons unsalted butter
6 ounces cheddar, grated (2 cups)

Steps:

  • In a large saucepan, bring broth, 5 cups water, and 2 teaspoons salt to a boil. Slowly add grits, whisking constantly. Return to a boil, then cover, reduce heat to low, and simmer, whisking occasionally, until thick and creamy, 40 to 50 minutes. Remove from heat. Whisk in butter and cheese until smooth.

SMOKED GOUDA GRITS



Smoked Gouda Grits image

Categories     Breakfast     Brunch     Kid-Friendly     Quick & Easy     Gouda     Hominy/Cornmeal/Masa     Bon Appétit     Atlanta     Georgia     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 7

2 1/2 cups whole milk
1 1/2 teaspoon kosher salt
1 cup coarse-ground grits (not instant)
4 tablespoons (1/2 stick) unsalted butter, cut into pieces
4 ounces smoked Gouda, grated
Kosher salt, freshly ground pepper
1 tablespoon chopped fresh chives

Steps:

  • Bring milk, salt, and 2 1/2 cups water to a boil in a large saucepan over medium-high heat. Gradually whisk in grits until smooth. Reduce heat to low, cover, and cook, whisking occasionally, until creamy but still with some bite, 20-25 minutes. Remove from heat and whisk in butter and cheese; season with salt and pepper. Serve topped with chives.

CREAMY STONE-GROUND GRITS



Creamy Stone-Ground Grits image

We are always wowed by how complex in both flavor and texture hand-milled grits are compared to their supermarket counterpart, which we don't recommend for this particular recipe. Grits are best when freshly cooked, but if you're making an entire menu, you'll probably want to prepare them the day before (see cooks' note, below). We suggest storing raw grits in the refrigerator until you're ready to cook them.

Categories     Milk/Cream     Breakfast     Brunch     Side     Vegetarian     Cornmeal     Simmer     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 6

4 cups water
3/4 teaspoon salt
2 tablespoons unsalted butter
1 cup coarse stone-ground white grits*
1 cup whole milk
1/4 teaspoon black pepper

Steps:

  • Bring water, salt, and 1 tablespoon butter to a boil in a 3- to 4-quart heavy saucepan, then add grits gradually, stirring constantly with a wooden spoon. Reduce heat and cook at a bare simmer, covered, stirring frequently, until water is absorbed and grits are thickened, about 15 minutes.
  • Stir in 1/2 cup milk and simmer, partially covered, stirring occasionally to keep grits from sticking to bottom of pan, 10 minutes. Stir in remaining 1/2 cup milk and simmer, partially covered, stirring occasionally, until liquid is absorbed and grits are thick and tender, about 35 minutes more. (Grits will have a soft, mashed-potato-like consistency.)
  • Stir in pepper and remaining tablespoon butter.
  • *Available from John Martin Taylor (800-828-4412; www.hoppinjohns.com).

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