Tasty Cheese Grits Recipes

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CHEESY GRITS



Cheesy Grits image

As a comfy side dish, cheese grits have fantastic potential but sometimes need a flavor boost. For add-ins, try red pepper flakes, fresh rosemary or crushed garlic. -Paula Hughes, Birmingham, Alabama

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 7

2 cups 2% milk
1 cup chicken or vegetable broth
1 cup water
1 teaspoon salt
1 cup uncooked old-fashioned grits
2 to 3 cups shredded sharp cheddar or Monterey Jack cheese
Pepper and additional salt to taste

Steps:

  • Combine milk, broth and water in a large saucepan; bring to a boil. Add salt. Whisk in grits; reduce heat to low. Cook, stirring frequently, until creamy, 15-20 minutes., Stir in cheese until melted. Season with pepper and additional salt to taste.

Nutrition Facts : Calories 225 calories, Fat 11g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 629mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 10g protein.

CHEESE GRITS



Cheese Grits image

Whisk butter, whole milk and sharp cheddar together with ground cornmeal for Alton Brown's creamy Cheese Grits recipe from Good Eats on Food Network.

Provided by Alton Brown

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

2 cups whole milk
2 cups water
1 1/2 teaspoons kosher salt
1 cup coarse ground cornmeal
1/2 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
4 ounces sharp Cheddar, shredded

Steps:

  • Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy.
  • Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately.

GARLIC CHEESE GRITS



Garlic Cheese Grits image

My dad prepared this family favorite every Christmas morning. Grits are a true Southern specialty. The garlic and cheese add a tasty touch.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 7

1 cup quick-cooking grits
1 cup shredded Velveeta
1/2 cup butter
1 teaspoon garlic salt
1 large egg
1/4 to 1/3 cup 2% milk
Additional cheese, optional

Steps:

  • Cook grits according to package directions. Add cheese, butter and garlic salt; stir until cheese and butter are melted. In a measuring cup, beat egg; add milk to measure 1/2 cup. Stir into grits. , Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 20-25 minutes or until bubbly around the edges. Sprinkle with additional cheese if desired.

Nutrition Facts : Calories 325 calories, Fat 23g fat (14g saturated fat), Cholesterol 98mg cholesterol, Sodium 806mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 9g protein.

EASY, CREAMY CHEESE GRITS



Easy, Creamy Cheese Grits image

Make and share this Easy, Creamy Cheese Grits recipe from Food.com.

Provided by LorenLou

Categories     Breakfast

Time 25m

Yield 6 cups

Number Of Ingredients 4

3 (10 1/2 ounce) cans chicken broth (fat-free preferred)
1/2 cup whipping cream
1 cup uncooked quick-cooking grits
2 cups shredded sharp cheddar cheese

Steps:

  • In a large saucepan, combine the chicken broth and whipping cream.
  • Bring to a boil.
  • Add the grits, and return to boiling.
  • Reduce heat, cover, and simmer 5-7 minutes.
  • Add the cheese, stirring until melted.
  • Allow to sit for about 10 minutes.
  • Serve.

BAKED CHEESE GRITS



Baked Cheese Grits image

Provided by Food Network

Categories     side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 8

2 eggs, beaten
1 1/2 cups milk
2 tablespoons melted butter
3 cups cooked grits
1 1/2 cups grated white Cheddar, plus 1/4 cup for top
1/4 teaspoon paprika
Pinch cayenne pepper
Salt and white pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Butter, or spray with cooking oil, a 1 quart oval gratin dish. Whisk eggs; add milk, melted butter and fold into grits with cheese and spices. Bake 40 minutes until browned.

CHEESY GRITS



Cheesy Grits image

Grits ... easy, cheesy, and delicious!

Provided by elljoymit

Categories     Side Dish     Grain Side Dish Recipes     Grits

Time 15m

Yield 4

Number Of Ingredients 7

4 cups water
1 teaspoon salt
1 cup uncooked quick-cooking grits
1 cup shredded Cheddar cheese
½ cup shredded Parmesan cheese
2 tablespoons butter
ground black pepper to taste

Steps:

  • Bring water and salt to a boil in a saucepan. Whisk in grits, reduce heat to medium-low, and cook until thickened, 5 to 6 minutes. Remove from heat.
  • Stir in Cheddar cheese, Parmesan cheese, and butter until fully combined and cheeses have melted. Season with pepper and serve immediately.

Nutrition Facts : Calories 353.2 calories, Carbohydrate 32 g, Cholesterol 53.7 mg, Fat 18.5 g, Fiber 0.7 g, Protein 14.4 g, SaturatedFat 11.4 g, Sodium 958.2 mg, Sugar 0.5 g

CHEESE GRITS



Cheese Grits image

There's very little simpler than cooking grits. A few ingredients come together into something comforting, good for a cold morning and just as good for Sunday dinner. Use the best ingredients, pull out that pepper mill and season well. Make sure you pay attention to the details. The trick to good grits is cooking out the grittiness. The extra cream and frequent stirring here give it a consistency that's not too dense and not too liquidy. Don't leave it alone too long: If you stir it frequently, giving it love, it will love you back.

Provided by Millie Peartree

Categories     breakfast, brunch, easy, grains and rice, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

2 cups half-and-half
1 teaspoon coarse kosher salt, plus more to taste
1/2 teaspoon freshly cracked black pepper, plus more to taste
1/2 teaspoon garlic powder
1 cup stone-ground yellow grits
1 cup shredded sharp Cheddar
4 tablespoons unsalted butter

Steps:

  • In a medium saucepan, bring 2 cups water, the half-and-half, salt, pepper and garlic powder to a simmer over medium.
  • Slowly add grits while whisking vigorously to avoid lumps.
  • Cook grits over medium-low, checking every 3 or 4 minutes and giving the grits a stir, until they're smooth, creamy and have little to no bite, about 15 minutes.
  • Remove from heat, and stir in cheese and butter. Taste and adjust for seasoning. Serve hot with scrambled eggs, bacon or on its own.

DELICIOUS BAKED CHEESE GRITS



Delicious Baked Cheese Grits image

This is a delicious side dish, I make this recipe quite often, and my family just loves it! (note: prep time includes the first cooking of the grits)

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 cups yellow corn grits (not quick or instant grits)
1/2 cup butter
salt and pepper
2 tablespoons chopped fresh garlic
2 cups cheddar cheese, grated
3 eggs
1 cup milk or 1 cup half-and-half cream

Steps:

  • Set oven to 350 degrees Butter an 8-inch square baking pan Prepare the grits according to package directions Add in butter, salt, pepper, garlic and cheese Mix until the butter and cheese are melted In a small bowl, beat the eggs with the milk; add to the grits, mix well Transfer the mixture into a prepared baking dish Bake for 1 hour, or until the mixture sets Serve immediately.

SHRIMP AND GRITS RECIPE BY TASTY



Shrimp And Grits Recipe by Tasty image

Here's what you need: unsalted chicken stock, quick-cooking grits, heavy cream, unsalted butter, shredded cheddar cheese, roasted corn kernels, kosher salt, cajun seasoning, olive oil, andouille sausage, garlic, shallot, large shrimp, roasted red pepper, scallion, fresh parsley

Provided by Visit Florida

Categories     Lunch

Time 25m

Yield 4 servings

Number Of Ingredients 16

2 cups unsalted chicken stock
1 cup quick-cooking grits
1 cup heavy cream
1 stick unsalted butter
1 cup shredded cheddar cheese
1 cup roasted corn kernels
1 teaspoon kosher salt
3 teaspoons cajun seasoning
2 tablespoons olive oil
½ lb andouille sausage, diced
1 tablespoon garlic, minced
1 tablespoon shallot, minced
1 lb large shrimp, peeled, deveined, and tails removed
½ cup roasted red pepper, diced
¼ cup scallion, sliced
fresh parsley, for garnish, chopped

Steps:

  • Make the grits: Bring the chicken stock to a boil in a large saucepan over medium heat. Add the grits and cook, stirring occasionally, until the liquid has been completely absorbed, about 6 minutes.
  • Whisk in the cream, butter, and cheddar cheese until melted and fully incorporated. Stir in the corn, salt, and Cajun seasoning. Remove the pot from the heat and cover to keep the grits warm while you make the shrimp.
  • Heat the olive oil in a large cast iron skillet over medium heat. Add the andouille sausage and cook until it begins to brown and crisp around the edges, about 3 minutes. Using a slotted spoon, transfer the sausage to a plate and set aside, leaving the rendered sausage fat in the pan.
  • Add garlic and shallot to the pan and cook until toasted and fragrant, about 2 minutes. Add the shrimp and cook until pink and opaque, about 4 minutes. Stir in the sausage, roasted red peppers, and scallions, then remove the pan from the heat.
  • Spoon the shrimp over the grits and garnish with parsley.
  • Enjoy!

Nutrition Facts : Calories 1143 calories, Carbohydrate 49 grams, Fat 91 grams, Fiber 1 gram, Protein 41 grams, Sugar 11 grams

CAJUN BEEF AND GRITS RECIPE BY TASTY



Cajun Beef And Grits Recipe by Tasty image

Here's what you need: boneless beef check roast, kosher salt, neutral oil, red bell pepper, yellow onion, celery, garlic, diced tomato, tomato paste, Frank's RedHot® Original Cayenne Pepper Hot Sauce, McCormick Cajun Seasoning, nonstick cooking spray, unsalted butter, grits, whole milk, water, kosher salt, shredded sharp cheddar cheese, scallion

Provided by Tayo Ola

Categories     Dinner

Yield 4 servings

Number Of Ingredients 19

1 ½ lb boneless beef check roast, cut into 1 (2.54 cm) in cubes
3 teaspoons kosher salt, divided
2 teaspoons neutral oil, such as canola
1 red bell pepper, seeded and diced
½ yellow onion, diced
2 stalks celery, siced
3 cloves garlic, roughly chopped
1 cup diced tomato, drained
2 tablespoons tomato paste
2 tablespoons Frank's RedHot® Original Cayenne Pepper Hot Sauce, plus more for drizzling
1 tablespoon McCormick Cajun Seasoning
nonstick cooking spray, for greasing
3 tablespoons unsalted butter
1 cup grits
2 cups whole milk, plus more as needed
2 cups water
1 ½ teaspoons kosher salt
1 cup shredded sharp cheddar cheese
scallion, thinly sliced, for garnish

Steps:

  • Make the beef: Season the beef with 2 teaspoons of salt.
  • Heat the oil in an Instant Pot on "Sauté" mode. Add the beef and sear on all sides, using tongs to turn the meat, 7-9 minutes total. Remove the beef from the Instant Pot and set aside.
  • Add the bell pepper, onion, celery, and garlic to the Instant Pot and sauté for 5 minutes, until softened. Stir in the tomatoes, tomato paste, Frank's RedHot® Original Cayenne Pepper Hot Sauce, McCormick Cajun Seasoning, and the remaining teaspoon of salt.
  • Return the beef to the Instant Pot and stir well. Put the lid on the Instant Pot, set the pressure valve to "Sealing," and pressure-cook for 50 minutes.
  • Turn the pressure valve to "Venting" to release the pressure quickly. (Be sure to read all Instant Pot instructions carefully for safety.) Carefully remove the lid.
  • Remove the beef mixture from the Instant Pot and set aside. Clean the Instant Pot insert.
  • Make the grits: Generously coat the Instant Pot insert with nonstick spray. Add the butter and melt on "Sauté" mode. Add the grits and cook, stirring frequently, for 2 minutes, until fragrant. Whisk in the milk, water, and salt. Bring mixture to a simmer, then whisk well.
  • Put the lid on the Instant Pot, set the pressure valve to "Sealing," and pressure-cook for 10 minutes.
  • Let pressure naturally release for 15 minutes, then turn the pressure valve to "Venting" to release the rest of the pressure. Carefully remove the lid.
  • Carefully hold the Instant Pot with an oven mitt and use a silicone spatula or wooden spoon to move the grits around and release from the bottom of the pot, then whisk well to incorporate.
  • Stir in the cheddar cheese. Let cheese melt for 1 minute, then stir again. (If the grits get too thick before serving, stir in a bit of milk to loosen.)
  • To serve, spoon the grits into shallow bowls. Scoop the beef mixture on top. Drizzle with Frank's RedHot® and garnish with the scallions.
  • Enjoy!

Nutrition Facts : Calories 572 calories, Carbohydrate 24 grams, Fat 33 grams, Fiber 3 grams, Protein 42 grams, Sugar 13 grams

CHEESE GRITS



Cheese Grits image

Down South, coarsely ground dried corn kernels called hominy grits are a treasured tradition. A bowl of this steaming-hot favorite, topped with a pat of butter, is a breakfast favorite. The cheese can be left out if you prefer.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 1h10m

Yield 8

Number Of Ingredients 10

2 cups milk
2 cups water
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked quick-cooking corn grits
1 1/2 cups shredded Cheddar cheese (6 oz)
2 medium green onions, sliced (2 tablespoons)
2 large eggs, slightly beaten
1 tablespoon butter or margarine
1/4 teaspoon paprika

Steps:

  • Heat oven to 350°F. Spray 1 1/2-quart casserole with cooking spray.
  • In 2-quart saucepan, heat milk, water, salt and pepper to boiling. Gradually add grits, stirring constantly; reduce heat. Simmer uncovered about 5 minutes, stirring frequently, until thickened. Stir in cheese and onions.
  • Stir 1 cup of the grits mixture into eggs, then stir back into remaining grits in saucepan. Pour into casserole. Cut butter into small pieces; sprinkle over grits. Sprinkle with paprika.
  • Bake uncovered 35 to 40 minutes or until set. Let stand 10 minutes before serving.

Nutrition Facts : Calories 220, Carbohydrate 19 g, Cholesterol 85 mg, Fat 1/2, Fiber 0 g, Protein 11 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 4 g, TransFat 0 g

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