BEST CHEESE GRIT RECIPE RECIPES

Name: Creamy Cheddar Grits
Cook time: 20 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 teaspoons kosher salt; 1 cup fine quick-cooking grits (not instant); 1 1/4 cups half-and-half; 2 tablespoons unsalted butter; 1 1/2 cups grated aged sharp Cheddar cheese (4 ounces); 1/2 cup chopped scallions, white and green parts (4 scallions); 1/2 teaspoon freshly ground black pepper; Grated Cheddar and chopped scallions, for garnish

CREAMY CHEDDAR GRITS RECIPE | INA GARTEN | FOOD NETWORK

Creamy Cheddar Grits Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories side-dish

Total Time 1 hours 0 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 teaspoons kosher salt
1 cup fine quick-cooking grits (not instant)
1 1/4 cups half-and-half
2 tablespoons unsalted butter
1 1/2 cups grated aged sharp Cheddar cheese (4 ounces)
1/2 cup chopped scallions, white and green parts (4 scallions)
1/2 teaspoon freshly ground black pepper
Grated Cheddar and chopped scallions, for garnish

Steps:

Bring 4 cups of water to a boil in a heavy 4-quart saucepan. Add the salt, then slowly add the grits in a thin, steady stream, stirring constantly with a wooden spoon. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 5 to 7 minutes.
Add the half-and-half and butter to the grits and stir. The mixture will seem thin but it will thicken as it cooks. Bring to a simmer, stirring occasionally. Cover the pot, reduce the heat to low, and cook, stirring occasionally for 45 minutes, until very smooth and creamy. Off the heat, stir in the Cheddar, scallions, and pepper. Season to taste and serve hot with a sprinkle of grated cheese and scallions.

CHEESE GRITS RECIPE - NYT COOKING

Cheese Grits Recipe - NYT Cooking 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

Total Time 20 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

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.

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UTICA GREENS RECIPE - NYT COOKING - RECIPES AND COOKIN…

This dish was popularized by Joe Morelle in the late 1980s at the Chesterfield Restaurant in Utica, N.Y., where it is on the menu as greens Morelle. More widely known as Utica greens, it has become commonplace, in modified versions, in Italian restaurants throughout central New York, and even migrated to New York City, Las Vegas and Florida. This version of the dish is fairly spicy. Use fewer cherry peppers if you prefer it less hot. You will have leftover oreganato, the topping of bread crumbs and cheese; use it for another greens dish or add it to baked chicken or shrimp. Typically served in restaurants as an appetizer, Utica greens makes a great main course at home with some crusty bread and a glass of red wine.
From cooking.nytimes.com
Reviews 4
Total Time 35 minutes
Cuisine american, italian
Calories 512 per serving

Sprinkle another 1/4 cup oreganato atop the greens. (Save leftover oreganato for use in another greens dish, or add it to baked chicken or shrimp.) Place the pan under the broiler and broil until the top browns, about 2 minutes. Remove from the broiler and sprinkle a bit more cheese on the dish. Serve immediately.

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CREAMY CHEDDAR GRITS RECIPE | INA GARTEN | FOOD NETWORK

From foodnetwork.com
Reviews 4.8
Total Time 1 hours 0 minutes
Category side-dish

Add the half-and-half and butter to the grits and stir. The mixture will seem thin but it will thicken as it cooks. Bring to a simmer, stirring occasionally. Cover the pot, reduce the heat to low, and cook, stirring occasionally for 45 minutes, until very smooth and creamy. Off the heat, stir in the Cheddar, scallions, and pepper. Season to taste and serve hot with a sprinkle of grated cheese and scallions.

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