CHEDDAR GRITS RECIPES
CHEDDAR BACON GRITS RECIPE: HOW TO MAKE IT
In the South, grits are served plain with a little butter or loaded with extras, as is my recipe with bacon, cheddar and green chiles. —Amanda Reed, Nashville, Tennessee
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a 6-qt. stockpot, bring water to a boil. Slowly stir in grits, salt and paprika. Reduce heat; cook, covered, 15-20 minutes or until thickened, stirring occasionally., Reduce heat to low. Stir in cheese, bacon and chiles until cheese is melted. If desired, sprinkle with green onions.
Nutrition Facts : Calories 199 calories, FatContent 8g fat (4g saturated fat), CholesterolContent 22mg cholesterol, SodiumContent 418mg sodium, CarbohydrateContent 24g carbohydrate (0 sugars, FiberContent 1g fiber), ProteinContent 7g protein.
BAREFOOT CONTESSA'S CREAMY CHEDDAR GRITS RECIPE - FOOD.COM
Make and share this Barefoot Contessa's Creamy Cheddar Grits recipe from Food.com.
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield 6 side dishes, 6 serving(s)
Number Of Ingredients 7
Steps:
- Bring 4 cups of water to a boil in a medium saucepan. Add the salt, then slowly add the grits in a thin steady stream. Stir constantly with a wooden spoon. Reduce heat to low and simmer, stirring occasionally, until grits thicken, 5-7 minutes.
- Add the half and half and butter to the grits and stir. 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 cheese, green onions, and pepper. Season to taste and serve hot.
Nutrition Facts : Calories 332.1, FatContent 20.9, SaturatedFatContent 13, CholesterolContent 63.5, SodiumContent 1036.4, CarbohydrateContent 24, FiberContent 0.7, SugarContent 0.7, ProteinContent 12.2
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These creamy Cheddar grits are the perfect addition to any meal—whether lunch, brunch or dinner! They pair well with sautéed shrimp, or make a classic breakfast side with sausage and eggs. Similar to polenta, grits were once a humble cornmeal dish that's grown in popularity in recent years thanks to the irresistible savory taste and texture and inexpensive price tag. But unlike polenta, grits don't require constant stirring, making them easier to prepare. Don't skimp on the cheddar—the grated cheese helps create a luscious texture and adds salt and flavor.
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Reviews 5.0
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- Bring 4 cups of water to a boil in a saucepan; add salt. Slowly pour grits into the water while stirring constantly with a wooden spoon. Reduce heat to low and simmer, stirring occasionally, until the grits thicken, 5 to 7 minutes. Stir remaining ½ cup water, half-and-half, and butter through the grits until smooth; return to a simmer, stirring occasionally. Cover the pot with a lid and cook, stirring occasionally, until very smooth and creamy, about 45 minutes. Remove pan from heat. Stir cheese, green onions, and pepper into the grits. Spoon into bowls and top with additional Cheddar cheese, green onion, and black pepper, as desired.
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CHEDDAR BACON GRITS RECIPE: HOW TO MAKE IT
In a 6-qt. stockpot, bring water to a boil. Slowly stir in grits, salt and paprika. Reduce heat; cook, covered, 15-20 minutes or until thickened, stirring occasionally. Reduce heat to low. Stir in cheese, bacon and chiles until cheese is melted. If desired, sprinkle with green onions. Nutrition Facts
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