GRIT MAGAZINE RECIPES RECIPES

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CHEESE GRITS RECIPE | ALTON BROWN | FOOD NETWORK



Cheese Grits Recipe | Alton Brown | Food Network 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

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

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.

GRITS DRESSING RECIPE | SOUTHERN LIVING



Grits Dressing Recipe | Southern Living image

For many, cornbread dressing is the soul of Thanksgiving dinner. Rich with savory cornbread and made fragrant with onions and herbs, this side dish is an all-time holiday favorite. Whether moist or dry, cornbread- or white bread-based, the dressing is often more anticipated than the turkey. With this recipe, published in November of 1993, we took the tradition a step further and used grits instead of cornmeal. This dressing is the perfect match for the Thanksgiving turkey, but it would also pair well with baked chicken, pork roast, beef tenderloin, or wild game. Ladle some sautéed shrimp on top of a serving of this dressing, and you may have your new shrimp and grits recipe. You can make the cornbread, or "gritsbread," a day or two ahead. Once it has cooled, crumble the bread and store it in a zip-loc bag or airtight container. When you are ready to make the dressing, all that is left to do is combine the cornbread crumbles with the onions, herbs, eggs, and a few other ingredients, pop it in the oven and let it bake. Remember that this recipe is a dressing, not a stuffing. A dressing is always baked separately from the turkey in a baking dish, while a stuffing is stuffed into the raw bird, and then baked.

Provided by Southern Living

Categories     Stuffing

Yield 10 servings

Number Of Ingredients 14

3 cups regular grits, uncooked
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
2 large eggs
4 cups buttermilk
2 tablespoons vegetable oil
1 large onion, chopped
1 cup chopped celery
2 to 4 tablespoons leaf sage, crumbled
1 teaspoon baking powder
2 large eggs, lightly beaten
1 (12-ounce) can evaporated milk
2 (14 1/2-ounce) cans ready-to-serve chicken broth

Steps:

  • Heat a well-greased, 10-inch cast-iron skillet in a 325° oven 5 minutes or until hot. Combine first 4 ingredients in a large bowl; make a well in center of mixture. Combine 2 eggs, buttermilk, and vegetable oil; add to dry ingredients, stirring mixture just until moistened.
  • Remove skillet from oven, and pour batter into skillet. Bake at 325° for 1 hour or until firm in center, but not browned. Cool and crumble.
  • Combine crumbled bread, onion, and remaining ingredients; pour into a lightly greased 13- x 9- x 2-inch baking dish. Bake at 325° for 50 minutes or until firm.

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