BLUE CHEESY GRITS | ALLRECIPES
Grits are a staple on the Southern table for breakfast, lunch and dinner, and can be served sweet or savory. Adding blue cheese turns this ordinary side dish into something really special. If you love blue cheese or grits half as much as I do, you'll love this recipe! Please follow the liquid and cooking time indicated on your package, using half chicken stock, half milk proportionally as your liquid. Quick, Instant and Regular grits can all be used by adjusting the cooking time.
Provided by AZ
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 12 servings
Number Of Ingredients 6
Steps:
- Combine the chicken broth and milk in a saucepan, and bring to a simmer over medium-low heat. Gradually stir in the grits. Cover the pan and simmer over low heat for about 5 minutes, until the grits are thickened and tender.
- Remove the grits from the heat, and stir in the blue cheese, garlic powder, salt, and pepper. Mix well to combine, and serve hot.
Nutrition Facts : Calories 52.8 calories, CarbohydrateContent 3.8 g, CholesterolContent 8.3 mg, FatContent 3 g, ProteinContent 2.7 g, SaturatedFatContent 1.8 g, SodiumContent 94.8 mg, SugarContent 1.9 g
BEET SALAD WITH PECANS AND BLUE CHEESE RECIPE | ALLRECIPES
A wonderful salad using my favorite veggie to grow, beets. They are the start of this delicious salad, which has a true summer feel to it.
Provided by Susan Elane Berry
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Total Time 2 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours 0 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place beets into a large saucepan and pour in enough water to cover beets by 1 inch; bring to a boil. Reduce heat to medium-low, cover, and simmer until skins begin to loosen, about 20 minutes.
- Preheat the oven to 300 degrees F (150 degrees C) and lightly grease a baking dish.
- Drain beets, remove skins, and cut into halves or quarters, depending on size. Transfer to the prepared baking dish.
- Roast in the preheated oven until beets are dark in color and almost fork tender, but not too soft, 30 to 40 minutes. Cool beets, dice into 1/2-inch cubes, and place in a bowl.
- Combine olive oil, balsamic vinegar, Dijon mustard, and honey in a lidded jar for the honey-mustard vinaigrette. Close jar and shake to combine. Pour vinaigrette over beets and chill in the refrigerator until flavors have melded, 1 to 2 hours.
- Meanwhile, heat butter in a skillet over low heat. Add onions and cook until caramelized, 15 to 25 minutes. Remove from heat, cool, and chop.
- Arrange 1/4 of the marinated beets in a solid circle on 4 salad dishes. Top with layers of onions and micro greens and sprinkle with blue cheese and pecans. Drizzle remaining beet vinaigrette around each salad, if desired. Serve chilled.
Nutrition Facts : Calories 488.4 calories, CarbohydrateContent 24.6 g, CholesterolContent 10.8 mg, FatContent 42.1 g, FiberContent 3.7 g, ProteinContent 5.4 g, SaturatedFatContent 8 g, SodiumContent 377.6 mg, SugarContent 17 g
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