QUICK GRITS DIRECTIONS RECIPES

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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

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.

THE BEST SHRIMP AND GRITS RECIPE | FOOD ... - FOOD NETWORK



The Best Shrimp and Grits Recipe | Food ... - Food Network image

This southern staple is full of flavor and plenty saucy. We tried using bacon, but missed the spiciness and complexity of andouille sausage. For added richness, we cook the grits in milk and finish them with butter.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 2 hours 0 minutes

Cook Time 1 hours 15 minutes

Yield 4 servings

Number Of Ingredients 15

3 cups milk
Kosher salt and freshly ground black pepper 
1 teaspoon sugar 
1 cup old-fashioned grits 
2 tablespoons unsalted butter 
1/4 cup olive oil 
1 1/2 pounds large shrimp (16/20), peeled and deveined (see Cook's Note) 
8 ounces andouille sausage, halved lengthwise and cut into 1/4-inch half moons 
4 cloves garlic, thinly sliced 
1 medium red bell pepper, chopped 
3/4 large onion, chopped 
1/2 jalapeno, thinly sliced 
2 tablespoons tomato paste 
1/2 cup dry white wine 
2 scallions, thinly sliced 

Steps:

  • Bring the milk, 2 cups water, 2 3/4 teaspoons salt and the sugar to a boil in a large saucepan over medium-high heat. Vigorously whisk in the grits until the liquid comes back to a boil. Reduce the heat to low, cover and simmer, whisking occasionally and scraping the bottom and sides of the pan to prevent sticking, until the grits are tender and thick, 35 to 45 minutes. Whisk in the butter until melted. Cover and set aside until ready to serve.
  • Meanwhile, heat 1 tablespoon of the oil a large skillet over high heat until you see wisps of smoke rising from the pan. Cook half the shrimp until lightly browned on both sides, about 1 minute per side. Transfer to a large bowl. Repeat with 1 more tablespoon of the oil and the remaining shrimp.  
  • Reduce the heat to medium-high and add the andouille in an even layer. Cook undisturbed until browned on one side, about 1 minute. Transfer to the bowl with the shrimp.  
  • Heat the remaining 2 tablespoons oil in the same skillet and add the garlic, bell peppers, onions, jalapeno, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until caramelized and tender, 8 to 10 minutes. Add the tomato paste and cook, stirring constantly, until brick-red colored, about 1 minute. Add the wine to deglaze the skillet, scraping up any browned bits from the bottom. Cook until the sauce reduces and you can no longer smell any alcohol, 2 to 3 minutes. Add the shrimp, andouille, any accumulated juices and 1/4 cup water and cook until the sauce is slightly reduced and the shrimp are cooked through, about 2 minutes. Season with salt and pepper. 
  • Divide the warm grits among plates. Serve the shrimp and andouille over the grits. Garnish with the scallions.  

More about "quick grits directions recipes"

CREAMY CHEDDAR GRITS RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.9
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.
See details


THE BEST SHRIMP AND GRITS RECIPE | FOOD ... - FOOD NETWORK
This southern staple is full of flavor and plenty saucy. We tried using bacon, but missed the spiciness and complexity of andouille sausage. For added richness, we cook the grits in milk and finish them with butter.
From foodnetwork.com
Reviews 4.2
Total Time 2 hours 0 minutes
Category main-dish
  • Divide the warm grits among plates. Serve the shrimp and andouille over the grits. Garnish with the scallions.  
See details


THE BEST SHRIMP AND GRITS RECIPE | FOOD ... - FOOD NETWORK
This southern staple is full of flavor and plenty saucy. We tried using bacon, but missed the spiciness and complexity of andouille sausage. For added richness, we cook the grits in milk and finish them with butter.
From foodnetwork.com
Reviews 4.2
Total Time 2 hours 0 minutes
Category main-dish
  • Divide the warm grits among plates. Serve the shrimp and andouille over the grits. Garnish with the scallions.  
See details


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QUICK GRITS: ORIGINAL | QUAKER OATS
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QUICK GRITS: ORIGINAL | QUAKER OATS
Microwave ovens vary in power, cooking times may need to be adjusted. TIP:For thicker grits decrease water; for thinner grits increase water. Serve with any of the following: margarine, butter, …
From quakeroats.com
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CREAMY CHEDDAR GRITS RECIPE | INA GARTEN | FOOD NETWORK
Directions 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.
From foodnetwork.com
See details