Baked Hominy Grits With Cheese Recipes

BAKED HOMINY AND CHEESE

Steps:

• In a large bowl, beat egg. Add hominy, cheese, milk, onion, bacon, butter and pepper; mix well. Spoon into a greased 11x7-in. baking dish. , Bake, uncovered, at 350° for 45 minutes or until bubbly and top begins to brown. Let stand a few minutes before serving. Garnish with parsley if desired.

BAKED HOMINY GRITS WITH CHEESE

Steps:

• Combine water, milk, salt, and grits in a saucepan.
• Bring to a boil.
• Lower heat and simmer until thickened, stirring occasionally.
• Allow 5 minutes for quick-cooking grits and 30 minutes for regular grits Stir a little of the grits in eggs; return to saucepan and mix well with cheese.
• Pour into a buttered 1 quart casserole; dot with butter.
• Bake in 350 F for 40 minutes or until lightly browned.

HOMINY GRITS WITH SHRIMP TWO WAYS

Steps:

• For the breadcrumbs: Melt the butter in a large saute pan over medium heat. Add the anchovy paste and cook for 30 seconds. Add the garlic and cook for 1 minute.
• Stir in the breadcrumbs and cook until lightly golden brown. Stir in the green onions, parsley and thyme and season with salt and pepper.
• For the shrimp: Heat the oil in a large saute pan over medium heat until it begins to shimmer. Add the bacon and cook until golden brown and crispy, about 7 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels and reserve. Reserve the pan with the oil to cook the shrimp.
• Whisk together the rice flour and 1 1/4 cups water in a large bowl and season with salt and pepper. Let rest for 5 minutes. Combine the cumin, ancho powder, chile de arbol, 2 teaspoons salt and 1/4 teaspoon pepper in a small bowl. Season the shrimp on both sides with the spice mixture.
• Return the pan with the bacon fat to the burner and heat over high heat until it begins to shimmer. Dip the shrimp in the batter and let the excess drip off. Saute the shrimp in batches until lightly golden brown and just cooked through, 1 to 2 minutes per side.
• For the grits: Put the hominy in a food processor with 1 cup of the cream and pulse until coarsely chopped.
• Bring 2 cups of the shrimp stock to a simmer in a medium saucepan, add the hominy mixture and stir to combine. Cook until soft, about 5 minutes, adding more stock if needed. Add the Monterey Jack, Cheddar and the remaining cup of cream and cook until incorporated, about 2 minutes; season with the cayenne, salt and pepper.
• Spoon the grits into bowls. Top each with 5 shrimp for an entree portion or 3 shrimp for an appetizer. Sprinkle with the breadcrumbs and garnish with the reserved bacon.

HOMINY CASSEROLE

Steps:

• Preheat oven to 350 degrees. In a medium sized bowl combine hominy, sour cream, green chilis and Monterey Jack cheese. Spread evenly into a 2 quart casserole dish. Top with Parmesan Cheese.
• Bake for 1 hour or until golden and bubbly.

CHEESE GRITS

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.

HOMINY GRITS SOUFFLé

Steps:

• Preheat oven to 350°F.
• Whisk grits into boiling water in a metal bowl, then set bowl over a saucepan of simmering water. Cook, stirring constantly, 2 minutes.
• Stir in 1 cup milk and 3/4 teaspoon salt and cook, stirring constantly, 15 minutes. Grits will be very thick.
• Remove bowl from heat and stir in remaining cup milk and butter. Return bowl to simmering water and cook, stirring, until smooth and heated through, about 2 minutes.
• Remove bowl from heat and whisk in yolks, then cool to lukewarm.
• Beat egg whites with remaining 1/4 teaspoon salt using an electric mixer until they just hold stiff peaks, then fold into grits gently but thoroughly.
• Turn mixture into a buttered 2 1/2- to 3-quart baking dish and bake in middle of oven until browned and puffed, 40 to 45 minutes.

CHEESY BAKED GRITS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Bring the milk to a boil in a pot over medium heat. Melt 1/2 cup butter in the boiling milk. Gradually mix in the grits, and cook 5 minutes, stirring constantly. Remove from heat, and season with salt and pepper. Beat with a whisk or electric mixer until smooth. Mix in the Cheddar cheese and 1/3 cup butter. Transfer to the prepared baking dish, and sprinkle with Parmesan cheese.
• Bake 1 hour in the preheated oven, until firm.

BAKED HOMINY WITH CHEESE

Steps:

• Preheat oven to 300 degrees.
• Melt butter in large saucepan over medium heat.
• Whisk in flour and continue cooking for 1 minute.
• Slowly pour in milk, mixing constantly with whisk, until sauce thickens.
• Add horseradish, salt and pepper to taste.
• Add hominy, stir, and pour into lightly sprayed 2 quart casserole.
• Sprinkle with parmesan cheese.
• Cover and cook for 1 hour 20 minutes or until hot and bubbly.

HOMINY CASSEROLE

Steps:

• In a small skillet, cook onion in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat. In a large bowl, combine onion mixture, sour cream, half of the cheese, milk, chilies and cumin. Stir in hominy. , Pour into a greased 2-qt. baking dish. bake, uncovered, at 350° for 30 minutes or until heated through. Sprinkle with remaining cheese.

ZESTY HOMINY AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 2 quart casserole dish, mix together hominy, sour cream, cheddar cheese, chilies and cayenne pepper.
• Bake for 25 minutes in the preheated oven, or until heated through.