Cheesy Fried Grits Recipe 425 Recipes

CHEESY GRITS

Steps:

• Bring water and salt to a boil in a saucepan. Whisk in grits, reduce heat to medium-low, and cook until thickened, 5 to 6 minutes. Remove from heat.
• Stir in Cheddar cheese, Parmesan cheese, and butter until fully combined and cheeses have melted. Season with pepper and serve immediately.

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.

CHEESY GRITS WITH FRIED EGGS AND VEGETABLES

Steps:

• Combine 3 1/2 cups water, the milk, 1/2 teaspoon salt and a few grinds of pepper in a saucepan and bring to a boil. Slowly add the grits, whisking constantly. Reduce the heat to low; cook, stirring often, until thickened, 5 to 7 minutes. Stir in the cheese until melted; season with salt and pepper. Keep warm over very low heat.
• Meanwhile, melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add the carrots and cook until slightly softened, 2 minutes. Add the sugar snap peas and large scallion pieces; season with salt and toss. Add 2 tablespoons water, cover and simmer until the vegetables are crisp-tender, 4 to 5 minutes. Stir in the mustard. Transfer to a bowl and cover to keep warm.
• Wipe out the skillet and melt the remaining 1 tablespoon butter over medium heat. Crack in the eggs; season with salt and pepper. Cook until the whites start setting, about 3 minutes, then cover and cook until the whites are set but the yolks are still runny, 1 to 2 more minutes. Top each serving of grits with a fried egg, the vegetables, parsley, dill and sliced scallion.

FRIED CHEESE GRITS

Steps:

• 1. If you are starting from scratch, stir uncooked grits slowly into the boiling salted water over medium heat. Simmer grits 4-5 minutes until thickened.
• 2. Stir in the grated cheese until well blended and grits are uniform in color.
• 3. Spoon the grits into a greased square cake pan and smooth the top so it's all even. (If you are using leftover cheese grits, just press them flat into the cake pan.) Cover with foil and refrigerate overnight.
• 4. When grits are solid and cold, press a paper towel over the top to soak up any condensation. Cut into 9 to 12 squares.
• 5. Fry the squares in two to three batches. Heat about a third of the bacon grease or butter in a heavy skillet over medium heat (cast iron works best). Do not get the pan too hot. Also, use a spatter screen, because bacon grease really pops! Add more bacon grease for each batch.
• 6. Fry the squares of grits for about 5 to 6 minutes per side, until lightly browned. Flip over carefully to fry the other side. Remove to a napkin-lined serving plate and sprinkle with salt and pepper.

CHEESY GRITS

Steps:

• For the blackened butter: Combine everything but the butter in a small bowl and mix until well blended.
• Add 1 1/2 teaspoons of the spice mixture to the softened butter and blend completely. (Reserve the remaining spice mixture for another use.)
• Lay a piece of plastic wrap on a work surface. Place the spiced butter on the lower third of the plastic in a 2- to 3-inch-wide oblong shape. Gently wrap the shorter end of the plastic up and over the butter, using it to help shape and roll the butter into a log. Twist the ends of the plastic closed, like a hard-candy wrapper. Chill until firm, at least 30 minutes, preferably 1 hour. (Makes 1/2 cup.)
• For the cheesy grits: Combine the milk, 3/4 cup water, cream and salt in a medium saucepan over medium heat. Bring to a boil and slowly whisk in the grits, making sure there are no lumps. Reduce the heat to low, cover and cook, stirring occasionally, until thickened and soft, about 8 minutes. Remove from the heat, add the Muenster and Parmesan and stir until blended.
• Top each serving with 1 tablespoon of the blackened butter.

FRIED GRITS PATTIES

Steps:

• In one quart sauce pot bring water to rolling boil. Add butter and salt. Fold in grits and reduce heat to simmer. Cook until grits are tender stirring occasionally. (Can also use quick cooking grits but change water accordingly).
• When cooked remove from heat and stir in sausage, cheese, and pepper. Pour hot grits into sheet pan with 1 inch lip. Smooth out to 3/4" thickness. Cool overnight in refrigerator.
• The next morning use a 3" round cookie cutter to cut circles (about 8 patties).
• Heat oil in large skillet over medium high heat.
• Prepare egg wash: Beat egg and milk together.
• Dip patties into egg wash then flour then egg wash then bread crumbs.
• Pan fry until golden.
• Serve as side dish or under poached eggs.