Creole Garlic Grits Recipes

CHEESY CREOLE GRITS

Steps:

• In a large saucepot combine 3 cups of water, milk, Creole seasoning and salt. Bring to a boil.
• Whisking, add grits in a slow steady stream. Reduce heat to medium-low and cover, stirring occasionally until thickened, about 5 to 7 minutes.
• Remove from the heat and stir in butter and cheese. Top with Andouille Sausage Creole, if desired.

CREOLE GARLIC GRITS

Steps:

• boil grits with water until thick at end add garlicand cheese
• meanwhile in skillet
• cook bacon
• remove add butter
• fry eggs over easy.
• flop.
• 1/4 of grits on plate crumble bacon.
• top with eggs.

STEAK CREOLE WITH CHEESE GRITS

Steps:

• Dredge the steak in the flour, shaking off any excess, and sprinkle with 1/2 teaspoon of the salt and 1/8 tsp black pepper. Heat the oil for 1 minute in a 3 quart flameproof casserole or a dutch oven over moderately high heat. Add the steak and brown for 6 to 7 minutes on each side. Remove the steak and set aside.
• Preheat the oven to 350 degrees. Add the onion, celery, green peppers, and 1/2 tsp salt and 1/8 tsp pepper to the casserole, and cook over moderate heat, stirring occasionally for 5 minutes. Stir in the garlic, beef stock, tomato sauce, sugar, basil, thyme, oregano, bay leaf, and red pepper. Bring to a boil. Return the steak to the pan and spoon some of the vegetable mixture over it. Cover, transfer to the oven, and bake until tender 1 1/2 to 2 hours.
• After the meat has been in the oven for about 1 hour, bring the water to a boil in a medium size saucepan over moderately high heat. Add 1/4 tsp salt and grits, reduce the heat to low, and simmer, stirring constantly until thickened, about 15 minutes. Remove from the heat, beat in the butter, cheese, and egg, and let cool for 15 minutes.
• Raise the oven temperature to 400 degrees. Remove the casserole/dutch oven from the oven, skim any fat from the drippings, and remove the bay leaf. Spoon some of the sauce from the bottom of the casserole or dutch oven over the steak, arrange the grits in mounds on top, then sprinkle them with the paprika.
• Return the casserole/dutch oven to the oven and bake, uncovered, for 25 to 30 minutes or until bubbling.

KENTUCKY GARLIC CHEESE GRITS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
• Beat milk, egg, garlic powder, and hot pepper sauce in a bowl.
• Bring water and salt to a boil in a saucepan; cook and stir grits in boiling water until thickened, 3 to 5 minutes. Remove from heat; add butter and about 1/2 of the Cheddar cheese. Stir egg mixture into grits and pour grits into the prepared baking dish. Sprinkle remaining Cheddar cheese over grits.
• Bake in the preheated oven until cheese is melted and grits are set, about 1 hour. Allow grits to cool 20 to 30 minutes before serving. Grits should be cornbread-like.

CHICKEN CREOLE OVER GARLIC CHEESE GRITS RECIPE

Steps:

• Make a roux by combining 1/2 c. flour with 1/2 c. vegetable oil in bottom of Dutch oven. Stir constantly over medium heat until roux is caramel in color. Add onion, garlic and bell pepper; saute about 5 minutes. Add chicken broth, tomato sauce and bayleaves. Cover and simmer for 20 minutes, stirring occasionally. Combine remaining 1/4 cup flour, thyme, oregano. cayenne, garlic powder, pepper and salt in a large Ziploc bag. Add chicken pieces in batches, shaking to coat. Brown chicken batches and add to roux mixture. Cover and simmer over low heat for about 10 minutes, stirring occasionally. Remove bay leaves. Serve over cheese grits. Serves 8. Cheese Grits: In a large pot, bring water to a boil and add salt and grits. Return to a boil, then reduce heat, cover and simmer about 4-5 minutes, stirring occasionally. Cube cheese and add to grits, stirring until cheese is melted. Yields 8 cups.