Jalapeno Cheddar Grits Recipes

JALAPENO CHEESE GRITS

Steps:

• Bring water and salt to rapid boil.
• Add grits, reduce heat, and cook until grits are thickened, about 3-4 minutes.
• Stir in butter and Velveeta cheese until melted.
• Mix eggs, milk, and black pepper together, and then add to the grits mixture.
• Stir in the chopped jalapenos.
• Pour into casserole dish.
• Bake uncovered for 45 minutes or until set in a 300 degree oven.
• Sprinkle Jack cheese on top, and return to the oven for 15 more minutes.

BOBBY FLAY'S JALAPENO CHEESE GRITS

Steps:

• Preheat oven to 350 degrees F.
• Cook the grits according to the directions on the back of the package (usually between 5-10 minutes), whisking the whole time to avoid lumps.
• Remove from the heat and add next 6 ingredients (cheddar through chilies).
• Stir well and season with garlic salt, to taste.
• Pour into a buttered 9x9-inch baking dish and bake for 1 hour.
• Let cool slightly before slicing and serving.

ROASTED GARLIC JALAPENO CHEESE GRITS

Steps:

• Preheat the oven to 325 degrees F. Lightly butter a 2-quart oven-safe dish.
• Cut the top off of the garlic head to expose the garlic. Put the head on a piece of aluminum and drizzle with olive oil. Sprinkle with salt and pepper and close. Place the garlic into the oven and roast until soft, about 45 minutes. Remove from the oven and open to cool slightly before using.
• Bring the chicken stock, 1 1/2 cups water and 1 teaspoon salt to a rolling boil in a large pot over high heat. Add the grits and stir well with a whisk. Cook, stirring constantly, until the liquid is absorbed, about 5 minutes. Remove from the heat and stir in the butter. Add the eggs while whisking quickly, and fold in 3 tablespoons of the roasted garlic, the cheeses, jalapenos, cayenne, 1/2 teaspoon black pepper and white pepper. Once the grits are thoroughly combined and smooth, transfer to the prepared baking dish and cover with foil.
• Bake for 1 hour 20 minutes, then remove foil and cook 10 minutes longer to brown the top.

CREAMY CHEDDAR GRITS

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.

JALAPENO CHEDDAR GRITS

Steps:

• Whisk butter, milk, creole seasoing, pepper, cheddar and jalapenos together with cooked grits until fully combined and creamy.
• You may add more milk and or butter if you desire a fluffy richer flavor.

CHEF JOHN'S SHRIMP AND GRITS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost crisp, 5 to 7 minutes. Remove from heat and transfer bacon to a dish, leaving drippings in the skillet.
• Whisk 1/4 cup water, cream, lemon juice, and Worcestershire sauce together in a bowl.
• Stir 4 cups water, butter, and 1 teaspoon salt together in a pot; bring to a boil. Whisk grits into pot, bring to a simmer, reduce heat to low, and cook until grits are creamy, 20 to 25 minutes. Remove from heat and stir white Cheddar cheese into grits.
• Place shrimp in a large bowl and season with Cajun seasoning, 1/2 teaspoon salt, black pepper, and a pinch of cayenne pepper.
• Heat skillet with bacon drippings over high heat. Cook shrimp in hot bacon fat in a single layer for 1 minute. Turn shrimp and add jalapeno; cook until fragrant, about 30 seconds. Stir cream mixture, bacon, green onion, and garlic to shrimp mixture; cook and stir, adding water as necessary to thin the sauce, until shrimp are cooked through, 3 to 4 minutes. Remove from heat and stir in parsley.
• Ladle grits into a bowl and top with shrimp and sauce.