MEXICORN GRITS
I grew up on grits and have fixed them various ways. I decided to put a new twist on them with this recipe, and my husband says it's a keeper. Even the leftovers are good.-Barbara Moorhead, Gaffney, South Carolina
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring milk and 1/2 cup butter to a boil. Slowly stir in grits. Reduce heat; cook and stir for 5-7 minutes., In a small bowl, whisk the eggs. Stir a small amount of hot grits into eggs; return all to the pan, stirring constantly. Melt remaining butter; stir into grits. Add the corn, chilies, cheese, salt and pepper., Transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 362 calories, Fat 25g fat (16g saturated fat), Cholesterol 108mg cholesterol, Sodium 829mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.
CHORIZO-STUFFED TURKEY BREAST WITH MEXICAN GRITS
This recipe features a wonderful combination of well-seasoned ingredients. It's also a simple dinner option for a busy evening.-Veronica Gantley, Norfolk, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cover turkey with plastic wrap; flatten to 1/2-in. thickness. Remove plastic. Spread chorizo over turkey to within 1 in. of edges. Roll up jelly-roll style, starting with a short side; tie with kitchen string., Rub with oil. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large ovenproof skillet, brown turkey on all sides. Bake at 350° for 1-1/4 to 1-1/2 hours or until a thermometer reads 170°. Cover and let stand for 10 minutes before slicing., In a large saucepan, bring the water, milk and remaining salt to a boil. Slowly stir in grits. Reduce heat; cook and stir for 5-7 minutes or until thickened. Stir in the chilies, cheese and remaining pepper. Serve grits with turkey. Sprinkle with parsley if desired.
Nutrition Facts : Calories 499 calories, Fat 22g fat (8g saturated fat), Cholesterol 139mg cholesterol, Sodium 1086mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 2g fiber), Protein 51g protein.
MEXICAN CHEESE GRITS
I made this for breakfast yesterday. Had a wonderful creamy texture, not to mention the great cheese flavor. Increase the spices if you like hotter.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare grits according to package directions.
- Stir in Velveeta cheese until melted.
- Mix together the milk and eggs; add to the grits mixture and stir to combine.
- In a large skillet, melt the butter over medium heat; add the onion, red bell pepper, garlic, and green chiles.
- Saute, stirring frequently, until tender.
- Add the onion mixture, 1 cup shredded Cheddar cheese, cayenne pepper, salt and pepper to taste to the grits mixture; stir to combine.
- Pour into a greased 13 x 9 inch baking dish.
- Bake at 350 degrees for 30 minutes.
- Sprinkle evenly with the remaining cheddar cheese and bake 5-10 more minutes.
Nutrition Facts : Calories 395.9, Fat 25.2, SaturatedFat 15.6, Cholesterol 129.7, Sodium 731.1, Carbohydrate 22.9, Fiber 0.9, Sugar 4.3, Protein 19.5
MEXICAN GRITS
Absolutely delicious. For years the south ate grits while the north ate polenta, but now we know all the time the north added ingredients,the south never did. Now comes this Tex-Mex recipe from Santa Fe cafe and it is deliciosa!
Provided by STARTERWIFE
Categories Mexican
Time 4m
Yield 1 cup, 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix grits water salt, pepper, oleo, and chilies.
- Cook in microwave about 3 minutes or till done.
Nutrition Facts : Calories 135.7, Fat 6, SaturatedFat 1.1, Sodium 1320.8, Carbohydrate 18.7, Fiber 1.1, Sugar 1.9, Protein 2.3
MEXICAN SHRIMP AND GRITS
Provided by Food Network
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Peel the shrimp and set aside, reserving the shrimp shells.
- In a large saucepan, bring the water to a boil over medium heat. Add the shrimp shells and reduce the heat to medium-low. Cook for 15 to 20 minutes, stirring occasionally. Cool the shrimp stock, and strain. Discard the shells.
- In a large saucepan, bring 3 1/2 cups shrimp stock and 1/2 teaspoon salt to boil over medium heat. Add the grits, stirring well. Add the butter and stir until melted. Cover, and reduce the heat to low. Cook until thickened, stirring occasionally, about 15 to 20 minutes. Add the Velveeta, and stir until melted. Set aside and keep warm.
- In a large skillet over medium heat, add the chorizo and cook until browned and crumbly, about 5 minutes. Remove the chorizo, to a plate or bowl, leaving the drippings in the skillet. Add up to 3 tablespoons olive oil, if necessary. Put the skillet over medium heat, and add the onion. Cook for 4 minutes, then add the red pepper and jalapeno, and cook, stirring frequently, for 3 minutes. Sprinkle with the flour, stirring constantly for 3 minutes. Gradually add 2 cups of shrimp stock, stirring to scrape the bottom of the skillet and to prevent lumps. Stir in the cooked chorizo, and increase the heat to medium-high. Bring the mixture to a boil, and cook until slightly thickened. Add the shrimp, and cook until they turn pink, about 2 to 3 minutes. Remove the skillet from the heat, then add the cream and lime juice. Stir in the green onion, cilantro and remaining 1/2 teaspoon salt, and pepper. Transfer the grits to a serving platter and spoon the shrimp mixture over the top. Garnish with green onion and serve.
MEXICAN STYLE GRITS (CROCK POT)
This is great served with scrambled eggs with chorizo, and buttered toast sprinkled with cinnamon sugar! Cook time is estimate, I usually cook in crock pot on high for two hours, and I use the the quick 5 minute grits, not instant.
Provided by GrandmaG
Categories Breakfast
Time 4h10m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- In boiler add hot cooked grits, cheese, garlic powder and chilies.
- Stir until cheese is melted.
- Stir in butter.
- Pour into greased crock pot.
- Cover.
- Cook on high 2 hours, low 4 hours.
Nutrition Facts : Calories 308.7, Fat 19.2, SaturatedFat 8, Cholesterol 35.8, Sodium 779, Carbohydrate 24.3, Fiber 0.6, Sugar 4.4, Protein 9.7
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