hopped parsley. Keep warm until grits are finished cooking.
In
Saute onion in butter.
Add chicken stock and half and half; bring to a boil.
Whisk in the grits. Reduce heat and simmer for 15 minutes.
Stir in cream cheese, salt, and pepper.
Continue to simmer 1-2 minutes longer until grits are creamy.
Stir in Parmesan cheese and green onions. Serve immediately or cover and keep warm.
immer. Slowly whisk in the grits to avoid lumps.
Bring
boil. Gradually stir in grits. Cook over medium heat until
it while you begin the grits and gravy.
Prepare the
auce is simmering, prepare the grits:.
In a large pot
wooden spoon, add the grits in a slow, steady stream
aucepan and slowly whisk in grits, followed by salt and black
edium heat. Gradually whisk in grits, 1 teaspoons kosher salt, and
alt.
Slowly dribble in grits, stirring constantly.
Reduce to
In a saucepan, heat the oil over medium heat; add in onion; stir/saute until transparent, about 2 minutes.
Add in corn; stir/saute, until kernels become soft, about 5 minutes.
Add in the milk, water, and 1 teaspoon salt; bring mixture to a boil over high heat.
Whisk in the grits; decrease heat to low, and simmer, whisking occasionally, until the grits are creamy and thick, 45-60 minutes.
Stir in the butter, cheese, parsley, and chives.
Taste and adjust for seasoning with salt and pepper.
oftened. Set aside.
Bring grits and water to a slow
Bring 5 cups of water and salt to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits; bring to a boil Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes or until thickened. Stir in remaining ingredients until cheese is melted and mixture is blended. Serve immediately. Stone-ground grits may be substituted but increase liquid to 6 cups and increase cooking time to 50 minutes.
In large pot, heat milk and butter until simmering.
Add grits, whisking to prevent sticking to pan. Season if desired with salt and pepper.
Add water when grits begin to bubble.
Cook until consistency of oatmeal.
Stir in cream cheese and heavy cream until incorporated.
NOTE: I like to add \"Old Bay Seasoning\" and grilled shrimp and prosciutto for dinner. Otherwise, enjoy as you usually do grits!
saucepan; slowly whisk in grits. Reduce heat to low and
Bring water to a boil. Add salt and pepper. Add grits and cook 20-25 minutes. Remove from heat; add butter and cheese. Fry bacon until browned; drain well. In bacon grease, add shrimp and cook until pink. Add lemon juice, chopped bacon, parsley and garlic. Saute for 3 minutes. Spoon grits into a serving bowl. Add shrimp mixture.
br>Gradually stir in the grits, cover and reduce the heat
o boil, stir in the grits.
Cook for 30 minutes
In a medium saucepan, bring the milk to a boil. Stir in the grits, and reduce heat to low. Cook, stirring occasionally, until silky, about 10 minutes.
Meanwhile, heat olive oil and butter in a skillet over medium heat. Saute onions until tender, then toss in shrimp. Season with salt and pepper, and cook 4 to 5 minutes, or until shrimp turn pink. Stir shrimp mixture into grits, and continue cooking for 10 to 15 minutes. Serve hot.
Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter.
Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, chive and garlic. Saute for 3 minutes.
Spoon grits into a serving bowl and top with shrimp mixture serve immediately.