![]() ![]() Chorizo would be my next top pick! You can also top this with a fried egg for a vegetarian protein. You can add proteins to this dish, such as shrimp or chicken. The final result is the ultimate spicy, aromatic deliciousness. I also added cream and sharp cheddar cheese to the mix. The cheesy grits are spicy and aromatic from scallions and jalapeño (because that’s just like the best combination ever). Right before serving, toss in chopped asparagus and voila! Omit this step if you want a thinner, broth-like consistency. ![]() I wanted a thicker, gravy like consistency for the spicy asparagus, so I removed some of the sauce and whisked in flour before adding it back to the pot. Next, I added cherry tomatoes until they blister and char.įrom there, I added garlic, ground hot cherry peppers (or use crushed red pepper), and stock. I prepared the asparagus by browning onions until mostly caramelized. In a medium saucepan, bring 2 cups water, the half-and-half, salt, pepper and garlic powder to a simmer over medium. This spicy asparagus and cheesy grits is comforting, cheesy, and spicy and everything we could ever want in a dinner. Your family will love you.Although shrimp and grits is the typical (and delicious) take, we do a vegetarian twist with this amazing spicy asparagus and cheesy grits recipe. Man…I could go up there with $50 worth of grits and come home a wealthy woman. People were lined up out the door every morning to get those $8 grits. They were selling them for $8 for a 1 cup serving. I usually just stick with the cheddar.ĭump in the cheese and stir until blended.īeeBop read a story recently about a restaurant in New York City that had just put grits on their menu. However, to me anyway, grits are (is?…still can’t decide) homey, comfort food, and messing around with a proven combination is just fooling with an already good thing. Some people like to get all fancy with the cheese and use Parmesan, sharp Provolone, or even Bleu cheese. However, since we usually have cheese grits with breakfast and I don’t like to get a hunk of garlic in my mouth at that time of the day, I’ll stick with the powder. □ PRO TIP: If you want to use fresh garlic, please do. ![]() When the grits are creamy, remove from heat and add butter and cheese. Make sure to scrape the bottom of the pot. Cover and cook the grits for 25-30 minutes, stirring every 4 or 5 minutes. Then, slowly pour the grits into the pot while whisking. When the grits are done, stir in the butter, black pepper, and garlic powder. First, bring the water, milk, butter and salt to a boil in a large pot. Now cover the pot, lower the heat to a simmer, and cook the grits according to the package directions. Using the whisk ensures that you don’t get lumps in your grits. Add the grits to the boiling water using a whisk. Just no.īring the water and salt to a boil in a smallish saucepan. No decent southern cook would be caught dead making instant grits. Instant grits are very finely textured grits that have been precooked and dried so that all you need to do is add hot water to reconstitute them. There are a few national brands but they’re not my first choice. I also prefer to use a regional southern brand such as Jim Dandy or Dixie Lily. This is the type of grits that I use most often because they’re readily available. They’re a medium to fine grind and take from 5 to 10 minutes to cook. Quick or regular grits are the most commonly used for home cooking. It’s also a coarse product but doesn’t require quite as much cooking time as stone ground. The outer hull is removed and the remaining kernel ground. Hominy grits are ground from corn that has been processed with lye to soften the tough outer hull. Stone ground grits are coarse and require a long cooking time (about 45 to 50 minutes). They’re ground from whole dried corn kernels with the germ retained in the final product. parmesan cheese, grated with a micro plane Preparation Preheat oven to 400°. Stone ground grits are the least processed. 1 cup coarse corn grits not the instant variety stone-ground preferred 4 cups water, or chicken stock 1 teaspoon salt 1 cups grated Cheddar cheese. Four to be exact - stone ground, hominy, quick, and instant. There are several different types of grits. Cornmeal doesn’t substitute for grits nor do grits substitute for cornmeal. It’s a different product with a different flavor and method of processing. I’ve seen recipes where people state that you can substitute coarse cornmeal for grits. Ingredients Directions Explore Other Gracious Grits Recipes Bacon & Green Onion Cheesy Grits Quiche Cheesy Grits and Spinach Breakfast Bars Spinach and. ![]() First, though, what they are not is cornmeal nor polenta. Well, they’re just ground corn.Īctually, there’s a little more to it than that. Some of you are scratching your head and wondering just what the heck grits are. ![]()
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