cheesy grits

Pimento Cheese Grits are a classic southern side dish made with stone ground grits and homemade pimento cheese. They&#039;re creamy, cheesy and delicious!

Pimento Cheese Grits

water

grits ((ad))

salt

butter

pimento cheese ((stirred

garlic powder

parsley

half & half

pimento cheese

cheddar

In a large dutch oven, (ad) boil water, then add grits, salt, and butter.

Cover and simmer grits until tender (about 30 minutes). Stir frequently during this time.

Add a little water if needed and stir to prevent scorching.

Remove from heat and fold in pimento cheese.

Add dried parsley and garlic powder.

Stir in half and half.

Salt to taste if needed.

Stir well and pour into individual bowls.

Garnish with a scoop of pimento cheese and shredded cheddar.

Spicy, creamy Cajun shrimp and grits is an easy savory meal, great for Sunday brunch or a quick weeknight dinner! Use andouille sausage or tasso ham for the traditional Cajun flavor, then add shredded white cheddar to make the grits extra cheesy. Southern comfort food ready in a flash!

Cajun Shrimp and Grits

milk

grits (quick cook or stone ground)

white cheddar cheese (grated)

heavy cream

unsalted butter

¼ tsp kosher salt

scallion (thinly sliced)

shrimp

tsp sweet paprika

½ tsp kosher salt

¼ tsp freshly cracked black pepper

(3 oz) andouille (cubed)

garlic (minced)

chicken stock, (vegetable stock, seafood stock, or white wine)

Tbsp parsley (finely chopped)

lemon juiced ((about 2 Tbsp))

Bring whole milk to a boil in a sauce pan, then whisk in the grits, cover, reduce heat to a simmer and cook according to package directions. If using quick cook grits, this will take 5-10 minutes. If using stone ground grits, this will take about 30 minutes.

When grits are fully cooked, add grated white cheddar cheese, butter, heavy cream, and salt. Whisk until creamy, then stir in scallions. Cover and set aside. Grits will thicken as they sit.

To make grits

In a large bowl, season shrimp with salt, pepper, and paprika, then toss to thoroughly coat. Heat butter in a skillet over medium-high heat. Add cubed andouille sausage and cook until brown on all sides, about 3-5 minutes. Next, add minced garlic and cook 1 minute more.

Add shrimp to the skillet and cook about 2-3 minutes, just until bright pink on both sides.

Pour in stock or wine (or a combination of the two), then deglaze the pan by scraping any brown bits off the bottom with a wooden spoon. Allow sauce to reduce and thicken, about 2 minutes.

Squeeze the juice from half a lemon into the sauce, taste, and adjust seasoning as necessary.

To serve: place heaping spoonfuls of grits in a large bowl, then top with shrimp, andouille, and sauce. Garnish with scallions and chopped parsley. Serve immediately.

To make shrimp

Shrimp and Grits Cakes

¼ teaspoon freshly ground pepper

grits (I

cheddar cheese, grated

bacon

eggs, beaten

Panko

vegetable oil

Kosher salt

pepper

red bell pepper, finely chopped

½ large Vidalia or sweet onion, finely chopped

celery stalks, finely chopped

garlic cloves,

balsamic vinegar

champagne vinegar

soy sauce

Dijon mustard

bacon,

green onions, chopped for garnish

parmesan cheese

If you are using rice grits, add 1½ cups of water and 1 cup heavy cream in a Dutch oven and bring to a boil over medium high heat. Add the butter, salt, and pepper and slowly pour the grits into the water and whisk for about a minute. Bring the mixture back to a boil and lower the heat to simmer for about 5 to 7 minutes. Turn the heat off. Add the grated cheese and bacon. Place the lid on the Dutch oven for about 4 to 5 minutes. Remove the lid and stir to incorporate the melted cheese and bacon. Pour the mixture into an 8 x 8 baking dish and refrigerate for 3 hours.

If you are using old fashioned yellow grits, add 2 cups of water and the heavy cream in a Dutch oven and bring to a boil over medium high heat. Add the butter, salt, and pepper and slowly pour the grits into the water and whisk for about a minute. Bring the mixture back to a boil and lower the heat to simmer for about 20 minutes. Remove the lid and stir to incorporate the melted cheese and bacon. Pour the mixture into an 8 x 8 baking dish and refrigerate for 3 hours, or until set.

When ready to fry, whisk eggs and 1 tablespoon of water together in a shallow dish. In a separate shallow dish, add Panko.

Heat the vegetable oil to 350 degrees, or until shimmering.

Remove the set grits from the oven and cut 9 square grits cakes. Dip each grits cake into the egg mixture, then dredge in the Panko and gently place the cakes into the oil and fry for 2 to 3 minutes or until the Panko turns golden. Turn the grits cakes over and cook for another 2 to 3 minutes or until the grits cakes are warmed through and the panko is golden. Transfer to a cookie sheet lined with paper towels.

For the Grits Cakes

Heat a griddle pan or a cast iron skillet to high heat. When the dry skillet is hot, place the shrimp about an inch apart and sprinkle with salt and pepper from a height to distribute evenly. Allow to cook for about 2 minutes then turn the shrimp over and cook for another 1 minute or until just done. Remove to a bowl. Repeat with remaining shrimp.

In a non-stick skillet, heat oil over medium-high heat. When the oil is shimmering, add the bell pepper, onion, celery, and garlic. Sauté for about 5 to 7 minutes. Pour the vinegars, soy sauce, and Dijon into the skillet and stir to incorporate. Cook for another 2 to 3 minutes, or until the mixture becomes a little thick.

For the Shrimp

Divide the grits cakes among 9 dishes. Top the grits cakes with at least 4 shrimp, then top each cake with the vegetable mixture. Divide equally among the plates the chopped bacon and green onions and sprinkle with parmesan cheese.

To Plate

Fish and Grits - The perfect brunch or dinner combo with fried fish atop the creamy and cheesy grits for a soul-warming and nourishing comfort food delight. Also served with a mildly spicy tomato-based sauce for an added comforting goodness. Healthy, hearty, and cozy! Dig in!

Fish and Grits

oil, (for brushing)

1-1 ½ pound (454-680 g) catfish fillet

salt and pepper, (to taste)

(12-24 g) Blackened or Creole Seasoning (salt-free)

butter (for frying)

(10 g) minced garlic

tomato, (diced)

(75 g) red bell pepper, (diced)

green onion, (thinly sliced)

lemon, (squeezed, about 2 tablespoon (optional))

(4-8 g) Creole Seasoning

bay leaf

(840 ml) water

(240 ml) milk, (may be substituted with water)

salt, (to taste)

(140 g) stone-ground grits

(113-226 g) white sharp cheddar cheese, (preferably smoked)

Brush the catfish lightly with oil and season it with salt and preferred seasoning (creole or blackened) 

Preheat a large heavy skillet over medium heat for about 2 minutes, then add butter. For the health-conscious, you may use cooking oil.

Add the catfish to the skillet or cast iron and for about 3-4 minutes on each side or until the desired degree of doneness is reached. Remove and set aside.

Lightly clean skillet if there are any major burns. 

Add 1-2 tablespoons of oil to the skillet. Followed by garlic, tomato, bell pepper, and green onion. Saute for about 2-3 minutes.

Pour in chicken broth and lemon juice, and add Creole Seasoning and adjust to taste. Adjust seasonings with salt and pepper to taste. 

Panfried Catfish and sauce

Start by adding bay leaf, water, milk, and salt to a heavy saucepan. Bring to a boil.

Gradually whisk in the grits until you have added the whole thing to the pot, add a little at a time. Keep stirring with a whisk or spoon to prevent any lumps. You may have to remove the saucepan from heat while trying to get rid of lumps – if needed.

Reduce heat and cook grits at a bare simmer, covered and stirring frequently, until water is fully absorbed and grits thickened about 40 to 45  minutes. The cooking time will vary depending on the grind. You may add more boiling water as needed.

Remove grits from heat; add butter and cheese (optional) stirring with a whisk until cheese melts.

Assemble the dish by placing the grits at the bottom of a shallow bowl - Cajun fish and its sauce. Enjoy it piping hot!

Grits

Creamy, cheesy green chile spicy grits with a Southwestern twist. Perfect for breakfast, lunch, or dinner. Easy, flavorful & full of comfort.

Spicy Green Chile Grits Recipe: Spicy Southern Comfort

onion

garlic

minced

grits

green chiles

chopped (about 1 cup)

dried Mexican oregano

longhorn

Jack

or Chihuahua cheese

serrano pepper

cilantro

black pepper

Heat 2 tablespoons of the butter in a medium pot over medium heat. Cook the onions and garlic until soft and translucent, but not browned, about 4 minutes. Stir occasionally, and salt them a bit as they cook.

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Add the water and a pinch of salt and bring this to a boil over high heat. Turn the heat to medium and pour in the grits in a stream, stirring constantly in one direction; this helps prevent lumps. Stir well and lower the heat so the mixture is simmering, not roiling. Cook this for about 15 minutes, stirring often to pre- vent the bottom from sticking and scorching.

When the grits are close — they need to be soft and creamy, not, well, gritty — stir in the Mexican oregano and the chopped green chiles, with any juices that have collected. Let this cook another 5 minutes. Note that you want the grits to be loose, so you might need to stir in a little more water.

Stir in the minced serrano, the cheese, and the remaining 2 tablespoons butter. When this has fully melted in, taste the grits and add salt if needed. Add some black pepper and a little of the chopped cilantro.

Shrimp and Grits is a heavenly combination of shrimp and bacon with bell pepper and onion served over cheesy stone-ground grits.

Classic Southern Shrimp and Grits

lemon

Tabasco sauce

bacon (chopped)

onion (finely chopped)

green bell pepper (finely chopped)

scallions

all-purpose flour

chicken broth

grits (not instant)

cheddar cheese (grated)

Combine the shrimp with the lemon juice and Tabasco. Set aside while preparing the grits and sauce.

Bring the water and salt to a boil in a smallish saucepan.

Add the grits to the boiling water using a whisk. Using the whisk ensures that you don’t get lumps in your grits.

Now cover the pot, lower the heat to a simmer and cook the grits according to the package directions.

When the grits are done, stir in the butter, black pepper and garlic powder.

Next, add the grated cheddar and stir until well blended.

Hold the finished grits over a very low heat until needed.

For the cheese grits:

In a large sauté pan over medium heat, cook the chopped bacon until brown but not yet crisp.

Add the onion, green pepper and garlic. Cook for about 5 minutes or until vegetables are tender.

Add the scallions, sprinkle the flour over the mixture and continue cooking for an additional 5 minutes.

Stir in the stock or broth and salt. Cook for a minute or two until sauce is thickened.

Add the shrimp mixture to the sauce and cook until shrimp are opaque – no more than three minutes!

To serve – ladle a generous amount of grits into a shallow bowl and top with shrimp and sauce.

Finish making the shrimp and sauce:

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Top 6 cheesy grits recipes from across the web

The most viewed cheesy grits recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pimento Cheese Grits

Cajun Shrimp and Grits

Shrimp and Grits Cakes

Fish and Grits

Spicy Green Chile Grits Recipe: Spi...

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The most viewed cheesy grits recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine