Best Cheese Grits With Corn Onion Herbs Recipes

Cheese Grits image

Provided by Alton Brown

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

2 cups whole milk
2 cups water
1 1/2 teaspoons kosher salt
1 cup coarse ground cornmeal
1/2 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
4 ounces sharp Cheddar, shredded

Steps:

Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy.
Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately.

Blackened Snapper, Red Pepper Sauce, Cheese Grits and Corn Relish image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 1h20m

Yield 4 portions

Number Of Ingredients 18

1/2 cup kernels corn, roasted fresh
2 tablespoons thinly sliced green onion
2 tablespoons small dice yellow onion
2 tablespoons red wine vinegar
1 ounce vegetable juice, such as V8
Salt and pepper
2 cups chicken stock
1 tablespoon kosher salt
1 teaspoon white pepper
3/4 cup grits
1/2 cup cheese, blended, such as Cheddar and Gruyere
2 tablespoons diced yellow onion
1 tablespoon grapeseed oil
1/4 cup apple juice
1 cup roasted red pepper puree
Four 6-ounce red snapper fillets, skin on
1 tablespoon blackening seasoning
1 tablespoon grapeseed oil

Steps:

For the relish: In a bowl, blend the corn, green onions, yellow onions, vinegar, vegetable juice and some salt and pepper, mixing well. Hold in the refrigerator for 30 minutes to 1 hour to marinate.
For the grits: Warm the chicken stock in a deep saucepan over medium-high heat. Bring stock to a simmer, then add the salt and pepper. Reduce the heat to medium. Next slowly add the grits. Whisking continuously, cook until thickened, 10 to 12 minutes. Once cooked, taste and season with salt and pepper. Then hold warm for serving.
For the sauce: Heat a pan with the grapseed oil. Then add the onions and cook until caramelized, 3 minutes. After cooking the onions, reduce the heat to medium-low and add the apple juice. Allow the juice to reduce for 1 minute, then add the pepper puree. Stir to incorporate the flavors and simmer for 5 minutes, then remove from the heat.
For the fish: Heat a heavy-bottom pan over high heat. Add the grapeseed oil and warm for 2 minutes. Then sprinkle the skin-side of the fish with the blackening seasoning and sear on the skin side for 3 minutes. After "blackening" the skin side, flip, reduce the heat and cook for another 3 minutes on the fleshy side. When fully cooked, scoop 2 ounces of the sauce on a plate followed by some grits. Top with the cooked fish. Finally top a corner of the fish with some relish.

Grits With Caramelized Onions and Goat Cheese image

Provided by COOKGIRl

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 tablespoons butter
1 large vidalia onion, halved lengthwise and thinly sliced
1 cup quick-cooking grits (not instant)
2 2/3-3 cups water (I use less water for thicker grits)
2 ounces fresh goat cheese (I used chevre)
salt and pepper
fresh parsley, to garnish

Steps:

Heat a medium skillet over medium heat. Add butter to skillet and swirl to coat.
Add onions, cover and cook for about 5 minutes.
Uncover and continue to cook, stirring occasionally, until the onions reach a deep, golden brown color. This should take about 25 minutes, but will depend on how thinly the onion is sliced.
Remove the caramelized onions and add water to skillet, scraping up any brown bits that may have formed.
Bring water to rapid boil and gradually whisk in grits, *making sure* to prevent any clumps from forming.
Cover and reduce heat to medium-low.
Cook until grits are thickened, approximately five minutes, adding more water if necessary. Note: For thicker consistency, I cook the grits for 7 minutes total.
Remove from heat and stir in the caramelized onions.
Crumble in goat cheese and stir to combine.
Add salt and pepper to taste.
Serve immediately.
Garnish with fresh parsley.
Note: Servings are estimated.

Grits with Corn and Vidalia Onion image

Provided by Virginia Willis

Number Of Ingredients 11

1 tablespoon canola oil
1 onion, preferably Vidalia, grated
Scraped kernels from 2 ears fresh sweet corn (about 1 cup)
2 cups whole milk
2 cups water
Coarse salt and freshly ground black pepper
1 cup stone-ground or coarse-ground grits
2 tablespoons unsalted butter
3/4 cup grated Parmigiano-Reggiano cheese (about 3 ounces)
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives

Steps:

In a heavy-bottomed saucepan, heat the oil over medium heat. Add the onion and cook, stirring, until transparent, about 2 minutes. Add the corn and cook, stirring occasionally, until the kernels become soft, about 5 minutes.
Add the milk, water, and 1 teaspoon of the salt. Bring the mixture to a boil over high heat. Whisk in the grits, decrease the heat to low, and simmer, whisking occasionally, until the grits are creamy and thick, 45 to 60 minutes. Stir in the butter, cheese, parsley, and chives. Taste and adjust for seasoning with salt and pepper.