Best Grits With Parmesan And Prosciutto Recipes

Parmesan Cheese Grits image

Provided by Munchkin Mama

Categories Breakfast

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 (14 ounce) can chicken broth
1 1/2 cups milk
3/4 cup uncooked quick-cooking grits
1/2 teaspoon salt
1 cup freshly grated parmesan cheese
1/2 teaspoon fresh ground pepper

Steps:

Bring chicken broth and 1 1/2 cups milk just to a boil in a medium saucepan with a lid. Slowly stir in grits and 1/2 teaspoons salt. Cover, reduce heat to medium-low, and cook, stirring occasionally, 6 to 7 minutes or until mixture is thickened. Add Parmesan cheese and pepper, stirring until cheese is melted.
Cheddar Cheese Grits: Cook grits as directed, reducing salt to 1/4 teaspoons and substituting 2 cups (8 oz.) shredded extra-sharp Cheddar cheese for Parmesan cheese.
Note: I always use 2 bouillon cubes and 2 Celsius of water for the canned chicken broth.

Nutrition Facts : Calories 292.6, Fat 11.5, SaturatedFat 6.6, Cholesterol 34.8, Sodium 1044.8, Carbohydrate 29.1, Fiber 0.5, Sugar 0.7, Protein 17.4

Parmesan Grits image

Yield Makes 4 servings

Number Of Ingredients 5

3 cups water
1 cup milk
1 cup quick-cooking grits
1 teaspoon salt
1/2 cup freshly grated Parmesan cheese

Steps:

Bring first 4 ingredients to boil in heavy large saucepan, whisking constantly. Reduce heat, cover and simmer until grits are creamy, stirring occasionally, about 10 minutes. Add cheese and whisk until melted. Season to taste with pepper.

Creamy Shrimp Grits with Prosciutto image

Provided by Chris Hastings

Yield Makes 6 (first-course) or 4 (main-course servings)

Number Of Ingredients 16

Grits
4 1/4 cups chicken stock or canned low-salt chicken broth
3/4 cup whipping cream
6 tablespoons (3/4 stick) butter
1 garlic clove, minced
1 cup corn grits* (such as Arrowhead Mills)
Shrimp
1/4 cup (1/2 stick) butter
1/3 cup finely chopped shallots
1 large garlic clove, minced
2 pounds uncooked large shrimp, peeled, deveined
1/2 cup dry white wine
1 14 1/2-ounce can diced tomatoes in juice, drained, juice reserved
4 ounces prosciutto, cut into thin strips (about 1 cup)
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives

Steps:

For grits:
Bring chicken stock, whipping cream, butter and garlic to boil in heavy large saucepan. Gradually whisk in corn grits. Return to boil, whisking constantly. Reduce heat to low. Simmer uncovered until grits thicken, whisking often, about 15 minutes.
For shrimp:
Melt 1/4 cup butter in heavy large skillet over medium-high heat. Add shallots and garlic and sauté until tender, about 4 minutes. Add shrimp and sauté 2 minutes. Using slotted spoon, transfer shrimp to large bowl. Add white wine to skillet and boil until reduced to glaze, about 5 minutes. Add drained diced tomatoes and half of prosciutto and simmer until slightly thickened, about 2 minutes. Add parsley, chives and sautéed shrimp and simmer until shrimp are warmed through, about 2 minutes. Thin sauce with some of reserved tomato juices, if desired. Season to taste with salt and pepper.
Spoon corn grits into shallow bowls. Top each serving with shrimp-prosciutto-tomato mixture, dividing equally. Garnish with remaining prosciutto strips and serve immediately.
*Corn grits, also known as polenta, are available at Italian markets, natural foods stores and some supermarkets. If unavailable, substitute 1 cup regular yellow cornmeal and cook about 8 minutes.