Best White Grits And Cheddar Pudding Recipes

Flying Biscuit's Creamy Dreamy White Cheddar Grits image

Provided by Bay Laurel

Categories Breakfast

Time 30m

Yield 12 serving(s)

Number Of Ingredients 7

6 cups water
2 cups half-and-half
3 teaspoons kosher salt
1/4 teaspoon white pepper
2 cups quick-cooking grits
1 cup white cheddar cheese, grated
4 tablespoons unsalted butter, cubed

Steps:

In a saucepan, combine water, half-and-half, salt and white pepper and bring to a boil. Slowly pour grits into boiling water while whisking the entire time. (Watch out for splattering; mixture is very hot.) Reduce to low heat and continue to whisk often, until thick and completely smooth, about 10 minutes.
Add cheese and stir gently until cheese melts. Whisk again to combine. Turn heat off and allow grits to rest 5 minutes. Add butter and stir until completely smooth, silky and shiny.

Creamy Cheddar Grits image

Provided by Ina Garten

Categories side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 8

2 teaspoons kosher salt
1 cup fine quick-cooking grits (not instant)
1 1/4 cups half-and-half
2 tablespoons unsalted butter
1 1/2 cups grated aged sharp Cheddar cheese (4 ounces)
1/2 cup chopped scallions, white and green parts (4 scallions)
1/2 teaspoon freshly ground black pepper
Grated Cheddar and chopped scallions, for garnish

Steps:

Bring 4 cups of water to a boil in a heavy 4-quart saucepan. Add the salt, then slowly add the grits in a thin, steady stream, stirring constantly with a wooden spoon. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 5 to 7 minutes.
Add the half-and-half and butter to the grits and stir. The mixture will seem thin but it will thicken as it cooks. Bring to a simmer, stirring occasionally. Cover the pot, reduce the heat to low, and cook, stirring occasionally for 45 minutes, until very smooth and creamy. Off the heat, stir in the Cheddar, scallions, and pepper. Season to taste and serve hot with a sprinkle of grated cheese and scallions.

Andouille and White Cheddar Cheese Grits image

Provided by Food Network

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

8 tablespoons butter
1 cup finely chopped yellow onion
8 ounces andouille sausage, removed from casings and diced
6 cups water
4 cups heavy whipping cream
Salt and freshly ground pepper
1 2/3 cups stone-ground white grits
1/4 cup finely chopped chives
1 cup shredded white Cheddar

Steps:

Melt the butter in a large skillet over medium heat. Add the onion and sausage and cook for 5 minutes. Add the water, cream, salt, and pepper and bring to a boil. Gradually stir in the grits. Reduce the heat to low and continue to cook, stirring constantly, until the grits are tender, smooth, and creamy, about 20 to 25 minutes. Stir in the chives and cheese and serve immediately.

Cheddar Cheesy Grits image

Provided by Dave Lieberman

Categories appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 4

3 cups whole milk
1 teaspoon salt
1 cup instant grits
1 cup grated sharp white Cheddar

Steps:

Scald the milk with the salt in a saucepan over medium heat until little bubbles appear around the outside. Slowly whisk in the grits and continue whisking until the mixture barely simmers. Cook, whisking often, until very thick, about 5 to 6 minutes. Remove from the heat and stir in the cheese until melted and smooth. Serve immediately.