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Full Online Book HomeLearning KitchenBeansandgrains - Grits - Cheesy Shrimp-and-grits Casserole
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Beansandgrains - Grits -  Cheesy Shrimp-and-grits Casserole Post by :Dirobtx Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2758

Click below to download : Beansandgrains - Grits - Cheesy Shrimp-and-grits Casserole (Format : PDF)

Beansandgrains - Grits - Cheesy Shrimp-and-grits Casserole

4 cups chicken broth
1/2 teaspoon salt
1 cup regular grits
1 cup (4 ounces) shredded sharp Cheddar cheese, divided
1 cup (4 ounces) shredded Monterey Jack cheese with peppers
2 tablespoons butter or margarine
6 green onions, chopped
1 green bell pepper, chopped
1 garlic clove, minced
1 pound small fresh shrimp, peeled and cooked
1 (10-ounce) can diced tomatoes and green chiles, drained 1/4 teaspoon salt
1/4 teaspoon pepper


Bring 4 cups chicken broth and 1/2 teaspoon salt to a boil in a large saucepan; stir in grits. Cover, reduce heat, and simmer 20 minutes.

Stir together grits, 3/4 cup Cheddar cheese, and Monterey Jack cheese.

Melt butter in a large skillet over medium heat; add green onions, bell pepper, and garlic, and sauté 5 minutes or until tender.

Stir together green onion mixture, grits mixture, shrimp, and next 3 ingredients. Pour into a lightly greased 2-quart baking dish. Sprinkle top with remaining 1/4 cup shredded Cheddar cheese.

ake at 350° for 30 to 45 minutes.
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6 cups water 6 cups milk 2 teaspoons salt 1 teaspoon freshly ground white pepper 4 tablespoons butter 1 1/2 cups stone ground white grits 1 pound grated white cheddar cheese In a large saucepan, over medium heat, combine the water, milk, salt, pepper and 2 tablespoons of the butter. Bring the liquid to a gentle boil. Stir in the grits. Cook for 1 hour and 15 minutes, stirring occasionally. (**The grits will stick to the bottom of the pan, so make sure not to scrape the bottom of the pan. If the grits absorbed all of the water, add some
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Beansandgrains - Grits -  Cheese Grits Beansandgrains - Grits - Cheese Grits

Beansandgrains - Grits -  Cheese Grits
3 cups water 1 tsp. salt 1 garlic clove, minced 1 cup quick-cooking grits 1/2 cup butter or margarine 1-1/2 cups (6 oz.) shredded cheddar cheese, divided 2 eggs 1/2 cup milk Bring water, salt and garlic to a boil; slowly stir in grits. Reduce heat; cook and stir for 3-5 minutes or until thickened. Remove from heat. Add butter, 1 cup cheese and chiles; stir until butter melts. Beat eggs and milk; add to the grits and mix well. Pour into a greased 2 qt. baking dish. Bake, uncovered, at 350 degrees for 45 minutes. Sprinkle with remaining cheese. Yield:
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