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Full Online Book HomeLearning KitchenBeansandgrains - Grits - Creamy Cheese Grits
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Beansandgrains - Grits -  Creamy Cheese Grits Post by :chuckbutt Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1954

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Beansandgrains - Grits - Creamy Cheese Grits

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 hot water to thin out the grits.) Remove the pan from the heat and stir in the remaining 2 tablespoons butter and cheese.

The grits can either be served immediately or prepared in advance and reheated. If preparing in advance, grease a pan with a teaspoon of butter. Pour the grits into the pan and reheat in a 400 degree F., for 15 minutes.
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Beansandgrains - Grits -  Grillades And Grits
4 veal steaks - pound thin 1 1/2 tsp. salt-free Creole seasoning 1/2 tsp. salt 6 Tbs. butter 1/4 cup tawny port or dry sherry 1/4 cup flour 1/2 cup chopped onion 1 cloves garlic, chopped 1/2 bell pepper, chopped 1 stalks celery, chopped 2 cups crushed canned tomatoes 1/4 tsp. thyme 1 1/2 cups light veal stock (optional) beef is Ok 8 black olives, pitted and halved 1 Tbs. capers, well drained 1/4. tsp. salt 1/4 tsp. black pepper 3/4 cup grits 1 Tbs. butter Season the veal with the Creole seasoning and salt. Heat 2 Tbs. butter in a

Beansandgrains - Grits -  Cheesy Shrimp-and-grits Casserole Beansandgrains - Grits - Cheesy Shrimp-and-grits Casserole

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