Time 1h15m Yield 8 serving(s) Number Of Ingredients 10 Steps:
Bring water and salt to rapid boil. Add grits, reduce heat, and cook until grits are thickened, about 3-4 minutes. Stir in butter and Velveeta cheese until melted. Mix eggs, milk, and black pepper together, and then add to the grits mixture. Stir in the chopped jalapenos. Pour into casserole dish. Bake uncovered for 45 minutes or until set in a 300 degree oven. Sprinkle Jack cheese on top, and return to the oven for 15 more minutes.
Time P1DT10m Yield 12 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F. Cook the grits according to the directions on the back of the package (usually between 5-10 minutes), whisking the whole time to avoid lumps. Remove from the heat and add next 6 ingredients (cheddar through chilies). Stir well and season with garlic salt, to taste. Pour into a buttered 9x9-inch baking dish and bake for 1 hour. Let cool slightly before slicing and serving.
Time 2h30m Yield 4 servings Number Of Ingredients 13 Steps:
Preheat the oven to 325 degrees F. Lightly butter a 2-quart oven-safe dish. Cut the top off of the garlic head to expose the garlic. Put the head on a piece of aluminum and drizzle with olive oil. Sprinkle with salt and pepper and close. Place the garlic into the oven and roast until soft, about 45 minutes. Remove from the oven and open to cool slightly before using. Bring the chicken stock, 1 1/2 cups water and 1 teaspoon salt to a rolling boil in a large pot over high heat. Add the grits and stir well with a whisk. Cook, stirring constantly, until the liquid is absorbed, about 5 minutes. Remove from the heat and stir in the butter. Add the eggs while whisking quickly, and fold in 3 tablespoons of the roasted garlic, the cheeses, jalapenos, cayenne, 1/2 teaspoon black pepper and white pepper. Once the grits are thoroughly combined and smooth, transfer to the prepared baking dish and cover with foil. Bake for 1 hour 20 minutes, then remove foil and cook 10 minutes longer to brown the top.
Time 25m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Bring the stock to a boil over medium heat. Add in half-and-half, and bring back to a boil. Whisk in grits, reduce heat to low, and cook for 10-15 minutes until creamy, stirring occasionally. Add chopped jalapenos, and let cook for 5 more minutes. Turn off heat, add in cheese, and stir till melted and incorporated. Note: Salt needed will vary depending on stock used.
Time 1h Yield 10 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 350°F. Butter a casserole dish-8 1/2 x 11 Place the hot grits in a large bowl and stir in the cheese, butter, cayenne, garlic, salt and jalapeno peppers. Whisk the eggs well and stir into the grit mixture. Pour into the casserole dish and bake until set and lightly browned, around 45 minutes.
Time 20m Yield 6 serving(s) Number Of Ingredients 12 Steps:
Melt butter with olive oil in medium pot. Add onions, garlic, and chopped jalapenos. Saute until onions are softened. Add chicken broth and milk; bring to a boil. Add grits, lower heat and stir constantly with a whisk for three to five minutes until cooked. Add Velveeta and pepper jack cheese. Cook until cheese is melted and well blended. If grits are too thick, add a little milk to loosen them up. Serve immediately.
Number Of Ingredients 10 Steps:
Preheat oven to 350°F. Butter the bottom and sides of a 9x13-inch casserole or baking pan, and set aside. In a large pot, bring water to a boil. Add salt and cornmeal, and bring to a simmer, reducing the heat if necessary. Cook, stirring, for about 10 to 15 minutes, until thickened. Remove from heat, and stir in cheese, butter, hot sauce, jalapeños, green chiles, and garlic salt. Add beaten eggs and stir thoroughly to combine. Pour mixture into buttered baking dish. Bake for about 1 hour.
Yield Serves 68 Number Of Ingredients 6 Steps:
- Heat 4 cups of water in a large heavy-bottomed pot over high heat until it comes to a boil. Slowly pour in the grits while whisking constantly. Reduce the heat to low, cover, and cook, stirring occasionally with a wooden spoon, for about 20 minutes.
- While the grits are cooking, pan-roast the jalapeño pepper in a small skillet over high heat until the skin is brown and blistered. Cut the pepper in half lengthwise and remove the skin and the seeds from the pepper and discard. Mince the flesh and add it to the pot of grits.
- Remove the pot from the heat and fold in the butter, mascarpone, and Edam cheese. Season with salt.
