This recipe is perfect for leftover grits. Cooled grits are can be

Easy Crock Pot Cheese Grits Recipe with leftover ham! Great for

Instructions. Simmer: Bring broth and half and half to a simmer in a large pot over medium-high heat. Cook: Whisk in the grits. Reduce heat to medium-low. Cook for 4-5 minutes, until thickened, stirring occasionally. Add Cheese: Mix in cheese. Cook for 2-3 more minutes until melted. Season: Season with salt and garlic to taste.

What are grits? How are they prepared? A Southern Firefly

Instructions. In a large saucepan, bring water and chicken broth to a boil. Add white grits and kosher salt. Stir immediately to ensure the grits do not lump and are evenly dispersed in the liquid. Reduce the heat to low and simmer the grits for about 30-35 minutes, stirring occasionally.

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Wrap the containers in some plastic wrap, refrigerate for a couple of hours (or overnight), then wiggle the cylinder of now-set grits onto a cutting board. Slice it into half-inch rounds, then pan.

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Southern Living goes on to explain that you'll want to prepare a skillet on the stove and then, after cutting your now firm grits into cakes (1/2-inch slices are suggested), place your discs of chilled cornmeal into the pan to cook. Once they turn light brown on both sides, you can dress the cakes with your preferred toppings and get to devouring.

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Plop it back in the mixer bowl, spray lightly with oil or pan spray, and cover it with a lint-free towel or plastic wrap. Allow to rise in a cozy place until doubled in size, about 90 minutes. I like to put a mug of boiling water in the microwave, place the covered dough next to it, and shut the door.

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Sausage and Eggs over Cheddar-Parmesan Grits. Go to Recipe. Taste of Home. These creamy grits topped with Italian sausage, peppers, onions and a fried egg are total comfort food and perfect for brunch or dinner. They are easy to put together and will satisfy a hungry crew. —Debbie Glasscock, Conway, Arkansas.

Jimmy's Opinion Don't diss the grits

Gently shake off any excess flour, place on plate to dry for several minutes. Heat a large skillet over medium-low heat and add cooking oil to about ¼ inch depth. Place coated grit sections into the heated oil but do not crowd the pan. Brown grits about 5 minutes or until bottom edges start to slightly brown.

A Quick And Simple Way To Use Up Leftover Grits

Ingredients that work well with day-old grits. These ingredients will pop up in a lot of the recipes below. So if you have them on hand, you will be able to find more ideas to make. green onions. sauteed onion. bacon bits. eggs. whole milk or heavy cream. parmesan cheese.

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1/2 cup all purpose flour. Heat a few tablespoons of the oil in a large, flat bottomed skillet over medium-high heat. Add the grits cakes and fry for 2-3 minutes per side, or until golden brown. Oil for frying. Transfer to a paper towel-lined plate and sprinkle with a pinch of salt, if desired.

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Store this leftover cheese grits casserole recipe in the fridge for up to 3 days or in the freezer for up to 2 months. Reheating. To reheat, place in a room temperature casserole dish. Cook in a 350-degree oven and heat until warmed through. You may need to add a splash of water if the grits have dried out.

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Add the salt, and then gradually stir in the grits. Lower the heat to medium-low or low, and cook, whisking constantly, until thickened, about 5-7 minutes. Remove from the heat. Stir in the butter, 1 cup of cheddar cheese, diced pimentos, garlic powder, black pepper, and cayenne. Let cool for 10 minutes.

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Use a chef's knife or pizza cutter to cut the leftover, congealed grits into fries. Transfer to a plate or platter. Place the sliced grits back in the refrigerator until you're ready to fry them. To fry grit fries, fill a heavy-bottomed pan about halfway with vegetable oil and heat to 375 degrees.

This recipe is perfect for leftover grits. Cooled grits are can be

Grits Pizza Crust. To make a delicious grits pizza crust, start by combining cooked and cooled grits with flour, yeast, and water. In a large bowl, mix together 1 cup of cooked and cooled grits, 1 cup of all-purpose flour, 1 packet of yeast, and 1/2 cup of warm water. Stir until the ingredients are well combined and form a sticky dough.

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To make your own grit cakes, you will need: Leftover grits. Bacon grease or butter. Heat your fat of choice over medium-high heat, and mold your grits into 1/3-cup sized mounds. Once the fat is.

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Once the leftover grits solidify in the cup, my mom will slide the wiggly cylinder onto a cutting board and slice it into several rounds, each about half an inch thick. Then she'll coat a skillet with cooking spray and pan-fry the rounds until they're golden brown and a little crispy on the outside. A few minutes in the pan, and voila!

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Grits can be frozen as well and kept for around a month properly stored: Grease a baking tray and pour in leftover grits. Wrap well with plastic wrap and foil, and freeze. Thaw grits in the fridge overnight before rewarming to maintain the best texture. Reheat in a 350°F oven for 10 to 15 minutes until warmed through.