Best 9 Bobby Flays Jalapeno Cheese Grits Recipes

SHRIMP AND GRITS

Steps:

• Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.
• Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.
• Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

JALAPENO CHEESE GRITS

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.

JALAPENO CHEDDAR GRITS

Steps:

• Whisk butter, milk, creole seasoing, pepper, cheddar and jalapenos together with cooked grits until fully combined and creamy.
• You may add more milk and or butter if you desire a fluffy richer flavor.

BOBBY FLAY'S JALAPENO CHEESE GRITS

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.

GRILLED STUFFED JALAPENO CHILES WITH GRILLED RED PEPPER-TOMATO SAUCE

Steps:

• Heat grill to medium.
• Whisk together the cream cheese and goat cheese in a medium bowl until smooth. Fold in the Cheddar, corn and green onions and season with salt and pepper. Fill each jalapeno half with about 2 tablespoons of the mixture and sprinkle the top with some of the ancho powder.
• Place on the grill, filling-side up and cook until slightly charred and tender, about 7 to 8 minutes. Spoon the red pepper sauce onto a platter and top with the jalapenos.
• Combine the pepper, tomatoes, vinegar, honey and cilantro in a food processor and process until smooth. With the motor running, slowly add oil and season with salt and pepper.

BEEF GRILLADES WITH CHEESY FRESH CORN AND SWEET ONION GRITS

Steps:

• Preheat the oven to 350 degrees F.
• For the grillades: Cut the steak in half. Sandwich each half between 2 pieces of plastic wrap or wax paper, and pound to an even 1/8-inch thickness. Sprinkle the steak on both sides with salt and pepper, and cut into 2-inch pieces.
• Mix the paprika, New Mexican chile powder, garlic powder, onion powder, oregano and chile de arbol powder in a small bowl until combined. Put the flour in a shallow baking dish and season it with salt and pepper.
• Heat the butter and canola oil in a large, high-sided saute pan over high heat. Working in batches, coat the steak pieces in the seasoned flour, shaking off the excess, and brown them on both sides in the hot fat. Transfer the steak to a plate as you finish each batch. Add the onions, poblano and red pepper to the pan, adding more oil if needed, and cook until the vegetables are very soft, about 5 minutes. Add the garlic and cook for 1 minute. Add the spice mixture and cook, stirring, for 1 minute. Add the chicken stock, tomatoes, thyme and bay leaf, and bring to a boil. Return the beef to the pan, cover and transfer to the oven to cook until tender, about 45 minutes.
• When done, remove the beef to a plate and cover to keep warm. Using potholders, move the pan to the stovetop and set over high heat. Cook, stirring occasionally, until the sauce has thickened into a gravy, about10 minutes. Season with a splash of vinegar. Add honey, salt and pepper to taste; stir in the parsley. Before serving, return the grillades to the pan, cover and warm them up over medium-low heat.
• For the grits: Heat the butter and canola oil in a large saucepan over medium-high heat. Add the onion and cook until soft. Add the corn, season with salt and pepper and cook for a few minutes. Add the milk and 3 cups water and bring to a boil. Slowly whisk in the grits until well combined and continue whisking until smooth. Reduce the heat to low and cook, stirring occasionally, until thickened and smooth, about 45 minutes; add more water as needed to keep the mixture creamy. Remove from the heat, and whisk in the cheddar and Parmesan and the green onions.
• To serve: Use a slotted spoon to transfer the grillades to a shallow platter. Pour over some of the gravy. Top with the grits, poached eggs if using, and some of the remaining gravy. Garnish with green onions and parsley.

ROASTED GARLIC JALAPENO CHEESE GRITS

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.

JALAPEñO CHEESE GRITS

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.

CREAMY JALAPENO CHEESE GRITS

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.