Best 7 Creole Garlic Grits Recipes

GARLIC CHEESE GRITS

Steps:

• Cook grits according to package directions. Add cheese, butter and garlic salt; stir until cheese and butter are melted. In a measuring cup, beat egg; add milk to measure 1/2 cup. Stir into grits. , Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 20-25 minutes or until bubbly around the edges. Sprinkle with additional cheese if desired.

NEW ORLEANS GRILLADES AND GRITS

Steps:

• Combine the 1/2 cup flour, salt and one teaspoon of Creole Seasoning in a shallow bowl. Dredge the pieces of beef in the flour, shaking off the excess and transfer to a large plate.
• Heat the oil in a stainless steel skillet over medium-high heat until hot but not smoking. Place the beef in the skillet, being careful not to overcrowd, and fry on both sides until browned. Transfer the beef to a plate.
• Saute the onions in the skillet until soft and translucent, about 5 minutes. Add the garlic and saute for another minute. Add the bell pepper and celery and saute until soft, about 5-7 minutes. Add the tomatoes and saute for another 4-5 minutes, scraping up any browned bits in the skillet. Transfer the vegetables to a bowl.
• Melt the 5 tablespoons of butter or olive in the same skillet over medium heat. Add the 1/3 cup flour and whisk constantly until the mixture is a rich brown, about 4 minutes. Add the beef broth and red wine vinegar, whisking continually until the mixture is smooth and thickened.
• Return the vegetables to the skillet and add the Creole Seasoning and bay leaves. Return the beef to the skillet and bring to a simmer. Reduce the heat to low, cover, and simmer for 1 1/2 hours or until the meat is very tender, stirring occasionally.Stir in the parsley and simmer for another 5 minutes. Add salt and pepper to taste. Remove the bay leaves.
• Serve the grillades and gravy ladled over hot grits (see below).
• For the Grits: In a 5-quart pot over medium-high heat, bring the milk and salt to a simmer, stirring regularly to prevent the milk from burning.
• Slowly add the grits in a steady stream, whisking constantly to prevent lumps. Add the salt. Reduce the heat to low, cover, and cook for about 30 minutes, stirring occasionally until the grits are thick and tender.

KENTUCKY GARLIC CHEESE GRITS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
• Beat milk, egg, garlic powder, and hot pepper sauce in a bowl.
• Bring water and salt to a boil in a saucepan; cook and stir grits in boiling water until thickened, 3 to 5 minutes. Remove from heat; add butter and about 1/2 of the Cheddar cheese. Stir egg mixture into grits and pour grits into the prepared baking dish. Sprinkle remaining Cheddar cheese over grits.
• Bake in the preheated oven until cheese is melted and grits are set, about 1 hour. Allow grits to cool 20 to 30 minutes before serving. Grits should be cornbread-like.

CHEESY CREOLE GRITS

Steps:

• In a large saucepot combine 3 cups of water, milk, Creole seasoning and salt. Bring to a boil.
• Whisking, add grits in a slow steady stream. Reduce heat to medium-low and cover, stirring occasionally until thickened, about 5 to 7 minutes.
• Remove from the heat and stir in butter and cheese. Top with Andouille Sausage Creole, if desired.

CREAMY "GRITS" WITH CREOLE SHRIMP

Steps:

• Heat a large skillet over medium high heat. Add extra-virgin olive oil and 1 tablespoon butter. When butter melts into extra-virgin olive oil, add garlic, onions, celery, bell peppers, thyme, bay leaf then season with salt and pepper. Cook veggies 7 to 8 minutes until tender, add in the Worcestershire, 1 to 2 tablespoons hot sauce (medium to spicy heat level) and the flour and cook 1 minute more then add in beer and cook it off, another 30 seconds or so. Whisk in 1 cup of stock then add tomatoes and okra, if using, and bring to a bubble. Add shrimp and cook 3 to 5 minutes, until shrimp turn pink and firm then turn off heat. Remove thyme stems and bay leaf.
• Bring remaining 2 tablespoons butter, 2 cups stock, 1 cup milk and 2 teaspoons hot sauce, to a boil in a sauce pot. Stir in 1 cup quick cooking polenta. Stir constantly to mass the cornmeal. Once the mixture thickens to the consistency of whipped potatoes, season the "grits" with salt and divide among dinner plates.
• Serve generous ladles of shrimp and sauce on a bed of creamy "grits".

CREOLE GARLIC GRITS

Steps:

• boil grits with water until thick at end add garlicand cheese
• meanwhile in skillet
• cook bacon
• remove add butter
• fry eggs over easy.
• flop.
• 1/4 of grits on plate crumble bacon.
• top with eggs.

CHICKEN CREOLE OVER GARLIC CHEESE GRITS RECIPE

Steps:

• Make a roux by combining 1/2 c. flour with 1/2 c. vegetable oil in bottom of Dutch oven. Stir constantly over medium heat until roux is caramel in color. Add onion, garlic and bell pepper; saute about 5 minutes. Add chicken broth, tomato sauce and bayleaves. Cover and simmer for 20 minutes, stirring occasionally. Combine remaining 1/4 cup flour, thyme, oregano. cayenne, garlic powder, pepper and salt in a large Ziploc bag. Add chicken pieces in batches, shaking to coat. Brown chicken batches and add to roux mixture. Cover and simmer over low heat for about 10 minutes, stirring occasionally. Remove bay leaves. Serve over cheese grits. Serves 8. Cheese Grits: In a large pot, bring water to a boil and add salt and grits. Return to a boil, then reduce heat, cover and simmer about 4-5 minutes, stirring occasionally. Cube cheese and add to grits, stirring until cheese is melted. Yields 8 cups.