Best 5 Emerils Creamy Stone Ground Grits Recipes
Indulge in the Southern charm and hearty goodness of Emeril's Creamy Stone-Ground Grits, a delectable dish that epitomizes comfort food at its finest. These grits, crafted from coarsely ground corn, deliver a delightful texture that pairs perfectly with the creamy, flavorful sauce that envelops them.
This recipe collection offers variations on this classic dish, each adding unique flavors and textures to the mix. From the classic Creamy Stone-Ground Grits to the savory Bacon and Cheddar Grits, the tangy Creole Tomato Grits, the spicy Green Chile and Jack Cheese Grits, and the decadent Shrimp and Grits, these recipes cater to diverse palates and preferences.
Prepare to tantalize your taste buds and embark on a culinary journey that pays homage to the rich culinary traditions of the American South.
SMOTHERED ANDOUILLE SAUSAGE AND SHRIMP OVER CREAMY STONE GROUND GRITS
Provided by Emeril Lagasse
Categories main-dish
Time 2h15m
Yield 6 servings
Number Of Ingredients 21
Steps:
- In a saute pan, over medium heat, melt the butter. Stir in the flour and cook for 4 to 6 minutes for a medium brown roux, about the color of peanut butter. Add the onions, peppers, and celery. Season with salt and cayenne. Continue cooking until the vegetables are wilted, about 8 minutes. Add the sausage and continue to cook for 2 minutes. Season the shrimp with salt and cayenne. Add the shrimp. Stir in the clam juice and cream. Bring the liquid to a simmer and continue to cook for 8 to 10 minutes, until the mixture coats the back of a spoon. Remove from the heat and stir in the green onions. To serve, spoon the grits in the center of each serving bowl. Spoon the shrimp mixture over the grits. Garnish with parsley.
- 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 2 hours, 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.) 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.
CREAMY STONE-GROUND GRITS
Stone-ground grits ensure nicely textured (never mushy!) results. Here, they're simmered with chicken broth until thick and creamy and finished with butter and cheese. They're the cornerstone of our Make-Ahead Southern Brunch Menu.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Yield Serves 8 to 10
Number Of Ingredients 5
Steps:
- In a large saucepan, bring broth, 5 cups water, and 2 teaspoons salt to a boil. Slowly add grits, whisking constantly. Return to a boil, then cover, reduce heat to low, and simmer, whisking occasionally, until thick and creamy, 40 to 50 minutes. Remove from heat. Whisk in butter and cheese until smooth.
CREAMY STONE-GROUND GRITS
Provided by Scott Peacock
Categories Milk/Cream Side Vegetarian Cornmeal Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Bring water and milk just to a simmer in a 4- to 5-quart heavy saucepan. Meanwhile, cover grits with water in a large bowl and whisk vigorously. Let stand 30 seconds, then skim any chaff that has floated to surface with a fine-mesh sieve. Drain grits well in a fine-mesh sieve and whisk into simmering milk mixture.
- Reduce heat to low and simmer grits, partially covered, stirring often with a heatproof rubber spatula, until grits are tender and thickened to the consistency of loose oatmeal, about 1 1/4hours (stir more toward end of cooking to avoid scorching). If grits become too thick before they are tender and creamy, thin with hot water (about 1/2 cup).
- Stir in cream, butter (if using), and salt. Remove from heat and keep warm, covered, up to 20 minutes.
EMERIL'S CREAMY STONE-GROUND GRITS
Plenty of milk and cheese, plus constant stirring, are the keys to Emeril's rich, silky grits.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 7
Steps:
- Combine the water, milk, salt, pepper, and 1 tablespoon of the butter in a medium saucepan, and bring to a boil over medium heat. Whisk in the grits. Cook, stirring frequently, for 1 1/4 to 1 1/2 hours. Grits are ready when they are creamy and tender throughout. (It is important to stir often so that the grits do not stick to the bottom of the pan. If the grits absorb all of the water and milk before they are done, add hot water as needed to thin them out until they reach the desired consistency.)
- Remove the pan from the heat and stir in the remaining 1 tablespoon butter and the cheese. Serve immediately. (The grits can be prepared in advance and reheated over very low heat.)
CREAMY STONE-GROUND GRITS
We are always wowed by how complex in both flavor and texture hand-milled grits are compared to their supermarket counterpart, which we don't recommend for this particular recipe. Grits are best when freshly cooked, but if you're making an entire menu, you'll probably want to prepare them the day before (see cooks' note, below). We suggest storing raw grits in the refrigerator until you're ready to cook them.
Categories Milk/Cream Breakfast Brunch Side Vegetarian Cornmeal Simmer Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Bring water, salt, and 1 tablespoon butter to a boil in a 3- to 4-quart heavy saucepan, then add grits gradually, stirring constantly with a wooden spoon. Reduce heat and cook at a bare simmer, covered, stirring frequently, until water is absorbed and grits are thickened, about 15 minutes.
- Stir in 1/2 cup milk and simmer, partially covered, stirring occasionally to keep grits from sticking to bottom of pan, 10 minutes. Stir in remaining 1/2 cup milk and simmer, partially covered, stirring occasionally, until liquid is absorbed and grits are thick and tender, about 35 minutes more. (Grits will have a soft, mashed-potato-like consistency.)
- Stir in pepper and remaining tablespoon butter.
- *Available from John Martin Taylor (800-828-4412; www.hoppinjohns.com).
Tips:
- Use well-salted water to cook the grits. This will help them taste more flavorful.
- Cook the grits over low heat, stirring constantly. This will help them cook evenly and prevent them from sticking to the pot.
- Don't cover the pot while the grits are cooking. This will cause them to become gummy.
- Once the grits are cooked, stir in butter, milk, and cheese. This will make them creamy and delicious.
- You can add other ingredients to the grits, such as cooked vegetables, meat, or seafood. This will make them a more hearty and flavorful meal.
Conclusion:
Emeril's creamy stone-ground grits are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. So next time you're looking for a comforting and satisfying meal, give these grits a try!
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