Best 3 Grits With Parmesan And Prosciutto Recipes
**Explore a Flavorful Journey with Parmesan-Enriched Grits and Prosciutto Delights**
Indulge in a culinary adventure with our diverse collection of grits recipes, each infused with the savory notes of Parmesan cheese and the delectable taste of prosciutto. Embark on a delightful journey as you discover a symphony of flavors and textures in every bite. From classic Southern-style grits to innovative skillet variations, our recipes cater to every palate. Whether you prefer creamy textures or crispy edges, hearty breakfasts or elegant dinners, our grits creations will tantalize your taste buds and leave you craving more. Get ready to elevate your grits game and experience a world of culinary possibilities with our curated selection of Parmesan-infused and prosciutto-adorned recipes.
CREAMY SHRIMP GRITS WITH PROSCIUTTO
Provided by Chris Hastings
Categories Tomato Sauté Shrimp Prosciutto Chive Parsley Hominy/Cornmeal/Masa Bon Appétit
Yield Makes 6 (first-course) or 4 (main-course servings)
Number Of Ingredients 16
Steps:
- For grits:
- Bring chicken stock, whipping cream, butter and garlic to boil in heavy large saucepan. Gradually whisk in corn grits. Return to boil, whisking constantly. Reduce heat to low. Simmer uncovered until grits thicken, whisking often, about 15 minutes.
- For shrimp:
- Melt 1/4 cup butter in heavy large skillet over medium-high heat. Add shallots and garlic and sauté until tender, about 4 minutes. Add shrimp and sauté 2 minutes. Using slotted spoon, transfer shrimp to large bowl. Add white wine to skillet and boil until reduced to glaze, about 5 minutes. Add drained diced tomatoes and half of prosciutto and simmer until slightly thickened, about 2 minutes. Add parsley, chives and sautéed shrimp and simmer until shrimp are warmed through, about 2 minutes. Thin sauce with some of reserved tomato juices, if desired. Season to taste with salt and pepper.
- Spoon corn grits into shallow bowls. Top each serving with shrimp-prosciutto-tomato mixture, dividing equally. Garnish with remaining prosciutto strips and serve immediately.
- *Corn grits, also known as polenta, are available at Italian markets, natural foods stores and some supermarkets. If unavailable, substitute 1 cup regular yellow cornmeal and cook about 8 minutes.
PARMESAN CHEESE GRITS
This tasty dish is a great alternative to potatoes or mac and cheese. It is very easy to make and easily doubles. See note below for another variation with chaddar cheese. Give it a try- grits are not just for breakfast anymore! Adapted from Southern Living.
Provided by Munchkin Mama
Categories Breakfast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Bring chicken broth and 1 1/2 cups milk just to a boil in a medium saucepan with a lid. Slowly stir in grits and 1/2 teaspoons salt. Cover, reduce heat to medium-low, and cook, stirring occasionally, 6 to 7 minutes or until mixture is thickened. Add Parmesan cheese and pepper, stirring until cheese is melted.
- Cheddar Cheese Grits: Cook grits as directed, reducing salt to 1/4 teaspoons and substituting 2 cups (8 oz.) shredded extra-sharp Cheddar cheese for Parmesan cheese.
- Note: I always use 2 bouillon cubes and 2 Celsius of water for the canned chicken broth.
Nutrition Facts : Calories 292.6, Fat 11.5, SaturatedFat 6.6, Cholesterol 34.8, Sodium 1044.8, Carbohydrate 29.1, Fiber 0.5, Sugar 0.7, Protein 17.4
GRITS WITH PARMESAN AND PROSCIUTTO
To avoid midmorning hunger, I eat smart but well at breakfast. Like grits. Often cooks will enliven this hot cereal with lots of cheddar cheese and bacon as a side dish. I substitute leaner Parmesan and prosciutto to get big taste for fewer calories.
Provided by Ben S.
Categories Grits
Yield 4
Number Of Ingredients 8
Steps:
- Microwave water until very hot, 3 to 4 minutes.
- Meanwhile, heat oil in a large saucepan over medium-high heat. Add prosciutto; saute until moisture evaporates and bits start to fry and crisp, about 3 minutes. Remove prosciutto; set aside.
- Add the hot water to the empty pan and bring to a boil. Whisk in grits and salt. Simmer, uncovered, over medium-low heat until thick, about 3 to 5 minutes. Stir in prosciutto, cheese, butter and pepper to taste. Let stand to cool and allow flavors to blend, 2 to 3 minutes. Serve.
Nutrition Facts : Calories 202.4 calories, Carbohydrate 23.6 g, Cholesterol 19.6 mg, Fat 8.5 g, Fiber 0.5 g, Protein 7.3 g, SaturatedFat 3.4 g, Sodium 503.7 mg, Sugar 0.2 g
Tips:
- Choose the right grits. Stone-ground grits have a more robust flavor and texture than quick-cooking grits.
- Cook the grits in broth or water. Using broth will add more flavor to the dish.
- Add salt and pepper to taste. Grits can be bland, so it's important to season them well.
- Stir the grits frequently. This will prevent them from sticking to the bottom of the pot.
- Cook the grits until they are creamy and tender. This usually takes about 20 minutes.
- Top the grits with your favorite toppings. Some popular options include butter, cheese, bacon, and eggs.
- Serve the grits hot. Grits are best when they are served hot and fresh.
Conclusion:
Grits are a versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be topped with a variety of ingredients. Whether you like them plain or loaded with toppings, grits are a delicious and satisfying meal.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
