For a tantalizing Southern dish with a distinctive twist, look no further than Ina Garten's renowned Blue Cheese Grits. This Barefoot Contessa recipe has garnered widespread popularity for its creamy texture, savory flavors, and the delightful interplay between sharp blue cheese and rich grits. Whether you seek a hearty breakfast, delectable brunch offering, or a stunning side dish, these Blue Cheese Grits promise to impress.
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CREAMY CHEDDAR GRITS
Steps:
- Bring 4 cups of water to a boil in a heavy 4-quart saucepan. Add the salt, then slowly add the grits in a thin, steady stream, stirring constantly with a wooden spoon. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 5 to 7 minutes.
- Add the half-and-half and butter to the grits and stir. The mixture will seem thin but it will thicken as it cooks. Bring to a simmer, stirring occasionally. Cover the pot, reduce the heat to low, and cook, stirring occasionally for 45 minutes, until very smooth and creamy. Off the heat, stir in the Cheddar, scallions, and pepper. Season to taste and serve hot with a sprinkle of grated cheese and scallions.
BAREFOOT CONTESSA'S CREAMY CHEDDAR GRITS
Make and share this Barefoot Contessa's Creamy Cheddar Grits recipe from Food.com.
Provided by Renee D
Categories High In...
Time 1h15m
Yield 6 side dishes, 6 serving(s)
Number Of Ingredients 7
Steps:
- Bring 4 cups of water to a boil in a medium saucepan. Add the salt, then slowly add the grits in a thin steady stream. Stir constantly with a wooden spoon. Reduce heat to low and simmer, stirring occasionally, until grits thicken, 5-7 minutes.
- Add the half and half and butter to the grits and stir. Bring to a simmer, stirring occasionally. Cover the pot, reduce the heat to low, and cook, stirring occasionally for 45 minutes, until very smooth and creamy. Off the heat, stir in the cheddar cheese, green onions, and pepper. Season to taste and serve hot.
BAKED POLENTA WITH MUSHROOMS & BLUE CHEESE
Steps:
- Preheat the oven to 400 degrees.
- Brush the mushroom caps gently with a clean cloth to wipe away any dirt. Arrange them, underside up, on a sheet pan, drizzle with the olive oil and balsamic vinegar, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake for 20 minutes, until tender. Set aside. Lower the oven to 375 degrees.
- Meanwhile, make the polenta. Pour the stock and half-and-half into a large saucepan and bring it to a boil. Lower the heat and, while whisking constantly, slowly sprinkle the cornmeal into the boiling liquid. Simmer for 6 to 8 minutes, stirring almost constantly with a wooden spoon, until the polenta is thick and smooth. Off the heat, stir in the mascarpone, 1 teaspoon salt, and 1/2 teaspoon pepper. Pour into an 8 x 11 x 2-inch baking dish.
- Arrange the mushrooms, underside up, in one layer over the polenta. Sprinkle on the Gorgonzola and bake for 25 to 30 minutes, until the polenta is bubbly and the cheese is melted. Sprinkle with salt and serve hot.
BLUE CHEESE SOUFFLE (BAREFOOT CONTESSA) INA GARTEN
Found it in Barefoot in Paris, 2004. I love cheese souffles and this one was not listed and I am partial to Ina Garten. Updated: serve with Chambord and fresh or frozen fruit.
Provided by Manami
Categories Cheese
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400ºF.
- Butter the inside of an 8" souffle dish (7 & 1/2 inches in diameter and 3 & 1/4 inches deep) and sprinkle evenly with Parmesan cheese.
- Melt the butter or margarine in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat whisk in the hot milk, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, the cayenne and nutmeg. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
- Off the heat while still hot, whisk in egg yolks, one at a time. Stir in the Roquefort and the 1/4 cup of Parmesan and transfer to a large mixing bowl.
- Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachement. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
- Whisk 1/4 of the egg whites into the cheese sauce to lighten and then fold in the rest.
- Pour into souffle dish, then smooth the top, GENTLY. Draw a circle on top with the spatula to help the souffle rise evenly and place in the middle of the oven.
- Turn the temperature down to 375ºF. Bake 30-35 minutes(don't peek) until puffed and brown.
- Serve immediately with Chambord and fresh or/& frozen fruit.
Tips:
- Use fresh ingredients. The fresher the ingredients, the better your grits will taste. This is especially important for the blue cheese, which can easily overpower the other flavors in the dish if it's not fresh.
- Don't overcook the grits. Grits should be cooked until they are tender but still have a slight bite to them. If you overcook them, they will become mushy and bland.
- Season the grits well. Grits can easily become bland, so it's important to season them well with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or cayenne pepper, to taste.
- Use a good quality blue cheese. The type of blue cheese you use will make a big difference in the flavor of the grits. Look for a blue cheese that is creamy and flavorful, with a strong but not overpowering taste.
- Don't be afraid to experiment. There are many different ways to make blue cheese grits. Feel free to experiment with different ingredients and flavors to find a recipe that you love.
Conclusion:
Blue cheese grits are a delicious and versatile dish that can be served for breakfast, lunch, or dinner. They are easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make blue cheese grits that are sure to impress your family and friends.
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