Type what you have

Ingredients

• ✓ grit
• chicken broth
• cheddar cheese
• cream cheese
• butter
• truffle salt

Instructions

1. 1 Combine 1 3/4 cups chicken broth and grits in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select Porridge setting and high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in remaining chicken broth. Mix in Cheddar cheese, cream cheese, butter, and truffle salt.

By thedailygourmet

Ingredients

• ✓ grit
• water
• salt
• olive oil
• tasso ham
• onion
• green bell pepper
• shrimp
• white wine
• heavy cream
• salt
• black pepper
• green onion

Instructions

1. 1 Bring water and 1 pinch salt in a saucepan to a boil; slowly stir in grits, stirring constantly. Reduce heat to low; simmer grits until tender and smooth, about 20 minutes, stirring often. Set aside and keep warm.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add ham; cook and stir until crisp. Stir in onion and bell pepper; cook until onion is translucent, about 4 minutes. Add shrimp; cook until just pink, 30 to 45 seconds. Transfer shrimp to a plate; set aside.
3. 3 Pour wine into the skillet; stir, scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Slowly add cream, reduce heat to low, and simmer until thickened, about 10 minutes. Season with salt and black pepper.
4. 4 Divide grits between 2 serving plates; line edges of plates with 10 shrimp. Pour cream sauce over grits; sprinkle servings with green onions.

By Amber Taylor Futch

Ingredients

• ✓ grit
• cheddar cheese
• worcestershire sauce
• chicken broth
• all-purpose flour
• butter
• garlic
• onion
• yellow bell pepper
• red bell pepper
• green bell pepper
• bacon
• andouille sausage
• lemon
• cayenne pepper
• salt
• shrimp
• half-and-half
• salt
• water

Instructions

1. 1 Gather all ingredients. Bring water and 2 teaspoons salt to a boil in a heavy saucepan over medium-high heat.
2. 2 Whisk grits into the boiling water, and then whisk in half-and-half. Reduce heat to medium-low and simmer, stirring occasionally, until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
3. 3 Season shrimp with salt and cayenne pepper. Add lemon juice, toss to combine, and set aside to marinate.
4. 4 Place sausage slices in a large skillet over medium-high heat. Cook, stirring occasionally, until browned, 5 to 8 minutes. Remove sausage from the skillet.
5. 5 Add bacon to the same skillet. Cook over medium-high heat until evenly browned, about 5 minutes per side. Transfer bacon to paper towels to drain, then chop or crumble when cool enough to handle. Leave bacon drippings in the skillet.
6. 6 Add bell peppers, onion, and garlic to the bacon drippings; cook and stir until onion is translucent, about 8 minutes.
7. 7 Stir cooked sausage and marinated shrimp into the skillet with the cooked vegetables. Turn off the heat and set aside.
8. 8 Melt butter in a small saucepan over medium heat. Whisk in flour, stirring to create a smooth roux. Turn heat to low and cook, stirring constantly, until mixture is golden brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.
9. 9 Pour the roux over the sausage, shrimp, and vegetables.
10. 10 Place the skillet over medium heat, add chicken broth, bacon, and Worcestershire sauce, and stir to combine. Cook until sauce thickens up and shrimp turn opaque and bright pink, about 8 minutes.
11. 11 Just before serving, mix Cheddar cheese into grits; stir until cheese is melted and grits are creamy and light yellow.
12. 12 Spoon grits onto plates and serve shrimp mixture over top.
13. 13 Serve and enjoy!

By berskine

Ingredients

• ✓ grit
• processed cheese
• cayenne pepper
• butter
• olive oil
• garlic
• tomato
• shrimp
• lemon
• salt

Instructions

1. 1 Cook grits according to package directions. Stir in cubed cheese and cayenne pepper. Keep warm over low heat.
2. 2 Heat butter and olive oil in a large skillet over medium-high heat. Sauté garlic and tomato in hot butter-oil mixture until tomato begins to soften. Stir in shrimp and lemon juice. Sauté until shrimp are bright pink on the outside and the meat is opaque. Season with salt.
3. 3 Spread warm grits on a serving platter and cover with shrimp mixture.

By AWEAVER

Ingredients

• ✓ grit
• parsley
• garlic
• green onion
• jalapeno pepper
• cayenne pepper
• black pepper
• salt
• cajun seasoning
• shrimp
• cheddar cheese
• salt
• butter
• water
• worcestershire sauce
• lemon juice
• heavy cream
• water
• bacon

Instructions

1. 1 Gather the ingredients.
2. 2 Cook bacon in a large skillet over medium-high heat, turning occasionally, until almost crisp, 5 to 7 minutes. Transfer bacon to a dish; reserve drippings in the skillet.
3. 3 Whisk 1/4 cup water, cream, lemon juice, and Worcestershire sauce together in a bowl.
4. 4 Combine 4 cups water, butter, and 1 teaspoon salt in a pot; bring to a boil. Whisk in grits; bring to a simmer, reduce heat to low, and cook until creamy, 20 to 25 minutes. Off heat, stir in Cheddar cheese.
5. 5 Season shrimp with Cajun seasoning, 1/2 teaspoon salt, black pepper, and a pinch of cayenne pepper in a large bowl.
6. 6 Heat bacon drippings in the skillet over high heat. Add shrimp; cook 1 minute. Flip shrimp; add jalapeño and cook until fragrant, about 30 seconds.
7. 7 Stir cream mixture, bacon, green onion, and garlic into shrimp mixture; cook and stir until shrimp cooked through, 3 to 4 minutes, adding water as necessary to thin sauce. Off heat, stir in parsley.
8. 8 Ladle grits into a bowl; top with shrimp and sauce.

By John Mitzewich

Ingredients

• ✓ grit
• water
• salt
• cooking spray
• ricotta cheese
• parmesan cheese
• asiago cheese
• egg
• garlic powder
• parsley
• red pepper
• salt
• tomato

Instructions

1. 1 In a small pot combine dry grits, 1 1/2 cups water, and 3/4 teaspoon of salt. Bring to a boil, then simmer until grits are tender, 15 to 20 minutes. Cool.
2. 2 Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with nonstick cooking spray.
3. 3 Beat the eggs in a large bowl, then stir in the cooled grits, ricotta cheese, Parmesan cheese, and Asiago cheese. Stir in the garlic powder, parsley, crushed red pepper, and 1 teaspoon salt. Mix well.
4. 4 Slice the top off of each tomato. Use a spoon to hollow out the tomatoes, leaving the outer shells (approximately 1/4 inch thick) intact. Fill each with the grits mixture. Arrange stuffed tomatoes on prepared baking sheet.
5. 5 Bake in preheated oven until light golden brown, 30 to 40 minutes. Allow to cool slightly before serving.

By Peter Alfieri

Ingredients

• ✓ grit
• olive oil
• yellow onion
• water
• cheddar cheese
• salt
• black pepper
• shrimp
• paprika
• cumin
• bbq sauce
• aluminum foil

Instructions

1. 1 Preheat the grill to high heat.
2. 2 Heat 1 tablespoon of olive oil in a large pot on medium-high heat. Add the onions and brown, about 6 to 8 minutes. Add in the grits and 6 cups of water and stir over medium-low heat until the grits have absorbed the water and are cooked through, about 20 to 25 minutes. Whisk the cheese into the grits and season with salt and pepper. Keep warm.
3. 3 Line a hot grill with Reynolds Wrap® Heavy Duty Aluminum Foil.
4. 4 Combine the shrimp, paprika, cumin, and remaining 3 tablespoons of olive oil in a bowl and mix.
5. 5 Place the shrimp right onto the foil on the grill and cook for 3 to 4 minutes on each side or until browned and cooked throughout.
6. 6 Pour the BBQ sauce on top of the shrimp and mix.
7. 7 Serve shrimp with the cheesy grits.

By Reynolds KitchensR

Ingredients

• ✓ grit
• cotija cheese
• heavy cream
• hot sauce
• worcestershire sauce
• vegetable broth
• cherry tomato
• garlic
• jalapeno pepper
• red bell pepper
• onion
• chorizo
• butter
• mexican cheese blend
• black pepper
• salt
• water
• milk
• chipotle chili powder
• thyme
• oregano
• onion powder
• black pepper
• garlic powder
• salt
• paprika
• all-purpose flour
• bread crumb
• cooking spray
• chicken breast
• hot sauce
• buttermilk

Instructions

1. 1 Pour buttermilk and hot sauce into a large bowl or zip-top bag; mix well. Add chicken and marinate for 4 hours to overnight.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Place a wire rack on top of a baking sheet and spray with cooking spray.
3. 3 Combine bread crumbs, flour, paprika, salt, garlic powder, black pepper, onion powder, oregano, thyme, and chili powder in a bowl. Remove chicken from marinade and dredge in crumb mixture. Place coated chicken onto the prepared wire rack.
4. 4 Bake in the preheated oven until no longer pink in the centers and juices run clear, about 30 minutes.
5. 5 Meanwhile, add milk, water, salt, and pepper to a large saucepan. Bring to a boil over high heat. Reduce heat to low and add grits. Cook, covered, for 20 minutes, stirring every few minutes to prevent clumping. Remove from heat and add Mexican cheese and butter; stir until well incorporated and creamy.
6. 6 While chicken and grits are cooking, cook chorizo, onion, bell pepper, and jalapeno in a large skillet over medium-high heat until meat is browned and vegetables are tender, 5 to 7 minutes. Drain grease from the skillet. Stir in garlic and continue to cook over medium-high heat until fragrant, about 30 seconds.
7. 7 Stir cherry tomatoes, vegetable broth, Worcestershire sauce, and hot sauce into the skillet, reduce heat to low, and let simmer until reduced, stirring as needed, about 15 minutes. Add heavy cream; let simmer and continue to reduce until sauce coats a spoon, about 5 minutes more.
8. 8 Place grits into a bowl, top with chorizo reduction sauce, and top with spicy fried chicken. Garnish with Cotija cheese.

By My Hot Southern Mess