Corn Grits

[blondebombshell]

any good recipes? just bought a bag of corn grits/polenta and want to make something yummy!

[Cheri A]

We love grits around here. I cook the grits according to the recipe. Then I add a bunch of cheddar cheese to it. We top with some garlic salt, pepper, and butter/margarine to taste. It's a yummy side dish. I've also thrown the leftovers in with some beans and quinoa before.

Some people like them sweet too, but not us.

[irish daveyboy]

any good recipes? just bought a bag of corn grits/polenta and want to make something yummy!

Hi,

this recipe uses polenta in it and it's 'Awesome'.

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Open Original Shared Link

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And here's a conversion link.

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Open Original Shared Link

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Best Regards,

David

[irish daveyboy]

any good recipes? just bought a bag of corn grits/polenta and want to make something yummy!

OOoops! hit post twice.

[Lisa]

This is a specialty in our house.

Cook them according to the direction, but substitute Swanson's Chicken Broth for the Water. I also add whatever cheese I have in the house (butterhase if my fav.)

You can serve with eggs and ham or bacon. I love to serve it with sauted shrimp and mushrooms on top.

[Wonka]

Try this recipe:

MICROWAVE POLENTA

Combine:

2-1/2 cups water

1/2 cup cornmeal

1 teaspoon sea salt (less if using table salt)

in an 8-cup glass measure or med. glass bowl. Cook on high for 5 min. Stir, cover loosely w/paper towel, and cook 5 minutes longer.

Remove from oven, uncover, and stir in

2 tablespoons butter

a pinch of fresh-ground pepper

2-3 tablespoons cheese (fresh-grated parm, goat cheese, sharp cheddar, Monterey Jack) or additional butter

Let stand 3 minutes; serve hot.

I often make this with the addition of chevre goat cheese and chopped green onion. This is comfort food at it's best.

or try this one:

Creamy Soft Polenta (Linda Carruci)

1 1/2 cups polenta

5-6 cups chicken stock or broth

1 tsp kosher salt

2 ounces Italian Fontina, diced or shredded

1/2 cup grated parmesan cheese

1. In a 3 quart saucier combine the polenta, 5 cups of the chicken stock, and the salt. Bring to a boil over medium high heat. Stir, cover, reduce heat to the lowest setting and leave it for 8 minutes. Stir with a heat proof spatula and taste. When it's done the polenta grains should be tender, but firm, not mushy. If it's not done, stir in a 1/4 cup of the remaining stock and stir over low heat until it's absorbed. Continue to add stock and stir until done. You won't necessarily use all of the stock but add enough that it's loose enough to spread. The cheese will tighten it up some.

2. Remove the pan from the heat, add the fontina cheese. When the fontina has melted, add the parmesan. Taste and add salt if needed. If it's too tight, add a little stock or milk.

Any number of dairy products, cream, milk, or cheese, will keep polenta soft and flowing. Otherwise, as it cools, it firms up considerably. This one, I've spread the leftover in a small dish and cut into triangles that I've crisped and spooned bolognese over, sprinkled a little more parmesan. It's taboo probably, but I reheat it just as it is, as well.