Mexicorn Grits Food

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MEXICORN GRITS



Mexicorn Grits image

I grew up on grits and have fixed them various ways. I decided to put a new twist on them with this recipe, and my husband says it's a keeper. Even the leftovers are good.-Barbara Moorhead, Gaffney, South Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 10 servings.

Number Of Ingredients 10

4 cups 2% milk
1/2 cup plus 1/3 cup butter, divided
1 cup quick-cooking grits
2 large eggs
1 can (11 ounces) Mexicorn, drained
1 can (4 ounces) chopped green chilies
1 cup shredded Mexican cheese blend
1 teaspoon salt
1/4 teaspoon white pepper
1 cup shredded Parmesan cheese

Steps:

  • In a large saucepan, bring milk and 1/2 cup butter to a boil. Slowly stir in grits. Reduce heat; cook and stir for 5-7 minutes., In a small bowl, whisk the eggs. Stir a small amount of hot grits into eggs; return all to the pan, stirring constantly. Melt remaining butter; stir into grits. Add the corn, chilies, cheese, salt and pepper., Transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 362 calories, Fat 25g fat (16g saturated fat), Cholesterol 108mg cholesterol, Sodium 829mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.

MEXICAN SHRIMP AND GRITS



Mexican Shrimp and Grits image

Provided by Food Network

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 17

1 pound medium fresh shrimp, shells left on
6 cups water
1 teaspoon salt, divided
3/4 cup white grits
3 tablespoons butter
6 ounces pepper jack Velveeta cheese, cubed
1/2 pound chorizo sausage, casings removed
3 tablespoons olive oil, optional
1 1/2 cups chopped Vidalia onion
1 red bell pepper, seeded and chopped into 3/4-inch pieces
1 jalapeno pepper, seeded and minced
3 tablespoons all-purpose flour
2 tablespoons heavy whipping cream
1 teaspoon fresh lime juice
2 green onions, chopped, plus more for garnish
3 tablespoons chopped fresh cilantro leaves
1/8 teaspoon ground black pepper

Steps:

  • Peel the shrimp and set aside, reserving the shrimp shells.
  • In a large saucepan, bring the water to a boil over medium heat. Add the shrimp shells and reduce the heat to medium-low. Cook for 15 to 20 minutes, stirring occasionally. Cool the shrimp stock, and strain. Discard the shells.
  • In a large saucepan, bring 3 1/2 cups shrimp stock and 1/2 teaspoon salt to boil over medium heat. Add the grits, stirring well. Add the butter and stir until melted. Cover, and reduce the heat to low. Cook until thickened, stirring occasionally, about 15 to 20 minutes. Add the Velveeta, and stir until melted. Set aside and keep warm.
  • In a large skillet over medium heat, add the chorizo and cook until browned and crumbly, about 5 minutes. Remove the chorizo, to a plate or bowl, leaving the drippings in the skillet. Add up to 3 tablespoons olive oil, if necessary. Put the skillet over medium heat, and add the onion. Cook for 4 minutes, then add the red pepper and jalapeno, and cook, stirring frequently, for 3 minutes. Sprinkle with the flour, stirring constantly for 3 minutes. Gradually add 2 cups of shrimp stock, stirring to scrape the bottom of the skillet and to prevent lumps. Stir in the cooked chorizo, and increase the heat to medium-high. Bring the mixture to a boil, and cook until slightly thickened. Add the shrimp, and cook until they turn pink, about 2 to 3 minutes. Remove the skillet from the heat, then add the cream and lime juice. Stir in the green onion, cilantro and remaining 1/2 teaspoon salt, and pepper. Transfer the grits to a serving platter and spoon the shrimp mixture over the top. Garnish with green onion and serve.

MEXICAN GRITS



Mexican Grits image

Absolutely delicious. For years the south ate grits while the north ate polenta, but now we know all the time the north added ingredients,the south never did. Now comes this Tex-Mex recipe from Santa Fe cafe and it is deliciosa!

Provided by STARTERWIFE

Categories     Mexican

Time 4m

Yield 1 cup, 2 serving(s)

Number Of Ingredients 6

1/4 cup grits
1 cup water
1 (4 ounce) can diced green chilies
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon oleo

Steps:

  • Mix grits water salt, pepper, oleo, and chilies.
  • Cook in microwave about 3 minutes or till done.

Nutrition Facts : Calories 135.7, Fat 6, SaturatedFat 1.1, Sodium 1320.8, Carbohydrate 18.7, Fiber 1.1, Sugar 1.9, Protein 2.3

MEXICAN CHEESE GRITS



Mexican Cheese Grits image

I made this for breakfast yesterday. Had a wonderful creamy texture, not to mention the great cheese flavor. Increase the spices if you like hotter.

Provided by ratherbeswimmin

Categories     Breakfast

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 12

1 cup uncooked regular grits
8 ounces shredded Velveeta cheese
1/2 cup milk
2 large eggs
2 tablespoons butter or 2 tablespoons margarine
1 small onion, chopped
1 small red bell pepper, chopped
2 cloves garlic, minced
1 (4 1/2 ounce) can chopped green chilies, drained
1 (12 ounce) package shredded cheddar cheese, divided
1/4 teaspoon cayenne pepper
salt and pepper

Steps:

  • Prepare grits according to package directions.
  • Stir in Velveeta cheese until melted.
  • Mix together the milk and eggs; add to the grits mixture and stir to combine.
  • In a large skillet, melt the butter over medium heat; add the onion, red bell pepper, garlic, and green chiles.
  • Saute, stirring frequently, until tender.
  • Add the onion mixture, 1 cup shredded Cheddar cheese, cayenne pepper, salt and pepper to taste to the grits mixture; stir to combine.
  • Pour into a greased 13 x 9 inch baking dish.
  • Bake at 350 degrees for 30 minutes.
  • Sprinkle evenly with the remaining cheddar cheese and bake 5-10 more minutes.

Nutrition Facts : Calories 395.9, Fat 25.2, SaturatedFat 15.6, Cholesterol 129.7, Sodium 731.1, Carbohydrate 22.9, Fiber 0.9, Sugar 4.3, Protein 19.5

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