Creamy Cheese Grits With Chilies The Pioneer Woman

Creamy Cheese Grits With Chilies The Pioneer Woman Directions. boil water in a medium sized saucepan and add salt. add grits and stir, then reduce heat to low and cover. cook for 5 minutes, stirring occasionally. remove from heat. stir in rotel, chilies, grated cheese, and cream cheese. stir in spices and check for seasonings. add salt if needed. beat egg in a small bowl or cup. Heat the butter and oil in a pan and add the jalapenos, onions and bell peppers. cook until softened, 5 minutes or so. pour in the grits, followed by the broth and 3 cups water.

Creamy Cheese Grits With Chilies The Pioneer Woman Cooks Ree Add diced onion, bell pepper, and chilies and cook for five minutes or so. pour in grits, then add chicken (or beef) broth and water. stir, then bring to a boil . reduce the heat to low, then cover and cook for 30 minutes, stirring occasionally. after 30 minutes, add half and half. cook for another 20 to 30 minutes, or until grits are tender. Gradually sprinkle in the grits, whisking constantly. return to a boil. reduce heat to low, cover and simmer, whisking often, until the grits have thickened, about 5 minutes. remove from heat and whisk in the cheese until completely melted. stir in the half and half, eggs and bacon mixture from the skillet, along with the drippings. Cook the grits according to the package instructions, adding the salt with the water. turn off the heat just before the grits are done. preheat the oven to 350 degrees f. in a small bowl, whisk. To reheat the grits, turn the burner on low. add a little milk (or water) to the pan. use a whisk and stir the grits together until the lumps are gone. if you are having trouble, add more milk (or water). southern creamy cheese grits @ loavesanddishes .