50 Great Grains

Round out your dinner with these simple sides. 
Related To:
grains-spread-0252.tif

grains-spread-0252.tif

Barley with Kale Pesto (No. 4)

Photo by: Ryan Liebe ©Ryan K Liebe

Ryan Liebe, Ryan K Liebe

Barley with Kale Pesto (No. 4)

1. Barley with Roasted Corn Toast 1 1/2 cups barley in butter in a saucepan over medium heat, 5 minutes. Add 3 cups water; bring to a boil. Cover; reduce the heat to low and cook until the liquid is absorbed, 20 to 30 minutes. Saute 2 chopped leeks and 2 teaspoons fresh thyme in olive oil over medium heat, 5 minutes. Add 2 cups frozen fire-roasted corn; warm through. Toss with the barley; season to taste

2. Barley with Mushrooms Cook 8 chopped bacon slices over medium-high heat until crisp. Add 3 cups chopped mixed mushrooms; cook until browned, 5 minutes. Make Barley with Roasted Corn (No. 1); toss in the bacon and mushrooms

3. Barley with Artichokes Cook 2 cups barley in salted water as the label directs. Brown one 9-ounce package thawed frozen artichoke hearts, 2 cups halved Peppadew peppers and 1 sliced garlic clove in 1/4 cup olive oil. Toss with the barley and 2 tablespoons chopped marjoram

4. Barley with Kale Pesto Cook 2 cups barley as the label directs. Puree 3 cups chopped kale, 1/2 cup each Parmesan and olive oil, 1/3 cup walnuts, 1/2 teaspoon each lemon zest and kosher salt, and a pinch of red pepper flakes in a food processor. Toss with the barley.

5. Barley with Carrots and Parsnips Toss 1 pound each sliced carrots and parsnips with olive oil, salt and pepper. Roast at 425 degrees F until lightly browned, 30 minutes. Make Barley with Kale Pesto (No. 4); toss with the carrots and parsnips. Season with salt.

6. Slow-Cooker Polenta Bring 5 cups water, 2 1/2 cups milk and 2 teaspoons kosher salt to a simmer. Pour into an oiled 6-quart slow cooker. Whisk in 1 1/2 cups polenta (not quick-cooking) and add 1 rosemary sprig and 2 bay leaves. Cover and cook on low, stirring halfway through, 2 hours. Discard the rosemary and bay leaves; stir until smooth. Stir in 1 cup Parmesan, 1/2 cup mascarpone and 2 tablespoons butter; season to taste. 

grains-spread-0252.tif

grains-spread-0252.tif

Slow-Cooker Polenta with Mushrooms (No. 7)

Photo by: Ryan Liebe ©Ryan K Liebe

Ryan Liebe, Ryan K Liebe

Slow-Cooker Polenta with Mushrooms (No. 7)

7. Slow-Cooker Polenta with Mushrooms Make Slow-Cooker Polenta (No. 6). Brown 1 pound sliced oyster mushrooms in olive oil in a skillet over high heat, 7 minutes. Stir in 1/4 cup chopped parsley; season to taste. Serve over the polenta and top with crumbled Gorgonzola.

8. Polenta with Pesto Bring 3 cups each water and milk, 2 teaspoons kosher salt and a few grinds of pepper to a simmer. Whisk in 1 1/2 cups quick-cooking polenta. Cook, whisking, until smooth, 5 minutes. Stir in 1 cup Parmesan and 3 tablespoons butter. Top with pesto.

9. Sweet Potato Spoonbread Bring 2 cups milk, 2 tablespoons each butter and brown sugar, 1 teaspoon kosher salt and a pinch of cayenne to a boil. Reduce the heat to a simmer; whisk in 1/2 cup cornmeal. Cook, whisking, until thickened, 2 minutes. Whisk in 1 cup canned sweet potato puree, 3 egg yolks and 1 teaspoon baking powder. Remove from the heat. Beat 3 egg whites to stiff peaks; fold into the batter. Transfer to a buttered 8-inch square baking dish; bake at 375 degrees F until puffed, 30 minutes.

right-opener-quinoa-millet-v3-0293.tif

right-opener-quinoa-millet-v3-0293.tif

Millet with Roasted Carrots (No. 10)

Photo by: Ryan Liebe ©Ryan K Liebe

Ryan Liebe, Ryan K Liebe

Millet with Roasted Carrots (No. 10)

10. Millet with Roasted Carrots Cut 1 pound small carrots in half lengthwise and slice 2 red onions into wedges; toss with olive oil, salt and 1 tablespoon fresh rosemary. Roast at 425 degrees F until tender, 30 minutes. Cook 2 cups millet in salted water as the label directs. Drizzle with olive oil; top with the vegetables. 

11. Kasha with Sweet Potatoes Saute 1 chopped onion in butter in a pot over medium-high heat until browned. Add 3 cups chicken broth, 2 cups chopped peeled sweet potatoes and 3/4 cup kasha. Bring to a boil. Reduce the heat, cover and simmer until the liquid is absorbed, 10 minutes. Stir in 4 ounces cooked bow-tie pasta and 1/4 cup each chopped parsley and sour cream; season with salt.

12. Maple Wheatberries and Rutabaga Cook 2 cups wheatberries in salted water as the label directs, adding 1 diced rutabaga; drain. Stir in 3 tablespoons each maple syrup and butter, 1 tablespoon chopped sage and a pinch of cayenne.

13. Lemon-Herb Rice Bring 3 cups water, 2 cups jasmine rice, 3 wide strips lemon zest, 1 bay leaf, 1 tablespoon butter and 1 teaspoon kosher salt to a boil. Cover; cook over low heat until the rice is tender, 20 minutes. Stir in 2 tablespoons each chopped parsley and chives.

14. Black and White Rice Make 1/2 batch Lemon-Herb Rice (No. 13). Cook 1 cup black rice as the label directs. Toss the rice with 2 cups each baby spinach and sliced mushrooms; drizzle with walnut oil. Season with salt.

15. Cheesy Rice Cook 2 cups converted rice as the label directs. Stir in 1 cup each chopped scallions, shredded cheddar and sour cream; season with salt and cayenne. Transfer to a buttered 8-inch square baking dish. Dot with butter and top with 2 tablespoons grated Parmesan. Bake at 450 degrees F until golden, 20 minutes.

16. Rice-Stuffed Squash Halve and seed 3 acorn squash; bake cut-side down at 350 degrees F, 30 minutes. Make Cheesy Rice mixture (No. 15), adding one 10-ounce package thawed frozen chopped spinach (squeezed dry). Fill the squash with the rice; drizzle with olive oil and sprinkle with grated Parmesan. Bake at 350 degrees F until the squash is tender, about 1 hour. 

right-opener-quinoa-millet-v3-0293.tif

right-opener-quinoa-millet-v3-0293.tif

Slow-Cooker Squash Risotto (No. 17)

Photo by: Ryan Liebe ©Ryan K Liebe

Ryan Liebe, Ryan K Liebe

Slow-Cooker Squash Risotto (No. 17)

17. Slow-Cooker Squash Risotto Saute 1 minced shallot and 2 teaspoons chopped sage in butter in a pot over medium heat, 2 minutes. Stir in 1 3/4 cups Arborio rice. Cook, stirring, 2 minutes. Add 6 cups chicken broth, 1/2 cup dry white wine, 1 teaspoon kosher salt and a few grinds of pepper; bring to a boil. Transfer to a 6-quart slow cooker; stir in 3 cups chopped peeled butternut squash. Cover; cook on high, 2 hours. Stir in 1 cup grated Parmesan.

18. Red Beans and Rice Saute 1 each chopped onion, bell pepper and garlic clove with 1 tablespoon tomato paste in vegetable oil in a saucepan over medium heat, 5 minutes. Add 3 1/2 cups water, 2 cups converted rice and 1 teaspoon each ground cumin and kosher salt. Bring to a boil. Reduce the heat to low, cover and cook until the rice is tender, 20 minutes. Stir in two 14.5-ounce cans red beans (rinsed).

19. Rice, Beans and Collards Make Red Beans and Rice (No. 18). Meanwhile, saute 6 cups chopped collard greens in butter over medium heat until wilted, 5 to 8 minutes; season with salt and chipotle hot sauce. Add to the rice.

20. Red Rice with Andouille Bring 3 cups chicken broth, 2 cups red rice and 1 teaspoon kosher salt to a simmer. Cook until the rice is tender, 25 minutes. Brown 12 ounces sliced andouille sausage in vegetable oil over medium-high heat. Add 2 cups sliced okra and 1 cup each chopped scallions and red bell pepper; saute 5 minutes. Toss with the rice; season to taste.

21. Harissa Rice Cook 2 cups basmati rice as the label directs. Stir in 2 cups thawed frozen peas, 1/2 cup shredded carrots and 1/4 cup each sliced scallions, chopped cilantro and harissa (Moroccan chile paste). Top with plain yogurt.

22. Dirty Rice Cook 2 cups basmati rice as the label directs. Brown 8 ounces each crumbled Italian sausage (casings removed) and chopped chicken livers in vegetable oil over high heat. Add 1 cup each chopped onion and celery and 2 minced garlic cloves; cook, stirring, 3 minutes. Toss with the rice and 1/2 cup each chopped prunes, parsley and chestnuts. 

23. Saffron-Pomegranate Rice Saute 4 minced shallots in butter in a saucepan over medium-high heat, 1 minute. Stir in 3 cups water, 2 cups basmati rice, 2 each cardamom pods and star anise, and 1 teaspoon each saffron and kosher salt. Bring to a boil. Cover; cook over low heat until the rice is tender, 20 minutes. Toss with 3/4 cup each pistachios, pomegranate seeds and chopped cilantro.

24. Nutty Cranberry Wild Rice Cook 2 cups brown rice as the label directs. Saute 1/2 chopped onion in butter in a saucepan over medium-high heat, 3 minutes. Stir in 3 cups chicken broth, 1 cup wild rice and 1 teaspoon kosher salt. Cover; reduce the heat to low. Cook until the wild rice is tender, 45 minutes. Drain. Toss with the brown rice, 1 cup each chopped pecans, dried cranberries and halved red grapes, 1/2 cup chopped cilantro and the juice of 1 lime.

left-opener-brussels-0047.tif

left-opener-brussels-0047.tif

Brown Rice and Brussels Sprouts (No. 25)

Photo by: Ryan Liebe ©Ryan K Liebe

Ryan Liebe, Ryan K Liebe

Brown Rice and Brussels Sprouts (No. 25)

25. Brown Rice and Brussels Sprouts Cook 1 1/4 cups brown rice as the label directs. Separate the leaves from 1 pound Brussels sprouts; toss with 1/2 teaspoon each kosher salt and lemon zest, and the juice of 1 lemon. Toss with the rice, 1 grated garlic clove and 1/2 cup each toasted hazelnuts, grated Parmesan, chopped parsley and olive oil. Season to taste.

26. Asian Rice with Sausage Bring 3 cups water, 2 cups jasmine rice, 2 slices peeled ginger, 6 sliced dried Chinese sausages and 1 teaspoon kosher salt to a simmer. Cover; cook over low heat until the rice is tender, 17 minutes. Stir in 4 sliced scallions and 2 teaspoons sesame oil.

27. Fried Rice Make Asian Rice with Sausage (No. 26); cool. Brown 8 ounces sliced mushrooms in vegetable oil in a nonstick skillet over high heat, 5 minutes. Stir in the rice and 2 teaspoons soy sauce; stir-fry until crisp.

28. Spiced Beef Rice Pilaf Brown 8 ounces ground beef and 1 chopped onion in butter in a saucepan over medium-high heat; remove and wipe out the pan. Add 2 tablespoons butter and 1 cup broken vermicelli; toast until golden, 4 minutes. Add 3 cups water, 2 cups converted rice, the beef and 1/2 teaspoon each ground allspice, cinnamon and kosher salt. Bring to a simmer. Cover; cook over low heat until the rice is tender, 17 minutes. Stir in 1/2 cup each chopped parsley and toasted pine nuts.

29. Curried Rice Saute 1 chopped onion, 2 minced garlic cloves and 2 tablespoons curry powder in olive oil in a saucepan over medium heat, 5 minutes. Add 3 3/4 cups water, 2 cups basmati rice, 3/4 cup dried red lentils, one 2 1/2-inch piece ginger (peeled and sliced) and 1 1/2 teaspoons kosher salt. Cover; cook over low heat until the rice is tender, 17 minutes. Stir in 3/4 cup dried currants and 2 tablespoons butter.

30. Tropical Rice Bring 2 cups each water and jasmine rice, one 14-ounce can coconut milk, 3 wide strips lime zest and 1 teaspoon each sugar and kosher salt to a boil. Cover; cook over low heat until the rice is tender, 20 minutes.

31. Farro Risotto Saute 1 minced shallot and 2 teaspoons fresh thyme in butter over medium-high heat. Add 2 cups farro and 1/2 cup white wine; cook until evaporated. Add 6 cups chicken broth in 1-cup increments, stirring, until absorbed, 30 minutes. Stir in 2 cups corn, 3 tablespoons butter, 1/2 cup each Parmesan and parsley and 4 ounces Taleggio.

32. Farro-Stuffed Peppers Drizzle 4 halved bell peppers with olive oil; bake at 400 degrees F, 15 minutes. Make Farro Risotto (No. 31); stuff into the peppers. Top with Parmesan and breadcrumbs. Bake until golden, 30 minutes.

33. Broccoli Farro Cook 1 1/2 cups farro as the label directs; cool. Toss with 1 bunch chopped steamed broccoli (cooled), 1/2 cup olive oil, 1/4 cup each chopped parsley and mint, and the zest and juice of 2 Meyer lemons. Season to taste.

grains-spread-0252.tif

grains-spread-0252.tif

Citrus Farro Salad (No. 34)

Photo by: Ryan Liebe ©Ryan K Liebe

Ryan Liebe, Ryan K Liebe

Citrus Farro Salad (No. 34)

34. Citrus Farro salad Bring 3 cups water, 1 1/2 cups each farro and orange juice, 1 teaspoon kosher salt and 1 bay leaf to a simmer. Cook until the farro is tender, 30 minutes. Drain; cool. Toss with 2 cups frisee, 6 segmented oranges and/or grapefruits, and 1 cup each sliced celery, red onion and black olives. Season to taste.

35. Farro with Leeks Cook 1 cup farro as the label directs. Bring 1/2 cup water, 1 tablespoon butter and 1 teaspoon kosher salt to a simmer; add 6 cups chopped leeks. Cover; cook until tender, 15 minutes. Add 2 teaspoons each Dijon mustard and red wine vinegar, then the farro.

36. Farro Caprese Cook 1 1/2 cups farro as the label directs; cool. Toss with 2 cups halved grape tomatoes, 1 pound bocconcini, 1 cup torn basil, 6 tablespoons olive oil and 3 tablespoons white wine vinegar. Season to taste.

right-opener-quinoa-millet-v3-0293.tif

right-opener-quinoa-millet-v3-0293.tif

Quinoa Salad with Beets (No. 37)

Photo by: Ryan Liebe ©Ryan K Liebe

Ryan Liebe, Ryan K Liebe

Quinoa Salad with Beets (No. 37)

37. Quinoa Salad with Beets Cook 1 cup quinoa as the label directs; cool. Whisk 2 tablespoons cider vinegar with 1 teaspoon Dijon mustard; whisk in 1/3 cup olive oil. Toss with 4 cups mesclun greens, 2 cups diced cooked beets, 1/2 cup each candied walnuts and sliced red onion, and the quinoa; season to taste. Top with blue cheese.

38. Quinoa with Apricots Combine 3 cups water, 1 1/2 cups quinoa, 1 can chickpeas (rinsed) and 1 teaspoon each ground cumin, ground coriander and kosher salt in a saucepan. Cover; cook over low heat until the quinoa is tender, 15 minutes. Stir in 1 cup each sliced dried apricots and chopped cilantro and the juice of 1/2 lemon; drizzle with olive oil.

39. Cherry-Almond Quinoa Make Quinoa with Apricots (No. 38), replacing the spices with 1 teaspoon ground cardamom and the apricots with dried cherries. Add 1 cup sliced almonds.

40. Sesame Quinoa Cook 1 1/2 cups quinoa as the label directs; cool. Whisk 1/4 cup each rice vinegar and vegetable oil with 3 tablespoons sesame oil; toss with the quinoa, 1 1/2 cups each shredded napa cabbage, grated carrots, sliced almonds and sliced scallions, and the segments from 2 tangerines. Season with salt. 

41. Quinoa with Roasted Vegetables Toss 1 each chopped fennel bulb, red onion and bell pepper with olive oil, salt and 2 tablespoons za'atar spice; roast at 450 degrees F until browned, 30 minutes. Cook 1 1/2 cups quinoa as the label directs; toss with the vegetables. Season with salt. Top with chopped parsley.

booklet-bulgar-tabouleh-v2-0103.tif

booklet-bulgar-tabouleh-v2-0103.tif

Bulgur with Roasted Cauliflower (No. 42)

Photo by: Ryan Liebe ©Ryan K Liebe

Ryan Liebe, Ryan K Liebe

Bulgur with Roasted Cauliflower (No. 42)

42. Bulgur with Roasted Cauliflower Cook 2 cups bulgur as the label directs. Toss 1 head cauliflower florets with olive oil, salt and pepper; roast at 425 degrees F until browned, 30 minutes. Toss with the bulgur, 1 cup each chopped cucumber, mint, parsley and scallions, 1/2 cup olive oil and 1/4 cup each lemon juice and capers. Season to taste.

43. Sun-Dried Tomato Bulgur Make Bulgur with Roasted Cauliflower (No. 42); toss with 1/2 cup each chopped sun-dried tomatoes, dill and feta.

44. Bulgur with Raisins Cook 1 1/2 cups bulgur as the label directs. Saute 1 chopped onion in olive oil over medium heat until softened, 5 minutes. Add 1/2 cup each pine nuts and raisins; cook 2 minutes. Toss with the bulgur, 1/4 cup each chopped parsley and green olives and 1 teaspoon orange zest. Season to taste.

45. Bulgur with Figs Make Bulgur with Raisins (No. 44), adding 1/2 chopped fennel bulb with the onion; replace the pine nuts with cashews and the raisins with chopped dried figs.

46. Apple-Grain Salad Warm 6 cups frozen cooked mixed grains as the label directs; cool. Toss with 2 diced apples, 1 cup each candied walnuts, sliced celery and crisped chopped prosciutto and 3 tablespoons each white balsamic vinegar and olive oil; season to taste.

booklet-cover-0076.tif

booklet-cover-0076.tif

Mixed Grains with Dates (No. 47)

Photo by: Ryan Liebe ©Ryan K Liebe

Ryan Liebe, Ryan K Liebe

Mixed Grains with Dates (No. 47)

47. Mixed Grains with Dates Cook 2 cups mixed grains as the label directs; saute in butter over medium heat, 3 minutes. Stir in 1/2 cup each chopped dates and mixed herbs (such as dill, tarragon and/or parsley); season to taste.

48. Grain-Cabbage Gratin Make Mixed Grains with Dates (No. 47); stir in 3/4 cup sour cream while still warm. Saute 8 cups shredded red cabbage and 1 sliced onion in 1 stick butter in a pot over high heat, 10 minutes. Add 1 1/2 teaspoons caraway seeds and season with salt and pepper. Stir in 1/2 cup each raisins and white wine; cook, 10 minutes. Transfer to a 9-by-13-inch baking dish; top with the grains. Bake at 400 degrees F until golden, 35 minutes.

49. Tex-Mex Grits Bring 6 cups chicken broth to a boil. Stir in 1 1/2 cups grits and 1 teaspoon kosher salt. Cover; cook over low heat, stirring occasionally, 20 minutes. Stir in 2 cups shredded pepper Jack cheese and 2 tablespoons butter. Top with 1 cup each thawed frozen fire-roasted corn and black-eyed peas tossed with 1/3 cup each chopped green chiles and scallions.

booklet-cheese-grits-0137.tif

booklet-cheese-grits-0137.tif

Pimiento Cheese Grits (No. 50)

Photo by: Ryan Liebe ©Ryan K Liebe

Ryan Liebe, Ryan K Liebe

Pimiento Cheese Grits (No. 50)

50. Pimiento Cheese Grits Bring 6 cups water and 2 teaspoons each hot sauce and kosher salt to a boil. Reduce the heat to a simmer; whisk in 1 1/2 cups grits. Cover and cook, stirring occasionally, until thickened, 15 minutes. Remove from the heat; stir in 2 cups shredded cheddar, 4 ounces cream cheese, 1 cup finely chopped pimientos and 2 tablespoons butter. Transfer to a buttered 3-quart baking dish and top with 1 cup crushed saltines tossed with 2 tablespoons melted butter; bake at 375 degrees F until golden, 20 minutes. Top with chopped chives.

Photographs by Ryan Liebe

50 Great Grains

See All Photos

Barley with Kale Pesto (No. 4)

Cook 2 cups barley as the label directs. Puree 3 cups chopped kale, 1/2 cup each Parmesan and olive oil, 1/3 cup walnuts, 1/2 teaspoon each lemon zest and kosher salt, and a pinch of red pepper flakes in a food processor. Toss with the barley.

Photo By: Ryan Liebe ©Ryan K Liebe

Slow-Cooker Polenta with Mushrooms (No. 7)

Make Slow-Cooker Polenta (No. 6). Brown 1 pound sliced oyster mushrooms in olive oil in a skillet over high heat, 7 minutes. Stir in 1/4 cup chopped parsley; season to taste. Serve over the polenta and top with crumbled Gorgonzola. 

Photo By: Ryan Liebe ©Ryan K Liebe

Millet with Roasted Carrots (No. 10)

Cut 1 pound small carrots in half lengthwise and slice 2 red onions into wedges; toss with olive oil, salt and 1 tablespoon fresh rosemary. Roast at 425 degrees F until tender, 30 minutes. Cook 2 cups millet in salted water as the label directs. Drizzle with olive oil; top with the vegetables. 

Photo By: Ryan Liebe ©Ryan K Liebe

Slow-Cooker Squash Risotto (No. 17)

Saute 1 minced shallot and 2 teaspoons chopped sage in butter in a pot over medium heat, 2 minutes. Stir in 1 3/4 cups Arborio rice. Cook, stirring, 2 minutes. Add 6 cups chicken broth, 1/2 cup dry white wine, 1 teaspoon kosher salt and a few grinds of pepper; bring to a boil. Transfer to a 6-quart slow cooker; stir in 3 cups chopped peeled butternut squash. Cover; cook on high, 2 hours. Stir in 1 cup grated Parmesan. 

Photo By: Ryan Liebe ©Ryan K Liebe

Brown Rice and Brussels Sprouts (No. 25)

Cook 1 1/4 cups brown rice as the label directs. Separate the leaves from 1 pound Brussels sprouts; toss with 1/2 teaspoon each kosher salt and lemon zest, and the juice of 1 lemon. Toss with the rice, 1 grated garlic clove and 1/2 cup each toasted hazelnuts, grated Parmesan, chopped parsley and olive oil. Season to taste.

Photo By: Ryan Liebe ©Ryan K Liebe

Citrus Farro Salad (No. 34)

Bring 3 cups water, 1 1/2 cups each farro and orange juice, 1 teaspoon kosher salt and 1 bay leaf to a simmer. Cook until the farro is tender, 30 minutes. Drain; cool. Toss with 2 cups frisee, 6 segmented oranges and/or grapefruits, and 1 cup each sliced celery, red onion and black olives. Season to taste.

Photo By: Ryan Liebe ©Ryan K Liebe

Quinoa Salad with Beets (No. 37)

Cook 1 cup quinoa as the label directs; cool. Whisk 2 tablespoons cider vinegar with 1 teaspoon Dijon mustard; whisk in 1/3 cup olive oil. Toss with 4 cups mesclun greens, 2 cups diced cooked beets, 1/2 cup each candied walnuts and sliced red onion, and the quinoa; season to taste. Top with blue cheese.

Photo By: Ryan Liebe ©Ryan K Liebe

Bulgur with Roasted Cauliflower (No. 42)

Cook 2 cups bulgur as the label directs. Toss 1 head cauliflower florets with olive oil, salt and pepper; roast at 425 degrees F until browned, 30 minutes. Toss with the bulgur, 1 cup each chopped cucumber, mint, parsley and scallions, 1/2 cup olive oil and 1/4 cup each lemon juice and capers. Season to taste. 

Photo By: Ryan Liebe ©Ryan K Liebe

Mixed Grains with Dates (No. 47)

Cook 2 cups mixed grains as the label directs; saute in butter over medium heat, 3 minutes. Stir in 1/2 cup each chopped dates and mixed herbs (such as dill, tarragon and/or parsley); season to taste.

Photo By: Ryan Liebe ©Ryan K Liebe

Pimiento Cheese Grits (No. 50)

Bring 6 cups water and 2 teaspoons each hot sauce and kosher salt to a boil. Reduce the heat to a simmer; whisk in 1 1/2 cups grits. Cover and cook, stirring occasionally, until thickened, 15 minutes. Remove from the heat; stir in 2 cups shredded cheddar, 4 ounces cream cheese, 1 cup finely chopped pimientos and 2 tablespoons butter. Transfer to a buttered 3-quart baking dish and top with 1 cup crushed saltines tossed with 2 tablespoons melted butter; bake at 375 degrees F until golden, 20 minutes. Top with chopped chives.

Photo By: Ryan Liebe ©Ryan K Liebe

Keep Reading

Next Up

How to Make “The Bread”

Ree’s family and friends love her two-ingredient wonder dubbed “The Bread.” Here’s how to make it.

How to Eat More Whole Grains

Easy ways to incorporate nutrient-rich whole grains into your everyday meals.

History of Chocolate

Learn how this confection became so popular.

50 Vegetable Side Dish Recipes

You won't run short on side dishes this year...or next.

50 Cheese Appetizers

Please any crowd with these fun starters from Food Network Magazine. 

50 Bacon Appetizers

These fun snacks are the perfect party starters.

Old Fashioned Fruit Desserts

Know a cobbler from a crisp and a buckle from a Betty.

50 Condiments



Dress up burgers, hot dogs and more with fun and fast toppings from Food Network Magazine.

50 Antipasti

Start your meal with some of these Italian appetizers.

On TV

Get Cooking