HOW TO MAKE --CREAMY CAJUN GRITS w/ CRSIPY FISH BITES - PART 1

Please VOTE for my show Deliciously Entertaining Today!!! Here’s the link! https://vote.webbyawards.com/PublicVo... Inquiries- [email protected] Follow me on socials @Thedannirose Ingredients: • 1 cup stone-ground grits (or quick grits, depending on preference) • 3 ½ cups water • ½ cup heavy cream (or half-and-half) • 1 tablespoon olive oil or cooking oil (plus more as needed) • 1 tablespoon butter • ½ cup chopped onion • ½ cup chopped bell pepper (any color) • ¼ cup chopped scallions • 1–2 tablespoons chopped jalapeños (optional, for heat) • 1–2 garlic cloves, minced (or 1 tsp garlic paste, or ½ tsp garlic powder) • 1 teaspoon crushed red pepper flakes (adjust to heat preference) • 2 tablespoons Cajun seasoning • 2 tablespoons chicken bouillon seasoning (powder or paste) • ½ teaspoon baking soda (optional, for creamier grits and faster cooking) • ½ cup grated Parmesan cheese • Salt and black pepper to taste ⸻ Instructions: 1. Sauté the Veggies: In a medium pot or deep skillet over medium heat, add 1–2 tablespoons of oil. Add chopped onion, bell pepper, scallions, and jalapeños (if using). Sauté until vegetables are softened and caramelized—about 7–10 minutes. 2. Add Garlic: Stir in the minced garlic (or garlic paste/powder) and cook for another 30 seconds to 1 minute, until fragrant. 3. Toast the Grits: Add a little more oil and 1 tablespoon of butter directly into the pan with the vegetables. Pour in the dry grits and stir everything together, toasting the grits over medium heat for 2–3 minutes while continuously stirring. This brings out a rich, nutty flavor. 4. Season the Base: Sprinkle in the Cajun seasoning, chicken bouillon powder, and crushed red pepper. Stir well to evenly combine the seasonings into the grits and veggie mixture. 5. Add Liquid: Pour in the water and cream. Stir to combine, scraping up any flavor from the bottom of the pan. If using, add ½ teaspoon of baking soda to help the grits cook faster and become extra creamy. 6. Simmer: Bring to a gentle simmer over medium-low heat. Cook uncovered for 20–30 minutes, stirring occasionally to prevent sticking. The grits should thicken into a creamy texture. If they get too thick before fully tender, add more water or cream as needed. 7. Finish with Cheese & Seasoning: Once the grits are fully cooked and creamy, stir in the grated Parmesan cheese. Taste and adjust with salt and black pepper as needed. Add an extra splash of cream or a bit more butter if you want it extra rich.