Saturday, May 28, 2011

Cheese grits

Today for breakfast I made Baked Cheese Grits, bacon (we bought half a hog last year), and coffee from Mudhouse.



Can we say delicious? Already dreaming of possible add-ins for the grits for the next making, like bell pepper, or crunched bacon, or Melissa's suggestion of chorizo. This is another recipe from The Joy of Cooking, possibly the last recipe from that book for awhile. Well, except I need to do something with the two other leeks that came in the bunch, which may require some potato leek soup. (However, I've been tearing out recipes out of Food & Wine magazines so I can recycle the magazines and came across a few leek recipes!)

Baked Cheese Grits
(another recipe that claims 4 servings, but three of us ate healthy servings and there's still about half left!)

Melt 1/4 butter in a large saucepan.
Add 1/2 c chopped onion and cook about 5 minutes, until tender. (Or if you're like me and convinced you need shallots and not onions, use a whole shallot...)
Add 1 clove garlic, minced and cook for a minute longer.

Add 5 cups of water and bring to a boil.
Stir in 1 c old fashioned grits ("Corn Grits Otherwise known as Polenta" is what the carton says. It wasn't in the cereal aisle with the oatmeal, but over in the baking aisle with cornmeal.)
Cover and cook over low heat for about 25 minutes, stirring occasionally.

Preheat the oven to 350. Butter a 2 quart dish (I used my 9x9 glass Anchor dish).

Add 2 c grated cheddar to the grits.

In a separate bowl, mix together:
1/2 c milk
2 eggs
1/4 tsp ground red pepper (I put about 1/4 tsp red pepper flakes in my mortar and pestle and ground it for a little bit)

Stir the above into the grits, then pour into the baking dish.
Bake 50-60 minutes or until a toothpick comes out clean.

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