Cheesy Grits
Source of Recipe
From "Emeril's Potluck: Comfort Food with a Kicked-Up Attitude"
Recipe Introduction
"It wasn't until I made New Orleans my home that I became a grits lover. Many of us who have been raised north of the Mason-Dixon line have no idea how satisfying grits can be. Hey, add a little cream and cheese to them and, well, what can I say? Now, although this makes a welcome addition to any breakfast or brunch menu, at my restaurant we often serve grits for dinner, too, as a side in place of mashed potatoes or rice. This should make a grits lover out of you!"
List of Ingredients
◦ cup plus 2 tablespoons unsalted butter
◦ 4 cups water
◦ 1 teaspoon salt
◦ 1 cup quick grits (not instant)
◦ 1 large egg
◦ ⅓ cup heavy cream
◦ 1 teaspoon freshly ground black pepper
◦ 1 cup grated Gruyre cheese
◦ ⅓ cup freshly grated Parmesan cheese
Recipe
Preheat the oven to 350 F. Grease a 2-quart casserole with 2 tablespoons butter.
Combine the remaining cup butter, water, and salt in a heavy medium saucepan over medium heat. When the mixture comes to a simmer, add the grits, stirring, until thoroughly combined. Continue to cook the grits at a simmer, stirring frequently, until thickened, about 15 minutes.
Meanwhile, whisk together the egg, cream, and black pepper. Stir into the grits along with the cheeses. Pour the mixture into the prepared casserole and smooth the top. Bake until set, about 45 minutes. Remove from the oven and let stand for about 5 minutes before serving.
Makes 6 servings
❧ Save those leftovers!
The day after you make this dish, you can cut the cooled grits into slices or wedges and fry them in a hot skillet until they are crispy on both sides. Serve these grit "cakes" with eggs, sauted shrimpyou name it!
|
|
member logon
