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Soft Cheese Grits with Spoon Bread
Variation Serves 6 Yields: 1 cup Serves 6 Serves 6 |
Ingredients & Method Below |
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Soft Cheese Grits with Spoon Bread Variation |
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| In a large
saucepan over medium heat, bring the water to a boil and slowly stir in the
grits, salt and garlic. Lower the heat, cover and simmer, stirring occasionally until the
grits are thick and soft, about 10 minutes. Whisk in the grated cheese and the cream. Keep
the grits hot in a water bath, stirring occasionally for up to one hour. More water may be
whisked in to thin the consistency of the grits which will thicken as it sits. Variation: At the restaurant we use stoned ground course yellow corn meal, 1 cup of meal to 6 cups of water, cooked as this recipe. We add a Tablespoon of hot chili pepper sauce, 1/4 cup minced red bell pepper and spread the cooked grits on a tray to cool, then chill. The chilled now firm grits is cut into squares and sautÈed in vegetable oil until crisp. We do this to cook the grits as it is ordered rather than keep it hot for hours. At home left over grits are wonderful chilled and fried for breakfast in the same way. The Spoon Bread Variation: Soft Cheese Grits Butter an 8 cup soufflÈ dish. Whisk the beaten egg and nutmeg into the cooked warm soft cheese grits. Pour into the buttered soufflÈ dish and bake for 30 minutes until slightly puffed and brown. Serve immediately. |
Ingredients: The Grits - 6 cups water - 1 1/2 cups grits, quick grits is fine - 1/2 teaspoon salt - 1 Tablespoon garlic, minced - 1/3 cup (1 1/2 oz.) sharp cheddar cheese, grated - 1/3 cup cream |
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| Chilled Curry Cream | |||||
| In a small skilled, melt the butter, whisk in the curry powder and simmer gently for 1 minute to flavor the butter. Turn off the heat and whisk in the cream. Chill. Allow to sit at room temperature for 10 minutes before using. | Ingredients: - 2 Tablespoons butter - 1 Tablespoon curry powder - 1 cup sour cream |
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| Bitter Greens | |||||
| In a large
skillet, simmer the water, salt and potato over medium heat until the potato is
soft – about 7 minutes. Add the greens, cover, raise the heat to high and simmer for
3 minutes. Lift the lid and continue to simmer until the water is totally absorbed –
another 4 minutes. Do not brown. In a medium bowl stir together the green onion, tomato, oil, herbs, vinegar and chili sauce. Pour over the greens just before serving. Chef: Elizabeth Terry |
Ingredients: - 2 new red potatoes (1 cup), scrubbed and ‡ inch diced - 2 cups water - 1 t. kosher salt - 2 pounds mixed greens, collards, kale, turnip; tough stems discarded and julienne - 3/4 cup green onion, minced - 3/4 cup garden fresh tomato, seeds and core discarded, 1/4 inch dice - 2 T. extra virgin olive oil - 2 T. fresh sage or thyme, thick stems discarded, minced - 1 T. raspberry vinegar - 1/2 t. hot chili sauce |
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Black-eyed Pea Cakes |
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| In a medium
saucepan over high heat, bring the water to a boil. Add the rice, lower the heat
to medium, and simmer gently for 25 minutes. Add one potato and leek and continue to cook
until the potato is very soft (bite into a piece to test for doneness) and the rice is
completely open, another 15 minutes. Drain; reserving any cooking liquid. In a bowl of a food processor, combine the warm potato mixture, the black-eyed peas, cumin, oil, thyme, chili sauce, and salt and process briefly to combine the flavors and mash the beans and potato. Add up to 1/4 cup of the reserved cooking liquid if the mixture is dry. Refrigerate to cool and thicken. Preheat the oven to 400 degrees. Butter a baking sheet. Form into 12 looks cakes and roll each one in the crushed potato chips. Place on the baking sheet, drizzle with the melted butter, and bake for 10 minutes to heat through and crisp. |
Ingredients: - 4 cups water - 1/4 cup raw wild rice - 1 potato, peeled and cut into 1/2 inch dice (1 cup) - 1/2 cup scrubbed, halved, and sliced leek - 2 cups cooked black-eyed peas (follow package instructions); or 1 (15 oz.) can black-eyed peas, rinsed and drained - 1/2 teaspoon ground cumin - 2 T. extra virgin olive oil - 1 T. minced fresh thyme - 2 t. hot chili sauce - 1 t. salt - 2 cups crushed potato chips (6 oz.) - 4 T. butter, melted |
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| Spinach Pecan Pesto | |||||
| In the food processor, combine spinach, basil, parsley, garlic, and pecans and process to mince. With the motor running, slowly pour in the oil. Process until smooth. Stir in the cheese and salt. | Ingredients:
- 1/2 cup fresh chopped spinach |
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copyright 1999-2000, Regina Campbell |
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