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Thread: Re: I got Grits. Now what?

  1. #1
    Janet Wilder Guest

    Default Re: I got Grits. Now what?

    On 12/19/2011 11:44 AM, Sqwertz wrote:
    > I bought some grits. Other than shrimp and grits (all of which look
    > like Paula Deen/Bobby Flay recipes - or derivatives thereof), what
    > else can a grit hater do with grits to make them edible?
    >
    > Traditional servings suggestions (butter, hot sauce, etc...) are not
    > needed. The bulk label says to cook for 20 minutes, so I'm not sure if
    > these are instant, true grit, or what.
    >
    > -sw


    My friend, Gerald, used to make the most fabulous cheese grits souffle.
    I have no idea about the recipe, but it was one of the two ways I'll eat
    grits. The other is shrimp and grits but not with any recipes from the
    "Butter Lady" or Bobby Flay, whom I'm sure puts hot sauce or hot
    peppers in his just like he does everything else.

    Shrimp and grits is a Charleston (Low Country) dish. Look for
    Charleston recipes.

    --
    Janet Wilder
    Way-the-heck-south Texas
    Spelling doesn't count. Cooking does.

  2. #2
    l, not -l Guest

    Default Re: I got Grits. Now what?

    On 19-Dec-2011, Janet Wilder <[email protected]> wrote:

    > My friend, Gerald, used to make the most fabulous cheese grits souffle.
    > I have no idea about the recipe, but it was one of the two ways I'll eat
    > grits.


    Probably not the same as your friend's recipe; but, perhaps it will be in
    the ballpark.


    * Exported from MasterCook *

    Grits and Cheddar Soufflé

    Recipe By :
    Serving Size : 8 Preparation Time :0:00
    Categories : Side Dish

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 1/2 cups grits
    1 1/2 pints water
    1 1/2 pints milk
    4 ounces unsalted butter
    salt -- to taste
    8 ounces sharp cheddar cheese -- grated
    1/2 teaspoon tabasco sauce
    6 eggs -- separated
    2 teaspoons sugar

    1. Combine the grits, water, milk, butter and salt in a heavy saucepan.
    Bring to a simmer and cook, stirring constantly, until thick, approximately
    5-10 minutes.

    2. Remove from the heat and stir in 6 ounces (180 grams) of the cheese and
    the Tabasco sauce.

    3. Whisk the egg yolks together, then stir them into the grits mixture.

    4. Whip the egg whites to soft peaks, add the sugar and whip to stiff peaks.
    Fold the egg whites into the grits mixture.

    5. Pour the soufflé into a well buttered 2-quart casserole or soufflé dish.
    Top with the remaining 2 ounces (60 grams) of cheese. Bake at 350ºF (180ºC)
    until set and browned, approximately 30 minutes. Serve immediately.

    Source:
    "Chapter 23 - Potatoes, Grains, & Pasta"
    Copyright:
    "© 2003 by Prentice-Hall, Inc."
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 440 Calories; 28g Fat (57.4% calories
    from fat); 17g Protein; 29g Carbohydrate; 0g Dietary Fiber; 232mg
    Cholesterol; 279mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat;
    0 Vegetable; 1/2 Non-Fat Milk; 4 1/2 Fat; 0 Other Carbohydrates.

    NOTES : Because MasterCook's Ingredient List may not include all of the
    ingredients listed in this recipe, we have displayed the recipe's
    nutritional analysis as it appears in the ON COOKING book.

    Approximate values per serving: Calories 410, Total fat 25 g, Saturated fat
    9 g, Cholesterol 215 mg, Sodium 640 mg, Total carbohydrates 32 g, Protein 16
    g, Vitamin A 40%, Calcium 30%

    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


    --

    Change Cujo to Juno in email address.


    If you have dietary issues that make nutrition information very important
    to you, please calculate your own; the nutrition information supplied with
    this recipe is approximate and should NOT be used by those for whom the
    information is critical.

  3. #3
    Janet Wilder Guest

    Default Re: I got Grits. Now what?

    On 12/19/2011 3:50 PM, l, not -l wrote:
    > On 19-Dec-2011, Janet Wilder<[email protected]> wrote:
    >
    >> My friend, Gerald, used to make the most fabulous cheese grits souffle.
    >> I have no idea about the recipe, but it was one of the two ways I'll eat
    >> grits.

    >
    > Probably not the same as your friend's recipe; but, perhaps it will be in
    > the ballpark.
    >
    >
    > * Exported from MasterCook *
    >
    > Grits and Cheddar Soufflé
    >
    > Recipe By :
    > Serving Size : 8 Preparation Time :0:00
    > Categories : Side Dish
    >
    > Amount Measure Ingredient -- Preparation Method
    > -------- ------------ --------------------------------
    > 1 1/2 cups grits
    > 1 1/2 pints water
    > 1 1/2 pints milk
    > 4 ounces unsalted butter
    > salt -- to taste
    > 8 ounces sharp cheddar cheese -- grated
    > 1/2 teaspoon tabasco sauce
    > 6 eggs -- separated
    > 2 teaspoons sugar
    >
    > 1. Combine the grits, water, milk, butter and salt in a heavy saucepan.
    > Bring to a simmer and cook, stirring constantly, until thick, approximately
    > 5-10 minutes.
    >
    > 2. Remove from the heat and stir in 6 ounces (180 grams) of the cheese and
    > the Tabasco sauce.
    >
    > 3. Whisk the egg yolks together, then stir them into the grits mixture.
    >
    > 4. Whip the egg whites to soft peaks, add the sugar and whip to stiff peaks.
    > Fold the egg whites into the grits mixture.
    >
    > 5. Pour the soufflé into a well buttered 2-quart casserole or soufflé dish.
    > Top with the remaining 2 ounces (60 grams) of cheese. Bake at 350ºF (180ºC)
    > until set and browned, approximately 30 minutes. Serve immediately.
    >
    >
    >

    Thanks, I.

    --
    Janet Wilder
    Way-the-heck-south Texas
    Spelling doesn't count. Cooking does.

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