Recipe: Recipes Using Grits Part 2 (5)

Kelly,WA (10:17:02 AM) :

Short-Rib Bourbon Stew with White-Cheddar Grits

Ingredients for Stew

4 lbs beef short-ribs, cut into individual ribs
salt and freshly ground black pepper
1 cup bleached all-purpose flour
1/2 cup olive oil
1/2 cub bourbon
3 tbsp chopped garlic
3 bay leaves
2 tbsp chopped fresh thyme leaves
4 cups beef stock
1 pint pearl onions
1 cup baby carrots or 1 cup sliced carrots
1 cup baby turnips or 1 cup sliced turnips
1 1/2 lbs new or small red potatoes
1/4 cup finely chopped parsley
2 tbsp chopped horse-radish

Ingredients for White-Cheddar Grits

2 1/2 cups milk
1/2 cup quick-cooking white grits
2 tbsp heavy cream
1/2 cup grated white Cheddar Cheese

Directions for Stew

In a mixing bowl, season the short-ribs with salt and pepper. Toss with flour and mix well.

In a large dutch oven, add 1/2 cup of oil. Add 1/2 batch of the meat a time and brown them. Repeat.

After 3 or 4 minutes ---take the beef ribs out and set aside. Add 1/2 cup bourbon to deglaze pan. Add beef stock ---add garlic, bay leaves, thyme and a teaspoon black pepper. Then add short ribs back to the pan with stock. Cook for 2 hours.

In a mixing bowl, add pearl onions, baby carrots peeled, baby turnips new potatoes quartered and season with salt and pepper. Add vegetables to stew and cook for 1/2 hour. Stir in 1/4 cup finely chopped parsley. Then stir in 2 tbsp horse-radish.
Check the seasoning and add salt and pepper if needed.

Keep warm until ready to serve with grits.

TIP: If you want liquid to thicken liquid of the stew make a slurrey with 2 tbsp flour (or 2 tbsp corn-starch)+ 2 tbsp water and mix into broth of stew.
Serves 4.

Kelly,WA (12:39:30 PM) :

Garlic, Grits and Greens Squares

For truly vegetarian squares, you could leave out the ham, but then you might add about 1/3 cup more grated Parmesan cheese for extra flavor.

3 tablespoons unseasoned dry bread crumbs
1 pound collard greens, trimmed and chopped, or 1 package (10 ounces) chopped frozen collard greens
3 tablespoons unsalted butter
4 ounces smoked ham, cut into 1/4-inch dice
4 cloves garlic, minced
3 cups milk
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon cayenne
1 cup uncooked quick grits
1/2 cup grated Parmesan cheese
4 eggs

Preheat the oven to 350 degrees F. Generously butter a shallow 2-quart baking pan and sprinkle the bottom and sides with the bread crumbs. Boil or steam the fresh collards until tender, about 5 minutes.

Or thaw and squeeze excess moisture from the frozen collards. Set aside.

In a medium skillet, heat 1 tablespoon of the butter and cook the ham over medium-high heat, stirring often until browned, 3 to 5 minutes. Add the garlic and collards and cook, stirring often, 2 minutes more. Set aside.

In a heavy 3-quart saucepan, bring the milk, salt, pepper and cayenne to a boil. Stir in the grits, reduce the heat to medium-low and cook, stirring almost
constantly until the grits are very thick, 3 to 4 minutes.

Stir in the remaining 2 tablespoons butter, cheese and cooked ham and vegetables. In a small bowl,whisk the eggs, then whisk in about 1 cup of the grits to warm the eggs. Blend the egg mixture back into the grits in the saucepan.

Spoon the grits into the prepared baking pan. Set the pan in a larger pan half-filled with hot water. Bake until firm, puffed and golden, 45 to 55 minutes.

Remove the baking pan from the water bath and let stand for at least 10 minutes before cutting into squares to serve.

Yields: 6 servings.

Leftovers--The squares become quite firm as they cool and are good served with chopped fresh tomatoes dressed with vinegar and oil.

Sara,MN (1:04:48 PM) :

Baked Cheese Grits

4 cups water
1/2 teaspoon salt
1 cup quick-cooking grits
1 tablespoon flour
1 tablespoon margarine or butter
3 cups (12 ounces) shredded Kraft natural cheddar cheese
2 eggs

Heat oven to 350 F. Grease 1 1/2 quart baking dish.

Bring water and salt to boil in medium saucepan. Slowly add grits, stirring constantly. Reduce heat to low; cook 5 minutes, stirring occasionally. Remove from heat. Mix in flour and margarine. Gradually add cheese, stirring until melted.

Beat eggs in small bowl. Stir small amount of hot grits into eggs. Stirring constantly, slowly pour egg mixture into hot grits. Pour into prepared dish.

Bake 30 to 40 minutes or until firm.

Makes 6 servings.Sara,MN (1:10:03 PM) :

Southern Eggs Benedict

2 cups boiling water
1/4 cup shredded cheese
4 slices boiled ham or Canadian Bacon
4 eggs
1/2 cup grits
1/4 tsp salt and pepper
1 oz. Pkg. hollandaise or alfredo sauce

Quickly stir grits into boiling water. Reduce heat to medium-low; cover. Cook 5-7 minutes or until thickened, stirring occasionally. Add cheese salt and pepper. Continue cooking until cheese melts, 2 to 3 minutes. Spray 4-4in. diameter around bowls with non-stick cooking spray. Pour grits equally into bowl and cover with plastic wrap. Refrigerate overnight. Remove grits from bowl and brown in a lightly buttered skillet. Poach eggs and prepare sauce. Place ham, or bacon on grits; top with poached egg, and spoon or sauce. Garnish with red bell pepper and serve with slices of tomato and biscuits.Sara,MN (1:13:45 PM) :

Folly Island Shrimp and Grits
Serves 2

2 1/2 cups canned low-salt chicken broth
4 tablespoons butter
3/4 cup quick-cooking white grits
3 tablespoons cream cheese
2 tablespoons half and half
1/2 cup chopped green onions

1 lb. uncooked medium shrimp, peeled, deveined
2 tablespoons fresh lime juice

Combine chicken broth and 1 tablespoon butter in heavy medium saucepan and bring to boil. Stir in grits. Reduce heat; cover and simmer 5 minutes, stirring occasionally. Mix cream cheese and half and half into grits. Cover and simmer mixture until almost all liquid has evaporated and grits are tender, stirring frequently, about 7 minutes. Stir in green onions. Remove mixture from heat.

Melt remaining 3 tablespoons butter in heavy large skillet over medium-high heat. Add shrimp and sauti just until shrimp are cooked through, about 3 minutes. Stir in lime juice. Remove skillet from heat. Spoon grits onto center of plate. Top with shrimp and drizzle with lime butter from skillet.