Grits And Bits Waffles Recipes

Steps:

• In 10-inch skillet, cook bacon until crisp; drain on paper towels. Crumble; set aside. Reserve drippings. Spray 13x9-inch pan with cooking spray. In 2-quart saucepan, heat broth to boiling over high heat. Gradually stir in grits and salt. Reduce heat to low. Cover; simmer 5 to 7 minutes, stirring often, until grits are thickened. Stir in cheese and bacon. Spoon into pan. Cover; refrigerate 1 hour or until firm.
• Heat oven to 450°F. Run spatula around edge of pan and under grits to loosen edges; turn upside down onto large cutting board. Using 1 3/4-inch round cutter, cut grits into 30 rounds. Place in single layer on large cookie sheet. Bake 20 minutes; turn cakes over. Bake 10 to 12 minutes longer or until crisp and browned.
• Meanwhile, add shrimp and garlic to bacon drippings in skillet. Cook over medium heat 3 to 4 minutes, stirring frequently, until shrimp are pink. Stir in tomatoes. Reduce heat; simmer 1 minute. Remove from heat; cover to keep warm.
• Top each grits cake with 1 heaping teaspoon shrimp mixture; sprinkle with onions.

Steps:

• In a bowl, stir the flour, sugar, and baking powder together; set aside.
• Bring 1 quart of water to a boil in a saucepan over high heat; stir in salt, then the grits, whisking constantly until the water comes back to a boil.
• Decrease heat to low, continue cooking, stirring occasionally, until very thick and creamy, about 30 minutes.
• Stir in the melted butter and scrape grits into a large bowl.
• Stir in the egg yolks, one at a time, mixing well after each addition.
• Add the flour mixture, stirring only until combined, followed by the milk.
• The batter should be thin.
• In another bowl, beat the egg whites with a mixer until stiff but still glossy.
• Heat a greased waffle iron; stir bacon into the batter; fold in the egg whites.
• Cook waffles, one at a time, following the directions from the waffle-iron manufacturer; they should be crisp and brown when done.
• Serve with softened butter and syrup.

Steps:

• Preheat the oven to 425 degrees F with a rack set in the top. Place a baking sheet on the rack to heat up.
• Whisk together 1 cup of the maple syrup and the chipotles in a bowl. Season with salt.
• Place the chicken drumsticks and thighs in a large bowl and sprinkle liberally with salt and pepper. Add half of the melted butter and toss the chicken to coat. Remove the hot baking sheet from the oven and carefully place the chicken on the baking sheet, skin-side up for the thighs. Bake until the skin is golden brown and crispy and the internal temperature on an instant-read thermometer registers 160 degrees F, 20 to 25 minutes.
• Meanwhile, make the waffles. Preheat a 6 1/2-inch waffle iron to medium-high heat. Whisk together the flour, grits, baking powder and 1/4 teaspoon salt in a mixing bowl. In a separate bowl, whisk together the milk, egg and the remaining melted butter and maple syrup. Slowly mix the wet ingredients into the dry ingredients, stirring until just combined.
• Spray the hot waffle iron with the cooking spray. Pour 1/2 cup of the batter in the center of the waffle iron, close the lid and cook until golden brown and cooked through, 3 to 5 minutes. Transfer the cooked waffle to a plate. Continue cooking waffles with the remaining batter, spraying between batches, making 4 waffles total.
• To serve, place a waffle on a large plate. Top each waffle with a drumstick and thigh. Drizzle all over with the chipotle maple syrup, serving any remaining syrup on the side.