KENTUCKY GARLIC CHEESE GRITS
A wonderful dish that is a favorite for Derby Day (or any day) brunch.
Provided by Mark Ky
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 1h40m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
- Beat milk, egg, garlic powder, and hot pepper sauce in a bowl.
- Bring water and salt to a boil in a saucepan; cook and stir grits in boiling water until thickened, 3 to 5 minutes. Remove from heat; add butter and about 1/2 of the Cheddar cheese. Stir egg mixture into grits and pour grits into the prepared baking dish. Sprinkle remaining Cheddar cheese over grits.
- Bake in the preheated oven until cheese is melted and grits are set, about 1 hour. Allow grits to cool 20 to 30 minutes before serving. Grits should be cornbread-like.
Nutrition Facts : Calories 206.2 calories, Carbohydrate 4 g, Cholesterol 68 mg, Fat 16.8 g, Fiber 0.1 g, Protein 10.1 g, SaturatedFat 10.5 g, Sodium 496.7 mg, Sugar 1.3 g
SOUFFLE OF GRITS
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- Slowly cook the grits in boiling water for 20 minutes. (If you use instant grits, do not cook 20 minutes. Cook according to package directions.) Add the butter, cheese, salt, Tabasco, eggs and Worcestershire sauce. Pour into a buttered casserole.
- Bake for 1 to 1 1/2 hours or until puffed, golden, and set in the middle.
CHEESY ROASTED GARLIC GRITS
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Trim the top off the garlic, drizzle with oil and sprinkle with salt and pepper. Seal the garlic in aluminum foil, place on a baking sheet and roast until the cloves are golden and super soft, 20 to 30 minutes. Squeeze the cloves out, add a pinch of salt and smear with a knife on a flat surface to form a paste. Reserve.
- Bring the stock to a simmer. Slowly add the grits in small batches, whisking the whole time. Cook, whisking often, until the grits are creamy and tender, 20 to 30 minutes.
- Remove the grits from the heat and stir in the roasted garlic paste, white Cheddar and cream. Adjust the seasoning with salt and pepper. Carefully ladle the grits into the ramekins on a baking sheet. Top each ramekin with a slice of yellow Cheddar so the slice just comes over the sides of the ramekin. Bake until the cheese is gooey and bubbly, 2 to 3 minutes. Top with freshly ground black pepper and serve!
GARLIC-CHEDDAR GRITS SOUFFLE
Here in Georgia we hardly recognize breakfast without a side of hot, buttered grits. Here, with the addition of garlic and cheddar they look more like dinner. This casserole is great for brunch or a casual supper.
Provided by Cinnamon Turtle
Categories Grains
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F Lightly grease a 1 1/2 quart souffle dish.
- Bring the water to a boil in a medium saucepan, whisk in the grits. Simmer, covered until liquid is absorbed, about 10 minutes. Stir in the cheese, salt, pepper, and cayenne. Set aside to cool slightly.
- Meanwhile, saute the onion and garlic in butter for 5-8 minutes until soft. Stir the onion mixture into the grits. Beat in the egg yolks.
- Whip the egg whites until soft peaks form. Fold them into the grits.
- Gently turn the mixture into the prepared dish. Bake 45-50 minutes until lightly browned. Serve hot.
Nutrition Facts : Calories 288.9, Fat 16.1, SaturatedFat 9.3, Cholesterol 132.8, Sodium 603.2, Carbohydrate 23.2, Fiber 1.5, Sugar 1.2, Protein 12.5
GARLIC AND GOAT-CHEESE SOUFFLé
Provided by Craig Claiborne And Pierre Franey
Categories side dish
Time 1h20m
Yield Four servings
Number Of Ingredients 10
Steps:
- Place the garlic in a saucepan and add cold water to cover. Bring to the boil and let simmer about 40 minutes or until tender. Drain.
- Peel the garlic and put the cloves in a bowl. Mash well. There should be about one-quarter cup.
- Preheat oven to 450 degrees.
- Butter four individual souffle dishes, each with a one-and-one-half-cup capacity. Chill.
- Melt the butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add the milk, stirring rapidly with the whisk. When thickened and smooth, remove from the heat.
- Blend the cornstarch and water, and stir into the sauce. Return to the heat, stirring, and bring to a simmer. Sprinkle with black pepper and cayenne. Add the cheese and garlic.
- Beat the egg yolks and add them to the mixture. Beat vigorously and bring barely to the boil. Remove from the heat and immediately scrape the mixture into a mixing bowl to prevent further cooking. Let cool briefly.
- Meanwhile, beat the egg whites until stiff. Add one-third of the whites to the cheese mixture and beat with a wire whisk. Add the remaining whites and fold them in, stirring from the bottom and sides.
- Spoon equal amounts of the mixture into the individual dishes. Place the dishes on a baking sheet in the oven and bake 12 minutes until well puffed and brown.
Nutrition Facts : @context http, Calories 438, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 30 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 17 grams, Sodium 397 milligrams, Sugar 5 grams, TransFat 0 grams
ROASTED-GARLIC SOUFFLé
Provided by Paul Grimes
Categories Mixer Egg Garlic Bake Bastille Day Lunch Parmesan Swiss Cheese Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F with rack in middle.
- Trim 1/4 inch from tops of whole heads of garlic, then put heads on a large sheet of foil and drizzle each with 1 teaspoon oil. Wrap heads together in foil and roast until very tender, 50 minutes to 1 hour. Cool to warm, then squeeze garlic from skins.
- Meanwhile, bring milk, smashed garlic cloves, onion, thyme sprigs, bay leaf, clove, and peppercorns just to a boil in a medium saucepan, then remove from heat and cover. Let steep 30 minutes.
- Butter a 12-inch oval (2-quart) gratin dish with 1 tablespoon butter, then sprinkle bottom and side with bread crumbs and chill until ready to use.
- Melt remaining 6 tablespoons butter in a heavy medium saucepan and whisk in flour. Cook roux over low heat, whisking constantly, 5 minutes.
- Strain milk mixture through a fine-mesh sieve, then add to roux, whisking until smooth. Bring to a boil, whisking, then simmer béchamel, whisking, 3 minutes. Remove from heat and vigorously whisk in yolks 1 at a time. Whisk in roasted garlic, parmesan, nutmeg, 3/4 teaspoon salt, and 1/4 teaspoon pepper and transfer to a bowl.
- Beat egg whites with a pinch of salt using an electric mixer until they just hold stiff peaks, then stir one third of egg whites into yolk mixture. Fold in Gruyère, then remaining whites. Transfer mixture to gratin dish, smoothing top, and sprinkle with thyme leaves.
- Bake soufflé until set and browned on top, 20 to 25 minutes.
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