Last night we had "brinner": bacon, eggs, and grits. I re-used a recipe I've posted on Facebook before, that I really like, for garlic-cheese grits.
- 4 1/2 cups water
- 1 cup grits, quick or old-fashioned (not instant)
- 1/4 teaspoon salt
- 2 teaspoons extra-virgin olive oil
- 2 medium cloves garlic, minced
- 1/2 cup shredded extra-sharp Cheddar cheese
- 1/2 cup grated sharp Italian cheese, such as Pecorino Romano or Parmesan
- 1/8-1/4 teaspoon cayenne pepper, or 1 teaspoon hot sauce, or to taste
- Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray.
- Bring water, grits and salt to a boil in a large saucepan, stirring occasionally. Reduce the heat and simmer until the grits are thick, 5 to 30 minutes, depending on the type of grits.
- Meanwhile, combine oil and garlic in a small skillet and cook over medium heat, stirring often, until the garlic is fragrant but not browned, about 1 minute. Remove from heat.
- Stir the oil and garlic into the grits along with the cheeses and cayenne (or hot sauce); transfer to the prepared pan.
- Bake, uncovered, until bubbling and crusty on top, about 45 minutes.
Last time we had too much left over, so this time I cut it in half. I used Parmesan cheese. I put a wee bit too much cayenne pepper in it -- Beloved Husband likes spicy food, but I don't, so I try to find a middle ground, and I had tried for barely 1/8 teaspoon but I guess I should have used just a pinch. Otherwise, I don't really make any changes to this one.
I kicked myself later, though, because at the farmers market recently I bought garlic scapes, and I meant to use them here but I forgot! I'd never heard of garlic scapes before, but the vendor selling them is one I have bought from frequently, and she gave me a taste right there, and told me basically to use them where I would garlic. I also bought some mustard greens from her, with no specific recipe in mind at the time, so I need to find something for them!
No comments:
Post a Comment