From Denny: In the South grits (polenta to the uninitiated) are popular food around the clock. They are satisfying on the tummy, easy and quick to make, real crowd pleasers in the form of a casserole and chock full of calcium. Now if we could just change the name to something more pleasing to the ear like "polenta." :)
Lobster cheese grits
From: Barbara Smith, author of "B. Smith Cooks Southern-Style." She specializes in reducing calories of favorite Southern food without sacrificing the flavor.
• 3.5 cup seafood broth or stock, or bottled clam juice
• 0.75 cup old-fashioned stone-ground grits
• 0.25 teaspoon paprika
• 2 tablespoon butter
• 0.5 cup Fontina cheese, or more to taste
• 1 tablespoon fresh chopped tarragon, or ½ teaspoon dried tarragon
• 1 cup cooked diced lobster
• Salt and freshly ground white pepper to taste
• Chopped scallions, for garnish
In a medium saucepan, bring the seafood broth to a boil and slowly stir in the grits. Reduce heat to medium-low, cover, and cook for 12 to 14 minutes or until thickened, stirring occasionally.
Stir in butter, paprika, cheese, tarragon and lobster. Continue cooking until cheese is melted, about 2 to 3 minutes. Serve immediately, garnished with chopped scallions.
Note: For thicker grits, decrease the amount of liquid; for thinner grits, increase the amount of liquid.
Turkey Andouille sausage and cheese grits casserole
From: Barbara Smith, author of "B. Smith Cooks Southern-Style"
Serves: 6 to 8
• 0.5 pound cooked crumbled turkey Andouille sausage
• 3 cup low-sodium chicken stock or broth
• 0.5 teaspoon salt
• 1 cup uncooked quick grits
• 1.5 cup shredded sharp cheddar cheese
• 2 tablespoon butter, plus more for greasing pan
• 2 eggs, beaten
• 1 tablespoon chopped fresh parsley
• Hot pepper sauce to taste, optional
Preheat oven to 350°F. Butter the inside of a 2-quart casserole or 8-inch square baking dish, or coat with non-stick cooking spray.
In large saucepan, heat chicken broth and salt to boiling over high heat. Slowly stir in grits and reduce heat to low. Cover and simmer, stirring occasionally, until thickened, 5 to 7 minutes.
Remove pan from heat; stir in 1 cup of the cheese and the butter, stirring until melted. Set aside to cool slightly, about 5 minutes.
Stir in the eggs, sausage, parsley and hot sauce, if using. Pour the grits mixture into the prepared casserole and spread evenly.
Bake uncovered for 30 minutes. Sprinkle the top evenly with the remaining ½ cup of cheese. Continue baking until the center is slightly puffed and set (when a knife comes out clean or it springs back when lightly pressed), and top is golden brown, about 20 minutes.
*** Thanks for visiting, everyone, have a great weekend and come back often!
06 November 2009
24 May 2009
From Denny: I'm a huge fan of cornmeal dishes because of the high amount of calcium you can derive. Why not get your calcium AND great taste? This is an unusual recipe I ran across at The Atlanta-Journal Consitution recipe archives for a dessert pudding made with cornmeal by a chef. Sounds awesome and I have to try it this weekend! It can be served warm or cool - definitely serve it with the caramel sauce! Make sure you share this caloric mini-monster with a friend... :)
Polenta Pudding with Warm Caramel Sauce
From: Chef Meredith Ford Goldman in Rhode Island
Hands on time: 15 minutes
Total time: 25 minutes
2 cups whole milk
2 cups half-and-half
1 cup granulated sugar
1 cup yellow cornmeal, preferably stone ground
1/4 cup unsalted butter
1 cup grated coconut
1/2 cup dried cherries
1/2 cup golden raisins
1/2 cup chopped pecans
1/4 teaspoon salt
FOR CARAMEL SAUCE:
Makes: 6 servings
Hands on time: 10 minutes
Total time: 20 minutes
1/2 cup (1 stick) butter
1 cup granulated sugar
1/2 cup heavy cream
2 tablespoons light corn syrup
In a 2-quart saucepan over high heat, bring the milk, half-and-half and sugar to a boil without stirring. Reduce heat to low, and whisk the cornmeal into the liquid, stirring constantly to prevent lumping.
Stir in the butter, coconut, cherries, raisins, pecans and salt until well combined. The mixture will be thick.
To serve the pudding hot, scoop immediately into dessert bowls and drizzle with caramel sauce, if desired.
To create a cold pudding, spoon the mixture into silicone muffin baking molds. Press the mixture firmly into the molds to release air and ensure that when inverted, the pudding does not have holes or gaps on the surface. Chill for 1 hour. Release from molds and place on a dessert plate for serving.
Cut butter into pieces and place in a small saucepan. Add sugar, cream and corn syrup. Stir to combine. Cook over medium heat until the sugar dissolves and begins to boil. Increase the heat to high and boil, stirring very little, until the mixture begins to turn light brown (between 200 degrees Farenheit and 220 degrees on a candy thermometer). Remove and use immediately, or let cool to room temperature. Mixture can be kept covered in the refrigerator for up to 6 months.
Per serving (without sauce): 631 calories (percent of calories from fat, 43), 9 grams protein, 83 grams carbohydrates, 5 grams fiber, 31 grams fat (17 grams saturated), 62 milligrams cholesterol, 170 milligrams sodium.
Sauce, per serving: 352 calories (percent of calories from fat, 56), 1 gram protein, 39 grams carbohydrates, no fiber, 23 grams fat (14 grams saturated), 69 milligrams cholesterol, 172 milligrams sodium