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Savory Grits
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| Recipe: Savory Grits JAN 15 2010, 6:45 AM ET 1 If you ask people to come up with one food that is absolutely Southern, they will probably mention grits. I have always said you have to be born below the Mason-Dixon line to truly understand the dish. | |
| 6 cups | cooked grits, (see below) |
| 8 ounces | cream cheese |
| 1 cup | heavy cream |
| 1/4 pound | butter |
| 2 cups | grated mozzarella |
| 2 teaspoons | roasted garlic |
| 2 tablespoons | rosemary |
| 2 teaspoon | thyme |
| salt to taste, (start with 1 teaspoon and adjust) | |
| • optional: | |
| 4 | eggs |
| 3/4 cup | cream |
Follow the directions on a box of Quaker or Jim Dandy Quick Grits to make six cups of cooked grits. Do not make them too thin.
In small sauce pan melt butter and cream cheese, and add cream and garlic.
In a mixing bowl add grits. While it's still warm, add the butter and cream cheese mixture, mozzarella cheese, herbs and salt. Mix well.
Option: if you want this dish more "soufflélike," beat eggs and cream until pale yellow and fold into mixture. Increase baking time by 40 minutes.
Spray baking dish with spray oil and then pour grits into baking dish. Bake at 350 degrees for 20 minutes (or 60 minutes if you added eggs and cream)
Bradley Soule
2 years ago
oh my god... I grew up south of mason dixon and ate grits, but I still think the recipe actually has to have more grits than fat in it to be considered grits... or maybe "added fat" > "primary ingredient" = southern cooking :)
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