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Post by :speeenterprises
Category :Learning Kitchen
Author :Unknown
Date :November 2011
Read :2884
Click below to download : Beansandgrains - Grits - Asiago Cheese Grits (Format : PDF)
Beansandgrains - Grits - Asiago Cheese Grits
2 cans chicken broth (fat free OK) or 3 bouillon cubes1 cup uncooked grits
4 ounces Asiago cheese -- grated
1/3 cup sour cream (fat free OK)
1/8 teaspoon nutmeg (or more to taste)
1/8 teaspoon black pepper
Bacon, fried crisp -- crumbled
Bring broth to a boil in medium saucepan; gradually add grits, stirring constantly. Reduce heat and simmer 20 to 25 minutes or until grits are tender and chicken broth is absorbed. Remove from heat and stir in remaining ingredients. Taste and correct seasonings. Top with crumbled bacon and serve immediately.
NOTES : Adapted from recipe in Cooking Light which used Gorgonzola cheese.
Could substitute Pecorino Romano Cheese, but use lower salt broth as this cheese is rather salty.
NEXT BOOKS
3 cups water 1 tsp. salt 1 garlic clove, minced 1 cup quick-cooking grits 1/2 cup butter or margarine 1-1/2 cups (6 oz.) shredded cheddar cheese, divided 2 eggs 1/2 cup milk Bring water, salt and garlic to a boil; slowly stir in grits. Reduce heat; cook and stir for 3-5 minutes or until thickened. Remove from heat. Add butter, 1 cup cheese and chiles; stir until butter melts. Beat eggs and milk; add to the grits and mix well. Pour into a greased 2 qt. baking dish. Bake, uncovered, at 350 degrees for 45 minutes. Sprinkle with remaining cheese. Yield:
Beansandgrains - Grits - Cheese Grits
PREVIOUS BOOKS
2 lbs Great Northern beans2 pkgs. Dry onion soup mix1 (10 1/2 oz) can Campbell’s beef broth1 ham bone with meatMrs. Dash, salt and pepper, to tasteWash and sort beans. Cook beans with lots of water for 30 minutes; drain. Repeat cooking and draining. Add water again to cover plus about 2 inches above beans. Add remaining ingredients and cook for several hours, covered, until beans are tender.
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