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Monday, August 26, 2013

Mrs. Ralph Izard's Awendaw/ a great grits and spoonbread souffle

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This was from July Southern Living 2013 and can be found here  There are various additions they give that are good and this is great with all kinds of food including for breakfast! I had it with our Texas Caviar rice and bean dish tonight This was from an old 1950's Charleston Sc cook book!

Ingredients

  • 1 1/2 teaspoons table salt, divided (I only used about 1/4 teaspoon of salt)
  • 1 1/2 cups uncooked regular grits $ (I used white grits)
  • 1 1/2 tablespoons butter $ (I used just a tablespoon)
  • large eggs, lightly beaten $
  • 1 1/2 cups milk $ (I used almond milk)
  • 3/4 cup plain white cornmeal (I used some self - rising yellow 
  • 1/4 cup fresh Parmesan cheese with a bit of black pepper (my addition)
  1. Preparation:
  2. Preheat oven to 375°.I actually put the grits and water in the pot and bring to a boil instead of doing their method which tends to have lumps)  Bring 1 tsp. salt (me less) and 6 cups water to a boil in a large saucepan over medium-high heat. Gradually whisk in grits, and return to a boil. Reduce heat to medium-low, and cook, whisking often, 15 minutes or until thickened.
  3. Remove grits from heat, and whisk in butter. Whisk about one-fourth of hot grits mixture into eggs; whisk egg mixture into remaining hot grits mixture. Gradually whisk in milk. Whisk in cornmeal and (I did not add more salt since I used the self rising cornmeal which has salt) remaining 1/2 tsp. salt. I added the 1/4 cup of Parmesan cheese at this stage. Pour grits mixture into a lightly greased 2 1/2-qt. baking dish.
  4. Bake at 375° for 1 hour to 1 hour and 10 minutes or until golden brown and set.
  5. Cheese Awendaw: Prepare recipe as directed, stirring in 2 cups (8 oz.) shredded smoked Gouda cheese and 1/2 tsp. ground red pepper after cornmeal.
  6. Garlic-and-Herb Awendaw: Prepare recipe as directed, stirring in 1 cup freshly grated Parmesan cheese; 1/4 cup each finely chopped fresh flat-leaf parsley, basil, and chives; 2 Tbsp. chopped fresh tarragon; 3 garlic cloves, pressed; and 1 tsp. freshly ground black pepper after cornmeal.
  7. Fresh Corn Awendaw: Cut kernels from fresh ears of corn to equal 2 cups, and place in a bowl. Using the dull side of a knife blade, scrape milk and remaining pulp from cobs into bowl. Prepare recipe as directed, increasing salt to 1 tsp. in Step 2 and stirring in corn kernels after cornmeal.

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