GRITS WITH MUSHROOMS AND ACORN SQUASH
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 450˚. Make the mushroom broth: Combine 7 cups water, the fresh mushroom stems, dried mushrooms, bay leaf and thyme sprigs in a medium saucepan. Bring to a boil, then reduce the heat to a steady simmer and cook until the liquid is reduced by almost half, about 20 minutes. Strain through a fine-mesh sieve into a large liquid measuring cup. (You'll need 4 cups broth; add more water if needed.) Wipe out the pan and return the broth to the pan.
- Meanwhile, combine the squash, 2 tablespoons olive oil, 2 grated garlic cloves, the thyme leaves, 1 teaspoon salt and a few grinds of pepper in a large bowl; toss. Spread on a baking sheet and bake until the squash is tender and lightly browned, about 30 minutes.
- Return the mushroom broth to a simmer. Gradually add the grits, whisking constantly. Season with 1 teaspoon salt. Reduce the heat to medium low and cook, stirring occasionally with a wooden spoon, until tender, about 20 minutes. Stir in the heavy cream and bring to a simmer. Stir in the butter, fontina and parmesan. Season with salt and stir in the parsley. Remove from the heat; cover to keep warm. If the grits seem too thick, thin with water, 1 to 2 tablespoons at a time.
- Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over high heat. Add the sliced mushroom caps and season with salt and pepper. Cook, undisturbed, until lightly browned around the edges, about 3 minutes. Stir and continue cooking until browned and tender, 3 to 5 more minutes. Push the mushrooms to the edge of the skillet. Add the shallot and remaining grated garlic clove to the center and cook until softened, about 1 minute. Stir everything together and season with salt and pepper.
- Divide the grits among 4 shallow bowls. Top with the mushrooms and squash. Sprinkle with chives.
ACORN GRITS
You can use any sort of acorn here, fresh or dried. And remember the lye treatment is optional.
Provided by Hank Shaw
Categories Breakfast
Time 1h30m
Number Of Ingredients 2
Steps:
- Shell your acorns and remove the papery "test," the skin on the nuts. If you're using dried acorns, soak them in water overnight. Once the acorns are soft(ish), i.e., soaked overnight or fresh, grind in a food processor or meat grinder until they are the consistency of stone ground corn or even a bit larger.
- Move the acorn grits to a large container and cover with water. Keep cool. Change the water once or twice a day for at least five days. Taste the grits for bitterness. They are done when they are not bitter.
- If you want to do the lye treatment, add the tablespoon of lye when the acorn grits have lost most of their bitterness, anywhere from five to 10 days after you started leaching them. Stir in the lye and keep everything cool. Let the acorn grits sit in the lye water 12 hours or so.
- To remove the lye from the water, pour out the lye water, then refill the container. Repeat this a few times a day until the water is mostly clear, about 3 days.
- Store the grits in a jar of water in the fridge, or dry them. Dried, they will last indefinitely.
CHEESY CORN AND GRITS
This is a traditional Southern favorite, with creamed corn added for extra creaminess. It's hearty enough to be a meatless main dish!
Provided by Sharon123
Categories Corn
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan bring water and vegetable (or chicken) granules to boiling.
- Gradually stir in grits.
- Remove from heat.
- Cover and let stand 5 minutes.
- Stir in onion and the 1/2 cup cheese.
- Stir in eggs, milk, and corn.
- Transfer to a lightly greased 1-quart casserole.
- Bake, uncovered, in a 350 degree oven for 45 to 50 minutes or until set in center.
- Sprinkle with the remaining cheese.
- Let stand 1 to 2 minutes before serving to melt cheese.
- Makes 4 servings.
Nutrition Facts : Calories 255.9, Fat 11, SaturatedFat 6, Cholesterol 119.5, Sodium 347.6, Carbohydrate 28.1, Fiber 1.2, Sugar 2.3, Protein 12.2
CORN GRITS CORNBREAD
This cornbread has a really nice texture. I started making it this way when I got some hand-me-down coarse-ground cornmeal. I think it was Bob's Red Mill brand and my grocery store had it once, but then I couldn't find it for a while. Now they carry Bob's Red Mill "Corn Grits or Polenta". I think it's the same thing.
Provided by mliss29
Categories Breads
Time 25m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- (Make "buttermilk" if you're going to do that, so it can sit a bit and do whatever it does that makes it buttermilky.).
- Preheat oven to 425°F.
- Combine the dry ingredients (except the soda).
- Stir the baking soda into the buttermilk and add that to the dry ingredients.
- Add eggs and melted butter. Stir together and pour into a 9x9 pan.
- Bake for 20 minutes.
Nutrition Facts : Calories 223.2, Fat 12.2, SaturatedFat 7.1, Cholesterol 75.2, Sodium 530.8, Carbohydrate 24.1, Fiber 1.4, Sugar 2.9, Protein 4.9
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