MUSHROOM GRITS QUICHE
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- For the quiche: Preheat the oven to 350 degrees F. Put a 10-inch square baking dish on a baking sheet, brush the bottom and sides with the butter and sprinkle with the toasted cornmeal.
- Heat 2 tablespoons of the canola oil in a large skillet over high heat until it begins to shimmer. Add the shallots and cook, stirring, about 1 minute, then add the garlic and cook, stirring, another minute. Add the mushrooms and cook, stirring occasionally and adding up to 1 tablespoon more of oil if necessary, until lightly golden brown and their liquid has evaporated, about 10 minutes. Add the parsley and thyme. Season with salt and pepper. Add the wine and cook until almost all of the liquid is gone, about 1 minute. Remove to a plate and cool.
- Bring the milk and 3 cups water to a boil in a large saucepan over high heat. Add 1 tablespoon salt and 1/4 teaspoon black pepper. Slowly whisk in the grits and bring to a boil, stirring. Cook the grits, stirring occasionally, until thickened and slightly soft, about 15 minutes. Remove from the heat and stir in the Asiago and half the Cheddar and some salt and pepper.
- Whisk the eggs in a large bowl. Whisk in a small amount of the grits mixture to warm the eggs, Whisk in the rest of the grits mixture and then fold in the mushrooms. Transfer the mixture to the prepared baking dish and top with the remaining Cheddar. Bake the quiche until it is just set and the cheese is bubbling, about 50 minutes. Cool 10 minutes before serving.
- For the pesto: Combine the kale, Parmesan, walnuts, garlic, salt and pepper and a splash of the olive oil in a food processor and pulse several times to coarsely chop. With the motor running, add the remaining oil until the pesto is thick and creamy. Stir in the lemon zest and season with some salt and pepper. If too thick, add a few tablespoons of cold water.
- To serve: Spoon the quiche into shallow bowls. Spoon some of the kale pesto on top and drizzle with olive oil. Serve warm with the hot sauce.
WILD MUSHROOM GRITS
Take a homey dish of grits and dress it up with heavy cream, salty Parmesan, truffle oil, and a mixture of umami-packed wild mushrooms. Spooned over a poached egg, it makes for a superbly luxurious upgrade.
Provided by Marcus Samuelsson
Categories Sides
Time 1h
Number Of Ingredients 18
Steps:
- Heat a large saute pan over medium heat. Add the bacon, onion, and garlic and saute until onion is translucent, about 10 minutes. Add the shiitakes, chanterelles, oyster mushrooms, and rosemary and saute for another 4 minutes. Remove from the heat and set aside.
- Combine the grits, milk, 1/2 teaspoon of the salt, and 2 cups water in a medium saucepan and bring to a simmer over low heat. Simmer for 15 minutes, stirring occasionally. Remove from the heat, cover, and let sit for another 10 minutes.
- While the grits are cooking, poach the eggs by bringing 4 cups water to a boil in a large heavy-bottomed saucepan. Add the vinegar and the remaining 1/2 teaspoon salt and reduce the heat to a very low simmer. Break 1 egg into a small cup or ramekin and gently slide the egg into the water. Repeat with the remaining eggs. Poach until the whites are firm and translucent, 2 to 3 minutes. Remove with a slotted spoon, strain, and transfer to a bowl. Set aside.
- In the bowl of an electric mixer fitted with a whisk attachment, whip the cream until soft peaks form. Fold the whipped cream, mushroom mixture, olive oil, Parmesan, truffle oil, basil, and pepper into the grits. To serve, place each egg in a bowl. Spoon the grits over the top.
Nutrition Facts : ServingSize 1 portion, Calories 586 kcal, Carbohydrate 43 g, Protein 19 g, Fat 37 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 256 mg, Sodium 905 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 20 g
BAKED PARMESAN MUSHROOMS
The easiest, most flavorful mushrooms you will ever make, baked with parmesan, thyme and lemon goodness!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place mushrooms in a single layer onto the prepared baking sheet. Add olive oil, lemon juice, lemon zest, garlic, thyme and Parmesan; season with salt and pepper, to taste. Gently toss to combine. Place into oven and bake for 12-15 minutes, or until browned and tender, tossing occasionally. Serve immediately.
GRITS TOAST WITH CREAMY MUSHROOM TOPPING
I am not overly fond of grits but I saw Paula Deen making these canapes and they sounded wonderful. After grit toast is baked, they can be covered and refrigerated to use later. Chopped shrimp and be added to the topping if you like. Time does not include chilling time. I really liked these and would be great to make for guests. I made the topping ahead of time except for the onion rings so they wouldn't get soggy. I added them as I was making the final product. I did cut the recipe into one third for two people so I could try them. I made the grits about 1/4 inch thick. and put about a tablespoon of topping on.
Provided by CoolMonday
Categories Grains
Time 1h20m
Yield 48 canapes, 24 serving(s)
Number Of Ingredients 9
Steps:
- GRITS TOAST.
- Bring broth to boil in large pot.
- Stir in grits and return to boil.
- Cover, reduce heat, simmer for 5 minutes (until grits thicken) stir occasionally.
- Stir in 1/2 cup cheese and the salt.
- Remove from heat.
- Pour grits into greased 9X13 baking dish.
- Cover with foil and chill at least 2 hours or until firm.
- Invert onto large cutting board.
- Preheat oven to 400 degrees.
- Cut out 48 (1 1/2 inch) circles with biscuit or cookie cutter.
- Place circles on large buttered jellyroll pan or cookie sheet.
- Bake 15 minutes, turn over, bake 15 minutes more.
- Set aside.
- TOPPING.
- In a bowl, mix mayonnaise, 1 cup parmesan cheese, mushrooms, and onion rings.
- Top each grit circle with mixture.
- Broil 5 minutes or until lightly browned and heated through.
GRITS AND HAM CASSEROLE
Delicious for breakfast with fresh fruit and juice.
Provided by Cara
Categories Side Dish Grain Side Dish Recipes Grits
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Lightly grease a 2-quart baking dish.
- Bring milk to a boil in a saucepan over medium-high heat. Stir in grits. Reduce heat to medium-low and simmer until the grits are thick, stirring often, about 5 minutes.
- Stir ham, Cheddar cheese, eggs, green onion, parsley, garlic powder, salt, and black pepper into grits.
- Transfer grit mixture to the prepared baking dish.
- Bake in the preheated oven until set, about 25 minutes.
Nutrition Facts : Calories 496.9 calories, Carbohydrate 33.6 g, Cholesterol 212.2 mg, Fat 26.5 g, Fiber 0.8 g, Protein 30 g, SaturatedFat 12.8 g, Sodium 1246.9 mg, Sugar 9.5 g
BAKED GRITS WITH HAM, WILD MUSHROOMS AND PARMESAN
Categories Cheese Mushroom Side Bake Dinner Parmesan Ham Fall Hominy/Cornmeal/Masa Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F. Butter 8x8x2-inch glass baking dish. Bring 43/4 cups water and salt to boil in heavy medium pot. Add corn grits to boiling water in thin steady stream, stirring constantly. Reduce temperature and simmer grits until thick, stirring frequently, about 20 minutes. Pour cooked grits into large mixing bowl. Whisk in 1/4 cup grated Parmesan cheese, grated cheddar cheese and 2 tablespoons butter. Season grits to taste with pepper. Whisk in egg. Transfer to prepared baking dish. Place dish in large roasting pan. Fill roasting pan with enough hot water to come halfway up sides of baking dish. Bake until grits are firm to touch, about 45 minutes.
- Meanwhile, melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add assorted mushrooms, ham and minced shallot and sauté until mushrooms are tender, about 4 minutes. Add white wine and cook until almost all liquid is absorbed, about 3 minutes. Add whipping cream and cook until slightly thickened, about 3 minutes. Stir in fresh thyme. Season mixture to taste with salt and pepper.
- Spoon baked corn grits onto plates. Top with mushroom and ham mixture. Sprinkle with remaining 1/2 cup grated Parmesan cheese and serve immediately.
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- Preheat the oven to 300°. In a large ovenproof saucepan, combine the milk with the 2 cups of water and bring to a boil. Whisk in the grits and 1 teaspoon of salt and bring back to a boil, whisking constantly. Cover the grits with a tight-fitting lid and bake for 1 hour, or until the liquid is nearly absorbed and the grits are just tender; stir at least once with a wooden spoon while baking.
- Meanwhile, in a heatproof bowl, combine the dried porcini with the 3 cups of boiling water and let soak until the porcini are softened, about 15 minutes. Drain the porcini and reserve 2 cups of the soaking liquid. Finely chop the porcini mushrooms.
- In a large saucepan, heat 3 tablespoons of the olive oil. Add the carrot, onion, celery and garlic and cook over moderate heat until the vegetables are softened, about 8 minutes. Add the white mushrooms and the chopped porcini mushrooms and cook until the mushrooms begin to brown, about 8 minutes. Add the fennel seeds, peppercorns, bay leaves, parsley, tarragon and 2 of the thyme sprigs. Stir in the wine and sherry and cook over moderate heat until reduced to 1/2 cup, about 10 minutes. Add the reserved 2 cups of porcini soaking liquid and boil until reduced to 3/4 cup, about 15 minutes.
- Strain the sherry broth into a small saucepan, pressing hard on the solids with a ladle or wooden spoon. Whisk in 3 tablespoons of the butter. Season the sherry broth with salt and pepper.
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