Grits Rancheras Food

GRITS RANCHERAS

Steps:

• Place grits in a heavy, medium saucepan. Add 2 cups spring or filtered water and stir once. Allow grits to settle a full minute, then tilt pan and, using a fine tea strainer or fine skimmer, skim off and discard chaff and hulls. Cover and allow grits to soak overnight at room temperature.
• If using fresh tomatoes, preheat broiler and line a baking sheet with foil. Place tomatoes on foil and roast under broiler for 4 to 5 minutes, until blackened and soft. Turn over and roast on other side until blackened and soft, 3 to 4 more minutes. Remove from heat and when you can handle them, core and skin. Place tomatoes (fresh or canned), chiles, garlic, and onion in a blender and purée, retaining a bit of texture.
• Heat 1 tablespoon grapeseed oil over high heat in a large, heavy skillet or saucepan until a drop of purée sizzles when it hits the pan. Add tomato purée and cook, stirring, for about10 minutes, until sauce thickens, darkens, and leaves a canal when you run a spoon down the middle of the pan. Season to taste with salt and remove from heat. Keep warm while you cook grits and fry eggs (you can also make the salsa while the grits are cooking, but I like to focus my attention on the grits).
• Heat 2 cups water in a small saucepan to a bare simmer and keep hot. Set saucepan with grits over medium heat. Bring to a simmer, stirring constantly with a wooden spoon, until the first starch takes hold (the mixture will begin to thicken and you will no longer have to stir constantly). Reduce heat to lowest possible setting. The grits should not be bubbling, they should be sighing, or breathing like somebody in a deep, comfortable sleep, rising up lazily in one big bubble, then falling as the bubble bursts. Watch carefully and each time they are thick enough to hold a spoon upright, stir in about 1/4 cup of the hot water. Stir in the salt after the first 10 minutes of gentle cooking. It should take about 25 minutes for the grits to be tender and creamy and by this time you should have added 3/4 to 1 cup water (perhaps a little more) in 3 or 4 additions.
• Just before grits are done, fry eggs over medium-high heat, preferably in a nonstick skillet that is lightly coated with oil (use as much of the remaining tablespoon of grapeseed oil as you need to). The yolks should still be runny and the whites set; this takes about 4 minutes.
• When grits are done - tender, creamy but not mushy, and able to hold their shape on a spoon - stir in butter vigorously, add pepper, taste (carefully - don't burn your tongue after all that care) and adjust salt. If they have stiffened up stir in some more hot water. Spoon onto plates and make a depression in the center with the back of a spoon. Spoon salsa ranchera into the depression and top with an egg. Season egg with salt and pepper if desired, garnish with cilantro, and serve. You may have some ranchera sauce left over but if you only use a small can of tomatoes you might not have enough.

CHEESE GRITS

Steps:

• Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy.
• Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately.

BREAKFAST GRITS

Steps:

• Bring the water and salt to a boil in a saucepan. Whisk in the grits and continue to whisk for 1 minute. When the mixture comes to a boil again, turn the heat to low. Stir frequently, cook for 10 to 15 minutes.
• Remove the grits from the heat and add pepper, butter and cheese; mix well. Stir until the butter and cheese are melted.

SOUTHWESTERN GRITS

Steps:

• Thaw the spinach and squeeze dry with paper towels. Drain the corn.
• Put water in a large microwave-safe bowl. Cover and microwave 7 minutes. Using a wire whisk or fork, stir in grits, taco seasoning, and onion. Microwave, uncovered, 4 minutes. Stir and microwave 2 minutes more.
• Stir in corn, spinach, margarine, and half of the cheeses.
• Spray a 13x9 baking dish with cooking spray. Pour grits mixture into the dish. Sprinkle with remaining cheese.
• Bake at 350 degrees for 30 minutes.

MEXICORN GRITS

Steps:

• In a large saucepan, bring milk and 1/2 cup butter to a boil. Slowly stir in grits. Reduce heat; cook and stir for 5-7 minutes., In a small bowl, whisk the eggs. Stir a small amount of hot grits into eggs; return all to the pan, stirring constantly. Melt remaining butter; stir into grits. Add the corn, chilies, cheese, salt and pepper., Transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean.