Grunt Food

GRUNT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine blueberries, water, 1 cup white sugar, and 1 tablespoon butter in a saucepan; cook and stir over medium heat until heated through, about 5 minutes. Transfer blueberry mixture to a deep 1 1/2 to 2-quart baking dish.
• Beat 1/2 cup white sugar and 1 tablespoon butter together in a bowl until creamy. Sift flour, baking powder, and salt together in a separate bowl; stir into sugar-butter mixture. Add milk; stir until incorporated. Pour batter over blueberries.
• Bake in the preheated oven until lightly browned and bubbling, about 30 minutes.

BEST BLUEBERRY GRUNT

Steps:

• In a saucepan, combine the berries, sugar, water and lemon juice.
• Heat to boiling and reduce to a simmer.
• Combine the flour, sugar, baking powder and salt in a bowl.
• Cut in the butter.
• Add the milk, all at once and mix only until moistened.
• Drop by spoonfuls into the simmering berries.
• Cover and simmer for 15 minutes.
• DO NOT LIFT THE LID.
• Serve warm with Whipped Cream, Cream or Ice Cream.

GRITS AND GRUNTS

Steps:

• First, prepare the grits. Bring the water and salt to a boil in a heavy-bottomed pot. Whisking the whole time, add the grits in a steady stream. Reduce the heat to low or medium-low and cook, stirring frequently, for 10 minutes, or until the grits have bloomed and are creamy. Stir in the butter and taste for salt. Keep warm.
• Fry the bacon in a large sauté pan over medium heat, until crispy. Remove the bacon to paper towels to drain. Add the onion to the pan and sauté in the bacon fat until soft. Keep warm.
• Coat the fillets thoroughly with Cajun seasoning and sprinkle both sides with salt and pepper. Heat the butter in a large clean sauté pan or in the bacon pan over medium-high heat. Add the fish fillets and fry for 2 to 3 minutes per side, or until just cooked through. While the fish is cooking, crack the eggs into the pan and fry alongside the fish, or fry in a separate skillet if the pan is not large enough to accommodate both.
• Spoon the grits into two large shallow serving bowls and sprinkle with the bacon and sautéed onion. Top each with 2 fish fillets and crown with an egg. Lay the sliced avocado and tomato on the side and season with salt and pepper.

PEACH & BLUEBERRY GRUNT

Steps:

• Heat oven to 190C/170C fan/gas 5. Butter a wide shallow ovenproof dish. Blend the cornflour with the orange zest and juice, and put in a large pan with the sugar. Halve, stone and slice the peaches and add to the pan. Bring slowly to the boil, stirring gently until the sauce is shiny and thickened, about 3-4 mins. Remove from the heat, stir in the blueberries and tip into the prepared dish.
• Tip the flour into a mixing bowl and add the 50g butter. Rub the butter into the flour until it resembles fine breadcrumbs, then stir in half the sugar. Mix the remaining sugar with the cinnamon and set aside.
• Add the milk to the dry ingredients and mix to a soft dough. Turn out onto a lightly floured surface and knead briefly. Roll out to an oblong roughly 16 x 24cm. Brush with melted butter and sprinkle evenly with the spicy sugar. Roll up from one long side and cut into 12 slices. Arrange around the top of the dish, leaving the centre uncovered.
• Bake for 20-25 mins, until the topping is crisp and golden. Serve warm.