Just as I added the jalapenos and cheese to the grits, I decided to add some Italian seasonings so it could be served with Italian entrees. I prefer the jalapeno cheese grits, but these were very good with the pork also. I can see them being served with Osso Bucco or a cutlet in a tomato gravy. Lots of ideas have been flooding my brain lately and hopefully I will get to share them after I experiment.
ITALIAN CHEESE GRITS
2 1/2 cups of water
1/2 cup heavy cream
3/4 cup grits
1 tsp salt
1 Tbl Italian seasonings
4 Tbl butter
1 1/2 cup freshly grated Parmesan
Bring, water, cream, salt, butter and Italian seasonings to a boil. Slowly stir in grits and bring to boil again. Reduce heat to medium low and cover. Cook about 5 minutes or until thickened, stirring occasionally. Remove from heat and stir in the cheese. Cover and let sit a few minutes.
Once again you can serve immediately, or pour it into a buttered 13 x 9 pan and let it get cold. Cut the squares and brown in a hot skillet with a minimum of oil. I use olive oil. These are perfect for appetizers. You can top them with more freshly grated parmesan, a slice of tomato and parmesan and place under the broiler to melt the cheese, yummy!!! Creme frache or any type of brushetta topping would be good too.
Use your imagination and experiment with some different toppings...it will all work, and then you can choose which you like the best.
My goodness! How is it that I'm only now discovering your blog??
ReplyDeleteI went to a very fancy dinner party not too long ago, where they added smoked gouda cheese to the grits (which was called polenta). It was subtle and creamy and really, really good. I imagine that it would be very nice the next day cut in cubes and fried, as well. ~Laura
Laura, thanks for the comment and please keep following, I have had computer problems and I'm trying to get that corrected, so I am hoping to get back to blogging...I need to post some new recipes as soon as I get pics. You are absolutely correct about cutting them and frying the squares of polenta or grits (they are the same, just one a bit coarser grind). They make wonderful appetizers. My family loves the leftover Jalapeno Cheddar Grits done that way for breakfast the next morning..
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