SIMPLE PENCIL COB BREAKFAST GRITS
Sometimes the taste of a humble, simple food can be a life-changing event. This recipe, courtesy of Kay Rentschler, creative director of Anson Mills, is a fail-safe method for making the mill's luxuriously flavored heirloom grits. When properly cooked - over very low heat after an overnight soak - the resulting grits are incredibly creamy and almost as sweet as fresh corn. It is important to understand why you must cook these grits over the lowest possible heat: these are coarse grits, and if they are over-hydrated or boiled after they begin to thicken they will take forever to cook. (In technical terms, thickening is the point at which the first starch takes hold, or the point after continuous gentle stirring when the grits particles remain suspended in the liquid and you no longer have to stir continuously). Moreover, as Anson Mills founder Glenn Roberts explained to me, if the heat is too high the new crop flavors of the corn will be blown out, in the same way that the flavor of fresh herbs is diminished by high heat.
Provided by Martha Rose Shulman
Categories main course, side dish
Time 35m
Yield Serves 4
Number Of Ingredients 5
Steps:
- The night before you wish to serve, place grits in a heavy, medium saucepan (Ms. Rentschler recommends a type called a Windsor saucepan; I used a Le Creuset). Add 2 cups spring or filtered water and stir once. Allow grits to settle a full minute, then tilt the pan and, using a fine tea strainer or fine skimmer, skim off and discard chaff and hulls. Cover and allow the grits to soak overnight at room temperature.
- Heat 2 cups water in a small saucepan to a bare simmer and keep hot. Set saucepan with grits over medium heat. Bring mixture to a simmer, stirring constantly with a wooden spoon, until the first starch takes hold (see above - it means that 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.
- When the grits are done - tender, creamy but not mushy, and able to hold their shape on a spoon - stir in the butter vigorously, add pepper, taste (carefully - don't burn your tongue after all that care) and adjust salt. Serve immediately.
Nutrition Facts : @context http, Calories 196, UnsaturatedFat 2 grams, Carbohydrate 31 grams, Fat 6 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 442 milligrams, Sugar 0 grams, TransFat 0 grams
GRITS RANCHERAS
Anson Mills pencil cob grits make a great stand-in here for the corn tortillas that traditionally constitute the base for huevos rancheras. The salsa and the egg yolk ooze into the creamy grits, an unforgettable match made in heaven. Since you are working with the highest quality grits here it would be a shame to pair them with ordinary battery eggs; go out and get the best farm-raised eggs you can afford and just see what a difference that ultra-yellow yolk makes. You can make the salsa while the grits are cooking or you can make it before you begin cooking them and keep it warm. You can also use a commercial salsa ranchera, as long as it is a good one. Note that the grits need an overnight soak before cooking.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, vegetables, main course
Time 1h
Yield Serves 4
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 318, UnsaturatedFat 9 grams, Carbohydrate 35 grams, Fat 16 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 374 milligrams, Sugar 2 grams, TransFat 0 grams
BREAKFAST GRITS
If you've never tried grits...you haven't lived!
Provided by Candice
Categories Side Dish Grain Side Dish Recipes Grits
Time 30m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 239.6 calories, Carbohydrate 31.3 g, Cholesterol 25.7 mg, Fat 9.1 g, Fiber 0.6 g, Protein 7.8 g, SaturatedFat 5.5 g, Sodium 423.9 mg, Sugar 0.3 g
BASIC OLD-FASHIONED GRITS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Combine 4 cups water and 1 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Gradually add the grits, whisking constantly. Reduce the heat to medium low and cook, stirring occasionally with a wooden spoon, until tender, about 20 minutes. If the grits seem too thick, thin with water, 1 to 2 tablespoons at a time.
- Stir in the butter and season with pepper. Remove from the heat and cover to keep warm.
LOADED BREAKFAST GRITS
I wanted something that would be filling for breakfast at work one day, here is what I came up with.
Provided by MeShell
Categories One Dish Meal
Time 15m
Yield 1 large bowl, 1 serving(s)
Number Of Ingredients 6
Steps:
- saute onion in a small nonstick skillet until tender.
- pour egg beaters in skillet with onion and scramble.
- place mushrooms and ham in skillet also to heat through.
- make packet of grits as instructed in the microwave.
- sump mixture from skillet on top of grits in bowl.
- top with cheese and stir to melt.
- sprinkle eith salt and pepper if desired and ENJOY!
Nutrition Facts : Calories 107.2, Fat 0.3, SaturatedFat 0.1, Sodium 0.5, Carbohydrate 23, Fiber 0.5, Sugar 0.4, Protein 2.6
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