Stone Ground Grits With Poached Eggs And Shaved Summer Truffle Recipes

STONE-GROUND GRITS RECIPE

Steps:

• Gather the ingredients.
• Add 4 1/2 cups of water to a medium saucepan. Add salt and bring to a boil over high heat.
• Gradually stir in the stone-ground grits.
• Continue stirring and reduce the heat to low. Cook, stirring frequently, for about 40 to 50 minutes, or until the grits are very thick. Depending on the grind, cooking can take longer. As the grits thicken, they can scorch easily, so be sure to stir often. If the grits absorb all of the water before they are done, add more hot water as needed.
• Beat in butter and freshly ground black pepper, if desired.
• Gather the ingredients.
• Put the water, salt, and grits in a 3- to 4-quart slow cooker. Let them stand for a few minutes and skim off any solids floating on top of the water.
• Cover and cook on high for about 3 hours, stirring every 30 to 45 minutes.
• Add butter and pepper, as desired.

SOUTHERN GRITS CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
• Bring water to a boil in a large saucepan, and stir in grits. Reduce heat, cover, and simmer about 5 minutes, until liquid has been absorbed. Mix in 1/2 the butter and 2 cups cheese until melted.
• In a skillet over medium-high heat, cook the sausage until evenly browned. Drain, and mix into the grits. Beat together the eggs and milk in a bowl, and pour into the skillet. Lightly scramble, then mix into the grits.
• Pour the grits mixture into the prepared baking dish. Dot with remaining butter, and top with remaining cheese. Season with salt and pepper.
• Bake 30 minutes in the preheated oven, until lightly browned.

CREAMY STONE-GROUND GRITS

Steps:

• Bring water, salt, and 1 tablespoon butter to a boil in a 3- to 4-quart heavy saucepan, then add grits gradually, stirring constantly with a wooden spoon. Reduce heat and cook at a bare simmer, covered, stirring frequently, until water is absorbed and grits are thickened, about 15 minutes.
• Stir in 1/2 cup milk and simmer, partially covered, stirring occasionally to keep grits from sticking to bottom of pan, 10 minutes. Stir in remaining 1/2 cup milk and simmer, partially covered, stirring occasionally, until liquid is absorbed and grits are thick and tender, about 35 minutes more. (Grits will have a soft, mashed-potato-like consistency.)
• Stir in pepper and remaining tablespoon butter.
• *Available from John Martin Taylor (800-828-4412; www.hoppinjohns.com).

CREAMY STONE-GROUND GRITS

Steps:

• In a large saucepan, bring broth, 5 cups water, and 2 teaspoons salt to a boil. Slowly add grits, whisking constantly. Return to a boil, then cover, reduce heat to low, and simmer, whisking occasionally, until thick and creamy, 40 to 50 minutes. Remove from heat. Whisk in butter and cheese until smooth.

STONE-GROUND GRITS WITH POACHED EGGS AND SHAVED SUMMER TRUFFLE

Steps:

• Fill a 2-quart saucepan with 3 cups milk and add 1/4 teaspoon salt. Bring to a boil, and slowly stir in grits with a wooden spoon. Reduce heat to a bare simmer, and stir the grits twice every minute. (The grits may cake on bottom and sides, so scrape the pan well.) After 10 minutes, taste the grits and add salt as needed. After 20 minutes, the grits should be tender and maybe a little runny (they will continue to congeal as they cool). They will remain warm in the covered pan for another 45 minutes.
• While the grits are cooking, heat a cast-iron skillet over medium-high heat. Add the bacon and reduce heat to low; cook until just before desired crispness. (Residual heat will continue to cook the bacon after it is out of the skillet.) Cooking time varies according to bacon's thickness, but it should be at least 10 minutes.
• Fill a 7-inch stainless-steel or nonstick skillet with water to 12 inch below the rim. Place over medium heat and bring to a rolling boil. Crack the eggs on opposite sides of the pan; some of the white may break off and float to the top. Cook for 4 minutes for a thick but runny yolk, 6 minutes for a firm yolk. Remove with a slotted spoon and let sit on a small plate until water drains off.
• To serve, scoop a generous dollop of grits into a shallow bowl. Place a bacon slice on opposite sides of the grits and top the grits with a poached egg. Season with salt and pepper. Present the plates at the table and, using a truffle shaver adjusted to its thinnest setting, shave the truffle over the eggs.

CREAMY STONE GROUND GRITS

Steps:

• In a large saucepan, over medium heat, combine the water, milk, salt, pepper and 2 tablespoons of the butter. Bring the liquid to a gentle boil. Stir in the grits. Cook for 1 hour and 15 minutes, stirring occasionally. (**The grits will stick to the bottom of the pan, so make sure not to scrape the bottom of the pan. If the grits absorbed all of the water, add some hot water to thin out the grits.) Remove the pan from the heat and stir in the remaining 2 tablespoons butter and cheese. The grits can either be served immediately or prepared in advance and reheated. If preparing in advance, grease a pan with a teaspoon of butter. Pour the grits into the pan and reheat in a 400 degree F., for 15 minutes.

CREAMY, CHEESY GRITS WITH CURRIED POACHED EGGS

Steps:

• In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings., In same saucepan over medium heat, bring vegetable broth to a boil. Slowly stir in grits. Reduce heat to low; simmer, covered, stirring occasionally, until thickened, about 7 minutes. Add cheeses, salt and pepper; stir well. Cover and remove from heat., Place 2-3 in. water in a large saucepan or skillet with high sides. Stir in vinegar and curry powder. Bring to a boil; adjust heat to maintain a gentle simmer. Break each cold egg into a separate small bowl; 1 at a time, hold bowls close to surface of water, and slip eggs into water. , Cook eggs, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water., Meanwhile, divide grits evenly among 4 bowls. Place 1 egg on top of each serving of grits; top with chopped bacon and, if desired, additional shredded cheese. Sprinkle with chives or parsley. Serve immediately.

POACHED EGG OVER GRITS

Steps:

• Fill a high-sided skillet or a wide saucepan with 3 inches of water. Bring to a boil over high heat. Stir in vinegar. Break egg into a small shallow bowl or cup. Reduce heat to a high simmer. Lower the bowl with egg just to the edge of the simmering water. Quickly empty egg into the bubbling water. Use a spoon to keep egg white together, if needed. Simmer until yolk is just set, about 4 minutes.
• Remove poached egg with a slotted spoon, and drain it quickly on a paper towel. Place egg over Creamy Calcium Grits. Season with salt and pepper, and serve immediately.

CREAMY STONE-GROUND GRITS

Steps:

• Sauté onion in butter.
• Add chicken stock and half and half; bring to a boil.
• Whisk in the grits. Reduce heat and simmer for 15 minutes.
• Stir in cream cheese, salt, and pepper.
• Continue to simmer 1-2 minutes longer until grits are creamy.
• Stir in Parmesan cheese and green onions. Serve immediately or cover and keep warm.