Sunday, June 19, 2011

What I Made for Brunch: June 19, 2011

Cheddar grits, potato and egg casserole, bacon, Belgian waffles with whipped cream and strawberries.

So yes, I will make a lovely breakfast for Fathers Day, but the fathers have to come to my house and get it.  The cheddar grits were particularly nice and I think they'd be good for dinner some time.

Cheddar grits (adapted from Diana Rattray at Southern Food
  • 6 cups water
  • 1 teaspoon salt
  • 1 1/2 cups Bob's Red Mill yellow grits (polenta)
  • 1/2 cup unsalted butter
  • 3 eggs, well beaten
  • 16 ounces shredded sharp cheddar cheese
  • 1 teaspoon minced garlic

Bring water and salt to a rolling boil; gradually stir in grits with fork. Cook, stirring constantly, until all water is absorbed.  Remove from heat and stir in butter a tablespoon at a time.  Stir in the beaten eggs, working quickly and stirring constantly so eggs will not clump.  Stir in the cheese and garlic. Put into a greased 2 1/2-quart casserole. Bake at 350° for 1 hour and 15 to 20 minutes.

Serves 8.

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