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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