Barbecue Pot Pie With Cheese Grits Crust Recipes

BARBECUE POT PIE WITH CHEESE GRITS CRUST

Steps:

• For Cheese Grits Crust Batter:.
• Bring water and milk to boil in a large saucepan; add grits, and cook, stirring often, 5 minutes or until thickened.
• Stir in cheese, salt, and pepper; remove from heat.
• Stir about one-fourth of grits mixture gradually into beaten eggs; add to remaining grits mixture, stirring constantly.
• Sauté onion in hot oil in a large skillet over medium-high heat 5 minutes or until golden brown.
• Stir in flour, and cook, stirring constantly, 1 minute.
• Gradually stir in barbecue sauce and beef broth; cook, stirring constantly, 3 minutes or until mixture begins to thicken.
• Stir in pork, and bring to a boil.
• Remove from heat, and spoon mixture into a lightly greased 13- x 9-inch baking dish.
• Spoon Cheese Grits Crust Batter evenly over hot barbecue mixture.
• Bake at 425° for 20 to 25 minutes or until golden brown and set.

BBQ CHICKEN AND CHEESE GRITS BAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 3-quart saucepan, heat water and salt to boiling. Slowly stir in grits; reduce heat to medium. Cover; cook 5 minutes, stirring occasionally. Remove from heat. Add pepper Jack cheese and butter, stirring until melted and smooth. Pour into baking dish.
• In medium bowl, mix chicken and barbecue sauce. Spoon chicken mixture over grits. Sprinkle with cheese blend.
• Bake uncovered 20 to 25 minutes or until bubbly. Let stand 5 minutes. Sprinkle with onions. Top individual servings with salsa.

GRITS PIE

Steps:

• In a small saucepan, bring water and salt to a boil. Slowly stir in grits. Reduce heat; cook and stir for 4-5 minutes or until thickened. Add butter; stir until melted. Remove from the heat; cool to room temperature., In a small bowl, whisk the sugar, flour, eggs, buttermilk and vanilla. Slowly stir into grits. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Add filling., Bake at 325° for 30-35 minutes or just until set. Serve warm or cool to room temperature. Garnish with whipped cream and orange or strawberries if desired.