Hunt Breakfast Grits Recipes

HUNT BREAKFAST GRITS

Steps:

• Pre heat oven to 350*. Butter a 1 quart casserole.
• In a saucepan bring the water, butter, pepper, mustard, salt and worcestershire to a boil.
• Slowly stir in grits.
• Lower the heat; cook uncovered for 15 minutes or until thickened.
• Remove from the heat and stir in 1 1/2 cups of the cheese. Stir until cheese is melted.
• In a medium bowl beat the egg and egg whites for 3 minutes or until light yellow and thickened. Whisk egg mixture into the grits, then cool slightly.
• Spoon grits into the buttered casserole and top with the remaining 1/2 cup of cheese.
• Cover loosely with foil and bake for 30 minutes. Uncover and bake 15 minutes more or until puffy.
• Reset the oven to broil and broil until golden brown.

BREAKFAST GRITS

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.

HOMINY GRITS SOUFFLé

Steps:

• Preheat oven to 350°F.
• Whisk grits into boiling water in a metal bowl, then set bowl over a saucepan of simmering water. Cook, stirring constantly, 2 minutes.
• Stir in 1 cup milk and 3/4 teaspoon salt and cook, stirring constantly, 15 minutes. Grits will be very thick.
• Remove bowl from heat and stir in remaining cup milk and butter. Return bowl to simmering water and cook, stirring, until smooth and heated through, about 2 minutes.
• Remove bowl from heat and whisk in yolks, then cool to lukewarm.
• Beat egg whites with remaining 1/4 teaspoon salt using an electric mixer until they just hold stiff peaks, then fold into grits gently but thoroughly.
• Turn mixture into a buttered 2 1/2- to 3-quart baking dish and bake in middle of oven until browned and puffed, 40 to 45 minutes.