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Spicy Grits Recipes - Page 3

© Judy Howle

INVERT pan to remove grits; cut into 4 squares. Cut each square into 2 triangles.

MELT 1 tablespoon butter in a skillet over medium heat; add 4 triangles, and cook 5 to 7 minutes on each side or until lightly browned. Gently remove to a serving platter; keep warm. Repeat procedure with remaining 1 tablespoon butter and grits triangles.

COMBINE black beans and picante sauce in a small saucepan; cook over medium heat, stirring often, until thoroughly heated. Spoon over grits cakes, and sprinkle with tomato and cilantro. Serve immediately. Makes 4 servings.

Note: You can mix the black beans and picante sauce ahead of time. Just heat as directed, and serve immediately with grits cakes. The grits cakes can also be baked at 350° for 7 minutes or broiled (with electric oven door partially open) 7 minutes. (Do not turn.)

SPICY TOMATO GRITS

• 2 bacon slices, chopped
• 2 (14 1/2-ounce) cans chicken broth
• 1/2 teaspoon salt
• 1 cup quick-cooking grits
• 2 large tomatoes, peeled and chopped
• 1 can (4 oz) chopped green chiles
• 1 cup (4 ounces) shredded cheddar cheese

COOK bacon in a large heavy saucepan until crisp, reserving drippings in pan. Gradually add chicken broth and salt; bring to a boil.

STIR in grits, chopped tomato, and chiles; return to a boil, stirring often. Reduce heat, and simmer, stirring often, 15 to 20 minutes.

STIR in shredded Cheddar cheese; cover mixture, and let stand 5 minutes. Makes 6 servings.

GRILLADES AND BAKED CHEESE GRITS

Grillades (gree-YAHDS) and grits, like salt and pepper or bread and butter, are an assumed pair in New Orleans. It sounds like dinner, and sometimes it is, but brunch is the most popular menu spot for the Creole dish.

• 4 1/2 pounds round steak
• 2 teaspoons salt
• 2 teaspoons pepper
• Vegetable oil
• 2/3 cup all-purpose flour
• 2 cups chopped onion
• 1 1/2 cups chopped green bellpepper
• 1/2 cup chopped green onions
• 1/2 cup chopped celery
• 1/2 cup chopped fresh parsley
• 4 garlic cloves, minced
• 2 (14 1/2-ounce) cans stewed tomatoes, undrained
• 1 teaspoon dried thyme
• 3 bay leaves
• 2 cups water
• Baked Cheese Grits (see below)

CUT meat into serving-size pieces; sprinkle with salt and pepper.

POUR 1/2 cup oil into a Dutch oven. Fry steak in batches in hot oil over medium-high heat until browned (about 2 minutes on each side.) Remove to platter, and repeat until all meat is browned.

MEASURE pan drippings; add enough oil to drippings to measure 2/3 cup, and return to Dutch oven. Add flour; cook over medium heat, whisking constantly, 10 minutes or until roux is caramel colored.

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