refrigerator 15 minutes before baking.)
To make the hollandaise sauce: In a small saucepan, beat together the egg yolks, water, and lemon juice. Cook over very low heat, stirring constantly, until the mixture bubbles at the edges.
Whisk in the butter, 1 piece at a time, and continue whisking until all the butter is melted and the sauce is thickened. Stir in the salt and paprika. Remove from the heat and cover and chill if not using immediately. (To reheat, transfer to the top of a double boiler or a bowl suspended over a saucepan of simmering water and whisk briskly until the sauce is smooth and pourable.)
To finish the casserole, drizzle hollandaise sauce over the poached eggs. Bake for 15 minutes, or until heated through. Garnish with the chopped fresh parsley.
BAKED GRITS WITH CHEESE
Easy and filling, this falls into the “comfort foods” category—perfect for breakfast, brunch, or a light supper.
SERVES 6
•••••
2 tablespoons butter, plus extra for the dish
4 cups water
1 teaspoon salt
1 cup cornmeal grits or polenta
1 large egg
1 / 3 cup heavy cream
1 teaspoon pepper
1 cup grated Gruyère cheese
1 / 3 cup grated Parmesan cheese
•••••
Preheat the oven to 350°F. Butter a 2-quart casserole.
In a medium saucepan, heat the water and salt to boiling. Gradually whisk in the grits and cook, whisking constantly, until thickened, about 15 minutes.
Whisk the egg, cream, the 2 tablespoons butter, and pepper together in a small bowl. Stir into the cooked grits along with the Gruyère and Parmesan cheese. Transfer to the casserole.
Bake, uncovered, for about 45 minutes, until set. Remove from the oven and let sit for about 5 minutes before serving.
GRITS, CHEESE, AND EGG BREAKFAST CASSEROLE WITH TOMATO SALSA
Put this hearty casserole on the menu for a Tex-Mex brunch or lunch. Serve with a simple bean dish, along with the fresh salsa.
SERVES 6
•••••
4 tablespoons butter, melted, plus extra for the dish
4 cups water
2 teaspoons salt
1 cup cornmeal grits
6 large eggs, beaten
1 tablespoon onion, finely chopped
1 cup milk
1 / 2 cup yellow cornmeal
2 tablespoons all-purpose flour
1 teaspoon baking powder
1 pound bulk pork sausage, cooked and drained
2 cups shredded Monterey Jack cheese
1 / 2 teaspoon paprika
Roasted Tomato Salsa for serving
•••••
Preheat the oven to 350°F. Butter a 9-by-13-inch baking dish or baking pan.
Bring the water and 1 teaspoon salt to a boil in a large deep saucepan over high heat. Gradually add the grits, reduce the heat to medium, and cook, stirring often, until thick, about 30 minutes. Set aside to cool slightly.
In a large bowl, mix the eggs, onion, remaining 1 teaspoon salt, the milk, cornmeal, flour, baking powder, and the 4 tablespoons butter. Stir in the cooked grits.
Spread the cooked pork sausage evenly over the bottom of the casserole and spread the cornmeal mixture on top. Spread the cheese over the top and sprinkle evenly with paprika. (The casserole can be assembled ahead of time up to this point, covered, and refrigerated overnight. Remove from the refrigerator 30 minutes before baking.)
Bake, uncovered, for 45 to 50 minutes, or until firm in the center. Let stand for 5 minutes before serving. Accompany with Roasted Tomato Salsa.
ROASTED TOMATO SALSA
MAKES ABOUT 2 CUPS
6 Roma (plum) tomatoes, quartered lengthwise, then halved crosswise
1 red onion, cut into 1-inch dice
1 jalapeño pepper, seeded and cut into eighths
2 tablespoons olive oil
Juice from 1 / 2 lime
Salt and pepper
1 / 2 cup chopped fresh cilantro
•••••
Preheat the oven to 450°F. Line the inside of a shallow baking pan with foil and coat with cooking spray.
In a large bowl, toss the tomatoes, onion, and pepper with the olive oil and spread out in the pan. Roast for 10 minutes and let cool in the pan.
Transfer the mixture to a medium serving bowl and season with the lime juice, salt and pepper to taste, and cilantro.
GRITS AND EGGS
These
To make the hollandaise sauce: In a small saucepan, beat together the egg yolks, water, and lemon juice. Cook over very low heat, stirring constantly, until the mixture bubbles at the edges.
Whisk in the butter, 1 piece at a time, and continue whisking until all the butter is melted and the sauce is thickened. Stir in the salt and paprika. Remove from the heat and cover and chill if not using immediately. (To reheat, transfer to the top of a double boiler or a bowl suspended over a saucepan of simmering water and whisk briskly until the sauce is smooth and pourable.)
To finish the casserole, drizzle hollandaise sauce over the poached eggs. Bake for 15 minutes, or until heated through. Garnish with the chopped fresh parsley.
BAKED GRITS WITH CHEESE
Easy and filling, this falls into the “comfort foods” category—perfect for breakfast, brunch, or a light supper.
SERVES 6
•••••
2 tablespoons butter, plus extra for the dish
4 cups water
1 teaspoon salt
1 cup cornmeal grits or polenta
1 large egg
1 / 3 cup heavy cream
1 teaspoon pepper
1 cup grated Gruyère cheese
1 / 3 cup grated Parmesan cheese
•••••
Preheat the oven to 350°F. Butter a 2-quart casserole.
In a medium saucepan, heat the water and salt to boiling. Gradually whisk in the grits and cook, whisking constantly, until thickened, about 15 minutes.
Whisk the egg, cream, the 2 tablespoons butter, and pepper together in a small bowl. Stir into the cooked grits along with the Gruyère and Parmesan cheese. Transfer to the casserole.
Bake, uncovered, for about 45 minutes, until set. Remove from the oven and let sit for about 5 minutes before serving.
GRITS, CHEESE, AND EGG BREAKFAST CASSEROLE WITH TOMATO SALSA
Put this hearty casserole on the menu for a Tex-Mex brunch or lunch. Serve with a simple bean dish, along with the fresh salsa.
SERVES 6
•••••
4 tablespoons butter, melted, plus extra for the dish
4 cups water
2 teaspoons salt
1 cup cornmeal grits
6 large eggs, beaten
1 tablespoon onion, finely chopped
1 cup milk
1 / 2 cup yellow cornmeal
2 tablespoons all-purpose flour
1 teaspoon baking powder
1 pound bulk pork sausage, cooked and drained
2 cups shredded Monterey Jack cheese
1 / 2 teaspoon paprika
Roasted Tomato Salsa for serving
•••••
Preheat the oven to 350°F. Butter a 9-by-13-inch baking dish or baking pan.
Bring the water and 1 teaspoon salt to a boil in a large deep saucepan over high heat. Gradually add the grits, reduce the heat to medium, and cook, stirring often, until thick, about 30 minutes. Set aside to cool slightly.
In a large bowl, mix the eggs, onion, remaining 1 teaspoon salt, the milk, cornmeal, flour, baking powder, and the 4 tablespoons butter. Stir in the cooked grits.
Spread the cooked pork sausage evenly over the bottom of the casserole and spread the cornmeal mixture on top. Spread the cheese over the top and sprinkle evenly with paprika. (The casserole can be assembled ahead of time up to this point, covered, and refrigerated overnight. Remove from the refrigerator 30 minutes before baking.)
Bake, uncovered, for 45 to 50 minutes, or until firm in the center. Let stand for 5 minutes before serving. Accompany with Roasted Tomato Salsa.
ROASTED TOMATO SALSA
MAKES ABOUT 2 CUPS
6 Roma (plum) tomatoes, quartered lengthwise, then halved crosswise
1 red onion, cut into 1-inch dice
1 jalapeño pepper, seeded and cut into eighths
2 tablespoons olive oil
Juice from 1 / 2 lime
Salt and pepper
1 / 2 cup chopped fresh cilantro
•••••
Preheat the oven to 450°F. Line the inside of a shallow baking pan with foil and coat with cooking spray.
In a large bowl, toss the tomatoes, onion, and pepper with the olive oil and spread out in the pan. Roast for 10 minutes and let cool in the pan.
Transfer the mixture to a medium serving bowl and season with the lime juice, salt and pepper to taste, and cilantro.
GRITS AND EGGS
These
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