grits are baked with eggs and cheese to make one of the most basic of grits casseroles, and a very satisfying one at that.
SERVES 6
•••••
4 cups water
1 teaspoon salt
1 cup cornmeal grits
3 large eggs, separated
2 teaspoons baking powder
1 / 2 cup shredded sharp Cheddar cheese
•••••
Preheat the oven to 325°F. Butter a shallow 2-quart casserole.
In a large deep saucepan over high heat, bring the water and salt to boiling and stir in the grits. Lower the heat to medium and cook, stirring often, for 30 minutes, or until thick. Set aside for a few minutes to cool slightly.
Beat the egg yolks in a small bowl. Stir in a small amount of the grits to temper them, then stir the yolks into the pan full of grits.
Beat the egg whites until stiff with an electric mixer, and fold into the grits mixture. Fold in the baking powder and cheese. Transfer to the casserole and bake, uncovered, for 35 to 40 minutes, until slightly browned and puffy. Serve immediately.
POLENTA, CHEESE, AND EGG CASSEROLE
You can make this casserole ahead of time, cover, and refrigerate, and do the baking just before serving.
SERVES 6
•••••
6 cups water
1 1 / 2 cups polenta or coarse yellow cornmeal
1 pound Cheddar cheese, shredded
3 large eggs, beaten
3 teaspoons seasoning salt
2 pounds bulk sausage, crumbled, cooked and drained
1 teaspoon paprika
•••••
Preheat the oven to 350°F. Butter a deep 3-quart casserole.
In a large saucepan, bring the water to a boil and slowly whisk in the polenta. Cook, stirring, over high heat until thickened. Lower the heat and stir in the cheese.
Stir a small amount of the cooked polenta into the beaten eggs to temper them, then stir the egg mixture into the polenta in the saucepan along with the salt, cooked sausage, and paprika. Pour into the casserole and bake, uncovered, for 1 1 / 2 hours, or until set.
MUSHROOM AND POTATO BREAKFAST CASSEROLE
The low-fat dairy products bring the total fat content down (despite the bacon) to make a healthier breakfast casserole. If you serve this for brunch, add a baby spinach salad with sliced fresh strawberries when in season, and dress with a simple vinaigrette with a bit of honey added.
SERVES 4
•••••
4 slices white or whole-wheat bread, crusts removed
6 large eggs
1 1 / 2 cups skim or low-fat milk
4 slices bacon, cooked and crumbled
1 / 4 cup shredded reduced-fat Cheddar cheese, divided
1 / 4 cup shredded reduced-fat Swiss cheese, divided
1 / 3 cup sliced mushrooms
1 / 2 cup frozen shredded hash brown potatoes, thawed
•••••
Coat an 8- or 9-inch square baking dish with cooking spray and arrange the bread slices across the bottom, overlapping them slightly.
In a large bowl, beat the eggs, milk, bacon, 2 tablespoons of the Cheddar cheese, 2 tablespoons of the Swiss cheese, and the mushrooms. Pour the mixture over the bread slices and sprinkle with the potatoes, then sprinkle with the remaining cheese. Cover and refrigerate overnight. Remove 30 minutes before baking.
Preheat the oven to 350°F. Bake, uncovered, for 40 to 45 minutes, or until lightly browned and the eggs are set.
HASH BROWN BREAKFAST CASSEROLE
This is one of those casseroles that you can make ahead or not—whatever best suits your schedule. Frozen hash brown potatoes save time here without compromising taste.
SERVES 6
•••••
1 pound bacon
2 tablespoons butter
2 onions, chopped
2 cups sliced mushrooms
4 cups frozen shredded hash brown potatoes, thawed
1 teaspoon salt
1 / 2 teaspoon pepper
6 large eggs
1 1 / 2 cups milk
2 tablespoons chopped fresh parsley
1 cup shredded mild to sharp Cheddar cheese
•••••
Preheat the oven to 400°F. Separate the bacon slices and arrange on a large rimmed baking sheet. Place in the oven as it preheats and bake until the bacon is crisp, 10 to 12 minutes. Drain off the fat.
Using 1 tablespoon of butter, coat a shallow 3-quart casserole.
Melt the remaining tablespoon of
SERVES 6
•••••
4 cups water
1 teaspoon salt
1 cup cornmeal grits
3 large eggs, separated
2 teaspoons baking powder
1 / 2 cup shredded sharp Cheddar cheese
•••••
Preheat the oven to 325°F. Butter a shallow 2-quart casserole.
In a large deep saucepan over high heat, bring the water and salt to boiling and stir in the grits. Lower the heat to medium and cook, stirring often, for 30 minutes, or until thick. Set aside for a few minutes to cool slightly.
Beat the egg yolks in a small bowl. Stir in a small amount of the grits to temper them, then stir the yolks into the pan full of grits.
Beat the egg whites until stiff with an electric mixer, and fold into the grits mixture. Fold in the baking powder and cheese. Transfer to the casserole and bake, uncovered, for 35 to 40 minutes, until slightly browned and puffy. Serve immediately.
POLENTA, CHEESE, AND EGG CASSEROLE
You can make this casserole ahead of time, cover, and refrigerate, and do the baking just before serving.
SERVES 6
•••••
6 cups water
1 1 / 2 cups polenta or coarse yellow cornmeal
1 pound Cheddar cheese, shredded
3 large eggs, beaten
3 teaspoons seasoning salt
2 pounds bulk sausage, crumbled, cooked and drained
1 teaspoon paprika
•••••
Preheat the oven to 350°F. Butter a deep 3-quart casserole.
In a large saucepan, bring the water to a boil and slowly whisk in the polenta. Cook, stirring, over high heat until thickened. Lower the heat and stir in the cheese.
Stir a small amount of the cooked polenta into the beaten eggs to temper them, then stir the egg mixture into the polenta in the saucepan along with the salt, cooked sausage, and paprika. Pour into the casserole and bake, uncovered, for 1 1 / 2 hours, or until set.
MUSHROOM AND POTATO BREAKFAST CASSEROLE
The low-fat dairy products bring the total fat content down (despite the bacon) to make a healthier breakfast casserole. If you serve this for brunch, add a baby spinach salad with sliced fresh strawberries when in season, and dress with a simple vinaigrette with a bit of honey added.
SERVES 4
•••••
4 slices white or whole-wheat bread, crusts removed
6 large eggs
1 1 / 2 cups skim or low-fat milk
4 slices bacon, cooked and crumbled
1 / 4 cup shredded reduced-fat Cheddar cheese, divided
1 / 4 cup shredded reduced-fat Swiss cheese, divided
1 / 3 cup sliced mushrooms
1 / 2 cup frozen shredded hash brown potatoes, thawed
•••••
Coat an 8- or 9-inch square baking dish with cooking spray and arrange the bread slices across the bottom, overlapping them slightly.
In a large bowl, beat the eggs, milk, bacon, 2 tablespoons of the Cheddar cheese, 2 tablespoons of the Swiss cheese, and the mushrooms. Pour the mixture over the bread slices and sprinkle with the potatoes, then sprinkle with the remaining cheese. Cover and refrigerate overnight. Remove 30 minutes before baking.
Preheat the oven to 350°F. Bake, uncovered, for 40 to 45 minutes, or until lightly browned and the eggs are set.
HASH BROWN BREAKFAST CASSEROLE
This is one of those casseroles that you can make ahead or not—whatever best suits your schedule. Frozen hash brown potatoes save time here without compromising taste.
SERVES 6
•••••
1 pound bacon
2 tablespoons butter
2 onions, chopped
2 cups sliced mushrooms
4 cups frozen shredded hash brown potatoes, thawed
1 teaspoon salt
1 / 2 teaspoon pepper
6 large eggs
1 1 / 2 cups milk
2 tablespoons chopped fresh parsley
1 cup shredded mild to sharp Cheddar cheese
•••••
Preheat the oven to 400°F. Separate the bacon slices and arrange on a large rimmed baking sheet. Place in the oven as it preheats and bake until the bacon is crisp, 10 to 12 minutes. Drain off the fat.
Using 1 tablespoon of butter, coat a shallow 3-quart casserole.
Melt the remaining tablespoon of
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