 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Garlic-and-Herb Awendaw is one of three irresistible twists developed from Mrs. Ralph Izard’s Awendaw. It makes a tasty accompaniment to grilled pork tenderloin. Ingredients:
1 1/2 teaspoons table salt, divided |
1 1/2 cups uncooked regular grits |
1 1/2 tablespoons butter |
3 large eggs, lightly beaten |
1 1/2 cups milk |
3/4 cup plain white cornmeal |
1 cup freshly grated parmesan cheese |
1/4 cup finely chopped fresh flat-leaf parsley |
1/4 cup finely chopped fresh basil |
1/4 cup finely chopped fresh chives |
2 tablespoons chopped fresh tarragon |
3 garlic cloves, pressed |
1 teaspoon freshly ground black pepper |
Directions:
1. Preheat oven to 375°. Bring 1 tsp. salt and 6 cups water to a boil in a large saucepan over medium-high heat. Gradually whisk in grits, and return to a boil. Reduce heat to medium-low, and cook, whisking often, 15 minutes or until thickened.
2. Remove grits from heat, and whisk in butter. Whisk about one-fourth of hot grits mixture into eggs; whisk egg mixture into remaining hot grits mixture. Gradually whisk in milk. Whisk in cornmeal and remaining 1/2 tsp. salt. Stir in Parmesan cheese, parsley, basil, chives, tarragon, garlic, and black pepper. Pour grits mixture into a lightly greased 2 1/2-qt. baking dish.
3. Bake at 375° for 1 hour to 1 hour and 10 minutes or until golden brown and set.
|
|