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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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From my collection of handwritten recipes 1970-84. Ingredients:
1/2 cup instant grits |
2 cups boiling water |
1 teaspoon salt |
1 tablespoon instant minced onion |
3/4 teaspoon dried parsley |
1 egg, beaten |
1 cup flour |
4 cups chicken broth (or water) |
2 tablespoons melted butter |
1/4 cup grated parmesan cheese |
Directions:
1. Slowly stir 1/2 cup instant grits into 2 cups boiling water to which you've added 1 teaspoons salt, 1 Tblsp. instant minced onion and 3/4 teaspoons dried parsley. Cook uncovered for 3 to 5 minutes, stirring occasionally. Stir in 1 beaten egg and 1 cup flour; blend well. Drop from tablespoon into 4 cups simmering chicken broth; poach for 10 minutes. Remove from liquid with slotted spoon and drain on paper towels. Place in a flat baking dish; top with 2 Tblsp. melted butter and 1/4 cup grated parmesan cheese. Broil for 5 minutes or until lightly browned. Serve at once.
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