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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 1/2 cups chicken broth, divided |
1 cup milk |
1/4 cup butter or margarine, divided |
1/2 teaspoon white pepper |
1 cup uncooked coarse-ground or regular grits |
2/3 cup shredded parmesan cheese |
2/3 cup diced smoked ham |
3 tablespoons all-purpose flour |
3 tablespoons chopped fresh parsley |
3/4 teaspoon white wine worcestershire sauce |
36 medium peeled and cooked shrimp |
garnish: chopped parsley |
Directions:
1. Bring 2 cups chicken broth, milk, 2 tablespoons butter, and white pepper to a boil in a large saucepan over medium-high heat. Gradually whisk in grits; return to a boil. Reduce heat, and simmer, stirring occasionally, 5 to 10 minutes or until thickened. Add Parmesan cheese, and whisk until melted and blended.
2. Spoon 1 rounded tablespoonful of grits-and-cheese mixture into each lightly greased cup of 3 (12-cup) miniature muffin pans.
3. Bake at 350° for 20 to 25 minutes or until lightly browned. Make an indentation in centers of warm grits tarts, using the back of a spoon. Let cool completely in pans. Remove tarts from muffin pans, and place on a 15- x 10-inch jellyroll pan.
4. Melt remaining 2 tablespoons butter in a medium saucepan over medium-high heat; add ham, and sauté 1 to 2 minutes. Sprinkle 3 tablespoons flour evenly over ham, and cook, stirring often, 1 to 2 minutes or until lightly brown. Gradually add remaining 1 1/2 cups chicken broth, stirring until smooth.
5. Reduce heat, and cook, stirring often, 5 to 10 minutes or until thickened. Stir in 3 tablespoons chopped parsley and white wine Worcestershire sauce, and spoon evenly into tarts. Top each with 1 shrimp.
6. Bake at 350° 5 to 10 minutes or just until warm. Garnish, if desired.
7. Note: For testing purposes only, we used Cumberland Gap Diced Ham.
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