Spoonbread Grits with Savory Mushroom Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (14 1/2-ounce) can ready-to-serve chicken broth |
1/2 cup quick-cooking grits, uncooked |
1/4 cup butter or margarine |
1 cup milk |
1 cup buttermilk |
3 large eggs, lightly beaten |
1 cup yellow cornmeal |
1 teaspoon baking powder |
1 teaspoon salt |
1/4 teaspoon baking soda |
1/8 teaspoon ground red pepper |
savory mushroom sauce |
garnish: fresh thyme sprigs |
Directions:
1. Bring broth to a boil in a large saucepan; stir in grits. Reduce heat, and simmer, stir in grits. Reduce heat, and simmer, stirring occasionally, 5 to 7 minutes or until thickened. Stir in butter and next 3 ingredients.
2. Combine cornmeal and next 4 ingredients; stir into grits mixture. Pour into a slightly greased 11- x 7-inch baking dish.
3. Bake at 425° for 45 minutes or until lightly browned. Cut into triangles, and serve with Savory Mushroom Sauce; garnish, if desired.
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