Side dish for the holidays: Gourmet Gruyère Cheese Grits
I grew up on a 140-acre mostly organic farm in Alabama in the 1950’s. The “farm to table” concept was a way of life, although the term had not yet been invented. Starting at age 6, I worked in the fields and gardens on the farm growing corn, tomatoes, carrots, green beans, peppers, potatoes, apples, pears, peaches, grapes, cotton, cows, pigs, and chickens.
The farm supplied all our dairy, fruit, vegetables and meat. The only things we bought at the store were coffee, sugar, flour, and of course, Coca-Cola. Participating in the growing, harvesting and preservation of food gave me an understanding of food that few people can appreciate.
I wasn’t allowed to cook growing up, but I did serve and clean up, and paid a lot of attention to what my mother and grandmother did in the kitchen. My cooking skills developed over time. I knew how food should look and taste once it was on the table. I traveled in Europe, France, England, Spain, Italy, Germany, and was able to sample many fabulous foods and exotic preparations. I memorized the ingredients and practiced and failed at many dishes, but never gave up on trying new recipes. Over time, I learned to make changes to recipes to suit my taste and the occasion.
If it fails, you can always order a pizza!
I am delighted to share some of my favorite recipes and serving suggestions in this column and hope that you will enjoy reading and experimenting with them.
The first few articles will focus on side dishes for the upcoming holidays. They can be so boring and repetitive. Who needs one more green bean casserole? First in the series is a Southern favorite with a twist.
GOURMET GRUYERE CHEESE GRITS
Prep time: 20 minutes
Cook time: 45 minutes
Total Time: 1 hr. 5 minutes
Ingredients:
4 c. milk
1 stick butter
1 c. uncooked stone ground grits
1 tsp. salt
½ tsp. white pepper (or black)
1 egg lightly beaten
1/3 c. additional butter
6 oz. grated Gruyère cheese
½ c. grated Parmesan
Paprika (optional, adds a touch of color)
Instructions:
Bring milk to a boil over medium heat, stirring often.
Add stick of butter and grits. Cook, stirring constantly, until mixture is the consistency of oatmeal, about 5 minutes.
Remove grits from heat.
Add salt, pepper, and egg (stir vigorously to prevent egg from curdling). Beat until well blended.
Add the additional 1/3 c. butter and Gruyère, stir until all is melted and incorporated.
Pour into 11 x 14 baking dish. Sprinkle parmesan on top, and paprika if desired.
Bake at 350 degrees for about 45 minutes or until golden and beginning to bubble around the sides. Remove and let sit for about 30 minutes before serving.
This dish can be made ahead of time and refrigerated overnight. Remove from fridge and let it reach room temperature for 30 minutes before baking.
Serving suggestions:
You can spoon the grits directly from the dish, or let it cool completely and cut into squares and stack on a platter. Great with a dollop of salsa. Pairs well with any meat or fish.