Podcast: Creole Grits

Grits are usually thought of as a Southern dish, not specifically Creole. We're going to "creole" them up today.

The Podcast (30:14, 27.6MB)

The Recipes

Creole Grits And Cheese Casserole

4 cups cooked grits
½ Cup Onion, chopped fine
¼ cup Green Onion, chopped fine
2 cups Grated cheddar cheese, divided
1 tsp Zatarain's Creole Seasoning
1 Egg beaten
2 Tbsp parsley
Prepare grits according to recipe on package. Add the next five ingredients to grits and blend thoroughly until cheese has melted.

Pour mixture into baking dish and top with 1 cup grated cheese and parsley.

Bake in 350°F oven for 30-45 minutes.

Serves 8-10

Grilled Corn Grits
from Zea Rotisserie And Brewery

Ingredients:

2 cups chicken broth
2 cups heavy cream
1 cup grilled corn
1 cup yellow grits (not instant)

Directions:

To grill corn, shuck off husk. Lightly butter corncob and grill over charcoal or open fire until slightly blackened. Cool corn and cut kernels from cob with a sharp knife. Bring chicken broth to a boil. Add heavy cream and return to a boil. Slowly whisk in the grits and then the corn. Reduce heat to a simmer and cook 5 to 6 minutes. Add salt and pepper to taste.

Spicy Creole Tomato Grits

Prep Time: 45 Minutes
Yields: 6 Servings

Ingredients:
1 cup yellow stone-ground grits
2 large Creole tomatoes, chopped
½ cup bacon, chopped
¼ cup butter
¼ cup sliced garlic
3 cups water
½ cup heavy whipping cream
1 tsp salt
2 tbsps canned chopped green chiles
¼ cup shredded mild Cheddar cheese

Method:
In a heavy-bottomed saucepan, cook bacon until crisp. Reserve drippings in pan. Add tomatoes, butter and garlic. Sauté until garlic is tender. Mix in water, cream, salt and chiles then bring to a boil. Gradually stir in grits, blending well. Reduce heat to medium-low. Cover and cook 15–20 minutes, stirring occasionally until thickened. Remove from heat then blend in cheese until melted. Pour grits into a shallow baking dish until ½ inch–¾ inch thick. Place in refrigerator until grits are cool and set. With a 3-inch round cookie cutter, cut out grits patties. Set on a plate and top with crawfish étouffée, shrimp Creole or eggs Benedict with hollandaise sauce.

Grillades and Grits

* 8 thinly pounded veal escallopes, about 3 ounces each
* 1/2 cup (1 stick) butter
* 1/2 cup olive oil
* 1/2 cup onion, finely chopped
* 1/2 cup green onions, finely chopped
* 3 cloves garlic, minced
* 1-1/2 cups bell pepper, finely chopped
* 1/2 cup celery, finely chopped
* 1 bay leaf
* 1-1/2 teaspoons Italian seasoning blend
* 4 ripe tomatoes, diced
* 1 tablespoon Worcestershire sauce
* 2 tablespoons tomato paste
* 1 quart beef stock
* 2 tablespoons cornstarch
* 1/4 cup cool water
* 2 tablespoons fresh parsley, chopped
* Salt and freshly ground black pepper to taste
* Cooked grits

Season veal escallopes on each side with salt and pepper. Heat butter in a large skillet and sauté the veal until it is lightly browned, about 3 minutes per side. Transfer cooked meat to a platter and hold in a warm oven whilie prepping the sauce.

Heat olive oil in a large saucepan. Sauté the onion, green onion, bell pepper, garlic and celery until tender. Stir in bayleaf and Italian seasoning, and add the tomatoes, tomato paste and Worcestershire sauce.

When the mixture is well-blended, stir in the stock and cook for 5 minutes, stirring freqently. Make a slurry with the cornstarch and water, and stir it into the sauce to thicken it. Add the parsley. Season with salt and pepper to taste, and cook over medium heat until reduced by 1/4. Remove the bay leaf.

Spoon the sauce onto warm plates, and center a veal escallop on each. Place grits on the side of the meat, ladle additional sauce over the grits and meat. Garnish with parsley and a few capers. Serves 8.