More brunch! This time here at the hacienda, with a group of Santa's Little Elvettes, aka The Merry Miladies, aka The Brunching Beyotches (ooh, bad one, sorry): Kim, Suz, Polly, Kasey, and Stacey. I've found it quite relaxingly festive at this time of year to host a casual little brunch, a sit-down and put-up your-feet affair. No kids, no hubbies, just girlie chat, a few sips of prosecco, Christmas music, and simple brunch classics like eggs and pastry and cured meats and a new addition this year - cheese grits. Puffy and golden browned and creamy decadent...I'm all about cheese grits, dang (recipe posted in comments, below). I'll have to toss what's left because John and the kids aren't the grits/polenta types, which leaves just me and the grits (shiver), baaad idea.I made several of my favorites, in fact. Mini-popovers to start (with Hope Creamery butter, natch). Then a crustless quiche
with spinach, tomatoes, potatoes, and mushrooms; Neuske's Canadian bacon; cheese grits; and Mom's Almond Puff Pastry with coffee to finish.Fullness! Fortified for last-minute shopping! Merry Christmas ladies!
Labels: brunch, cheese grits, kasey, kim, mom's almond puff pastry, polly, popovers, stacey, Suz
posted by Stephanie @ 5:15 PM
3 Comments:
That was the best, my friend! Thank you thank you!
You're so welcome, my dear, I'm glad you were here! I had a blast... Merry Early Christmas!
Baked Cheese Grits
Adapted from Louisiana Real & Rustic Cookbook by Emeril Lagasse
Serves 8 (generously)
The grits mixture will almost fill the entire baking dish and will puff up when baking, but don’t worry – it won’t overflow. Also, switching sides, these grits can take the place of mashed potatoes anytime.
6 c. water
3 tsp. salt
2 c. yellow grits (not quick or instant; 12 oz.; Bob’s Redmill is available at Byerly’s)
½ stick (1/4 c. ) butter
few grinds of black pepper
2 Tbsp. minced garlic
½ lb. cheddar, coarsely grated (2 cups)
3 large eggs
1 c. whole milk
Put oven rack in middle position and preheat oven to 350 degrees F. Bring water and 1 tsp. salt to a boil in a 4-quart heavy pot. Add grits in a slow stream, stirring constantly. Reduce heat and gently simmer, stirring frequently to avoid sticking, until very thick, about 30 minutes. Add butter, another 1 tsp. of salt, pepper, garlic, and cheese, stirring until butter and cheese are melted. Lightly beat eggs and milk in a small bowl, then stir into grits until combined. Pour into an ungreased 8-inch square baking dish (2 inches deep) and bake until set and lightly browned, about 1 hour. Serve immediately.
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