Creamy Baked Sundried Tomato Grits

A spoonful of love.

There have been several requests for recipes that incorporate Fleurt Butters so I’m thinking I’ll post one recipe per week.  This week’s recipe is one I originally found in an old issue of Bon Appétit (Sept 2002) and adapted for use with Fleurt Sundried Tomato Butter.  Picture of the final product is forthcoming, but for now here’s the recipe:

 

CREAMY BAKED SUNDRIED TOMATO GRITS

2 1/4 cups low-salt chicken broth
3 tablespoons Fleurt Sundried Tomato Butter
1/2 cup quick-cooking hominy grits (3 ounces)
3/4 cup whipping cream (I prefer to use 1% milk for a lower fat option)
1 cup crumbled soft fresh goat cheese or feta
Chopped fresh chives (optional)

Preheat oven to 350°F. Generously butter 8x8x2-inch glass baking dish. Bring broth and 3 tablespoons Fleurt Sundried Tomato Butter to a boil in heavy medium saucepan. Gradually whisk in grits and return mixture to boil, whisking occasionally. Reduce heat to medium-low, cover, and simmer until grits are thick and almost all broth is absorbed, whisking frequently, about 8 minutes. Whisk in 1/2 cup cream/milk and simmer 5 minutes, whisking occasionally. Whisk in remaining 1/4 cup cream/milk and simmer until very thick, stirring often, about 5 minutes longer. Season to taste with salt and pepper. Pour into prepared dish. Sprinkle cheese over. Bake until cheese softens, about 15 minutes. Garnish with chives, if desired, and serve immediately.

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About Fleurt Butter

Butter's been given a bad rap over the years and I'm on a mission to make butter sexy again; to take delicious, flavorful, colorful, sensuous butter. I am not a chef; I blush when I refer to myself as a 'cook' because that seems too generous. Sometimes I turn out dishes that I am incredibly proud of, often times I'm just pleased to get something on the table without burning the house down. The idea behind Fleurt is that using it in meal preparation enables me to put fabulous food on the table in front of my family and friends with a minimum risk of botching the job! I should warn you that I can not be held responsible for all grammatical errors and general rambling...I might be undergoing 'therapy' as I write (see my 1st post). I'm writing these posts and cringing as I do so. I've yet to be convinced that people actually want to read what I write, but I am hopeful that the recipes I post are used and enjoyed. I certainly have fun testing them and finding ways to bring Fleurt into my daily life!
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