We enjoy our grits here in Kentucky

We enjoy our grits here in Kentucky. I thought some of you might
enjoy creating some of your own dishes, so am posting these recipes.
It is Derby time in Kentucky and you will find many of these and
other dishes at Brunch/Lunch and even Dinner. Enjoy!
Gary/Louisville

Cheesy grits casserole
6 cups water
1 teaspoon salt
2 cups grits
2 cups grated sharp Cheddar cheese
1/2 cup (1 stick) butter, cut into pieces
4 eggs, beaten
2 cups milk
2 cloves garlic, minced
1/4 teaspoon cayenne pepper
Paprika

Butter a shallow 4-quart casserole.

Bring water and salt to a boil in a large heavy saucepan over high
heat. Gradually add grits, stirring rapidly to prevent lumping. Cook
until very thick, about 10 or 15 minutes. Remove from heat and stir
in butter and 1 1/2 cups cheese. Beat eggs well, then beat in milk
and stir into hot grits along wtih minced garlic and cayenne pepper.
Taste for salt and add it if you like. Pour into prepared casserole.
(Dish can be prepared 1 day ahead to this point and refrigerated).

Sprinkle remaining cheese and paprika over top. Bake 45 minutes at
350 degrees. Serves 10 to 12. Grits may be frozen.


Blue cheese polenta with asparagus and red pepper sauce

Gorgonzola is Italian blue cheese, and you can often find
the "crumbles" packaged that way in the supermarket.

Polenta

2 cups chicken stock
1 cup cornmeal
¼ cup Gorgonzola crumbles
Salt and pepper to taste
2/3 cup heavy cream

Red pepper sauce

¼ pound (1 stick) butter
2 bay leaves
¼ cup balsamic vinegar
1 tablespoon thyme
¼ cup harrisa (see note)
¼ cup chili paste, such as sambal oelek (see note)
4 red peppers, roasted in oven, skins on and seeded
2 Roma tomatoes roasted in oven until skins are blackened
¼ cup water
½ cup heavy cream

Vegetable topping

1 tablespoon olive oil
1 pound asparagus, cut into thirds, blanched
1 portabella mushroom, gills removed and sliced
½ red onion, sliced thinly
2 cloves garlic, minced

To make the polenta: Bring stock to boil; add cornmeal, whisk in blue
cheese, salt, pepper and heavy cream. Simmer 10 to 15 minutes until
the polenta thickens. Line cookie sheet with parchment paper and
spread cornmeal mixture on it. Bake at 350 degrees for 10 to 15
minutes or until mixture begins to brown. Set aside to cool.

To make the sauce: Melt butter with bay leaves, then discard leaves.
Add butter and rest of ingredients (except cream; that comes later)
to the hopper of a blender and puree all ingredients together.

To make the vegetable topping: In a sauté pan or skillet, heat the
oil, and sauté asparagus, portabella, red onions and garlic until
onion softens and asparagus begins to take on a few browned spots, 8
to 10 minutes.

To assemble: Cut cooled polenta into 4-inch squares, place on baking
sheet and heat in 350-degree oven for 10 minutes. You can prepare the
vegetable topping while this is taking place.

Place sautéed vegetables over polenta square.

In a saucepan, add ½ cup heavy cream to the red pepper sauce,
bring
to a low boil and simmer until the sauce reduces a bit and thickens.
Spoon over polenta and vegetables.

Makes 4 appetizer or 2 main-course servings.


Jack Fry's shrimp and grits with red-eye gravy

Grits:

1 cup uncooked grits
4 cups milk
1 cup whipping cream
1 cup grated Parmigiano Reggiano cheese
Salt and pepper, to taste

Red eye gravy:

2 tablespoons butter
3 ounces country ham, minced
1/2 cup sliced shiitake mushrooms
1/2 cup minced onions
3/4 cup green pepper
1 tablespoon minced fresh thyme
1/4 cup Madeira wine
1/2 cup strong freshly brewed coffee
1/2 cup tomatoes, peeled, seeded and chopped
1 teaspoon hot sauce (Tabasco)
1 teaspoon cornstarch
1 cup cold chicken broth

Shrimp:

3 tablespoons butter
1 1/2 pounds shrimp
Asiago cheese, for garnish
Fresh chopped parsley, for garnish

To make grits: In a 3-quart saucepan combine the grits, milk and
whipping cream. Over medium heat, bring to a low boil. Reduce heat to
low. Simmer, stirring frequently, until grits are creamy, about 10
minutes. Whisk in the Parmigiano cheese and salt and pepper to taste.

To make red-eye gravy: In a large skillet over high heat melt the
butter. Add ham and brown. Add shiitakes, onions, green peppers and
fresh thyme. Saute until onions become translucent. Add wine, coffee,
tomatoes and hot sauce. Bring to a slight boil. Combine cornstarch
and chicken broth. Stir into gravy mixture. Reduce heat and cook
another couple of minutes.

To prepare shrimp: In a large skillet over high heat, melt 2 of the 3
tablespoons butter. Add shrimp and cook until shrimp are just pink.

Add red-eye gravy. Finish sauce with remaining 1 tablespoon butter
stirred in.

Divide warm grits among 6 plates and top each with a portion of
shrimp and gravy. Garnish with freshly grated Asiago cheese and fresh
chopped parsley.

Makes 6 portions.