Page 32 - ARUBA TODAY

A32 FEATURE
Friday 9 June 2017

This Jan. 31, 2017 photo shows cheesy baked grits in New York. This dish is from a recipe by Sara Moulton.
Associated Press

KitchenWise: Cheesy Baked Grits a deeply satisfying staple

SARA MOULTON bacon and eggs. They’re the cook. utes (10 active) the oven, uncovered, for
Associated Press also a signature element Here’s a way to avoid Servings: 4 to 6 50 minutes. Remove from
A kind of carbo-licious por- in Shrimp and Grits, one of those problems: Make it in 2 1/2 cups water combined the oven and preheat the
ridge made from dried the succulent delights of the oven instead of on the with either 2 1/2 cups veg- broiler. Stir in three-quarters
and coarsely ground corn, the cuisine of coastal South stovetop. You simply com- etable or chicken broth or of the cheese, stirring until
grits are to Southern cui- Carolina and Georgia, bine the grits and the liquid 5 cups water melted. Taste and season
sine what potatoes are which has also migrated in a ceramic pie dish (a to- 1 tablespoon unsalted but- with additional salt and
to Northern cuisine — a widely. tal of 10 minutes hands-on ter, cut into pieces pepper if needed. Sprinkle
deeply satisfying staple. But wonderful as they are, time) and pop it into the 1 cup grits (not quick-cook- the remaining cheese on
Like squash, tomatoes and grits can be a chore — if oven for 45 to 50 minutes. ing) top and put the grits on a
deep-pit barbecuing, grits not slightly dangerous — to Then stir in the flavorings — 1 teaspoon kosher salt shelf in the upper third of
came to define Southern make. I’m speaking of reg- sharp cheddar cheese, in 4 ounces grated sharp the oven, under the broiler
cooking via the cuisines of ular old-fashioned stone- this case — and it’s done. cheddar until nicely browned. Serve
such southeast American ground grits, which trump How easy is that? Freshly ground black pep- right away.
Indian tribes as the Caddo, “quick grits” and “instant One note, though. The ce- per to taste ___
Choctaw and Seminole. grits” in both flavor and tex- ramic pie plate (or any shal- Preheat the oven to 350 F. Nutrition information per
These days we’re starting to ture. Made the usual way, low ceramic baking dish Stir together the water, but- serving: 196 calories; 114
see grits all over the coun- old-fashioned grits need with the same capacity) ter, grits and salt (if using calories from fat; 13 g fat
try. Often they’ll show up to be stirred relentlessly to is key. Pie plates made of salted vegetable or chick- (7 g saturated; 0 g trans
at breakfast seasoned with avoid clumping. You also metal or glass do not con- en stock, do not add salt) in fats); 37 mg cholesterol; 708
salt and pepper, topped have to handle with care; duct heat as effectively. a 1-quart ceramic pie plate mg sodium; 11 g carbohy-
with a pat of butter and this hot mush has a tenden- SHRIMP AND GRITS set on a rimmed sheet pan. drate; 1 g fiber; 0 g sugar; 9
nestled alongside some cy to bubble up and burn Start to finish: 1 hour, 5 min- Bake on the middle shelf of g protein.
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EDITOR’S NOTE: Sara Moult-
on is host of public televi-
sion’s “Sara’s Weeknight
Meals.” She was executive
chef at Gourmet maga-
zine for nearly 25 years
and spent a decade host-
ing several Food Network
shows, including “Cooking
Live.” Her latest cookbook
is “Home Cooking 101.”