Page 32 - ARUBA TODAY

A32 FEATURE
Tuesday 21 February 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 the succulent delights of bine the grits and the liquid ter, cut into pieces and put the grits on a shelf
Associated Press the cuisine of coastal South in a ceramic pie dish (a to- 1 cup grits (not quick-cook- in the upper third of the
A kind of carbo-licious por- Carolina and Georgia, tal of 10 minutes hands-on ing) oven, under the broiler until
ridge made from dried which has also migrated time) and pop it into the 1 teaspoon kosher salt nicely browned. Serve right
and coarsely ground corn, widely. oven for 45 to 50 minutes. 4 ounces grated sharp away.
grits are to Southern cui- But wonderful as they are, Then stir in the flavorings — cheddar ___
sine what potatoes are grits can be a chore — if sharp cheddar cheese, in Freshly ground black pep- Nutrition information per
to Northern cuisine — a not slightly dangerous — to this case — and it’s done. per to taste serving: 196 calories; 114
deeply satisfying staple. make. I’m speaking of reg- How easy is that? Preheat the oven to 350 F. calories from fat; 13 g fat
Like squash, tomatoes and ular old-fashioned stone- One note, though. The ce- Stir together the water, but- (7 g saturated; 0 g trans
deep-pit barbecuing, grits ground grits, which trump ramic pie plate (or any shal- ter, grits and salt (if using fats); 37 mg cholesterol; 708
came to define Southern “quick grits” and “instant low ceramic baking dish salted vegetable or chick- mg sodium; 11 g carbohy-
cooking via the cuisines of grits” in both flavor and tex- with the same capacity) en stock, do not add salt) in drate; 1 g fiber; 0 g sugar; 9
such southeast American ture. is key. Pie plates made of a 1-quart ceramic pie plate g protein.
Indian tribes as the Caddo, Made the usual way, old- metal or glass do not con- set on a rimmed sheet pan. ______________
Choctaw and Seminole. fashioned grits need to be duct heat as effectively. Bake on the middle shelf of EDITOR’S NOTE: Sara Moult-
These days we’re starting to stirred relentlessly to avoid the oven, uncovered, for on is host of public televi-
see grits all over the coun- clumping. You also have SHRIMP AND GRITS 50 minutes. Remove from sion’s “Sara’s Weeknight
try. Often they’ll show up to handle with care; this Start to finish: 1 hour, 5 min- the oven and preheat the Meals.” She was executive
at breakfast seasoned with hot mush has a tendency utes (10 active) broiler. Stir in three-quarters chef at Gourmet maga-
salt and pepper, topped to bubble up and burn the Servings: 4 to 6 of the cheese, stirring until zine for nearly 25 years
with a pat of butter and cook. 2 1/2 cups water combined melted. and spent a decade host-
nestled alongside some Here’s a way to avoid with either 2 1/2 cups veg- Taste and season with ad- ing several Food Network
bacon and eggs. They’re those problems: Make it in etable or chicken broth or ditional salt and pepper shows, including “Cooking
also a signature element the oven instead of on the 5 cups water if needed. Sprinkle the re- Live.” Her latest cookbook
in Shrimp and Grits, one of stovetop. You simply com- 1 tablespoon unsalted but- maining cheese on top is “Home Cooking 101.”