The most fabulous discovery gleaned from it was a recipe for Cheese Grits. Cheeeese, George, cheeeeeeese. It is SO GOOD. Perfect with breakfast, lunch, or dinner. Scrumptious warmed up over low heat in a cast-iron skillet. Filling. Nutrient-dense. A great accompaniment for pretty much anything. And it makes a large amount, so there are leftovers for almost a week.
That pretty much fills all my requirements, howz abouts youz?
- 9 cups water
- 2 cups grits (coarse-grind cornmeal)
- 4 (warm) eggs
- 12 TBSP (1.5 sticks) butter, chopped
- 3 cups grated cheese
- 4 garlic cloves, minced
- 1/2 tsp cayenne pepper
- 1 tsp salt
- With soaking, I cut the water down to 8 cups
- Let the eggs come to room temp. and/or soak in hot tap water while cooking the grits
- Pre-heat the oven to 350 F
- Bring the water and grits to a boil on the stovetop and simmer until done
- Stir in the (warm) eggs, butter, cheese, salt, garlic, and cayenne
- Pour into a well-buttered baking dish and bake for 30-35 minutes until hot and bubbly
- FYI: Grits will become firmer as they cool
What led me to soaking grains...?
Again, quoting myself, . . .[from the cookbook] Nourishing Traditions by Sally Fallon. Truly, this cookbook has been a radical influence on my understanding of food: as nourishment vs. hunger-filler, traditional ways of preparation, vital nutritional fats, etc. It has given me a sense of direction, not to mention form and substance, to my whole foods gut instinct. (Which is, basically, "If it doesn't occur in nature, or you can't create it in your own kitchen, don't eat it.")