Criquette Returns (With Grits Recipes!)

Dear Criquette,

I cannot believe you have come back, after all this time. I have felt so abandoned and alone. Things were so much better before that upstart Ravelry came along and stole you away from me. And now, here you are, acting as if nothing has happened, as if you haven't ignored me for months on end, and expecting me to forgive you and just be here for you. Well, missy, blogs have feelings too! What's that? You're going to give me a new template and fonts? You'll post some pictures of all I have missing? Well, maybe I'll forgive you this time....

Sincerely,

Your sad and lonely blog

Yes, it's true. I actually have torn myself away from 'rav to post again. I can't promise this will become regular, but I have missed the blogging world while I have been on this latest blogging sabbatical.

To celebrate my return, I want to post a couple of recipes for grits, as requested by Sally (known on Ravelry as warpedntwisted). Sally is one of my new malabrigo-loving buds. I was lucky enough to make it into the mal swap!!! Anyway, it's probably safe to say that most people think they don't like grits. And if they're thinking of those lumpy, glue-like, bland white clumps of sand, they're smart to stay away from them.

But if they tried pimped-out grits, like these recipes, they just might change their minds. Whenever I make one of these dishes for my midwestern family and friends, there are no leftovers, and I have given out the recipes many times, to people who thought they hated grits. So here goes:

This first recipe is just sublime. It is one of the signature dishes from one of my favorite resturants in New Orleans, Zea's Rotisserie. It's actually easy to make, just be careful not to add the grits too quickly to the boiling broth/cream or you will have a giant, nasty mess to clean up and ask me how I know.

Zea's Corn-Roasted Grits

Ingredients:

2 cups chicken broth
2 cups heavy cream
1 cup grilled corn
1 cup yellow grits (not instant)

Directions:

To grill corn, shuck off husk. Lightly butter corncob and grill over charcoal or open fire until slightly blackened. Cool corn and cut kernels from cob with a sharp knife. Bring chicken broth to a boil. Add heavy cream and return to a boil. Slowly whisk in the grits and then the corn. Reduce heat to a simmer and cook 5 to 6 minutes. Add salt and pepper to taste.

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I will follow these instructions when I can get fresh corn. But this is a great fall/winter dish, so I have successfully substituted thawed and drained frozen corn. I set my oven on 450 with the top rack a few inches from the top, put the corn in a single layer in a greased pan, spray a bit of PAM on top and slide it in for a few minutes. You have to keep a close eye on this, and turn the corn a couple of times so it roasts evenly or you will have a burnt mess and ask me how I know. It only takes a few minutes and tastes almost as good. Also, instead of just salt and pepper, I add 1/2 tsp of cajun seasoning, like Tony Chachere's or Zatarain's to spice it up a bit more. This dish is great for brunch, and is also a good side for bbq.
And here is a more classic Creole grits recipe. It is creamy, rich and so delicious.

French Quarter Brunch Grits

1 quart milk

¼ teaspoon garlic powder

1 teaspoon salt

¼ teaspoon white pepper

1/2 teaspoon Creole or Cajun Seasoning

1 cup white quick-cooking grits

4 ounces cream cheese, cut into cubes

4 ounces Cheddar cheese, cut into cubes

In a large saucepan over medium-high heat, combine the milk, garlic powder, salt, white pepper and Creole seasoning. Heat, stirring slowly and constantly, until the milk just comes to a boil. Add the grits, slowly and stir to mix. Reduce the heat to low, cover and cook until the mixture is thick and creamy, 5 to 6 minutes.

Add the cheeses and stir until they melt completely. Serve warm.

I am getting ready to head off to the farmers market now to pick up some fresh corn, because I hear those Zea's grits calling me. Bon appetite!