Kiss my Grits!
I tested a recipe for derby day, cheddar grits casserole and I know that Michael will devour a good bit of it for dinner and run off with the leftovers for lunch tomorrow. Why I haven’t made this before, I don’t know, but it could be for no other reason than I’ve never been a grits fan, well at least until I brought the Anson Mills Antebellum yellow and white grits.
I only had one package of the quick cooking grits from Anson Mills and was a little leery about using them, but it was too late to change as all of the other ingredients were prepared and ready to go and I did find several recipes that do use the quick cooking grits. The casserole turned out good and tasty and was a good side for our chicken paillards (recipe below from Fine Cooking The only changes that I will make the next time are to use less salt than this particular recipe calls for, allow the casserole to sit for at least 5 minutes before serving and use under 1 lb. cheese tossing in about a 1/4 cup parmesan cheese.
Prospect Cheese Grits Casserole:
1 pound shredded sharp cheddar cheese
3 eggs, beaten
3/4 Cup butter
2 cloves garlic, minced
3 tsp. salt…TOO MUCH FORT ME
Dash of Tabasco sauce–DASHES OF
Dash of Worcestershire sauce
1 1/2 C grits, cooked in six cups of water
1 tsp. paprika
Combine cheese, eggs, butter, garlic, salt, Tabasco, and Worcestershire sauce with cooked grits stir until the butter is melted. Pour into a lightly greased 2 quart casserole.
Cover and refrigerate overnight. Remove from fridge 15 minutes before baking. Bake uncovered in a 350° degree oven for 45 minutes. Serves 8-10.
Chicken Paillards with Asparagus, Lemon, Garlic, and Dill
4 boneless, skinless chicken breast halves (about 1-3/4 lb.), tenders removed
For two of us I had 4 thin cutlets and just pounded them to an even thickness
- 1-1/2 oz. (1/3 cup) all-purpose flour
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1/2 cup lower-salt chicken broth
- 6 medium cloves garlic, thinly sliced
- 1 large lemon, finely grated to yield 1 tsp. zest and squeezed to yield 3 Tbs. juice
- 1 lb. asparagus, trimmed and cut into 2-inch pieces
- 2 Tbs. chopped fresh dill
- 2 Tbs. unsalted butter, cut into 3 or 4 pieces
Using a meat mallet, pound each chicken breast between 2 sheets of plastic wrap to an even 1/4- to 1/2-inch thickness.
In a shallow bowl, combine the flour, 2 tsp. salt, and 1 tsp. pepper.
Heat 2 Tbs. of the oil in a 12-inch skillet over medium-high heat. Dredge 2 paillards in the flour, shaking off any excess, and place in the skillet. Cook, flipping once, until lightly browned, about 4 minutes total. Transfer the chicken to a plate; set aside. Repeat with the remaining oil and paillards.
Add the garlic to the skillet and cook over medium-high heat, stirring occasionally, for about a minute. Add the chicken broth and lemon zest, scraping up any browned bits from the skillet. Add the asparagus, chicken, and any accumulated juice and nestle the chicken into the liquid. Bring to a boil, turn the heat down to maintain a simmer, cover, and cook until the chicken is cooked through and the asparagus is tender, 5 to 7 minutes. Transfer the chicken to a platter or plates.
Remove the skillet from the heat and stir in the lemon juice, dill, and butter. Season to taste with salt and pepper. Spoon the asparagus mixture over the chicken and serve.