| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Grain | 6 | Servings | |
INGREDIENTS
| 3 | c | Water |
| 3/4 | c | Uncooked regular grits |
| 1 | ts | Salt |
| 2 | Cloves garlic; minced | |
| 3/4 | c | Shredded sharp Cheddar cheese |
| 1 1/2 | tb | Chopped fresh chives |
| 1 | Egg yolk |
INSTRUCTIONS
Bring water to a boil in a large saucepan; add grits and salt. Cook according to package directions. Remove from heat. Stir in garlic, cheese, and chives. Beat egg yolk until thick and lemon colored. Gradually stir about one-fourth hot mixture into yolk; add to remaining hot mixture, stirring constantly. Spoon mixture into 6 greased, 4-ounce ramekins. Place ramekins in a large pan; pour hot water to a depth of 1 inch in pan. Cover with aluminum foil, and bake at 350 degrees for 30 minutes. Remove from oven, and let cool. Invert timbales onto greased baking sheet; remove from ramekins. Bake at 300 degrees for 5 minutes or until thoroughly heated. Yields 6 servings. MAGAZINE ARTICLE From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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