| 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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