| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Breakfast |
60 |
Servings |
INGREDIENTS
| 3/4 |
c |
Diced pecans |
| 2 |
c |
Butter or margarine; softened |
| 1/3 |
c |
Creole mustard |
| 1/4 |
c |
Minced purple onion |
| 2 |
|
Garlic cloves; pressed |
| 2 |
|
Jalapeño peppers; seeded and minced |
| 2 |
c |
Uncooked stone-ground grits |
INSTRUCTIONS
Bake pecans in a shallow pan at 350°, stirring occasionally, 5 minutes or
until toasted; cool.
Stir together 1/2 cup pecans, butter, and next 4 ingredients in a large
bowl until well blended. Line a 2-cup bowl or mold with plastic wrap; spoon
in butter mixture.
Cover and chill at least 2 hours. Unmold onto a serving plate, discarding
plastic wrap; sprinkle with remaining pecans.
Cook grits according to package directions; serve with butter.
Yield: 10 to 12 servings.
Note: Stone-ground grits are available from Selwood Farm in Alpine,
Alabama; 1-800-522-0403.
Southern Living Magazine Website
Recipe by: Southern Living Magazine
Posted to MC-Recipe Digest V1 #1032 by Suzy Wert <SuzyWert@aol.com> on Jan
22, 1998
A Message from our Provider:
“Even in a \”New Age\”, God’s truth is crystal clear”