Review - Grits and White Bean Casserole (6/02)

[RebeccaT]

Another June winner!

Made this last night, and it is really tasty! Mine looked nothing like the picture, though; I think that's because I didn't want to stand and stir the grits for 8 minutes, so they didn't set up as nicely as they would have if they had cooked uncovered (I just cooked them normally, simmering covered for about 7 minutes).

The flavor of the white bean, sundried tomato, and red onion topping is so savory. It really makes the dish. I added more garlic of course, but other than that I made it as directed.

I used ciabatta bread to make the breadcrumb topping, which was perfect. I did find that the topping didn't really bind with the layer beneath it, so it tended to fall off while I was serving it. I think that next time I may drizzle a little olive oil or butter, or maybe even just spray some butter flavored cooking spray over the top to see if that helps.

The verdict was a solid 7 out of 10. I served this with some sauteed haricot verts. It took about 45 minutes to make, which isn't too bad for a weeknight meal.

[Ralph]

Thanks for the review.

I'd marked this recipe as one to try, but with quite a bit of trepidation. Since a very bad dish we made a couple months ago had grits as a central ingredient, we've sworn them off, possibly forever! When possible, polenta has been used as a substitute, but I didn't think that would work in this recipe. So, just have to convince DW that this is worth trying. Thanks Rebecca!

[RebeccaT]

Ralph, growing up in the South where grits is its own food group, I didn't even flinch at the use of grits in this recipe. What did you dislike about grits? I ask because the presence of grits is definitely, well, present in this dish, and I would hate for you to have a second strike out with a grits recipe based on my recommendation.

[Jewel]

Spoken as the born and raised California Girl that I am, I gotta ask...I thought Polenta and Grits were the same thing? :confused:

[Abby]

I thought polenta is pretty much the same thing as grits, but with a much more fru-fru name, no? Can someone clarify?

I personally love grits. If you cook them properly (make sure they don't lump up) and add cheese, garlic or whatever, they are delish!

[RebeccaT]

From the epicurious food dictionary:

grits - Though it's now commonly used to mean "HOMINY grits," the term "grits" actually refers to any coarsely ground grain such as corn, oats or rice. Most grits come in a choice of grinds — coarse, medium and fine. Grits can be cooked with water or milk — usually by boiling or baking — and eaten as hot cereal or served as a side dish.

polenta - A staple of northern Italy, polenta is a MUSH made from cornmeal. It can be eaten hot with a little butter or cooled until firm, cut into squares and fried. For added flavor, polenta is sometimes mixed with cheese such as PARMESAN or GORGONZOLA. It can be served as a first course or side dish and makes hearty breakfast fare.


Well, that makes it about as clear as mud. :rolleyes:

Grits are much coarser than polenta. Although both are ground from corn, I think most people would consider grits to be much less refined, as Abby said, and IMO they have a very different flavor.

Oh crud. I am not doing a very good job of explaining this. Anyone else want to give it a go?

[Abby]

I think grits are much like any other starch, they take the flavor of whatever you add to them. I promise I could turn around any self-proclaimed grits hater with my garlic-cheese grits (definitely not light).

[penguin]

OK, I'll bite. Abby, can you post your recipe for Garlic-Cheese Grits? And what do you normally serve them with the grits?

TIA,
Amy

[SusanT]

They're similar but not the same. Grits are made from a corn treated with lime (much like corn ground for tortillas). Although I'm not certain, polenta looks like simply ground dried corn.

[Jewel]

Thanks for the clarification! :) When I was buying my Polenta in bulk a few months ago the bin said "Polenta (Grits)". It was bright yellow, and almost a diamond-shaped or triangular cut, like Kosher Salt. I assumed they were the same thing! But...if I see 'Grits' in a magazine photo they always seem to be whiter in color than the yellow Polenta! ACK! :confused:

I have only made baked polenta once and we were OK with it, but I found I really loved polenta in a bowl for lunch with way too much cheese stirred into it. :o The only embarrassing thing for me is that after about 3 minutes of eating I'm not spooning creamy stuff anymore, I'm spooning a hard stuff the consistency of a stale brownie. I mean, it tastes great, but it's way too stiff and cold. How do I keep it creamy and soft? :o

[Abby]

Penguin - I'll post my recipe when I get home tonight (or tomorrow morning). They are scrumptious! Garlic Cheese Grits are typically served in the south (I'm from Arkansas) as a breakfast or brunch dish. Although they're also good for any instance in which you might serve macaroni & cheese, au gratin potatoes, or the like. I made some as part of my mother's day menu and used the leftovers to make the signature low country dish of Shrimp & Grits. I fell in love with Shrimp & Grits on a summer vacation to Savannah and Charleston.

[RebeccaT]

Oh, Abby, I LOVE shrimp and grits! I have a couple of recipes, and they are wonderful.

And, btw, for anyone still interested in the original topic of this thread... I had my leftovers of the casserole for lunch, and it was still great! Much more crumbly, though, and a little harder to eat (kept falling off my fork!). The flavor was wonderful, but the problem of the layers not really binding together was even worse today than it was last night. I am not sure what to do about that, since I really liked how this dish tasted. If anyone has any ideas, or has a different experience, I want to hear!

[cherylopal]

Originally posted by RebeccaT
Oh, Abby, I LOVE shrimp and grits! I have a couple of recipes, and they are wonderful.


please please please!!!
i love shrimp and grits :)

a funny to share- my yankee dh tried grits, against my suggestion, with milk and sugar :eek: :confused: and hated them :rolleyes:

thanks
cheryl

[lhall]

Originally posted by cherylopal
a funny to share- my yankee dh tried grits, against my suggestion, with milk and sugar :eek: :confused: and hated them :rolleyes:


EEWWWW!!!! Sugar in grits...Sacrelige!!!

DH claims to be from the south (south of Atlanta), but I think he's really an alien in disguise. The man likes sugar in grits!

Grits need salt and butter only! YUM YUM!:D :D

My Dad is from Utah and he's never liked grits. My brothers and I used to delight in ordering grits whenever he took us out for breakfast.

Oh, and on the topic of polenta vs grits. Grits are white, polenta is yellow. I've made polenta once. It has a nice creamy texture and definately not the same flavor as grits, which are coarser.

Leigh

[Ralph]

Originally posted by RebeccaT
What did you dislike about grits? I ask because the presence of grits is definitely, well, present in this dish, and I would hate for you to have a second strike out with a grits recipe based on my recommendation.

DW reminded me that the recipe was one for shrimp and grits (ironically!) that was from one of the index cards she grabbed when we went to the Cooking Light On the Go tour last year. The grits were horrifyingly dry, to the point of being inedible! She's sure there was a mistake in the recipe, but she's given the OK to the casserole, so I'll make it in a couple weeks.

[SusanT]

Bleh - dry grits. Ralph- there must have been a mistake in the recipe. Grits should have about the consistency of cream of wheat.

Cheese grits - yummmmm. Even my Massachusettes born hubby likes that!

[RebeccaT]

I will post both shrimp and grits recipes I have when I go home this evening. They are very different from each other, and both very good.

Ralph, there must have been a mistake in the recipe. If the grits you prepared were that dry, then they probably didn't cook all the way. Properly prepared grits should have a creamy consistency, but you should still be able to see the grains. Jim Dandy grits are good, and Quaker quick grits are good as well; but never, ever eat instant grits!!!!

You should be fine with this recipe. They should "set up" to some degree so that when you serve the baked casserole it is easy to slice. But they shouldn't be dry at all. The directions in the recipe were fine.

Funny about sugar in grits; I had a friend in college come to stay with me for the summer from New Jersey. She thought grits would be just like farina (cream of wheat), and tried putting sugar and milk in them. YUCK!! Once she started eating them with butter and salt, she liked them just fine. :)

My brother makes some mean cheese grits (or, as he likes to call them, grit-cheese b/c of the amount of sharp cheddar he puts in there!) He adds milk, cheese, salt, bacon crumbles, and Tabasco sauce, and I am sure some other stuff that renders them virtually unrecognizable. I am more of a purist. :D

[cherylopal]

thanks for posting! the only shrimp and grits recipe i have came from southern living about 6 years ago- i had trouble coordinating all the bits and by the time i got the dish to the table the grits were a tad too cool. yummy though.

cheryl

[penguin]

Just bumping this up, hoping Abby will post her recipe for Garlic-Cheese Grits and RebeccaT will post one for Shrimp & Grits. I, for one, would be eternally grateful:)

[kmccabe]

I agree that the topping on this is really tasty. (Also had the same problem with it falling off.) But I don't think I will be making this one again. This was my first real experience with grits and I felt like I was eating congealed cream of wheat. Also my grits were a stark and unappetizing shade of white, while in the picture they look more golden yellow.

DH thought it was okay and actually had a second helping, but he had also ridden 38 miles on his bike that day and was really hungry. I am so disappointed because I am trying to add more vegetarian dishes to our menu and am not finding a lot that I like.

[magdon]

I have to vote with the "will make it again" folks. The bean/tomato mix was excellent. I actually didn't have any problems with the topping but I only used about half of it because my little pan was overflowing. Does anyone know if the cooked proportions are the same for regular vs quick grits (I know, I know, but I'm in Seattle and have to take what I can get)?

[newtricks]

Wait a minute - you're not supposed to put sugar on grits??? I (gulp) kind of like them that way but I'm from NJ so don't know any better. My mom's from Texas though, that's why I eat grits at all!

This recipe is one I want to try as well. And I was also a little scared because I made the chicken and gorgonzola grits recipe from a few months back and really disliked it.

I always try some of the vegetarian recipes because the chef (Peter Bierley) is a friend of my brother's. I've liked everything but sometimes they are a little involved for a weeknight. My brother raves about the roast root vegetables from his cookbook and I think that's in this month's issue.

Barbara

Also, re: shrimp and grits. Bobby Flay had a recipe for them on his Food Nation show that looked totally delicious. A LOT of butter cheese, and bacon!!! You could probably find it on the Foodtv website.

[penguin]

Thanks for the info on shrimp & grits, Barbara. I will have to check it out. I am not really a fan of grits, as I have only tasted them plain at Southern breakfasts on vacation. But I find the shrimp & grits intriguing.

I would like to try this casserole thing, too, but I am afraid DH would not go for it. He hates beans and is not a fan of meatless meals. Sometimes I can get away with it if it is a pasta dish, but maybe he would try it if I made it as a side dish????? I don't know. Don't get me wrong, he will eat anything I make and not criticize it, but I enjoy cooking more when I know it is something we will both enjoy. Maybe I'll just wait until he is out of town and make it for myself. :D

Amy

[lhall]

Originally posted by newtricks
Wait a minute - you're not supposed to put sugar on grits??? I (gulp) kind of like them that way but I'm from NJ so don't know any better.
.

You're from the north so you are allowed. I've always like grits, but DH is the only southerner that I've ever seen put sugar on grits. Then again, I've never seen his family eat grits, so the whole family probably does it.

I like sugar in cream of wheat, but salt on grits.

I've seen breakfast casserole with grits in it served to people who "don't like grits", but not a one of them could tell there were grits in the casserole!

Leigh

[RebeccaT]

Originally posted by lhall


I like sugar in cream of wheat, but salt on grits.


Yup.

Ok, here is one of the long delinquint shrimp and grits recipes I have. This one is very tasty - the sauce over the shrimp is very herby, and it tastes a little more "gourmet" than some of the versions I have had. The sauce over the shrimp is kind of a weird color, but don't let it phase you - it's the herbs de provence. One difference between this one and others I have seen is that you bake the grits, and b/c of the eggs in them they have a bit more of a souffle texture, for lack of a better description. It's not at all low fat, but I think it could be lightened easily by using less butter and cheese, and evaporated skim milk instead of half and half.

Here ya go:

Carolina Shrimp and Grits

Grits:
4 cups water
1 teaspoon salt
1 cup grits
1/2 cup butter
2 cups (8 ounces) shredded Cheddar cheese
1/4 teaspoon garlic powder
3 eggs
3/4 cup half-and-half

Combine water and salt in saucepan. Bring to a boil. Gradually add grits and cook for 5 minutes, stirring constantly. Remove from heat and stir in butter, Cheddar cheese and garlic powder.
Beat eggs and half-and-half together. Add to grits.
Pour mixture into greased 2 quart casserole. Bake at 350*F (175*C) for 45 minutes.

Shrimp:
1/4 cup diced onion
2 tablespoons butter, divided
21 to 26 fresh shrimp, peeled and de-veined
1 1/2 teaspoons herbs de provence
1 1/2 teaspoons Cajun seasoning
2 slices bacon or strips of ham, diced and cooked crisp
Minced fresh parsley
Lemon wedges

Sauté onion in 1 tablespoon butter in saucepan until softened. Add shrimp, herbs de provence, Cajun seasoning and remaining 1 tablespoon butter. Cook, stirring constantly, until gray sauce forms.
Pour over grits and garnish with crumbled bacon or ham, parsley and lemon.
Serves 4.

I will send my MIL's recipe a little later; I couldn't find my copy and I have to get it from my SIL.

[penguin]

Thank you, RebeccaT!!! It looks tastier than Bobby Flay's version that I found on the Food Network web site.

I will try reducing the butter & cheese & substituting either evaporated skim milk or fat-free half-and-half for the half-and-half. Thanks again!:D

[Abby]

The Garlic Cheese Grits Recipe is soon to come! I'm sorry I'm so delinquent, but I hardly ever log on at home and don't have the recipe with me at work. It will get posted, I promise!

[Ralph]

THIS WAS GREAT! The grits turned out nothing like that aforementioned dish; they were nice & creamy. And the tomato mixture was delicious. My conclusion is that rosemary in anything makes the dish worthwhile.:D Definitely will make this again.

[vbak]

The first time I had grits was in Asheville,N.C. 3 years ago. We went to this restaurant called Magnolia's. A diner was eating something so unfamiliar to this northern In. Slovak woman. Of course I had to be nosey and asked him what he was eating. He was having Low Country grits and shrimp with andouille sausage. I had to ordeer it, and it was absolutely delicious! I can still taste this even now! I have a recipe for it , but the fat content scares me ! Vicky

[Peggy]

We had this earlier in the week and it was a big hit! I made polenta for the bottom layer because I wanted the yellow color (not the "Cream of Wheat" look). Very good!!

Peggy

[RebeccaT]

Originally posted by Ralph
THIS WAS GREAT! The grits turned out nothing like that aforementioned dish; they were nice & creamy. And the tomato mixture was delicious. My conclusion is that rosemary in anything makes the dish worthwhile.:D Definitely will make this again.

Yay Ralph! I have to admit that I am relieved that you liked it... for some reason I was really hoping you would and might rethink the whole grits thing! And you are definitely right, rosemary in anything makes it better! :D I wonder what else that tomato mixture might be good on... maybe on a grilled pizza crust with little chunks of brie scattered about? Hmmmm, might have a creative moment coming on here....

[tuff2000]

I have been dying to make this, but there are so many mixed reviews. I love grits, so any time I see a recipe with them, I crave them! Anyone able to sway me towards making this or away from this. Has anyone made it recently? With changes? Please help

[Chocolate Rose]

The descriptions sound great to me!
Does anyone have the recipe in a form that can be posted.
TIA

[valchemist]

here you go, CR. welcome to the BB, by the way!


* Exported from MasterCook *

Grits Casserole with White Beans and Rosemary

Recipe By :Cooking Light Magazine. June 2002. Page: 194.
Serving Size : 8 Preparation Time :0:00
Categories : GrainsMeatless

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 slices (1 ounce, each) French bread or other
firm white bread, cubed
1/2 cup (2 ounces) grated fresh Parmesan cheese
2 tablespoons finely chopped fresh parsley
7 cups boiling water, divided
3 ounces sun-dried tomatoes, packed without oil,
chopped
1 tablespoon olive oil
2 cups vertically sliced red onion
1 tablespoon chopped fresh rosemary
1/8 teaspoon crushed red pepper
2 garlic cloves, minced
1 1/2 teaspoons sea salt, divided
1/4 teaspoon black pepper
1 can (19-ounce) cannellini beans or other
white beans, drained
1 1/2 cups uncooked regular grits
2 tablespoons butter
Cooking spray

Directions.
Fresh breadcrumbs and Parmesan cheese create a savory crumb topping.

1. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Combine breadcrumbs, cheese, and parsley in a small bowl; set aside.

2. Combine 3 cups boiling water and sun-dried tomatoes in a bowl; let stand 10 minutes or until soft. Drain tomatoes over a bowl, reserving 1 cup liquid.

3. Heat oil in a nonstick skillet over medium-high heat. Add onion, rosemary, crushed red pepper, and garlic; saute 3 minutes. Add tomatoes and reserved 1 cup liquid. Bring to a boil; cook 7 minutes or until most of liquid evaporates. Add 1/2 teaspoon salt, black pepper, and beans.

4. Preheat oven to 400 degrees.

5. Combine 4 cups boiling water, 1 teaspoon salt, grits, and butter in a large saucepan. Cook 8 minutes over medium heat, stirring constantly. Pour grits mixture into an 11 x 7-inch baking dish coated with cooking spray. Spoon tomato mixture evenly over grits; top with breadcrumb mixture. Bake at 400 degrees for 20 minutes or until golden. Yield: 8 servings.

[Chocolate Rose]

Thanks, Valchemist!!

I'm adding this to my "to try" list!!

Thanks, too, for the welcome!!:)

[laughsandlaughs]

The photo in the magazine probably used some sort of gourmet grits, which are generally coarser, more yellow and DEFINITELY more flavorful than the Quaker Grits you can get in most of the country.

For some seriously fabulous grits order some from Anson Mills (premiere grits, here you come!). They sell other yummy Carolina Rice products too. Otherwise I may use polenta or some other kind of "health food store" grits in hopes of getting something with more flavor. I grew up on the Quaker variety, but after getting used to the good stuff the other is just bland bland bland!!

www.ansonmills.com
TO ORDER AND OBTAIN PRODUCT PRICE: - CALL (803) 467-4122OR E-mail: Sales@AnsonMills.com

P.S. I think Magnolias, the restaurant mentioned in a previous post, uses Anson Mill Grits!