Skip to main content

Grits with Brie and Pancetta


My husband felt the need for cheese grits one morning.  We did not have any of the cheeses we normally use so I suggested we use the brie.  Add a little pancetta and a new recipe was born.  If you do not have pancetta,  bacon will work.  

Ingredients

3 cups water
1 cup grits
1/4 cup butter
6 ounces brie (rind removed)
6 ounces pancetta (chopped)
4 tablespoons chopped chives 
Salt and pepper to taste

Render pancetta and set aside.

Bring 3 cups of water to boil.  Add salt and grits.  Reduce heat and stir with whisk occasionally until water is absorbed and grits are not runny.  Remove from heat and add brie and butter.  Ladle into bowls and top with chives and pancetta.

Comments

Post a Comment

Popular posts from this blog

Emulsion Blender

Making creamy soups is so much easier with an emulsion blender.  One pot and done!  Also known as a stick blender or hand blender.  Because it is compact and cleans easily it is perfect for small mixing projects like French toast custard or whipping cream.  This particular model is inexpensive and comes with a couple of useful attachment.  It costs about $60. Cuisinart Smart Stick CSB77  
Post a Comment
Read more

Guacamole

This is my simple guacamole recipe that I made with my awesome "culinary" students, aka my good friends Sara and Liz.     Ingredients: 3-4  Ripe Avocados (depends on the size) 1/2 - 3/4 cup fresh salsa 1/4 Cup cilantro Juice of 1 small lime Salt to taste Pit and peel avocados. (If you whack the pit with the knife and twist,  the pit comes out easily)   Rough chop avocados and place in a bowl.  Add lime, cilantro and fresh salsa (see previous post).  Using a couple of forks mash ingredients to desired consistency.   Add salt to taste.  
Post a Comment
Read more

French Onion Soup

I have always had a love affair with French cooking.  Like Julia Child or Ina Garten,  I never fail to be amazed by the ability to blend simple ingredients into some of the most delicious dishes.  This country soup was one of my first timid steps into a life long love of French cooking. Bon Appetit! INGREDIENTS: 2 Leeks 3 Medium Onions 3 Cups Beef Broth 2 Cups Chicken Broth 1/4 Cup Olive Oil 2 Tbsp. Butter 1 Bay Leaf 1/2 Tsp. Dry Sage 1 Cup Wine (red or white dry) 1/2 Cup Sherry  2 Cups Gruyere (Give or take depending on the size of your bowls) 1/2 Parsley finely chopped to garnish Pre-heat oven broil. 1 Baguette (Cut into 1" thick slices, toasted) Cut the dark green portion of the leek off.  Split the leek.  Leeks are sometimes dirty so run the halved leeks under running water to clean. Slice thinly. Chop onions. Heat a large sauce pan or dutch oven (the big pots with the handles on the side).  Then ...
Post a Comment
Read more