Originally uploaded by weezienyc.
A few weeks ago, I had some girlfriends over for dinner. In an effort not to let some fresh foods from the fridge - basil, Fresh mozzarella, and vine-ripe tomatoes - go to waste, I used them to create a new recipe which I'm calling Caprese Grits.
I was extremely pleased with how they turned out on the first attempt and served them with a London Broil and a Baby Arugula Salad.
Give this recipe a try and let me know your thoughts:
1 cup low-salt chicken broth
2 cups water
2 tablespoons butter
1 teaspoon garlic, minced
1 cup white stone ground grits
2/3 cups Mozzarella cheese, shredded
1/3 cup heavy cream
2 teaspoons chopped fresh basil
1 egg, beaten
½ pound Fresh Mozzarella, sliced to ¼ inch thickness
1 cup tomatoes, chopped
¼ teaspoon salt
Preheat oven to 350°F. Generously butter four 10 oz. ramekins.
Bring broth, butter, and garlic to boil in heavy medium saucepan. Gradually whisk in grits and return mixture to boil, whisking occasionally. Reduce heat to medium-low, cover, and simmer until grits are thick and almost all broth is absorbed, whisking frequently, about 30 minutes.
Whisk in cream and simmer 5 minutes, whisking occasionally. Whisk in remaining 1/4 cup cream and simmer until very thick, stirring often, about 5 minutes longer. Stir egg, shredded mozzarella, and basil until well-blended. Pour into prepared dishes.
Top each serving of grits with a slice of Fresh Mozzarella. Place individual dishes onto middle rack of oven and bake for 30 minutes. Place chopped tomatoes in a small bowl. Spinkle with salt and mix well, letting juices form while grits bake.
Remove dished from oven and top with tomatoes. Serve immediately.