Spoon bread Grits with Savory Mushroom Sauce 1 (14 1/2-ounce) can ready-to-serve chicken broth 1/2 cup quick-cooking grits, uncooked 1/4 cup butter or margarine 1 cup milk 1 cup buttermilk 3 large eggs, lightly beaten 1 cup yellow cornmeal 1 teaspoon baking powder 1 teaspoon salt 1/4 teaspoon baking soda 1/8 teaspoon ground red pepper Savory Mushroom Sauce (recipe follows) Garnish: fresh thyme sprigs Bring broth to a boil in a large saucepan; stir in grits. Reduce heat, and simmer, stir in grits. Reduce heat, and simmer, stirring occasionally, 5 to 7 minutes or until thickened. Stir in butter and next 3 ingredients. Combine cornmeal and next 4 ingredients; stir into grits mixture. Pour into a slightly greased 11- x 7-inch baking dish. Bake at 425F for 45 minutes or until lightly browned. Cut into triangles, and serve with Savory Mushroom Sauce; garnish, if desired. Yield: 4 to 6 servings. Savory Mushroom Sauce 2 tablespoons butter or margarine 3 (3 1/2-ounce) packages fresh shiitake mushrooms, sliced 1 garlic clove, minced 2 tablespoons all-purpose flour 1/4 cup dry white wine 1 cup chicken broth 1/2 teaspoon salt 1/4 teaspoon pepper Melt butter in a skillet; add mushrooms and garlic, and sauté until tender. Remove mushrooms with a slotted spoon, reserving drippings in skillet. Whisk flour into reserved drippings until smooth. Cook, whisking constantly, until lightly browned. Gradually add wine and broth; cook over medium heat, whisking constantly, until thickened and bubbly. Stir in salt and pepper. Add mushrooms; cook, stirring constantly, until sauce is thoroughly heated. Yield: 2 cups. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at:
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