Putting on the Grits!
Springmoor is getting geared up for our series of “Putting on the Grits!” events, and the culinary staff couldn’t be more excited! We’ll be welcoming 100 visitors to our community, and treating them to our Southern hospitality—and Southern cooking, of course!
Ground-corn grits are a Southern specialty, and a personal favorite. They are so simple, and can be made in so many ways—literally hundreds. To find inspiration for our four-course, all-grits event menu, we scoured cookbooks, websites and even TV cooking shows. We tasted scores of recipes, and—while some didn’t cut the corn—a gritty, pretty few will proudly plump our plates, including grits pie, shrimp-and-grits tarts and pepper jack grits poppers.
Since all five of our “Putting on the Grits!” events are full, we thought we’d share the “Southern Living“ showstopper that most inspired us, and that might inspire you to throw your own grits party (you could even throw grits like confetti if you want)!
Maple-Chipotle Pork on Smoked Gouda Grits with Sweet Onion Applesauce:
1/2 cup barbecue sauce
1/2 cup maple syrup
2 chipotle peppers in adobo sauce, seeded and minced
1 teaspoon adobo sauce from can
2 (1-pound) pork tenderloins
1 teflon non-stick jellyroll pan
Salt and pepper to taste
Smoked Gouda Grits (recipe below)
Sweet Onion Applesauce (recipe below)
TIP: Make the Sweet Onion Applesauce and Smoked Gouda Grits a day ahead. Reheat grits in the microwave, adding chicken broth or water as needed.
Place pork in greased jellyroll pan; sprinkle evenly with salt and pepper. Pour half of chipotle mixture over pork; reserve remaining chipotle mixture.
Bake at 375° for 20 to 30 minutes or until a meat thermometer inserted in thickest portion registers 160°, basting occasionally with pan drippings. Remove pork to a wire rack, and let stand 10 minutes.
Cut into 1/2-inch-thick slices.
Spoon Smoked Gouda Grits evenly onto six serving plates; top with pork slices, and drizzle with remaining chipotle mixture. Dollop Sweet Onion Applesauce around Smoked Gouda Grits.
Sweet Onion Applesauce
Yield: Makes 1 cup
1 medium-size sweet onion, finely chopped
1 tablespoon vegetable oil
1 small Teflon non-stick skillet
1 tablespoon granulated sugar
1 medium Golden Delicious apple, peeled and chopped
1 tablespoon cider vinegar
1 cup applesauce
1 teaspoon thyme leaves
Sauté onion in hot oil in skillet over medium-high heat eight to 10 minutes or until golden. Sprinkle with sugar, and cook, stirring often, for two minutes. Add apple and vinegar, and cook, stirring often, for three minutes. Stir in applesauce and thyme leaves. Cover and chill until ready to serve.
Smoked Gouda Grits
Swap smoked Gouda cheese for traditional Cheddar in these dressed-up cheese grits. The smoked Gouda cheese gives the grits deep, rich, satisfying flavor.
Yield: Makes 6 to 8 servings
6 cups low-sodium chicken broth or water
2 cups milk
1 teaspoon salt
1/2 teaspoon ground white pepper
2 cups uncooked quick-cooking grits
1 2/3 cups shredded smoked Gouda cheese
3 tablespoons unsalted butter
Bring first four ingredients to a boil in a medium saucepan; gradually whisk in grits. Cover, reduce heat, and simmer, stirring occasionally—for five minutes or until thickened. Add cheese and butter, stirring until melted.
|Grits pie (served for dessert; recipe not featured)|