<bt>The 43rd President of the United States is soon to be inaugurated for a second term. Hailing from Texas, where hominy grits are traditionally a mainstay at breakfasts or completely hidden under red beans and gravy, this ground corn is finding another route to the dinner table. At a recent Old Town pre-inaugural dinner on Wolfe St., Texas Polenta, formerly known as cheese grits, was added to the main course.
Hominy grits are bits of coarsely ground hull corn. Three or more varieties are for sale in local markets, grits, quick grits and instant grits.
Grits are grits, ground hull corn. Quick grits are broken pieces of ground corn which cook in less time. Instant grits are pre-cooked grits which generally cook up in a minute. One way to know which you are buying is to check the recommended cooking times. Instant grits take 60 seconds with a stir. Quick grits may cook in five minutes. Grits may take 20 or more.
<ro>Texas Polenta
<bt>With thanks from Tina
Ingredients
1 cup of quick-cooking grits
4 cups of boiling water
1 teas. Salt
8 ounces of grated cheese
2 cloves of garlic, minced
1/2 cup of unsalted butter cut in pieces
2 eggs, beaten
Preparation
Preheat oven to 350'
Cook grits in water until thick, check instructions on
package. (5 minutes is about normal for quick grits)
Reduce heat to low.
Add salt, butter and cheese.
Add enough milk to the beaten eggs to measure 1 cup of liquid.
Blend in milk/eggs to the mix.
Add minced garlic and stir.
Pour into buttered casserole dish.
Bake 45-60 minutes.
May be served immediately or reheated later in the microwave.
Recipe serves 4-6.
<ro>The pre-inaugural dinner menu by Skipp Calvert
<bt>
Proseco
Antipasto
Insalata of endives and blue cheese with a balsamic vinaigrette and grated parmesan.
Main course included tenderloin medallions, Texas polenta and green and white asparagus spears tied with bacon.
Dessert of lemon filled with frozen sorbet and Limoncello
and dark chocolate cappuccino sticks with cappuccino