Barbecue Pot Pie With Cheese Grits Crust Recipes

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BARBECUE POT PIE WITH CHEESE GRITS CRUST



Barbecue Pot Pie With Cheese Grits Crust image

From Southern Living - sounds so incredibly southern I just had to post and will no doubt actually make :)

Provided by Pinay0618

Categories     Savory Pies

Time 50m

Yield 8 serving(s)

Number Of Ingredients 13

2 cups water
2 cups milk
1 cup quick-cooking grits
2 cups shredded sharp cheddar cheese
3/4 teaspoon salt
1/2 teaspoon seasoned pepper
2 large eggs, lightly beaten
1 large sweet onion, diced
1 tablespoon vegetable oil
2 tablespoons all-purpose flour
1 1/2 cups thick barbecue sauce
1 1/2 cups beef broth
1 lb shredded pork with barbecue sauce

Steps:

  • For Cheese Grits Crust Batter:.
  • Bring water and milk to boil in a large saucepan; add grits, and cook, stirring often, 5 minutes or until thickened.
  • Stir in cheese, salt, and pepper; remove from heat.
  • Stir about one-fourth of grits mixture gradually into beaten eggs; add to remaining grits mixture, stirring constantly.
  • Sauté onion in hot oil in a large skillet over medium-high heat 5 minutes or until golden brown.
  • Stir in flour, and cook, stirring constantly, 1 minute.
  • Gradually stir in barbecue sauce and beef broth; cook, stirring constantly, 3 minutes or until mixture begins to thicken.
  • Stir in pork, and bring to a boil.
  • Remove from heat, and spoon mixture into a lightly greased 13- x 9-inch baking dish.
  • Spoon Cheese Grits Crust Batter evenly over hot barbecue mixture.
  • Bake at 425° for 20 to 25 minutes or until golden brown and set.

Nutrition Facts : Calories 346.3, Fat 15, SaturatedFat 8.1, Cholesterol 84.7, Sodium 1008.3, Carbohydrate 39.1, Fiber 1, Sugar 13.3, Protein 13.2

MICROWAVE CORN CHEESE GRITS IN A MUG



Microwave <strong>Corn Cheese Grits in a Mug image

This is a deliciously cheesy way to start your morning.

Provided by Alyse Whitney

Categories     Grits

Time 9m

Yield 1

Number Of Ingredients 11

3 tablespoons quick-cooking grits
¾ cup water
½ teaspoon kosher salt, divided
1 tablespoon unsalted butter
¼ cup corn kernels
2 tablespoons shredded whole-milk mozzarella cheese
½ teaspoon sugar
1 tablespoon Japanese mayonnaise (such as Kewpie®)
freshly cracked black pepper
1 tablespoon whole milk, or more as needed
1 scallion (dark part only), thinly sliced

Steps:

  • To a 12-ounce microwave-safe mug (or larger), add the grits, water, and ¼ teaspoon of kosher salt. Stir together with a fork or whisk and place on a microwave-safe plate to catch any overflow. Microwave on high power for 1 ½ minutes, then remove, add 1 tablespoon unsalted butter, and stir. Microwave for another 1 ½ to 2 minutes, or until the grits are tender. Add additional seasoning if needed.
  • In a small bowl, stir together the corn, mozzarella cheese, sugar, Kewpie mayonnaise, and remaining ¼ teaspoon kosher salt, and as much freshly cracked black pepper as makes you happy.
  • Remove the grits from the microwave and add 1 tablespoon of whole milk. If it is still too thick for your liking, add more a splash at a time until it reaches your desired consistency. Add the corn cheese mixture on top and microwave on high power-without stirring together!-for 45 seconds, or until the cheese is completely melted.
  • Mix the corn cheese into the grits thoroughly, then top with sliced scallions. Get a good cheese pull for your photo and enjoy!

Nutrition Facts : Calories 406.6 calories, Carbohydrate 35.6 g, Cholesterol 48.4 mg, Fat 26.9 g, Fiber 1.6 g, Protein 7.8 g, SaturatedFat 11.2 g, Sodium 1264 mg

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