Sweet Grit Triangles Recipes

SWEET, CREAMY BREAKFAST GRITS

Steps:

• Add the water, milk, grits, and salt to a saucepan.
• Bring mixture to a boil, over medium heat, stirring frequently.
• Once the mixture has reached boiling, lower the heat and cook, stirring frequently, for 8-10 minutes or until thickened.
• Stir in the butter
• Serve warm with honey and topped with fruit.

CHOCOLATE-FILLED FILO TRIANGLES

Steps:

• Break up 4 ounces of chocolate into 1/2-ounce pieces. Set aside.
• In a food processor, finely grind the remaining chocolate with the sugar.
• Lay 8 sheets of filo out on top of each other.
• Place one sheet lengthwise on the work surface. Keep the remaining sheets covered with a damp towel.
• Brush the sheet with some melted butter. Sprinkle with 1 1/2 tablespoons of the sugar mixture. Place a second sheet over the sugared sheet. Butter the second sheet and sprinkle with the sugar mixture. Add 2 more sheets, buttering and sprinkling between each.Cut the filo horizontally into 4 even strips. Starting at the left side of one of the strips, place a 1/2-ounce piece of chocolate 2 inches from the end. Fold the filo that is to the left of the piece of chocolate over the chocolate toward the back side of the strip, making a 3-inch triangle. The left end of the filo should be even with the back edge. Fold the piece of chocolate to the right, over itself, retaining the triangular shape. Fold the chocolate piece toward the front edge of the strip. Continue wrapping the chocolate, alternating the direction with each fold, until you get to the end. (It is like folding a flag.) Wrap the other strips in the same manner.
• With the remaining sheets, make 4 more chocolate-filled triangles.
• Preheat the oven to 350 degrees. Place the triangles on the baking sheet. Bake until golden brown, about 10 minutes. Serve warm.

CHEESY TRIANGLES

Steps:

• To make lemon zest, rub the lemon over a fine grater. Make sure you rub the fruit on a different spot each time you rub, so you remove the yellow skin not the yucky white pith. In a medium bowl mix together the lemon zest, potatoes, cheese, and parsley.
• Lay 2 tortillas on the work space and brush each with honey mustard. Spread about a 1/3 of the potato mixture over one of the tortillas. Top with the other tortilla, mustard side down. Repeat with the remaining tortillas to make 3 tortilla sandwiches.
• Brush a non-stick skillet lightly with oil and heat over medium heat. Add a filled tortilla to the pan and cook until brown, about 2 to 3 minutes per side. Transfer to cutting board and cut into wedges. Repeat with remaining tortillas. Serve.

DRIED PLUM AND WALNUT PHYLLO TRIANGLES

Steps:

• Preheat the oven to 375 degrees F. Line a large sheet pan with parchment paper.
• On a work surface carefully brush a sheet of phyllo with melted butter and sprinkle it with 1 to 2 tablespoons sugar. Cut 6 strips from top to bottom 3 inches wide.
• Place a cube of cream cheese, a piece of dried plum, some chopped walnuts, and a piece of candied orange peel at the end of each strip. Fold them into triangles by folding the dough over itself as if folding a flag. Place them on the sheet pan. Brush the tops of the triangles with butter and a final sprinkling with sugar.
• Bake for 10 to 12 minutes, until the phyllo is golden brown. Let cool and serve within 6 hours sprinkled with powdered sugar.

CREAMY SWEET BREAKFAST GRITS

Steps:

• Add the milk, grits, honey, and salt to a saucepan.
• Over medium heat, bring mixture to a boil, stirring frequently.
• Once the mixture has reached boiling, lower the heat and cook, stirring frequently, for 8-10 minutes or until thickened.
• Serve warm, topped with fruit.

SAUTEED POLENTA TRIANGLES

Steps:

• Melt butter and oil in a small saute pan over low heat. Place garlic and rosemary in pan and saute until garlic turns golden. Remove garlic and rosemary. Saute polenta until browned on both sides.

PHYLLO PASTRY TRIANGLES

Steps:

• Preheat oven to 400 degrees F. Take 1 sheet of phyllo dough, brush it very carefully with butter. Sprinkle with sugar. Repeat until all the ingredients are used up. Cut the dough in half lengthwise. Then cut into triangle wedges. Approximately 8 pieces from each half. Place on a sheet pan, lay out triangles and bake until golden brown.