| Recipe Ingredients: |
| 1 3/4 cups |
Vegetable or Chicken Broth |
| 1/4 tsp |
Sea Salt |
| 3/4 cups |
Barley Grits/Meal |
| 1/2 cup |
Grated Cheddar Cheese |
| 3 |
Eggs (well beaten) |
| 1/4 tsp |
Ground Black Pepper |
| 1/8 tsp |
Worcestershire Sauce |
| 1/2 cup |
Grated Carrot |
| 1/2 cup |
Minced Celery |
| 1/4 cup |
Minced Onion |
Cooking Directions: |
| 1. |
Bring broth and salt to a boil in a saucepan. Stir in grits, cover and reduce heat. Simmer 5 minutes or until done, stirring occasionally. Preheat oven to 350F. Lightly grease an ovenproof baking dish; set aside.
|
| 2. |
Combine grits with remaining ingredients and pour into prepared dish and bake for 30-40 minutes or until lightly browned.
Yield: 3-4 servings (approximately 3 cups)
|
|
|
Barley Grits
Barley Grits, also known as barley meal, tiny chunks of the barley grain, can be substituted in recipes calling for grits or meal-hot breakfast cereal or in your favorite polenta recipe (the meal is slightly stickier than cornmeal).
Minced Onion
Minced onion is perfect to add to any recipe. Use on breads, rolls, or even bagels. You can even make your own onion dip for vegetables.
Sea Salt
Fine grain sea salt is obtained by the evaporation of seawater. It is the perfect substitute for plain table salt. Packed with minerals, this fine grain sea salt is known for its better taste and texture than table salt.
|
