Ingredients
- 2 tablespoons uncooked grits
- 1 cup heavy cream
- ¼ teaspoon finely minced garlic
- Salt to taste if desired
- Freshly ground pepper to taste
- 2 large eggs, beaten
- Pinch of freshly grated nutmeg
- Butter for greasing molds
- 4 tablespoons freshly grated Parmesan
- ¼ cup grated raw zucchini
- 1 teaspoon finely chopped fresh chives, optional
- Nutritional Information
Nutritional analysis per serving (4 servings)
316 calories; 28 grams fat; 16 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 9 grams protein; 184 milligrams cholesterol; 254 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Combine the grits, half a cup of cream, garlic, salt and pepper in a very small heavy-bottomed saucepan. Bring to a boil, partly cover and let simmer, stirring often over very low heat until grits are tender, 15 to 20 minutes.
- Meanwhile, preheat the oven to 350 degrees.
- Blend the remaining cream with the eggs, nutmeg, salt and pepper. Blend well.
- Butter the inside of 4 individual ramekins, each with about two-thirds of a cup or slightly less capacity.
- Spoon equal amounts of the grits into each ramekin. Smooth it over. Sprinkle each portion with 1 tablespoon of Parmesan. Add to each 1 tablespoon of grated zucchini and one-quarter teaspoon chopped chives.
- Pour an equal amount of cream mixture into each dish. Set the filled ramekins in a baking dish and pour boiling water around them.
- Place the ramekins in the water bath in the oven and bake 20 to 25 minutes or until the custard is set. Unmold and serve.
45 minutes
Dining and Cooking