"The belly rules the mind."--Spanish Proverb

Baked Grits Tomatoes Cheese and Basil Recipe

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This recipe for Baked Grits Tomatoes Cheese and Basil, by , is from The English Family Recipe Treasury, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, November 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 c heavy cream
2 c quick grits
1/4 lb butter
1/4 c parmesan cheese
1/4 c shredded cheddar cheese
2 c fresh diced peeled seeded tomatoes
1/2 c fresh basil chopped
salt and pepper to taste
12 shakes tobasco sauce

Directions:
Directions:
In a heavy pan bring cream, butter and tomatoes to boil over high heat. Add grits and basil and stir until thickened. Remove from heat and fold in cheeses and tobasco. Season with salt and pepper. In a greased dish, bake grits at 350 til golden brown.

Personal Notes:
Personal Notes:
Core tomatoes and place in boiling water til skin cracks. Remove from pot and cool. When cooled, skin can be easily removed. To seed, simply squeeze the tomatoes over a sink or large pot. The seeds will come out with the juice. If the tomatoes are large, you may want to quarter before seeding.

 

 

 

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