"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Grits "Gnocchi A La Romaine" Recipe

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This recipe for Grits "Gnocchi A La Romaine", by , is from Grandma's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Lutes
Added: Thursday, November 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 qt of half and half milk
1/2 c. butter
1 c. hominy grits
1 tsp. salt
1 c. grated Gruyere cheese
1/2 c. grated Parmesan cheese
1 heavy sauce pan--double boiler
1 glass casserole, 9"x 13"

Directions:
Directions:
Heat milk in a heavy sauce pan on low heat. Add butter and melt, stir to prevent burning milk. When the milk is hot but not boiling, add the hominy grits slowly while stirring milk. Stir mixture, over the heat until it thickens. When the mixture thickens remove it from the heat. With an electric hand mixer, beat on medium or high speed for 5 minutes. Pour into a greased 9"x 13" pan and cover with grated Gruyere cheese and top with Parmesan cheese. ( This recipe may be made up to this point the day before serving. Cover with plastic wrap and refrigerate overnight.) Bake in a preheated oven at 400 oven for 35 minutes or until the top is lightly brown. Left-over's may be wrapped in foil and reheated.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
45minutes
Personal Notes:
Personal Notes:
Source: Florence Goodbody. She was a good friend and a neighbor when the Epps family lived on Mercer Island. This recipe is one that is very frequently requested by the men in our family. I have no left-over's to reheat!

 

 

 

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