ZUCCHINI AND GRITS CUSTARD
Steps:
- 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.
Nutrition Facts : @context http, Calories 328, UnsaturatedFat 10 grams, Carbohydrate 7 grams, Fat 29 grams, Fiber 0 grams, Protein 10 grams, SaturatedFat 18 grams, Sodium 264 milligrams, Sugar 2 grams, TransFat 0 grams
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