ZUCCHINI AND GRITS CUSTARD

Zucchini and Grits Custard image

Provided by Craig Claiborne

Time 45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons uncooked grits
1 cup heavy cream
1/4 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
1/4 cup grated raw zucchini
1 teaspoon finely chopped fresh chives, optional

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