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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 analysis per serving (4 servings)
7 grams carbs; 170 milligrams cholesterol; 305 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 17 grams saturated fat; 27 grams fat; 1 gram trans fat; 253 milligrams sodium; 9 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Meanwhile, preheat the oven to 350 degrees.
- Step 3
Blend the remaining cream with the eggs, nutmeg, salt and pepper. Blend well.
- Step 4
Butter the inside of 4 individual ramekins, each with about two-thirds of a cup or slightly less capacity.
- Step 5
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.
- Step 6
Pour an equal amount of cream mixture into each dish. Set the filled ramekins in a baking dish and pour boiling water around them.
- Step 7
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.
Private Notes