Cajun Ham and Grits Pie Georgia Downard   From Every Day with Rachael Ray May 2008 SERVES 4 Prep Time: 25 min Cook Time: 25 min 1 1/4 cups quick-cooking grits 2 teaspoons Cajun seasoning Salt 1 1/4 cups shredded extra-sharp white cheddar cheese 4 tablespoons butter 8 scallions, coarsely chopped Two 8-ounce packages white mushrooms, sliced 1 cup coarsely chopped smoked ham 1 1/2 cups store-bought chunky tomato or marinara sauce 1. Preheat the oven to 400°. Grease a deep 10-inch pie pan. In a saucepan, bring 4 cups water to a boil. Stir in the grits, 1 teaspoon Cajun seasoning and 1/2 teaspoon salt; cover, lower the heat to low and simmer, stirring occasionally, until cooked, about 7 minutes. Remove from the heat and stir in 1 cup cheddar, 2 tablespoons butter, 3 tablespoons scallions and salt to taste. Pour into the prepared pie pan; spread evenly. 2. In a large skillet, melt the remaining 2 tablespoons butter over medium-high heat. Add the mushrooms and remaining scallions and cook, stirring occasionally, for about 5 minutes. Add the ham, tomato sauce and remaining 1 teaspoon Cajun seasoning and simmer over low heat for 5 minutes. 3. Pour the mushroom mixture over the grits. Sprinkle with the remaining 1/4 cup cheddar and bake until heated through and lightly browned, 20 to 25 minutes. Let rest for 5 minutes before serving.

Cola Barbecue Ribs Beef and Aspargus Roll-Ups Open-Faced Steak-and-Fries Sandwiches Turkey Meatballs Sliced Steak Gyros More Recipe Archive ADVERTISEMENT

ADVERTISEMENT