Grits Timbales with Roasted Cubano Peppers
- 1/2 cup stone-ground
- 2 cups vegetable stock
- 1/2 tablespoon butter
- 2 cubano or red bell
- 1 tablespoon heavy cream
- 1 egg
- 3 tablespoons grated
- 2 tablespoons chopped
fresh basil, plus 6 leaves for chiffonade
- 2 garlic cloves, minced
- 1 teaspoon freshly ground
- Vegetable oil cooking
- 1 tablespoon pine nuts,
toasted in a dry pan until golden brown
- Preheat oven to 350 degrees
- Place grits in a large
bowl, cover with cold water and skim off chaff. Drain.
- Bring vegetable stock
to a boil in a medium saucepan. Slowly stir in grits. Add butter, cover, reduce
heat and cook for about 40 minutes. Stir occasionally until liquid is absorbed.
Let stand, covered, for 5 minutes.
peppers over a medium-hot gas or charcoal fire until they begin to soften
and their skins are blistered and lightly charred. Put them in a covered container
or paper bag to steam briefly.
- When the peppers are
cool, peel, seed and scrape off any remaining charred flakes with a paring
knife. Cut 12 thin 11/2 -inch long strips and reserve for garnish. Purée
the remainder in a food processor with the cream and a pinch of salt. Set
- Beat egg and combine
with Parmesan, basil, salt, pepper and grits.
- Spray 6 half-cup ramekins
with vegetable oil spray. Spoon 3 tablespoons of the grits mixture into each.
Place the ramekins in a baking dish. Fill the dish with enough boiling water
to reach half the height of the ramekins.
- Bake until the grits
are firm, about 30 minutes. Remove ramekins from the baking dish and cool
for 10 minutes. Assembly: Spoon red pepper purée onto 6 plates. Loosen
the timbales from the ramekins with a sharp knife and turn over onto the center
of the sauce. Place red pepper strips in an "x" on each and garnish
with pine nuts. Surround with a basil chiffonade, and serve.
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