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1
creamy grits: Combine condensed chicken broth and whipping cream in a large saucepan; bring to a boil.
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2
Stir in grits, and return to a boil.
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3
Cover, reduce heat, and simmer 5 to 7 minutes.
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4
Stir in cheese.
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5
Cool 10 minutes.
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6
Yield: 4 cups Country Sauce: Melt butter in a heavy saucepan over low heat; whisk in flour, and cook 3 to 5 minutes.
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7
Gradually add broth, cream, and water; cook over medium heat, whisking constantly, until thickened and bubbly.
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8
Stir in pepper (I sometimes throw in some veggie ham, chopped).
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9
Yield: 2 1/2 cups Place chile peppers on an aluminum foil-lined baking sheet.
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10
Broil 5 inches from the heat (with electric oven door partially open) 5 minutes on each side or until chile peppers are blistered.
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11
Place chile peppers in a bowl or heavy-duty zip-top plastic bag; cover or seal.
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12
Let stand 10 minutes to loosen skins.
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13
Peel peppers, and carefully cut each lengthwise on 1 side, leaving stems attached.
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14
Remove seeds.
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15
Spoon Creamy Grits into a large heavy-duty zip-top plastic bag; seal.
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16
Snip a hole in 1 corner of bag; squeeze grits into peppers.
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17
Secure stuffed peppers with wooden picks, if desired.
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18
Cover and chill until firm.
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19
Combine eggs and whipping cream, stirring to blend.
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20
Combine flour, cornmeal, and salt in a shallow dish; carefully dredge peppers in flour mixture, and dip into egg mixture.
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21
Dredge in flour mixtured again.
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22
Pour oil to depth of 1 inch into a large cast-iron or heavy skillet.
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23
Heat to 375*.
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24
Fry 2 peppers at a time, cut side up, 1 minute on each side.
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25
Drain on paper towels, and remove wooden picks.
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26
Serve with Country Sauce; garnish, if desired.
