| Ingredients: 1 large onion, sweet 1 Tablespoon(s) oil, vegetable 2 Tablespoon(s) flour 1 1/2 Cup(s) thick barbeque sauce 1 1/2 Cup(s) beef, broth |
Directions:
Preheat oven to 425°F. Lightly grease a 13 x 9-inch baking dish or 8–10 ramekins. Saute onion in hot oil in a large skillet over medium-high 5 minutes, or until golden brown. Stir in flour and cook, stirring constantly, 1 minute. Gradually stir in barbecue sauce and beef broth; cook, stirring constantly, 3 minutes or until the mixture begins to thicken. Stir in pork or brisket and bring to a boil. Remove from heat and spoon the mixture into the prepared baking dish or ramekins. Spoon hot grits evenly over the hot barbecue mixture, then bake for 20–25 minutes, or until golden brown and set. |
|
Cheese Grits Crust (
Required ) :
2 Cup(s) water 2 Cup(s) whole milk 1 Cup(s) Corn grits/Polenta 2 Cup(s) sharp cheddar cheese 3/4 Teaspoon(s) salt 1/2 Teaspoon(s) freshly ground black pepper 2 lightly beaten egg |
Directions: Bring water and milk to a boil in a large saucepan; add grits and cook, stirring often, 5 minutes or until thickened. Stir in cheese, salt and pepper; remove from heat. Stir about one-fourth of the hot grits into the beaten eggs; add to remaining hot grits, stirring constantly. |