Spring Entertaining: Parmesan Grits Timbales

Spring Entertaining How To Make An Ice Ring For Party Punch By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Game Day Tailgating Modern Southern Socials & Party Ideas Southern Hostess Recipes TraditionsSpring Entertaining

The Technique 

Parmesan Grits Timbales 

Timbales can refer to a variety of concepts in cooking. Starch based foods such as rice or pasta & many other items can be stacked or portioned into molds then removed to create lovely presentations. The mold itself can be considered a timbale, too & range in size from large to small. Timbale molds can be as ordinary as a springform pan or stainless steel cylinders used to craft several artfully plated dishes. In many instances, they are open rings that can be placed directly onto plates & removed for precisely styled presentations. Parmesan Grits Timbales utilize a miniature muffin tin to make beautiful party appetizers ideal for an array of spring gatherings. Once a basic recipe of stone ground grits has been prepared, a few additions transform these little bites into something marvelous. Quenelles of Fresh Herb-Spinach Pesto not only offer seasonal flavor but a beautiful style element to each portion. Organize them in neat rows on serving platters or trays for eye-catching appeal. Learn how to create a stunning party nibble your guests will rave over. 

How To Make Parmesan Grits Timbales With Fresh Herb-Spinach Pesto By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials TV Cooking Personality Game Day Tailgating Modern Southern Socials Birmingham Alabama Editorial Director Digital Culinary Photo journalist

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickParmesan Grits Timbales With Fresh Herb-Spinach Pesto
makes 2 dozen

2 1/2 cups water
1 cup whole milk
3/4 tsp kosher salt
1/2 cup stone ground grits
1/2 cup freshly grated Parmesan cheese
2 Tbsp butter
1 tsp hot sauce
1/8 tsp freshly ground pepper
3 egg, lightly beaten
Fresh Herb-Spinach Pesto
Garnish: Parmesan cheese

Bring the water, the milk & the salt just to a boil in a 3 1/2 quart saucepan over Medium-High heat. Whisk in the grits & reduce the heat to Medium-Low heat, whisking occasionally, 25 to 30 minutes or until the grits are tender. Partially cover the grits while cooking to keep spattering contained. Add the cheese, the butter, the hot sauce & the pepper stirring until blended. Let stand 10 minutes. Fold in the eggs stirring until evenly blended.

Preheat the oven to 350 degrees. Portion the grits using a 4 teaspoon-size spring release scoop into a lightly greased 24-cup capacity miniature muffin tin filling 3/4 full. Conversely, lightly grease 24 {1-oz} ramekins & place on a half sheet pan filling 1/2 full, if desired. Bake 20 minutes or until puffed & set. Remove from the oven. Let stand 10 minutes. Meanwhile, prepare the Fresh Herb-Spinach Pesto as directed. Gently loosen the grits from the cups using a small offset spatula. Invert the grits & arrange them on a serving platter. Top with quenelles of Fresh Herb-Spinach Pesto. Garnish, if desired. 

Fresh Herb-Spinach Pesto By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Digital Culinary Photo Journalist Editorial Director Pastry Chef Food Stylist TV Cooking Personality Game Day Tailgating Southern Socials Southern Hostess Birmingham Alabama Spring Entertainingrebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickFresh Herb-Spinach Pesto
makes 1 1/4 cups

The pesto will be thick as it will be used to make quenelles for a garnish over the timbales. Stir in 2 to 3 tablespoons of water or olive oil to thin for use in other recipe applications. Prepare up to one day in advance.

3 cups packed spinach leaves
1/3 cup packed basil leaves
1/3 cup packed parsley leaves
1/2 cup toasted pecan halves
2 garlic cloves, quartered
1/3 cup shredded Parmesan cheese
4 tsp lemon juice
1/4 cup olive oil
1/2 tsp kosher salt
Freshly ground pepper

Pulse the spinach & the remaining ingredients several times in a food processor until smooth, stopping to scrape down the bowl. Use as directed.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern HostessFROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK
{helpful advice}

How To Make Parmesan Grits Timbales With Fresh Herb-Spinach Pesto By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials TV Cooking Personality Game Day Tailgating Modern Southern Socials Birmingham Alabama Editorial Director Digital Culinary Photo journalistHow To Make Parmesan Grits Timbales

When early morning or brunch celebrations are in order, there’s nothing quite like toasting festivities with favorites such as Pineapple Mimosa Punch & Bacon-Parmesan Party Quiches. Although a straightforward grits casserole would certainly accompany these items just as well, Parmesan Grits Timbales offer a bit of elevated style to the table. Bake the grits the morning of your gathering & remove them from the tins. They can be served warm or at room temperature. Make the quenelles ahead of time & refrigerate them so they can be place over the surface of the grits just before serving. 

Stone Ground Grits By Rebecca Gordon Buttermilk Lipstick Cooking Lessons Southern Hostess TV Cooking Personality Editor-In-Chief Southern Cooking Tailgating & Entertaining Brand Pastry Chef Food Stylist Writer Photographer Author Southern Tailgating Expert WBRC Fox 6 Contributor Birmingham Alabama

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstick

The Technique

A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.

How To Make Parmesan Grits Timbales With Fresh Herb-Spinach Pesto By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials TV Cooking Personality Game Day Tailgating Modern Southern Socials Birmingham Alabama Editorial Director Digital Culinary Photo journalistNo. 1

When preparing grits, whisk them into the water vigorously to keep them nice & smooth. Reduce the heat & stir the grits occasionally. If they seem to be sticking to the pot a bit, run a wooden spoon around the base of it to loosen them & whisk them until smooth again. Partially cover the grits while cooking to keep spattering contained.

Bring the water, the milk & the salt just to a boil in a 3 1/2 quart saucepan over Medium-High heat. Whisk in the grits & reduce the heat to Medium-Low heat, whisking occasionally, 25 to 30 minutes or until the grits are tender. Partially cover the grits while cooking to keep spattering contained.

How To Make Parmesan Grits Timbales With Fresh Herb-Spinach Pesto By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials TV Cooking Personality Game Day Tailgating Modern Southern Socials Birmingham Alabama Editorial Director Digital Culinary Photo journalist1a

Once the grits are thick enough to hold a ribbon when a whisk or spoon is run through them, remove them from the heat. You want them hearty enough to slightly hold their shape but still have a creamy texture. Taste the grits to be certain the texture is toothsome tender. They should have a gritty yet milky appearance as the water will become cloudy as they cook due to the starch that is released. 

Remove from the heat. Add the cheese, the butter, the hot sauce & the pepper stirring until blended. 

How To Make Parmesan Grits Timbales With Fresh Herb-Spinach Pesto By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials TV Cooking Personality Game Day Tailgating Modern Southern Socials Birmingham Alabama Editorial Director Digital Culinary Photo journalist1b

Continue stirring until all of the cheese melts & the mixture is well blended. Place back over the stove eye for a smidge, if necessary. Let stand 10 minutes. This will keep the eggs from cooking right away. They will offer a lightened yet stable texture to the grits once baked.

How To Make Parmesan Grits Timbales With Fresh Herb-Spinach Pesto By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials TV Cooking Personality Game Day Tailgating Modern Southern Socials Birmingham Alabama Editorial Director Digital Culinary Photo journalist1c

Fold in the eggs stirring until evenly blended.

How To Make Parmesan Grits Timbales With Fresh Herb-Spinach Pesto By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials TV Cooking Personality Game Day Tailgating Modern Southern Socials Birmingham Alabama Editorial Director Digital Culinary Photo journalist1d

The grits will appear creamy in consistency. 

How To Make Parmesan Grits Timbales With Fresh Herb-Spinach Pesto By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials TV Cooking Personality Game Day Tailgating Modern Southern Socials Birmingham Alabama Editorial Director Digital Culinary Photo journalistNo. 2

Preheat the oven to 350 degrees. Portion the grits using a 4 teaspoon-size spring release scoop into a lightly greased 24-cup capacity miniature muffin tin filling 3/4 full. Conversely, lightly grease 24 {1-oz} ramekins & place on a half sheet pan filling 1/2 full, if desired. 

How To Make Parmesan Grits Timbales With Fresh Herb-Spinach Pesto By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials TV Cooking Personality Game Day Tailgating Modern Southern Socials Birmingham Alabama Editorial Director Digital Culinary Photo journalist2a 

Bake 20 minutes or until puffed & set. Remove from the oven. Let stand 10 minutes. Meanwhile, prepare the Fresh Herb-Spinach Pesto as directed. Gently loosen the grits from the cups using a small offset spatula. Invert the grits & arrange them on a serving platter. Top with quenelles of Fresh Herb-Spinach Pesto. Garnish, if desired.

  The Tune
“I Got The Sun In The Morning” Betty Hutton

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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