3 tbs. unsalted butter and 3 tbs. all-purpose flour
1/2 tsp salt, dash of hot sauce, ground white pepper to taste.
Instructions
Prepare cheese grits and pour into buttered 12x9 inch baking dish.
Preheat oven to 350.
Melt 3 tbs. butter into large skillet over medium heat. Add onion,
mushrooms and saute until tender- add artichoke hearts, pour in
wine and cook 2 to 3 minutes.
White Sauce- steep the milk, onion, bay leaf, and thyme together
in a med-size saucepan over med-low heat for 10 minutes.
Strain and reserve the milk. Wipe out the saucepan. Melt the
butter in the saucepan over low heat. Add the flour and cook
gently, stirring for 5 minutes. Do not the flour brown. Whisk in
the milk and slowly bring to a boil, stirring constantly. Season
with salt, hot sauce, and white pepper. Simmer 5 minutes more,
stirring gently.
Spoon vegetable mixture over grits, sprinkle shrimp over veg.
Spread white sauce over all. Mix breadcrumbs with parmesan and
sprinkle on top. Bake until top is bubbling about 30 minutes.
Originally Submitted
7/14/2010
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