Savory Grits Waffles, Take II

My friend Pooja is visiting for the week, so I decided to make her some of my favorite grits waffles. 

After a nutritious breakfast of leftover chocolate cookies, we got to work. 

The grits, butter, and milk get all melted together. I tried to convince Pooja it was lemon sauce and get her to eat it, but I guess that trick only works once. 

I need to start growing my own chives so I don't have to buy them!

The batter was still as beautiful as last time.

 And they were just as delicious :)

Ain't no party like a Pooja party!

Click here for recipe from previous post!

Lemon Walnut Waffles

It's officially summer!!!!!!!! I originally wanted to make lemon poppyseed pancakes, but I am having trouble finding poppyseeds. These were a close substitute though. 

How to make lemon walnut waffles: 

Step 1: Ignore the random slabs of meat your roommate has left chillin' on a chair.

 Step 2: Zest your lemon!

Step 3: Realize the recipe called for lemon extract, not lemon juice. Decide to use juice anyway. Squeeze your lemon as hard as you can! Mix in a bunch of other stuff.

Step 4: Pour batter into iron, and sprinkle with chopped walnuts.

Step 5: Remove, admire, and devour.

These are not a super crispy waffle, but they are delightfully airy. The lemon flavor is mild but noticeable. Next time I might omit the walnuts to let the lemon flavor through more. 

I ate one plain and one with maple syrup. Happy Summer!

Lemon Walnut Waffles Makes 10 square waffles Adapted from Sunny Anderson 2 cups all-purpose flour 1 teaspoon baking powder 2 tablespoons sugar + 3 tablespoons sugar 1/4 teaspoon salt 3 eggs, divided 1.75 cups milk 1/4 cup vegetable oil Zest from 1/2 lemon Juice from 1 lemon  1/2 cup chopped walnuts Mix flour, baking powder, 2 tablespoons sugar, and salt in a large bowl In a separate bowl, whisk egg yolks then add milk, oil, zest, and lemon juice and mix. Pour wet ingredients into dry and stir until just combined Whisk egg whites and 3 tablespoons sugar in a small bowl then add to other ingredients.  Pour batter into waffle iron, sprinkle with walnuts, and cook until steam stops rising from iron

Gluten Free Grits Waffles

I went home for Easter and decided to make gluten free pancakes since my little sister has celiac. And I had a lot of grits to use up from the last waffles. 

My mom has this new fantastic sign hung above the stove. It's so practical! 

I used essentially the same recipe as the non-gluten free ones, but replaced the flour with this.

I asked my mom if we had any grated cheese. Her response: "No. ... But there's cheese. And a grater." 

Sooo haaaard. 

They were not as thick with the gluten free flour, so I ended up using more batter per waffle. I also replaced the butter with oil out of sheer laziness.

 I also omitted the chives because all our chive plants were still covered in snow and I kept forgetting to stop at the grocery store.

We ate them with butter. My family kept trying to add maple syrup but I stopped them. Maple and cheese? Gross.

I'm actually not sure if my little sister ate any. By the time she woke up, I was already taking my morning nap.

Yum.

Gluten Free Grits Waffles Makes 10 waffles  Adapted from Joy the Baker  1 cup water 1/2 cup dried grits (polenta) 1/2 cup vegetable oil 1 cup milk 1 cup Bob's Red Mill GF flour 3/4 teaspoon salt 3/4 teaspoon ground black pepper 1 teaspoon baking powder 1 egg 3/4 cup grated cheddar cheese Boil the water, then add grits and cook on medium heat for 2 minutes Remove from heat and stir in oil and milk In a separate bowl, mix flour, salt, pepper, and baking powder Whisk egg and stir into dry mixture Pour grits mixture into bowl, then add cheese. Stir until evenly mixed.  Cook in waffle iron!  I used about 1/2 cup of batter per waffle and left them in until most of the steam coming from the iron had died down.

Savory Grits Waffles

I found this recipe online from Joy the Baker. It was originally called "Gluten-Free Lunch Waffles with Apples and Prosciutto." I did not make them gluten-free, nor eat them with apples or prosciutto. I did eat them for lunch though!

The first part of this recipe involves cooking grits. Everyone knows I hate grits, so I don't really know what possessed me to buy an entire bag and make this recipe. There are still a lot left over, so expect more grits creations.

Last time I was at the store I guess I was feeling really healthy or something because I bought imitation butter. Yum, buttery sticks. It is actually pretty good.

The grits are mixed with butter and milk, the dry ingredients, and one egg. Then you add cheese and chives. 

It made a perfect lunch to fuel up on after a sunny walk through the park and before a bike ride to Harvard Square. 

The batter was thick, and the waffles were delicious.

Seriously, really delicious. Like possibly the best recipe so far. It was something about the mix of cheese and black pepper and chives that made them flavorful, and the grits gave them a lovely hearty texture.
I ate them with broccoli, because why not.

Here is my recipe, so you all can make them too and be happy!

Savory Grits Waffles Makes 10 waffles  Adapted from Joy the Baker  1 cup water 1/2 cup dried grits (polenta) 1/2 cup butter (or something like it), cubed and softened 1 cup plain almond milk 1 cup flour 3/4 teaspoon salt 3/4 teaspoon ground black pepper 1 teaspoon baking powder 1 egg 3/4 cup grated cheddar cheese 3 tablespoons chopped chives Boil the water, then add grits and cook on medium heat for 2 minutes Remove from heat and stir in butter and milk In a separate bowl, mix flour, salt, pepper, and baking powder Whisk egg and stir into dry mixture Pour grits mixture into bowl, then add cheese and chives. Stir until evenly mixed.  Cook in waffle iron!  I used a little less than 1/2 cup of batter per waffle and left them in until most of the steam coming from the iron had died down.