Cheddar Grits And Bacon Roulade
Serves: 3
Catharine Rutherford
1 January 1970
Based on User reviews:
24
Spice
48
Sweetness
32
Sourness
39
mins
Prep time (avg)
3.2
Difficulty
Ingredients:
3 tbsps
Unsalted Butter1 cup
Whole Milk1 tsp
Nutmeg (freshly grated)1 tsp
Salt1 tsp
Black Pepper4 large
Egg Yolk2 cups
Water (cold)6 large
Egg WhiteDirections:
1
Put oven rack in middle position and preheat oven to 350°F
2
Butter baking pan and line with parchment paper, then butter paper
3
Dust pan with flour, knocking out excess
4
Melt butter (3 tablespoons) in a 1- to 1 1/2-quart heavy saucepan over moderately low heat, then add flour and cook roux, whisking, 3 minutes
5
Add milk in a slow stream, whisking, then add nutmeg, 1/4 teaspoon salt, and 1/4 teaspoon pepper
6
Increase heat to moderate and bring to a boil, whisking constantly, then reduce heat and simmer mixture, whisking occasionally, 5 minutes
7
Remove from heat and add egg yolks 1 at a time, whisking well after each addition
8
Transfer to a large bowl and cover surface of mixture with a sheet of buttered parchment (buttered side down, to keep yolk mixture from forming a skin), pressing gently
9
Bring water to a boil in cleaned saucepan and gradually add grits, whisking constantly
10
Reduce heat and simmer, uncovered, stirring occasionally, 5 minutes
11
Remove from heat and whisk in 1 cup cheese, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper
12
Whisk grits into yolk mixture until combined well
13
Beat egg whites in another large bowl with an electric mixer at medium-high speed until they just hold stiff peaks, then stir one third of whites into yolk mixture to lighten
14
Fold in remaining whites gently but thoroughly
15
Spread evenly in lined baking pan, then bake until golden and firm to the touch, 25 to 30 minutes
16
Toss together bacon, scallion, and remaining 3/4 cup cheese in a bowl
17
Remove roulade from oven and cover with well-buttered parchment paper (buttered side down) and then a kitchen towel and invert a baking sheet over towel
18
Invert roulade onto baking sheet
19
Carefully peel off parchment from top of roulade and discard, then trim 1/4 inch from each short side of roulade
20
Scatter bacon mixture evenly over top of roulade
21
Starting with a long side, roll up the roulade jelly-roll style, using towel to help lift and support as you roll and carefully removing parchment as you go
22
Arrange roulade, seam side down, on baking sheet and bake, uncovered, just until cheese is melted, about 5 minutes
23
Put oven rack in middle position and preheat oven to 350°F
24
Butter baking pan and line with parchment paper, then butter paper
25
Dust pan with flour, knocking out excess
26
Melt butter (3 tablespoons) in a 1- to 1 1/2-quart heavy saucepan over moderately low heat, then add flour and cook roux, whisking, 3 minutes
27
Add milk in a slow stream, whisking, then add nutmeg, 1/4 teaspoon salt, and 1/4 teaspoon pepper
28
Increase heat to moderate and bring to a boil, whisking constantly, then reduce heat and simmer mixture, whisking occasionally, 5 minutes
29
Remove from heat and add egg yolks 1 at a time, whisking well after each addition
30
Transfer to a large bowl and cover surface of mixture with a sheet of buttered parchment (buttered side down, to keep yolk mixture from forming a skin), pressing gently
31
Bring water to a boil in cleaned saucepan and gradually add grits, whisking constantly
32
Reduce heat and simmer, uncovered, stirring occasionally, 5 minutes
33
Remove from heat and whisk in 1 cup cheese, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper
34
Whisk grits into yolk mixture until combined well
35
Beat egg whites in another large bowl with an electric mixer at medium-high speed until they just hold stiff peaks, then stir one third of whites into yolk mixture to lighten
36
Fold in remaining whites gently but thoroughly
37
Spread evenly in lined baking pan, then bake until golden and firm to the touch, 25 to 30 minutes
38
Toss together bacon, scallion, and remaining 3/4 cup cheese in a bowl
39
Remove roulade from oven and cover with well-buttered parchment paper (buttered side down) and then a kitchen towel and invert a baking sheet over towel
40
Invert roulade onto baking sheet
41
Carefully peel off parchment from top of roulade and discard, then trim 1/4 inch from each short side of roulade
42
Scatter bacon mixture evenly over top of roulade
43
Starting with a long side, roll up the roulade jelly-roll style, using towel to help lift and support as you roll and carefully removing parchment as you go
44
Arrange roulade, seam side down, on baking sheet and bake, uncovered, just until cheese is melted, about 5 minutes