SARA FOSTER RECIPES RECIPES

Steps:

• Preheat the oven to 350 degrees. Butter a 4-quart souffle dish with 2 tablespoons butter; set aside. In a medium saucepan, bring 3 cups water to a boil; add 1 teaspoon salt. Reduce heat to medium, and gradually add grits in a slow, steady stream while whisking constantly. Cook, stirring, until grits have thickened, about 10 minutes.
• Add 1 1/2 cups milk, and cook, stirring, until milk is absorbed, about 5 minutes more.
• Remove from heat, and stir in the remaining 1 1/2 cups milk, 6 tablespoons butter, and the sugar until well combined.
• Add cheese, red pepper, jalapeno, corn, eggs, thyme, remaining 2 teaspoons salt, and pepper, and mix well. Pour the mixture into the prepared souffle dish, and bake until the souffle has risen and is firm around the edges but the center is still slightly soft, 45 to 55 minutes. Remove from the oven, and let stand 5 minutes before serving. Serve warm.

Steps:

• Preheat the oven to 350*. Lightly grease a 2 quart casserole dish.
• Using a large skillet,fry the bacon over medium high heat until crispy and brown. Place on a paper towel to drain. Add the butter to the same skillet and melt over low heat. add the squash and onion and cook for about 10 minutes, stirring continually until soft and slightly browned. Remove from the heat and cool.
• Combine the mayonnaise, Parmesan cheese, eggs and 1/2 cup bread crumbs in a large bowl and whisk to combine. Add the squash mixture and basil, season with salt and pepper to taste and stir to mix.
• Spoon the casserole mixture into the prepared dish, sprinkle with the remaining 1/4 cup bread crumbs, and crumble the reserved bacon on top. Bake for about 40 minutes, until bubbling around the edges, puffy and slightly soft in the center.