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Barbecue Pot Pie with Cheese Grits Crust

Barbecue Pot Pie with Cheese Grits Crust

Author of "The South's Best Butts," Matt Moore is making a Southern favorite in the kitchen.
Ingredients for Pie
  • 1 large sweet onion, diced
  • 2 tablespoons all-purpose flour
  • 11⁄2 cups (12 ounces) thick barbecue sauce
  • 11⁄2 cups (12 ounces) beef broth
  • 1 pound pulled pork or brisket
  • Cheese Grits Crust Batter (recipe below)
Ingredients for Grits Crust Batter
  • 2 cups (16 ounces) water
  • 2 cups (16 ounces) whole milk
  • 1 cup quick-cooking grits
  • 8 ounces sharp Cheddar cheese, shredded (2 cups)
  • 3⁄4 teaspoon table salt
  • 1⁄2 teaspoon seasoned pepper
  • 2 large eggs, lightly beaten

Directions for Pie

1. Preheat the oven to 425°F. Lightly grease a 13- x 9-inch baking dish or 8 to 10 ramekins. Sauté the onion in hot oil in a large skillet over medium-high 5 minutes or until golden brown. Stir in the flour, and cook, stirring constantly, 1 minute. Gradually stir in the barbecue sauce and the beef broth; cook, stirring constantly, 3 minutes or until the mixture begins to thicken.

2. Stir in the pork, and bring to a boil. Remove from heat, and spoon the mixture into prepared baking dish.

3. Spoon the Cheese Grits Crust Batter evenly over the hot barbecue mixture.

4. Bake at 425°F for 20 to 25 minutes or until golden brown and set.

Directions for Grits

1. Bring the water and the milk to a boil in a large saucepan; add the grits, and cook, stirring often,
5 minutes or until thickened. Stir in the cheese, salt, and pepper; remove from heat.

2. Stir about one-fourth of the hot grits mixture gradually into the beaten eggs; add to remaining hot grits mixture, stirring constantly. Makes 1 (13- x 9-inch) crust or 8 to 10 individual crusts

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