Try this Pulled Pork Pot Pie with Cheese Grits Crust recipe, or contribute your own.
Suggest a better descriptionSaute onion and pepper in hot oil in a large skillet over medium-high heat 5 minutes or until golden brown. Stir in flour, and cook, stirring constantly, 1 minute. Gradually stir in barbecue sauce and beef broth; cook, stirring constantly, 3 minutes or until mixture begins to thicken. Stir in pork, and bring to a boil (Option-add about a cup and a half of whole kernel sweet corn at this point, or other vegetables of your choice.). Remove from heat, and spoon mixture into a lightly greased 13 x 9 inch baking dish.
Bring water and milk to boil in a large saucepan; add grits and cook stirring often, 5 minutes or until thickened. Stir in cheese, salt, pepper, and several shakes of pepper sauce; remove from heat. Stir about one-fourth of grits mixture gradually into beaten eggs to temper the eggs; add aback to remaining grits mixture, stirring constantly. Spoon cheese grits crust batter evenly over hot barbecue mixture.
Bake at 425 for 20 to 25 minutes or until crust is golden brown and set
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (484g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 343 | ||
Calories from Fat: 168 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.7g | 25 % | |
Saturated Fat 9.3g | 46 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 146.4mg | 45 % | |
Sodium 893.9mg | 31 % | |
Potassium 336.3mg | 9 % | |
Total Carbohydrate 25.8g | 8 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 24.9g | ||
Protein 17.9g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 343
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