Barbeque Pot Pie with Cheese Grits Crust

Main Dishes
Thu Feb 27th 1154 Views
Ingredients:
  • 1 large sweet onion, diced
  • 1 tbsp. veg. oil
  • 2 tbsp. all purpose flour
  • 1 ½ cup thick barbeque sauce
  • 1 ½ cup beef broth
  • 1 lb. shredded barbeque pork
Cheese Grits Crust Batter
  • 2 cups water
  • 2 cups milk
  • 1 cup quick-cooking grits
  • 2 cups (8oz) shredded sharp cheddar cheese
  • ¾ tsp. salt
  • ½ tsp. pepper
  • 1 large eggs (lightly beaten)

Instructions:

 Saute onion in hot oil in a large skillet over medium high heat 5 minutes or until brown.  Stir in flour and cook 1 minute.  Gradually stir in Barbeque sauce and beef broth.  Cook, stirring constantly until mixture begins to thicken.  Stir in pork and bring to a boil.  Pour into lightly greased 9 x 13 inch baking dish.  Spoon cheese grits batter over hot mixture and bake 425 degrees for 20 to 25 minutes.  

 
Bring water and milk to a boil, add grits and cook, stirring often for 5 minutes or until thickened.  Stir in cheese, salt and pepper.  Stir about ¼ of grits mixture gradually into beaten eggs; add to remaining grits mixture, stirring constantly.  

Notes:
***Alternate Potato topping Prepare 1 (22oz.) pkg. frozen mashed potatoes, according to pkg. directions. Stir in ½ (8oz.) pkg. softened cream cheese until melted. Spoon hot potatoes over the hot barbeque and sprinkle with 1 cup shredded cheese. Bake 425 degrees 15 minutes.

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