On a recent trip to the Netherlands, I was able to experience the country's cheese markets. It was honestly one of the most fun trips I've ever taken to Europe because each market was different, as were all of the towns.
The cheese markets were once the only way that farmers could get their cheese sold. They had to bring their cheeses by horse-drawn wagons or by boat through the canals to the town centers to be tasted and weighed to determine a fair price agreed upon by the taster and the cheesemaker.
Though the majority of cheese made in the Netherlands is now made in big factories and aged in large warehouses, the towns of Gouda, Edam, Alkmaar and Woerden do re-enactments of their town's cheese markets every week from April through August.
The Netherlands is such a small country, about the size of Maryland, that it's very easy to rent a car in Amsterdam and drive all around. The fact that the cheese markets are all on different days, I was able to hit them all. And, as you might guess, I came home with a lot of cheese and began thinking about different ways to use it. I was looking for something new - not just as a topping for a hamburger or as an ingredient for squash casserole. So I found a recipe for shrimp and grits and changed it up a bit. There's nothing new about shrimp and grits - that is, unless you make it into a casserole that can be made ahead, or even frozen to pull out when you're in a pinch.
Gouda cheese has a wonderful, almost nutty flavor. Edam is on the buttery side. Either one will work perfectly in this recipe. Even cheddar is OK, but there's something about the marriage between Gouda and grits that is made in heaven.
Gouda Shrimp and Grits Casserole
2 tablespoons butter, plus more for baking dish
1 bunch scallions, white and light-green part only, chopped
1/2 large red bell pepper, chopped
1 jalapeno pepper (seeded, if desired), finely chopped
2 cloves garlic, minced
1 can (10-ounces) diced tomatoes with green chilies, drained
2 cups chicken or vegetable broth
1/2 cup quick-cooking grits (not instant)
Salt and freshly ground black pepper, to taste
1 pound large shrimp, peeled, deveined and cooked
2 slices bacon, cooked and crumbled
1 large egg, beaten
1 1/2 cups shredded Gouda cheese, divided
Heat oven to 375 degrees. Butter an 8- by 8-inch baking dish; set aside. Heat butter over medium-high heat. Add the scallions, red bell pepper and jalapeno pepper. Reduce heat to medium, cook 4-5 minutes or until beginning to soften.
Stir in garlic, diced tomatoes with chilies and chicken broth. Bring to a boil. Slowly stir in grits. Stir continuously until mixture returns to a boil.
Reduce heat to low. Simmer, stirring occasionally, for 5-7 minutes or until thickened. Remove from heat, and cool slightly. Season to taste with salt and black pepper. Stir in shrimp, bacon, egg and 1 cup cheese. Transfer to prepared baking dish. Sprinkle with remaining cheese.
Bake for 30-35 minutes or until heated through and bubbling. Let stand 5-10 minutes before serving.
To make ahead: Can be assembled 24 hours in advance.
To freeze: Cool, wrap securely and freeze. Thaw at least 24 hours in the refrigerator before baking.
Carrabba's Wine Dinner
Carrabba's will be starting the new year out with one of its popular four-course wine dinners held on two nights, so you have a choice of Tuesday, Jan. 14, or Tuesday, Jan. 21. Both will begin at 6:30 p.m. with Mushroom Bruschette Carrabba, followed by Penne California and Wood-Grilled Sirloin With Gorgonzola Cheese Sauce. Finish the meal with Chocolate Budino. Each course will be paired with select wines. Make reservations now because seats are limited. Phone: 423-894-9970.
Anne BralyEmail Anne Braly at abraly@timesfreepress.com.