Zucchini and Grits Custard

• 2 tablespoons uncooked grits
• 1 cup heavy cream
• 1/4 teaspoon finely minced garlic
• Salt to taste if desired
• Freshly ground pepper to taste
• 2 large eggs, beaten
• Pinch of freshly grated nutmeg
• Butter for greasing molds
• 4 tablespoons freshly grated Parmesan
• 1/4 cup grated raw zucchini
• 1 teaspoon finely chopped fresh chives, optional

1. Combine the grits, half a cup of cream, garlic, salt and pepper in a very small heavy-bottomed saucepan.
2. Bring to a boil, partly cover and let simmer, stirring often over very low heat until grits are tender, 15 to 20 minutes.
3. Meanwhile, preheat the oven to 350 degrees.
4. Blend the remaining cream with the eggs, nutmeg, salt and pepper.
5. Blend well.
6. Butter the inside of 4 individual ramekins, each with about two-thirds of a cup or slightly less capacity.
7. Spoon equal amounts of the grits into each ramekin.
8. Smooth it over.
9. Sprinkle each portion with 1 tablespoon of Parmesan.
10. Add to each 1 tablespoon of grated zucchini and one-quarter teaspoon chopped chives.
11. Pour an equal amount of cream mixture into each dish.
12. Set the filled ramekins in a baking dish and pour boiling water around them.
13. Place the ramekins in the water bath in the oven and bake 20 to 25 minutes or until the custard is set.
14. Unmold and serve.

uncooked grits, heavy cream, garlic, salt, freshly ground pepper, eggs, nutmeg, butter, freshly grated parmesan, zucchini, fresh chives

Taken from cooking.nytimes.com/recipes/2129 (may not work)