Barbecue Pot Pie with Cheese Grits Crust

This is a great way to use up leftover BBQ.  This is an awesome dish!

1 large sweet onion, diced
1 tablespoon vegetable oil
2 tablespoons all-purpose flour
1 1/2 cups thick barbecue sauce
1 1/2 cups beef broth
1 pound shredded barbecued pork (1 pound shredded beef may be substituted for pork.)

Sauté onion 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. Remove from heat, and spoon mixture into a lightly greased 13- x 9-inch baking dish.

*Cheese Grits Crust Batter*
2 cups water
2 cups milk
1 cup quick-cooking grits
2 cups (8 ounces) shredded sharp Cheddar cheese
3/4 teaspoon salt
1/2 teaspoon seasoned pepper
2 large eggs, lightly beaten

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, and pepper; remove from heat.  Stir about one-fourth of grits mixture gradually into beaten eggs; add to remaining grits mixture, stirring constantly.  Spoon hot grits mixture evenly over hot Barbecue Pot Pie mixture.

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

Yield 8 to 10 servings

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