Our three-week "Salute to the Food of New Orleans" begins with great ideas for breakfast, including Beignets and Grits.

The city of New Orleans had been dealt a devastating blow by Hurricane Katrina last August. Since then, all of us have seen in newspapers and television the aftermath of this terrible disaster. While the city's infrastructure may have sustained damage, one part of New Orleans that hasn't been damaged is the spirit of its citizens--the will to continue to restore the city to its former glory and preserve its cultural legacy.

As a tribute to the dedication and determination of the citizens of New Orleans, Recipes will spend this week and the next two weeks celebrating the rich cuisine of New Orleans. This week, we focus our attention on breakfast favorites of New Orleans, namely beignets and grits.

Beignets are the New Orleans equivalent of doughnuts; they're deep-fried pastries served traditionally with a generous topping of confectioners' sugar and a cup of coffee or Cafe Au Lait. The word beignet in fact comes from the French word for "fritter."

Grits are to the South what potatoes are to the rest of the country. No meal is complete without them! Technically grits are coarsely ground corn kernels (sometimes called hominy grits). No matter what you call them, grits are great-tasting and easy to fix. For breakfast, top hot cooked grits with butter and brown sugar to make a tasty hot cereal. Or, cook grits with garlic and you've got the equivalent of hash browns to accompany ham and eggs.

Below you'll find the recipes for Beignets and Baked Cheese Grits so that you can serve a down-home New Orleans-style breakfast.

Beignets

MAKES 32

3 cups self-rising flour, plus more for work surface and dough, if needed

1/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg

1/2 cup buttermilk

2 tablespoons unsalted butter, melted

1 teaspoon pure vanilla extract

Cottonseed oil or canola oil, for frying

Confectioners' sugar, for serving

1. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Add the egg, buttermilk, butter and vanilla extract; combine thoroughly; do not overmix. A firm dough is desired (additional flour may be used if necessary). Set aside to rise, about 15 minutes.

2. Transfer the dough to a lightly floured board; roll to approximately 1/8 inch thick. Using a sharp knife or a pastry wheel, cut the dough into 3-inch squares.

3. Heat the oil in a large heavy-bottomed pot over medium heat until a deep-frying thermometer reads 370°F. Add the squares to the hot oil, turning over once until golden brown, about 2 to 3 minutes. Using a slotted spoon, remove the beignets to a plate lined with paper towels to remove excess oil. Sprinkle generously with confectioners' sugar and serve immediately.

Baked Cheese Grits

SERVES 4 to 6

2 cups water

1/2 cup instant grits

2 beaten eggs

1 cup shredded Cheddar

cheese (4 ounces)

1/4 cup milk

Coarse salt and freshly ground white pepper to taste

Preheat oven to 350º F. In a 1-quart saucepan bring the water to a boil. Slowly stir in the grits. Gradually stir about 1 cup of the hot mixture into the eggs. Stir the egg mixture into the saucepan. Remove from the heat. Stir the cheese, milk, and pepper into the grits. Spoon the cooked mixture into a 1-quart casserole dish. Bake in the oven for 50 minutes or until puffed and a knife inserted in the center comes out clean.

Source: The recipe for Beignets has been adapted from the recipe used by Morning Call in Metairie, LA to make their beignets. Special thanks to Bob and Mike Hennessey, owners, Morning Call, 3325 Severn Avenue, Metairie, LA 70002; 504-885-4068.