Home Cooking 6

Att. Applehome Garlic Cheese Grits

Candy | Sep 28, 200506:29 PM

I posted the requested recipe at the bottom of the not-Bbq thread.

Try this recipe paraphrased from that most wonderful Frank Stitt's Southern Table and if you are ever in the Birmingham, Al area his Highlands Bar and Grill is a DO NOT MISS!!

This is for a first course or it might make a nice Sunday PM supper

Bring 4 C. wter to a rolling boil with 1 tsp. kosher salt. Slowly sift in a cup of stone ground grits whisking constantly to prevent lumps. Bring back to ao boil and then reduce the heat and cook stirring occasionally for about 45 minutes to an hour. The grits should be thick and tender. Now, stit in 2 Tbs. unsalted butter and 1/4 C. freshly and finely grated Parmigiano-Reggiano. Add freshly ground white pepper to taste and then beat in an egg. Pour into 8 4-5 oz. ramekins and heat your oven to 375 F. Place the ramekins in a roasting pan and add hot water to come half way up the sides of the ramekins. Lay a sheet of foil over the tops of the ramekins and bake 15 minutes, remove foil and bake another 20 minutes.

Make the sauce which is essentially a beurre blanc.

COmbine 1/2 C. white wine or dry vermouth, Noilly Pratt is good for this, with 1/4 C. sherry vinegar, 2 minced shallots, a bay leaf a dried red chili pepper and 2 oz. country ham trimmings. Cook this down to where you have only 1 Tbs. of liquid left in the pan. Turn the range down to low and add 1 Tbs. heavy cream and stir. Cut 1 stick very cold unsalted butter into 8 slices. Stir the butter in one piece at a time and keep stirring and adding butter as each piece becomes incorporated into the sauce. Strain this sauce into another pan and add 2 Tbs. parmesan, some fresh lemon juice to taste, hot sauce to taste and salt and freshly ground black pepper. Keep warm over a flame tamer, you don't want the sauce to break.

Now, in a skillet heat a Tbs. of olive oil and to that add 1/2 C. sliced seasonal mushrooms, Chanterelles in the fall, Morels in the spring, a minced shallot and then shred 2 thin slices of country ham and cook until the shallot and mushrooms are tender.

Turn out the grits, flipping them so the crusty side is up. Spoon some sauce around the grits and then top with some of the ham and mushrooms.

I have made the grits ahead and rewarmed them. This is just divine!

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