The other night, I went live on Facebook and decided to whip up an old favorite of mine. Granted, my parody video for how I enjoy my grits wet viral. Click here if you missed that.
I thought I’d set the record straight on savory grits! Here’s that video:
Cooking Grits…the right way!
Posted by Darius DariusCooks Williams on Sunday, September 17, 2017
Now, for the recipe. It’s easy…trust me.
For the grits:
1 1/2 cups of quick cooking grits
3 1/2 cups of chicken stock
1 cup of heavy cream
1/2 stick of butter
1/2 cup of mascarpone cheese
1/3 cup of white cheddar cheese
1.. Bring the chicken stock to a boil. Then, stir in grits and reduce heat to medium. Stir occasionally for about 3-4 minutes so the grits don’t stick or clump.
2. Then, add in the heavy cream, butter, mascarpone cheese, and white cheddar cheese and turn the grits to low. Stir every once in a while until the grits are nice and thick.
**If the grits get too thick, you can just add a bit more cream to loosen them up.
For the sauce
1 cup of breakfast sausage
1/2 cup of diced pancetta or bacon
1/2 cup of diced onion
1/2 cup of diced bell pepper
4 garlic cloves sliced
2 tablespoons of olive oil
a good pinch of each: dried Italian seasoning, granulated garlic powder, red pepper flakes, dried rosemary, dried fennel, smoked paprika
2 cups of white wine
1 cup of heavy cream
2 tablespoons of fresh lemon juice
3/4 teaspoon of chicken bouillon
chopped cilantro, for garnish
2 tablespoons of room temperature butter
salt and pepper to taste
1.. In a large skillet, brown the breakfast sausage and pancetta together. When the sausage and pancetta are almost done, add in the onion, peppers, and garlic and cook until the onions are translucent.
2. Then, season the pan with all of the seasonings (dried Italian seasoning, granulated garlic powder, red pepper flakes, dried rosemary, dried fennel, smoked paprika) and add in the white wine, heavy cream, lemon juice, and chicken bouillon.
3. Allow the mixture to reduce by about half and then stir in the butter and cilantro. Check the seasonings and if it needs it, add a bit of salt and pepper to your taste.
For the shrimp:
No recipe needed. I just tossed them with salt, pepper, and olive oil and sauteed them in butter until they were cooked through.