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 went 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.
Speaking as a retired chef:
From the l quick cooking grits, to the
“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,”
WOW! What an inferior recipe. Why would people want to watch you cook?
Sorry, dude. Don’t mean to be a hater, but seriously, everyone with an internet connection an a webcam thinks they’re a celebrity cook these days. I think it’s the “When I grow up, I want to be famous” syndrome.
honestly no one ask for your opinion. he is a great cook and maybe u need to take some lessons instead of running yo mouth about non factor related issues. go somewhere with your negative bs.
I enjoyed the video. I did better cooking by watching the video then by reading the recipe.
I cook my grits in chicken stock instead of water or half of each. Chicken stock is also great for cooking rice.
How
Ummmm good I’m cooking next Saturday
Love it
Amazing
I made this for my Mother’s Day brunch and can I tell you I had people wanting seconds but there were none? I omitted the fennel, mascarpone, bacon and used chicken stock in the sauce instead of the boullion simply because I didn’t have these items but people said it they were the bomb! One of my friends was like “I just want the sauce” LOL. Only thing is that I would like to know the servings so that I can alter for more people because this obviously wasn’t enough for 15 people.
– Is there a way to still get that flavor in the sauce without the bacon/sausage?? I want to make this for some pescatarians
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