Slightly North of Broad Maverick Grits
Grits
4 cups water
1/2 teaspoon salt
2 tablespoons unsalted butter
1 cup old-fashioned stone-ground grits
1/4 cup heavy cream
Bring water, salt, and 1 tablespoon butter to a boil in a 3-quart
heavy saucepan. Whisk in grits and cook at a bare simmer, covered,
stirring frequently, until grits are tender and thick, about 1 hour.
Stir in cream and remaining tablespoon butter and remove from heat.
Make topping 15 minutes before grits are done:
Topping
1 1/2 chorizo links (spicy pork sausage),
cut into 1/4-inch thick slices
4 ounces country ham, cut into julienne strips
2 tablespoons unsalted butter
8 medium sea scallops
12 medium shrimp, peeled, and deveined if desired
2 tomatoes, peeled, seeded, and chopped
1/4 cup sliced scallion
1/4 teaspoon minced garlic
Pinch of Cajun seasoning
1/4 cup water
Cook chorizo and ham in 1/2 tablespoon butter in a 12-inch heavy
skillet over moderate heat, stirring, until ham is golden, about 3
minutes. Transfer chorizo and ham to a plate with a slotted spoon.
Add 1/2 tablespoon butter to skillet and heat until foam subsides.
Cook scallops until golden on both sides and just cooked through,
about 2 minutes.
Transfer scallops to a plate with a slotted spoon. Add another 1/2
tablespoon butter to skillet and cook shrimp, turning, until just
cooked through, about 3 minutes. Stir in chorizo, ham, scallops,
remaining 1/2 tablespoon butter and remaining ingredients. Cook,
stirring and scraping up any brown bits in skillet, until heated
through, then season with salt and pepper.
Serve Topping over grits. Source: Slightly North
of Broad - Charleston, South Carolina
|