Creamy Kentucky Grits Topped With A Ragout Of Local Shiitakes And Thyme,Topped With Kenny's Gouda And Frizzled Leeks
Serves: 4
Ellsworth Rath
1 January 1970
Based on User reviews:
42
Spice
51
Sweetness
47
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 cups
Chicken Stock2 cups
Milk1.5 tsps
Kosher Salt1 tsp
White Pepper230 g
Shiitake (sliced)2 tbsps
Shallot (sliced)4 cloves
Garlic (diced)2 tsps
Thyme (chopped fresh)1 tsp
Dijon Mustard450 g
Gouda Cheese (gouda recommended: kentucky farmstead cheese - can substitute with smoked gouda)2 tbsps
All-Purpose Flour1 tsp
Salt1 tsp
PepperDirections:
1
Creamy Grits: Bring stock and milk to a boil
2
Turn down to low, and slowly whisk in the grits
3
Cook, stirring occasionally for 30 to 40 minutes
4
Remove from heat, add salt and pepper, and cover (for approximately 15 minutes) while making the ragout
5
Mushroom Ragout: In a skillet, heat 4 tablespoons of the butter, add the sliced shiitakes and cook slowly, until softened and slightly browned
6
Add 2 more tablespoons of butter, and then add shallots, leeks, garlic, and thyme
7
Saute until soft; then add Dijon mustard and demi-glace
8
Stir in 2 more tablespoons of butter
9
Ladle the grits out onto warmed plates, and spoon the ragout over the grits
10
Top with gouda, grated, and frizzled leeks
11
Garnish with fresh watercress and serve at once
12
Season the flour with salt and pepper
13
Toss the leek slivers in the seasoned flour, and deep fry in canola oil until golden brown
14
Drain on paper towels, and keep warm in low oven