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Recipes // Main Dish Beef and Pork // Jeff's and Janine's Stone Ground Grits

Jeff's and Janine's Stone Ground Grits

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By Jeff Innis and Janine Booth from Top Chef

JEFF'S RECIPE

Crisp Virginia ham, cherry tomatoes, beer & NY stone ground grits

Ingredients:

  • 3 tblsp vegetable oil
  • 6 oz country ham or prosciutto (cut fine)
  • 8 oz  red onion, julienned
  • 4 oz slow roasted tomatoes (or use fresh cherry tomatoes)
  • 8 oz beer (Light)
  • 8 oz rich veal stock
  • 1 tsp Montreal steak seasoning
  • small pinch salt and pepper
  • 24 each 21/25 shrimp
  • 2 tblsp unsalted butter
  • 1/4 cup green onions chopped
  • 4 oz grits

Directions:

  1. In sauté pan over medium heat render the country ham in oil and cook until the ham is crispy and lightly browned. 
  2. Add the onion and cook for another minute. 
  3. Turn the heat to high and add the shrimp and sauté quickly giving color to the shrimp. 
  4. Season with salt, pepper and seasoning.
  5. Add beer and burn off quickly for 30 - 45 seconds. 
  6. Once reduced by half, add the tomatoes, veal stock, and cook for another minute. 
  7. As soon as the shrimp are cooked, remove from heat immediately to keep from over cooking.
  8. Stir in the butter to richen the broth. 
  9. Place a large dollop of grits in the center of the plate and top with the shrimp and everything in the pan. 
  10. Top with a pinch of green onion.

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JANINE'S RECIPE

Sherry, Andouille sausage, sweet corn, sugar snap peas & NY stone ground grits

Ingredients:

  • 3 tblsp vegetable oil
  • 6 oz Andouille sausage, small dice or crumbled
  • 8 oz red onion julienned
  • 4 oz sweet corn
  • 4 oz sugar snap peas (trimmed)
  • 4 oz sherry
  • 8 oz rich veal stock
  • 1/4 tsp red pepper flakes
  • 4 oz heavy cream
  • small pinch salt and pepper
  • 24 each 21/25 shrimp
  • 1/4 cup parsley picked
  • 4 oz grits

Directions:

  1. In sauté pan over medium heat render the Andouille sausage with oil and cook until the sausage is crispy and lightly browned. 
  2. Add the onion and cook for another minute. 
  3. Turn the heat to high and add the shrimp and sauté quickly giving color to the shrimp. 
  4. Season with salt, pepper and red pepper flakes.
  5. Add corn, sugar snap peas.
  6. Add sherry and burn off quickly for 30 - 45 seconds. 
  7. Once reduced by half add the veal stock and heavy cream and cook for another minute. 
  8. As soon as the shrimp are cooked remove from heat immediately to keep from over cooking. 
  9. Place a large dollop of grits in the center of the plate and top with the shrimp and everything in the pan. 
  10. Top with picked parsley.

JEFF & JANINE'S STONE GROUND GRITS

Ingredients:

  • 1 cup chicken stock or water
  • 1 cup whole milk
  • 1/2 cups yellow stone-ground grits
  • 1/8 cup heavy cream
  • 1 oz unsalted butter
  • 1 teaspoon kosher salt
  • 1/8 teaspoon black pepper

Directions:

  1. Bring stock and milk just to a simmer in a heavy saucepan.
  2. Meanwhile, cover grits with water in a large bowl and whisk vigorously.
  3. Let stand 30 seconds, then skim any chaff that has floated to surface with a fine-mesh sieve.
  4. Drain grits well in a fine-mesh sieve and whisk into simmering milk mixture.
  5. Reduce heat to low and simmer grits, partially covered, stirring often with a heatproof rubber spatula, until grits are tender and thickened to the consistency of loose oatmeal, about an hour (stir more toward end of cooking to avoid scorching).
  6. If grits become too thick before they are tender and creamy, thin with milk or cream).
  7. Stir in cream, butter, and salt.
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