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Slightly North of Broad Maverick Grits

Ingredients

Grits

  • 4 cups water
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1 cup old-fashioned stone-ground grits
  • 1/4 cup heavy cream

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

Instructions

  1. Grits: 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.
  2. Stir in cream and remaining tablespoon butter and remove from heat.
  3. Make topping 15 minutes before grits are done:
  4. Topping: 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.
  5. Transfer chorizo and ham to a plate with a slotted spoon.
  6. 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.
  7. Transfer scallops to a plate with a slotted spoon.
  8. Add another 1/2 tablespoon butter to skillet and cook shrimp, turning, until just cooked through, about 3 minutes.
  9. 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.
  10. Serve Topping over grits.

Source: Slightly North of Broad - Charleston, South Carolina

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