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1
In a large saucepan, over medium heat, combine the milk, 1 cup of the chicken stock, 2 teaspoons salt, 1 teaspoon pepper and 2 tablespoons of butter.
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2
Bring the liquid to a gentle boil.
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3
Stir in the grits.
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4
Cook for 1 hour and 15 minutes, stirring occasionally.
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5
(**The grits will stick to the bottom of the pan, so make sure not to scrape the bottom of the pan.
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6
If the grits absorb all of the liquid, add hot water as necessary to thin out the grits.)
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7
Remove the pan from the heat and stir in 2 additional tablespoons of the butter.
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8
(The grits can either be served immediately or prepared in advance and reheated.
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9
If preparing in advance, grease a pan with a teaspoon of butter.
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10
Pour the grits into the pan and reheat in a preheated 400 degree F oven until heated through, about 15 minutes.)
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11
Melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat.
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12
Add mushrooms; saute until lightly browned, about 4 minutes.
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13
Add shallot and garlic; saute 2 minutes longer.
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14
Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
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15
Repeat this process until all of the mushrooms have been cooked.
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16
(Mushrooms should be cooked in 2 batches using another tablespoon of butter.)
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17
Then return all of the mushrooms to the pan.
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18
Add red wine, Madeira, remaining chicken stock and thyme and reduce until almost all of the liquid is gone.
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19
Swirl in the remaining 2 tablespoons of butter and adjust seasoning if necessary.
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20
Serve the mushrooms over the grits in a small shallow bowl.
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21
Drizzle with the chive oil.
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22
Bring a small saucepan of water to a boil.
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23
Add the chives and blanch for 10 seconds.
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24
Drain and transfer to an ice bath.
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25
Remove and pat dry on paper towels, squeezing to remove as much of the excess water as possible.
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26
Roughly chop and transfer to a blender.
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27
With the machine running, add the oil and salt through the feed tube and process until smooth.
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28
Transfer to a bowl and refrigerate overnight.
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29
Strain through a fine mesh strainer, pressing against the solids with the back of a spoon to extract as much oil as possible.
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30
Transfer to a squeeze bottle and refrigerate until needed, up to 2 weeks.
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31
(Bring to room temperature before using).
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32
Difficulty: Easy
