Creamy Kentucky Grits Topped with a Ragout of Local Shiitakes and Thyme, Topped with Kenny's Gouda and Frizzled Leeks Recipe

Name: Creamy Kentucky Grits Topped with a Ragout of Local Shiitakes and Thyme, Topped with Kenny's Gouda and Frizzled Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chicken stock; 2 cups milk; 1 cup stone-ground grits (recommended: Weisenberger); 1 1/2 teaspoons kosher salt; 1/2 teaspoon white pepper; 4 tablespoons butter, plus 2 tablespoons, plus 2 tablespoons; 8 ounces shiitakes, sliced; 2 tablespoons sliced shallots; 1/2 cup leeks, white part only, diced (reserve tops for frying/frizzling); 4 cloves garlic, diced; 2 teaspoons chopped fresh thyme; 1 teaspoon Dijon mustard; 2 cups rich demi-glace (chicken or veal); 1/4 pound gouda (recommended: Kentucky Farmstead Cheese) can substitute with smoked gouda; Watercress, for garnish; Frizzled Leeks, recipe follows

Servings: persons

2 cups chicken stock
2 cups milk
1 cup stone-ground grits (recommended: Weisenberger)
1 1/2 teaspoons kosher salt
1/2 teaspoon white pepper
4 tablespoons butter, plus 2 tablespoons, plus 2 tablespoons
8 ounces shiitakes, sliced
2 tablespoons sliced shallots
1/2 cup leeks, white part only, diced (reserve tops for frying/frizzling)
4 cloves garlic, diced
2 teaspoons chopped fresh thyme
1 teaspoon Dijon mustard
2 cups rich demi-glace (chicken or veal)
1/4 pound gouda (recommended: Kentucky Farmstead Cheese) can substitute with smoked gouda
Watercress, for garnish
Frizzled Leeks, recipe follows

1
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:
6
In a skillet, heat 4 tablespoons of the butter, add the sliced shiitakes and cook slowly, until softened and slightly browned.
7
Add 2 more tablespoons of butter, and then add shallots, leeks, garlic, and thyme.
8
Saute until soft; then add Dijon mustard and demi-glace.
9
Stir in 2 more tablespoons of butter.
10
Ladle the grits out onto warmed plates, and spoon the ragout over the grits.
11
Top with gouda, grated, and frizzled leeks.
12
Garnish with fresh watercress and serve at once.
13
A viewer, who may not be a professional cook, provided this recipe.
14
The FN chefs have not tested this recipe and therefore, we cannot make representations as to the results.
15
2 tablespoons all-purpose flour
16
1 teaspoon salt
17
1/4 teaspoon pepper
18
1 cup thin slivers of the green leek tops, washed
19
Canola oil, to coat pan 1 inch
20
Season the flour with salt and pepper.
21
Toss the leek slivers in the seasoned flour, and deep fry in canola oil until golden brown.
22
Drain on paper towels, and keep warm in low oven.

381

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups chicken stock, 2 cups milk, 1 cup stone-ground grits (recommended: Weisenberger), 1 1/2 teaspoons kosher salt, and more.

Yes, Creamy Kentucky Grits Topped with a Ragout of Local Shiitakes and Thyme, Topped with Kenny's Gouda and Frizzled Leeks falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Kentucky Grits Topped with a Ragout of Local Shiitakes and Thyme, Topped with Kenny's Gouda and Frizzled Leeks

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