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1
Melt butter in heavy medium saucepan over medium heat.
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2
Add capers and garlic and saute until garlic begins to color, about 1 minute.
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3
Add white wine and simmer until reduced by half, about 1 minute.
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4
Add whipping cream and bring to boil.
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5
Reduce heat to medium and simmer until sauce thickens enough to coat back of spoon, about 10 minutes.
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6
Season sauce to taste with salt and pepper.
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7
(Can be made 1 day ahead.
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8
Cover and refrigerate.
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9
Rewarm before using.)
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10
Bring half and half, 1/2 cup water, and salt to boil in heavy large saucepan.
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11
Gradually whisk in instant grits.
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12
Reduce heat to medium-low, cover, and cook until mixture thickens, stirring occasionally, about 6 minutes.
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13
Add Monterey Jack cheese and stir until melted and smooth.
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14
Season grits to taste with salt and pepper.
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15
Remove from heat.
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16
Cover to keep warm.
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17
Meanwhile, brush salmon with oil, then sprinkle with salt and pepper.
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18
Heat heavy large skillet over medium-high heat.
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19
Add salmon and cook until opaque in center, about 4 minutes per side.
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20
Place spoonful of grits in center of each of 4 shallow bowls.
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21
Spoon sauce around grits.
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22
Top grits and sauce with salmon and serve.
