At our last garden swap, a friend let us know that he had never had grits before. WHAT???!?! Never?!?! Another friend chimed in that she had tried them a long time ago, but didn’t really like them. Oh, come on… now that’s a challenge for me! Continue reading
When Alex and I get together with our best friends, we always offer to bring something. A side dish. An appetizer. A salad. Host’s choice. Without fail, they ask for 1 of two dishes:
- Summer Salad (more on this in another post), or;
Grits? Yes, grits. These aren’t just any grits. They are life changing grits. Overstated? Maybe… but I can’t live without them and apparently neither can our friends.
It all started at Ad Hoc in Napa Valley. Alex and I took an extended weekend after I completed a class I was teaching up in Northern California. Ad Hoc is a family style restaurant created by legendary chef Thomas Keller. It’s a pre-fix menu, and we happened to be there on skirt steak night. We were served a beautiful fresh salad with endive and radicchio, which I’m sure came from the French Laundry garden just across the street. Next came the steak and it was served with a side of grits.
Now, about grits. My Mom used to try to serve me grits for breakfast. I wanted nothing to do with them. I thought for sure her single mom frugalness passed some kind of inappropriate line when she served me those. (Sorry, Mom. Perhaps they may taste better now that my palette is more mature). SO, legendary chef or not, I was skeptical. But, I tried them, and this is where my life changed. So simple. So creamy. So salty. So. Amazingly. Good.
So, here’s my grits that you can share with your friends, family and neighbors as you choose. Or you can eat them all yourself.
Sautéed Shrimp & Kale with Grits
- 2 tbsp olive oil
- 1/4 onion sliced
- 1/2 lb shrimp
- 4 sundried tomatoes (Chef Mila’s Oven Roasted Tomatoes, if you have them)
- 1/2 tsp hot smoked paprika
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 c kale, chopped
- 1/4 c white wine
Put the olive oil and onion in a frying pan, and sauté until the onions are translucent, about 3 minutes. Add the shrimp, sundried tomatoes, paprika, salt and pepper, about 3 minutes. Sauté until shrimp pink. Add kale and sauté until wilted, but still bright green, about 2 minutes. Add white wine and remove from heat. Serve over grits. Serves 2.
Life Changing Grits
- 2 c water, cold
- 1 tsp salt
- 1/4 tsp pepper
- 3/4 c quick cooking grits
- 1/2 c heavy cream
- 1 c comté cheese (or gruyere, cheddar, or other melting cheese)
- 1 scallion, chopped
Put the grits, salt and water in a sauce pan, and cook on medium high heat, stirring. Once the grits start to bubble, add the cream. Continue stirring until cream is combined and absorbed, about 2 minutes, then add the cheese. Sprinkle in 1/2 scallions. Melt the cheese, and serve immediately. Top with scallions. Serves 2.