Maverick Grits
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1/2 teaspoon salt
- 1/4 cup water
- 1/4 cup heavy cream
- 4 cups water
- 2 tablespoons unsalted butter
- 1/4 teaspoon minced garlic
- pinch of cajun seasoning
- 1 cup old-fashioned stone-ground grits
- 1 1/2 chorizo links (spicy pork sausage), cut into 1/4-inch-thick slices
- 4 ounces country ham, cut into julienne strips
- 8 medium sea scallops
- 12 medium shrimp, peeled, and deveined if desired
- 2 tomatoes, peeled, seeded, and chopped
- 1/4 cup sliced scallion
- Carbohydrate 36 g(12%)
- Cholesterol 125 mg(42%)
- Fat 29 g(45%)
- Fiber 3 g(11%)
- Protein 26 g(52%)
- Saturated Fat 15 g(75%)
- Sodium 1362 mg(57%)
- Calories 516
PreparationMake 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. Stir in cream and remaining tablespoon butter and remove from heat. Make topping 15 minutes before grits are done: 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. Transfer chorizo and ham to a plate with a slotted spoon. 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. Transfer scallops to a plate with a slotted spoon. Add another 1/2 tablespoon butter to skillet and cook shrimp, turning, until just cooked through, about 3 minutes. 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. Serve topping over grits.
PreparationMake 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. Stir in cream and remaining tablespoon butter and remove from heat. Make topping 15 minutes before grits are done: 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. Transfer chorizo and ham to a plate with a slotted spoon. 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. Transfer scallops to a plate with a slotted spoon. Add another 1/2 tablespoon butter to skillet and cook shrimp, turning, until just cooked through, about 3 minutes. 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. Serve topping over grits.
