Thursday, May 6, 2010

Fresh Grits Topped with Baby Artichoke Hearts + Fried Egg + Red Wine Gastrique

Fresh Grits

4 ears corn (stripped from the cob)
3 cloves smoked garlic
1/3 cup yellow grits
1/2 cup water
1 Not Chick'n bouillon cube
salt & pepper to taste

The corn and garlic are blended until smooth in a food processor. That mixture and the remaining ingredients go into a saucepan so you can bring them to a boil. Reduce heat to a simmer and allow to cook for 30 minutes. Stir frequently! Season to taste.

We call 'em grits in the South, but you may know this dish as polenta. No matter what you call it, the addition of fresh corn adds a nice sweetness and a creamy texture to the dish you know and love. You should give this recipe a try this summer when corn is abundant and available at your local market.

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