 | | Wild Mushroom Grits with Lowcountry Oyster Stew | | Serves 4 | | Ingredients for Wild Mushroom Grits | 2 C Water
1 t Garlic, minced
2 oz Butter
1/2 t Salt
3 oz Grits
1 oz Heavy Cream
1 oz Asiago
4 oz Cooked Wild Mushrooms |
| | Ingredients for Oyster Stew | 1 oz Smoked Bacon, diced in 1/4 inch pieces
1 T Vidalia Onion, diced
1 T Garlic, minced
2 T Sweet Corn Kernels
2 T Tri-Colored Peppers, diced small
2 oz Veal Stock
2 oz Chicken Stock
2 oz Heavy Cream
2 T Fresh Basil, chopped
Pinch Salt and Pepper
16 Oysters, with liquor | | Method | | In medium sauce pan, bring water, garlic, butter and salt to boil.
Whisk in grits, return to boil, stiring constantly, reduce to simmer.
Simmer 10 minutes, until Grits are tender, stirring frequently.
Fold in heavy cream, Asiago and wild mushrooms.
Set aside in warm place. | | Method | | In medium sauce pan, over medium high heat, saute bacon until crisp.
Add onion and garlic, sauté until translucent.
Add corn and peppers, sauté 1 minute.
Add veal stock, chicken stock, heavy cream and basil, reduce until thick.
Add oysters and simmer just until oysters are beginning to set and are slightly curled on edges (1 to 2 minutes).
Season with salt and pepper.
Scoop 2 ounces of grits into middle of warm bowl.
Spoon stew around grits and place oysters in each bowl. | | | | | | | | | | | | | | |
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