Bertolli

Charleston Soups Recipe List

Peninsula Grill

112 N. Market Street, Charleston, SC 29401
843-723-0700

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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