Look no further for the most decadent grits around.

Frank Stitt
Recipe by Southern Living April 2012

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Credit: Becky Luigart-Stayner; Styling: Annette Joseph

Recipe Summary

hands-on:
40 mins
total:
1 hr 55 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare Grits: Bring salt and 4 cups water to a boil in a large heavy saucepan over medium heat. Gradually stir in grits. Bring to a boil; reduce heat to medium-low, and cook, stirring often, 45 minutes to 1 hour or until grits are thick. Remove from heat, and stir in 2 Tbsp. butter, 1/4 cup cheese, and freshly ground white pepper to taste. Stir in egg until blended.

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  • Preheat oven to 375°. Divide grits among 4 (4- to 6-oz.) buttered ramekins; place ramekins in a 13- x 9-inch pan, and add hot water to pan halfway up sides of ramekins. Cover pan with aluminum foil.

  • Bake at 375° for 15 minutes. Uncover and bake 20 minutes or until tops begin to brown.

  • Meanwhile, prepare Sauce: Combine wine and next 5 ingredients in a medium saucepan, and bring to a boil over medium heat. Cook, stirring often, 5 to 7 minutes or until liquid is reduced to 1 Tbsp. Reduce heat to low; stir in cream. Gradually whisk in cubed butter, 1 cube at a time, whisking until blended after each addition. Remove from heat.

  • Pour mixture through a wire-mesh strainer into a small saucepan. Stir in cheese and lemon juice. Season with kosher salt, white pepper, and hot sauce to taste. Keep warm.

  • Prepare Mushroom Topping: Sauté mushrooms and next 2 ingredients in hot oil 3 to 4 minutes or until mushrooms are just tender.

  • Unmold grits onto serving plates, and serve with sauce and mushroom topping.

Source

Frank Stitt's Southern Table

Nutrition Facts

197 calories; fat 6.3g; saturated fat 3.9g; mono fat 1.1g; poly fat 0.2g; protein 7.1g; carbohydrates 28.8g; fiber 1.8g; cholesterol 43mg; iron 0.9mg; sodium 456mg; calcium 97mg.
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